Fruit, vegetable, nut ingredients

Plant-based investor network eyes disruption in ingredient sector

14-Oct-2019 By Oliver Morrison

Plant-based innovation is likely to accelerate disruption in the ingredients space, reckons Kale United.

Vegan start-up takes on mozzarella, parmesan and brie: ‘It’s all about the classics’

10-Oct-2019 By Flora Southey

Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator.

Is plant-based reaching saturation? Innovation opportunities in a meat-free market

10-Oct-2019 By Flora Southey

While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.

‘It’s been a rollercoaster’: Ugly Drinks CEO shares lessons learnt from US launch

07-Oct-2019 By Flora Southey

Twelve months on from launching in the US, Ugly Drinks CEO and co-founder Hugh Thomas shares lessons learnt from challenging the soft drink market across the pond.

BrewDog’s Hybrid Burger: cynical cash cow or fresh frontier for flexitarinaism?

04-Oct-2019 By Oliver Morrison

Vegans are hopping mad about the craft beer company’s new 50/50 Hybrid Burger. But could it prove a milestone in flexitarianism?

No need to reduce consumption of red and processed meat, study claims

03-Oct-2019 By Oliver Morrison

A controversial new study is recommending there is no need for adults who eat red or processed meat to cut down.

Canned vegetable cartel: Whistle-blower Bonduelle avoids ca. €250m fine in anti-trust ruling

02-Oct-2019 By Flora Southey

The European Commission has fined French food cooperative Cecab and Dutch manufacturer Coroos upwards of €30m for their involvement in a canned vegetable cartel. Whistle-blower Bonduelle, which was also embroiled, has been granted ‘full immunity’.

Derek Sarno talks Plant Chef roll out in Tesco: ‘This is a no brainer for me’

02-Oct-2019 By Flora Southey

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’.

Bankrolling start-ups: What are investors looking for in alternative proteins?

27-Sep-2019 By Flora Southey

Significant investment is required to get innovative protein start-ups off the ground. So what are investors looking for when deciding to bankroll new talent? And what do they predict for the future of protein? Cargill and S2G Ventures weigh in.

Strauss targets ‘mass niche’ health market with Mediterranean diet snacks

26-Sep-2019 By Flora Southey

A new ‘futuristic’ freeze-dried snack made from fruits, vegetables, and grains is under development in Israel, where the Strauss Group is aligning ingredient ratios with the Mediterranean diet.

‘More room for legume’: How do consumers react to classic, processed, and meat-replacing legumes?

26-Sep-2019 By Flora Southey

Substituting meat with legumes is one way food consumption can become more sustainable, but just how willing are consumers to swap out meat for legumes?

‘We are entering the era of functional foods’: Tastewise

25-Sep-2019 By Oliver Morrison

Consumer interest in functional foods is soaring, according to data provider Tastewise, but not always for the reasons you assume.

Pork alternative 'taking Asian market by storm' eyes EU expansion

24-Sep-2019 By Flora Southey

Hong Kongese plant-based pork substitute, Omnipork, is looking to expand beyond Asia into European markets, beginning with the UK.

Fiber-rich food appeals to health, diet and lifestyle needs

23-Sep-2019 By Natasha Spencer

Plant-based ingredient player Roquette has released its fiber consumer survey results in a bid to increase our understanding of the perceptions around fiber in our diets.

NPD trend tracker: From 'sizzling' meat-free bangers to 'festive' nut butter

23-Sep-2019 By Katy Askew

In this week's round-up of hot new products hitting the shelves in Europe, we bring you details of a plant-based sausage that claims to deliver the 'sizzle' of its meaty counterparts through a ground-breaking algae skin.

CheeseItYourself: Start-up upcycles liquid food waste into plant-based cheese

19-Sep-2019 By Flora Southey

Denmark-based start-up CheeseItYourself has developed a vegan powder mix that blends with aquafaba to make plant-based cheese.

Ikea challenges meatball ‘identity’ with plant-based alternative: ‘We want to convert carnivores’

19-Sep-2019 By Flora Southey

A vegan meatball alternative is undergoing product development at Ikea Food, which managing director Michael La Cour says will help get the company’s menu to 20% plant-based by 2022.

Plant-based Radicle range launched by Kerry

18-Sep-2019 By Aidan Fortune

Kerry Taste & Nutrition has a new portfolio of plant-based food solutions.

Clean label Holy Grail? Two-ingredient bar made with ‘no preservatives, no additives, and no processing aids’

17-Sep-2019 By Flora Southey

Perry Court Farm is selling fruit bars made from just two ingredients: apples and raspberries. Director Charlie Fermor says he uses a slow drying technique to retain the fruits’ natural flavour while ensuring a long shelf life.

Clean labels and the sustainability agenda: Does the drive for natural food hurt nature?

17-Sep-2019 By Katy Askew

Consumer interest in clean label or natural ingredients continues to rise. However, given our finite natural resources, is this inhibiting the development of products that could be better for the environment?

Smoothie start-up upcycles fruit and veg waste: ‘Why not make a product that people don’t throw out?’

13-Sep-2019 By Flora Southey

A Danish start-up is dehydrating fruits and vegetables for smoothies to reduce food waste – 40-50% of which is made up of this surplus, ‘aesthetically unappealing’, or overripe produce.

4 myths about plant-based diet trend debunked

12-Sep-2019 By Oliver Morrison

The plant-based trend is no fashion craze. It is well and truly here to stay, according to market research firm Kantar. What’s more, brands and businesses that make false assumptions about this market risk losing out on a growing slice of plant-based...

Chickpeas: The next big protein source for plant-based meat? Nutriati unveils TVP

09-Sep-2019 By Elaine Watson

Virginia-based Nutriati has commercialized what it claims is the world’s first textured chickpea protein, providing plant-based meat formulators with a Non-GMO protein source that rivals soy, wheat, and peas in the functionality and nutrition stakes,...

‘Emulsification without the grittiness’: Healy Group launches micronised pea proteins for clean label vegan innovation

09-Sep-2019 By Katy Askew

Irish ingredient supplier Healy Group is launching a new line of PrimaPro micronised pea proteins in answer to some of the common emulsification challenges facing meat-free formulators.

NPD trend tracker: From food-to-go falafels to centre-plate veggies

09-Sep-2019 By Katy Askew

This week's NPD round-up brings you information on the latest products to be hitting the shelves across Europe. Highlights include Iglo's efforts to deliver centre-plate vegetable options in Germany and Dina Foods' offering for the fast-paced...

‘Circular thinking’ bread: Bakery collaborates with Carlsberg to tackle food waste

06-Sep-2019 By Flora Southey

A collaboration between Carlsberg’s Jacobsen Brewery and Danish bakery Jalm&B has resulted in ‘Genbrød’ – a sustainable sourdough bread made from upcycled hazelnuts.

Scotland to curb HFSS foods as it outlines vision to become a ‘Good Food Nation’

05-Sep-2019 By Oliver Morrison

Nicola Sturgeon’s government has detailed its ambitious plans that put organic food at the heart of its mission to improve public health and make use of its natural larder.

Plant-based diet risks worsening brain health nutrient deficiency, warns nutritionist

03-Sep-2019 By Oliver Morrison

The shift towards more plant-based foods and reduced meat consumption among Europe’s consumers risks worsening an already low intake of choline, says Dr Emma Derbyshire of Nutritional Insight.

The case for traditional foods: ‘Production has to take place close to consumption’

03-Sep-2019 By Flora Southey

Whether ancient crops or insects, eating traditional foods close to production can help reduce food waste and curb global hunger, says Nestlé’s deputy head of public affairs: “We need to find ways to make traditional foods hip and happening”.

Vegan meals are ‘UK’s fastest growing take-away choice’

02-Sep-2019 By Oliver Morrison

Vegan takeaway orders have more than quadrupled in the last two years in the UK, says the British Takeaway Campaign.

‘Need for greater focus on fish and legumes in food at day-care institutions’: Danish study

30-Aug-2019 By Flora Southey

A study commissioned by Denmark’s food administration has found that nutrient-rich protein sources such as fish, legumes and eggs should be served more frequently in day-care institutions.

Startup raises $10 million to create digital vegan economy

27-Aug-2019 By Oliver Morrison

A group of Israeli friends have created an online vegan lifestyle 'ecosystem' offering products and services, meal-sharing app, tech incubator, meetups, content and its own digital currency.

‘Consumers are not satisfied with its taste’: FMCG Gurus research flags shortcomings of stevia

27-Aug-2019 By Katy Askew

Consumers are increasingly working to cut their sugar intake. But, according to a recent poll from consumer research and insight provider FMCG Gurus, shoppers are also unconvinced by one of the most common natural alternatives: stevia.

Hybrid burger helps meat-eaters overcome 'mindset gap': 'It tastes like 100% beef'

21-Aug-2019 By Flora Southey

Austrian start-up Rebel Meat had developed a burger made from 50% meat and 50% plant-based ingredients. The hybrid patty will ‘reach those that purely vegan brands cannot’, CEO Philipp Stangl tells FoodNavigator.

Could clean label help bolster the vegan cheese market? Mintel

16-Aug-2019 By Flora Southey

As consumer demand for nutritious and responsibly produced food grows, Mintel suggests the vegan cheese sector could benefit from taking a clean label approach to formulation.

Europe ‘dynamic’ for CBD food innovation but legal hurdles remain

14-Aug-2019 By Katy Askew

Global demand for foods containing hemp or CBD is expanding and levels of innovation in the European region have been ‘dynamic’. However, the future of the market hangs in the balance as regulators consider whether Cannabis sativa L. (industrial hemp)...

What impact does diet have on biodiversity loss?

13-Aug-2019 By Flora Southey

A study comparing the effects of vegan, vegetarian, and omnivorous diets on biodiverse ‘hotspots’ in the tropics has been published by researchers in Scotland and Germany.

Scientists turn to DNA sequencing in attempt to future-proof avocados

12-Aug-2019 By Oliver Morrison

A study sets the stage ‘for understanding disease resistance for all avocados’ in research that could help protect the avocado economy, preventing shortages and price increases.

Food for a ripe old age: Researchers develop nutrient-dense product for the elderly

12-Aug-2019 By Flora Southey

A ‘yoghurt type’ product has been developed with the ageing population in mind. According to researchers from Lithuania, the food is nutrient-dense, fortified, and easy to swallow.

‘Great taste, texture, stretch, and melt-behaviour’: Avebe innovates for vegan cheese market

09-Aug-2019 By Flora Southey

Dutch starch manufacturer Avebe has developed a 100% plant-based alternative to cheese with no ‘off-taste’ and a dairy-like melt.

Fiberstar touts citrus fiber as consumer-friendly alternative to methyl cellulose in plant-based meats

07-Aug-2019 By Elaine Watson

Citrus fiber – a byproduct of the juicing process – has properties that make it an appealing alternative to methyl cellulose (in combination with agar, native starch, and psyllium) as a binder in plant-based meat products for brands looking for a more...

Duckweed potential: Israeli RCT backs protein-packed strain as ‘superfood’ for GI control

06-Aug-2019 By Nathan Gray

Mankai duckweed could find a spot as a top healthy and sustainable food ingredient, say researchers who suggest the protein-rich plant has serious potential in the health and wellness market.

ScotBio increases phycocyanin in spirulina for ‘enhanced’ blue

05-Aug-2019 By Katy Askew

Scottish biotech company ScotBio has developed a patent-protected method of enhancing the amount of phycocyanin, the blue pigment, produced in spirulina. The company says this innovation will make indoor grown spirulina a cost-effective option for the...

‘Bolder actions’ required to tackle obesity: Are food taxes and subsidies the answer?

02-Aug-2019 By Flora Southey

Latest data from the United Nations reveal obesity and overweight rates are ‘increasing in all regions’. Could ‘healthy food’ subsidies and taxes on products high in saturated fat, salt, and sugar, curb the trend?

Blueberries aid healthy ageing, studies suggest

01-Aug-2019 By Oliver Morrison

A collection of new studies further quantifies how blueberry consumption can contribute to healthy aging.

Unlocking the ‘pegan’ potential: Germany taps vegan-paleo trend

01-Aug-2019 By Flora Southey

‘Peganism’ – a diet that combines aspects of paleo and veganism – presents an opportunity for food manufacturers in Germany, according to market research firm Mintel.

Start-up applies ‘latest frontier in sugar reduction’ to orange juice giant

30-Jul-2019 By Flora Southey

Israeli start-up Better Juice will apply its sugar reduction technology to Citrosuco’s orange juice in a co-funded pilot facility.

'If you’re looking for a banana that’s lower GI, go for a green one…’ nutritionist explores benefits of ripe and unripe bananas

30-Jul-2019 By Oliver Morrison

An Australian sports dietitian investigates the fascinating pros and cons of the various ripeness levels of bananas.

‘The need and the technology came together’: Meet the start-up turning salads into wafers for snack satisfaction

30-Jul-2019 By Katy Askew

Satisfied Snacks sits at the valuable intersection of technology-driven innovation and mega-trends around health and flavour. We speak to founder Dr. Heather Daniell about how she is meeting demand for healthy, convenient and tasty snacks.

Nestlé and Unilever ‘best prepared’ for plant-based boom: FAIRR

24-Jul-2019 By Oliver Morrison

A ‘high dependence on animal-based ingredients is a material risk to business’ warns a report from the $5trn investor network, which identifies the leaders and laggards in the booming alternative protein space.