Making simple substitutions by swapping animal-based products for plant-based alternatives and opting for lower-impact protein supports climate change efforts and personal health goals, a new study reveals.
Fonterra Co-operative Group Ltd has reported a strong start to the year, driven by the success of new products for various markets, such as a cake containing probiotics for China and a protein-packed adult milk powder that targets muscle loss in Japan.
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
Naked clams, because of the abundance of nutrients they contain, are already highly beneficial to human health. A recent study showed that they can be made even more so, through combining their wood-based diet with an algae-based microencapsulated feed.
We look at some of the notable food technology and market developments as well as the consumer trends that may shape NPD in dairy and dairy alternatives.
MyProtein has reprocessed over 150 tonnes of unused product into fish food through THG’s sustainability initiative in partnership with waste processing company MYGroup.
Divaks, the insect ingredients start-up, is scuttling to meet fast-growing consumer demand for alternative protein sources with its mealworm plant expansion.
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
As part of an investment of €50m into Cargill’s Saint-Cyr en Val facility in Orleans, France, American multinational Cargill is opening a protein innovation hub. The hub promises to give the company's customers the tools to trial, create and taste...
Can technological innovations help turn the tide on plant-based meat? We ask ingredient suppliers which technologies might be letting down the category, and what tools can be leveraged to reignite consumer excitement.
After a death of a schoolboy, the UK Food Standards Agency is to look at whether labels on high-protein drinks and supplements should feature a warning about the potentially fatal risk of a sudden spike in protein for people with undiagnosed disorders.
One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...
Israeli start-up More Foods, which makes ‘meaty’ products made from pumpkin seeds, is announcing a strategic collaboration with Osem-Nestlé Group subsidiary Tivol.
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
One of the key challenges in finding alternative protein sources to meat and dairy is trying to provide consumers with the health aspects, especially high-quality protein, that they expect from animal products. Mycoprotein, as FoodNavigator found out...
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
In the food industry’s search for alternative protein sources, upcycled ingredients are becoming more useful and more popular. But it is often with difficulty that they are developed – upcycling products into edible and palatable foods often requires...
Alt dairy products – from plant-based beverages to precision fermentation-derived spreads and cheeses – may be here to stay, but with growing consumer expectations comes the need for better flavors, textures and nutritional value.
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
Fonterra revealed its latest insights on nutritional support for athletes' mental wellbeing and presented a range of product concepts with the body and brain in mind, during Vitafoods 2023.
Rapeseed is very high in protein. The rapeseed cake, which is left over after the oil is extracted, contains a significant amount of the crucial nutrient. However, because of glucosinolate defence compounds that reduce its nutritional value, there are...
Farmless claims to be making 'carbon negative' protein. The Dutch start-up has developed the means to make this protein using between 10 and 25 times less agricultural land than your average plant-based protein, and between 250 and 500 times...
Extensively hydrolysed whey protein (eHF) is ‘safe and suitable’ for use in infant formula for the first six months, according to German research funded by formula manufacturer HiPP GmbH.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.
With plant-based protein and women's health continuing to provide ample innovation opportunity in sports nutrition, industry experts have discussed the key challenges facing new product developers.
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
Plant-based company Heura, known for its meatless chorizo sausages, chorizo burgers, and chicken, has unveiled new technology to create high-protein plant-based meat, free of e-numbers.
Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.
ChickP Protein Ltd says its patented chickpea isolate delivers both on functionality and flavor when used in the production of spreadable and hard plant-based cheese, paving the way for cheese analogs free of gums and stabilizers.
Fonterra's after-tax profits for the first half of the year rose by 50% as the co-op shifted milk into higher-priced commodities such as cream and skim milk powder.
The Danish company says it’s among the first to successfully adapt traditional cheesemaking techniques in the manufacture of plant-based cheese. Now, FÆRM has joined the Venture Lab accelerator program in a bid to commercialize its patented technology.
The co-op is hopeful however that the supply-demand balance in dairy will be restored this year and expects branded volumes to start growing again from 2024.
Plant-based meat has been in the headlines for all the wrong reasons over the past few weeks, as industry heavyweight Impossible Foods hit back at accusations that the category is failing to perform. Fake news or fake meat? Survey data from Rabobank suggests...
UK-based food production company Sustainable Planet has unveiled technology to use desertified land to grow the highly nutritious and potentially climate positive duckweed plant.
Tuning how raw oats are turned into a dairy-free milk alternative could spell the creation of new beverage products that are more affordable and nutritional.
With growing calls for high protein and alternative options – and as manufacturers tackle traditional manufacturing challenges – the industry’s eyes are on whether 2023 will be the year protein cements itself as a seismic influence in bakery and snacks.
FoodNavigator looks back over the last 12 months and asks what our most popular stories tell us about the food and beverage sector’s direction of travel.
Data from FMCG Gurus confirms what we all know – that consumer snacking has seen an increase over the past two years, especially as many turned toward food as a means of comfort during the dark days of the pandemic.
Following more than a decade of R&D, the science-based ingredients provider has unveiled a complete canola protein isolate that contains all nine essential amino acids but is free from major allergens.
Not only do consumers perceive fermentation as providing positive health benefits, but they are also happy to pay up to 75% more to receive those benefits, according to consumer research.
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
