Cricket farming can be a sustainable means of producing foods for human consumption, a study suggests, as its environmental impact compares favourably to broiler chicken production.
Horsemeat close to becoming part of the national Spanish diet, says author of report showing link between environment where horses bred and omega-3 levels.
Novel-textured, high-protein desserts may soon become available thanks to a method that uses whey protein and polysaccharides to reduce the calorie content of high-fat foods such as ice-cream.
The Year of the Pulse may be over but pulses are still a trending ingredient, although industry needs to invest in greater consumer awareness if it is to benefit from the buzz, according to researchers.
What’s next for the €250k lab burger? Can bugs and canola really replace beef and chicken? And why might novel proteins come up short when it comes to shifting consumer behaviour? Five things we learned at last week’s Future Proteins summit.
An unwillingness to eat foods like insects may have more to do with food appropriateness than its actual taste as findings could have implications for consumer acceptance of other protein sources.
Global food and nutritional ingredients supplier DSM continues its €100 million investment in R&D with the opening of a new biotechnology facility near its Delft HQ for food.
If in-vitro meat is to be successful it must be marketed as a natural meat substitute, because the negative perception of synthetic foods are too great to overcome the potential benefits for the environment, say Swiss researchers.
A new certification for French manufacturers of soy juice which will give consumers greater clarity in a confusing space, says Agrifood certifying body Afnor.
Plant-based steak, with a taste and texture to rival the real thing, is one step closer to the market as Unilever, Givaudan and Ingredion join Wageningen researchers in the Plant Meat Matters consortium.
We caught up with ‘seaweirdo’ and founder of Seamore, Willem Sodderland, at Food Vision 2017 to speak about sustainable packaging, seaweed stigma and high prices for healthy foods.
Another month, another insect start-up? Maybe, but Danish firm Insekt KBH's apple, ginger and cricket juice is different: it's sustainable not only thanks to its ingredients but because it's produced in Copenhagen's self-sustaining...
What kind of food will be on our plates tomorrow? Worms and crickets? And what will it take for the industry to pick up on this trend and make headway with it?
Alternative proteins are in high demand, but can consumers stomach the thought of eating insects whole? French start-up Jimini’s is on a mission to put crickets, worms and grasshoppers on our everyday menu.
Lacking inspiration for new product development (NPD)? Look no further than Ecotrophelia, where Europe’s brightest young minds pitch ideas for innovative and sustainable foods, and have commercialised over 40 products in Europe so far.
Sorghum is little known in the west but has all the makings of a superfood from the nutrient profile to its heritage tradition – can it join the ranks of quinoa and chia? One Mintel analyst certainly thinks so.
UK supermarket Sainsbury's will take part in a multi-million euro research project to promote sustainable foods such as vegetarian food, triggering accusations of "an anti-meat agenda" from British farmers.
French food agency ANSES has updated its nutrition guidelines, cutting the recommended intake for meat and encouraging more pulses and less sugar. But how does it compare to other national dietary advice?
Whey protein has become the unlikely source for producing artificial silk as researchers have perfected a method that uses nanostructures to form this high-demand material.
The Netherlands has global ambitions to make food safe, healthy and sustainable - and this is how it should be done, accoridng to the country's National Institute for Public Health and the Environment (RIVM) in a report published yesterday.
As Switzerland prepares to legalise three insect species for food, we talk to one Finnish researcher on the best ways to process mealworms and crickets to get the optimal flavour and texture profile.
Consuming a whey protein drink after exercise cuts later energy consumption and eating rate compared to consuming a carbohydrate drink among lean men, according to a study.
English Premier League club Everton has renewed its partnership with The Protein Works (TPW) - adding personalised nutritional bars to the existing deal.
Move over crickets and mealworms - Israeli start-up Flying Spark is farming and processing fruit fly powders and oils that are cheaper than other insect ingredients but with a similar nutritional and taste profile.
Following the success of I Sea Pasta, seaweed specialist Seamore, has launched a vegan bacon made entirely from seaweed and has further plans to expand its market.
Sofia-based healthy snack and ‘superfood’ producer Smart Organic has won a €2 million loan from the European Bank for Reconstruction and Development (EBRD) to aid expansion for the rising healthy snack and ‘superfood’ manufacturer.
Egg prices in Europe have risen 16% since November last year driven up by bird flu outbreaks and rising consumer demand, say global commodities analysts at Mintec.
Katana, a €1.2 million investment fund is calling for Europe’s brightest entrepreneurs to pitch their ideas and win funding for agrifood innovation, from functional foods to tech solutions for sustainable sourcing.
French player Roquette is a decade into protein – and its commitment is building having just announced a major pea-focused investment in North America. At Health Ingredients Europe (HiE) the firm told us of work it believes will transform the sector.
Germany’s agriculture minister Christian Schmidt has weighed in on the debate surrounding plant-based alternatives using meat names, calling them "completely misleading" - but the European Commission seems reluctant to act.
This year there’s been a bit of a lab-meat love-in, but are consumers ready to buy into it? I’m not so sure, especially if they can’t divorce the concept from other more controversial technologies like genetic modification.
A pan-EU sustainable food project sees Israeli astaxanthin supplier Algatechnologies, champion of pea protein Roquette and Dutch nutrition giant DSM among its 50 partners that will invest close to €1.2bn over the next seven years.
Start-up Bio-marine Ingredients Ireland (BII) hopes to become a major new supplier of lipids, protein and calcium powders following an initial €15m investment in its plant.
The rise of alternative ingredients, technological innovations and new approaches to gastronomy all look to provide more sustainable sources of nutrition in the future. But as food is changing to keep up with the times, is there a limit to how much consumers...
Wessanen has consolidated its position in Europe's sustainable, organic food market with the acquisition of Spanish firm Biogran. Does this mean the Dutch firm itself is looking increasingly attractive to investors?
'Climate smart' pulses are essential to global food security by delivering high-nutrition protein to people and critical nutrients to soil, said the UN's Food and Agriculture Organisation (FAO) on World Soil Day.
The success of chia and quinoa has opened the door for other less-known ancient grains, but one South African company exporting teff is wary of a boom and bust effect.
