Looking forward to 2030, which trends will dominate the infant nutrition category? FrieslandCampina forecasts how Gen Zers will influence consumer demand and discusses the potential for plant-based and precision fermentation to coexist with dairy.
Fancy some plant-based foie gras? What about alt seafood made from both micro- and macroalgae? Or a glass of chickpea-based milk alternative? These were just some of the plant-based innovations that caught our eye at SIAL 2022 in Paris.
The Hershey Company has filed a patent application covering the substitution of dairy solids with roasted grain flour, which it says yields ‘improved organoleptic and rheological properties’ over known dairy-free chocolates.
Barcelona-headquartered Heura is collaborating with UK food influencers BOSH! on a new plant-based offering for flexitarian consumers: a chorizo burger. Heura co-founder Bernat Añaños tells us why.
Israeli start-up More Foods has developed protein- and fibre-rich ‘meaty’ products made from pumpkin and sunflower seeds. FoodNavigator asks founder and CEO Leonardo Marcovitz about the line’s sustainability, nutritional, and ‘clean label’ credentials.
Having initially voted in favour of banning descriptive terms such as ‘buttery’ and ‘creamy’ for dairy-free products, the European Parliament has dropped Amendment 171.
Having closed a $29m Series A, the maker of 3D-printed alt meat is looking to expand its product line and rollout its beef alternatives into Israel, Germany and Switzerland, before moving into Asian and US markets.
A Tetra Pak-funded research project, undertaken by Lund University, has detailed four plausible scenarios for the future of dairy. These include a ‘policy-driven food system change’ in the Green Dairy scenario and a business-as-usual approach in Dairy...
Following the US launch of Nesquik GoodNes in January this year, food and beverage major Nestlé is bringing its plant-based ready-to-drink beverage to Europe.
Avena Nordic Grain, part of Finnish food industry group Apetit, has developed a new, sustainable, plant-protein-fibre ingredient: BlackGrain from Yellow Fields. FoodNavigator learns more about the unique ingredient’s nutritional and functional characteristics.
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
Struggling to give up a meat-heavy diet? Plant-based food brand Strong Roots is trialling a scratch and sniff patch it says could help vegetarian and vegan consumers manage their meat cravings.
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
European consumer attitudes towards, and knowledge of, plant-based diets have been analysed by researchers in Denmark, who found that awareness of diet descriptions differ in Belgium, Spain, Denmark, and the Netherlands.
Belgian ingredients supplier COSUCRA is investing further in its pea processing capabilities, with the opening of a second facility in Aarhus, Denmark. According to commercial director Eric Bosly this will make the company one of the largest pea protein...
Tesco has launched a new own-brand range of plant-based foods under the Plant Chef label, which the retailer’s head of plant-based innovation, Derek Sarno, says responds to a ‘clear opportunity’ for ‘affordable, more familiar dishes’.
Mintel research has revealed organic products launches with free from and ethical claims have experienced impressive growth over the past decade, especially in Europe.