Some foods have a bigger carbon footprint than others. Cue the need for a carbon label so consumers can choose accordingly? Perhaps not - as Tesco and PepsiCo have found out.
Combining high-intensity ultrasound with the enzymatic treatment of egg whites could produce new ‘added-value’ egg white protein hydrolysates that are attractive to the food and nutrition industry, say researchers.
Jaap Korteweg was a ninth generation Dutch meat farmer before becoming a vegetarian unable to banish his cravings for meat. The CEO of The Vegetarian Butcher shares his experience and gives advice for budding 'mock meat' entrepreneurs.
Insects come to the crease as cricket protein set for sustained innings
British start-up Next Step Foods was at FoodMattersLive showcasing its cricket protein energy bars alongside 11 other insect firms. Is this niche ingredient slowly seeping into the mainstream?
The battle over plant-based terminology has moved into the meat arena with two Italian MEPs calling for laws to prevent vegetarian alternatives from using names such as prosciutto and mortadella.
FoodConnects, a consortium of 50 industry and academic institutions from 13 different countries, has been selected by the European Institute of Innovation and Technology (EIT) to tackle global food challenges through a €400m innovation partnership.
Portuguese supplier Allmicroalgae has taken calls to scale up production of microalgae to heart, with a project to combine big-volume fermentation with high-value photosynthesis methods now in swing.
One size does not fit all when marketing meat alternatives, say researchers. Manufacturers need to decide whether they should target price conscious consumers, healthy eaters, taste driven individuals, eco-friendly greens, organic shoppers or vegetarians.
Microalgae is often held up as the most promising sustainable protein that can feed a growing world population - but first production needs to be scaled up on industrial levels. "The costs of inaction are too steep to even contemplate,” writes the...
Health & Nutrition Week, 28 November-2 December 2016, Frankfurt, Germany
Pressured food supply chains are pushing new foods and nutrient sources into view like insects and algae that are challenging the status quo, says a UK-based food trend watcher.
Why do Finns give more importance to protein than Swedes? Are Germans more willing to eat an all vegetarian meal than Brits? And among the 13% of Europeans who have tried insects, how many would eat them again? Finland's ScenoProt survey is providing...
New commitments to tackle deforestation in commodity supply chains have almost doubled in the past 12 months, but pledges remain “piecemeal” with very few companies looking beyond palm oil, according to a recent analysis.
Why call something 'vegan cheese' when you could call it 'a plant-derived, oil-based dairy analog'? How about because it is vegan cheese. It's time for the dairy lobby to see plant-based alternatives as complementary rather than...
Entrepreneur Oliver Cookson has embarked on a new venture – a personalised protein-based nutrition service designed to “unravel the maze of protein by giving each consumer exactly what they need”.
Eating up to one egg a day has no association with coronary heart disease (CHD) but does reduce the risk of stroke by 12%, a meta-analysis has suggested.
Companies must embrace sustainability as a long-term business value, especially in the Middle East, as global trends move towards fast-shifting trading patterns in the F&B industry.
The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...
"Soy is good, but lactofermented soy is better," says French firm Sojami which predicts its patented process for creating plant-based cheese will lead to a vegan cheese industry as rich and diverse as dairy. (Just don't call it cheese.)
Are you a food tech start-up looking to speed up your time to market, or an established industry player that could mentor a young company? AcceleRise business accelerator is calling on applicants to foster a food tech ecosystem.
France aims to become a leading world supplier of protein by 2030 with an agreement signed yesterday between government and industry pledging to boost investment into 'intelligent food' from both animal and vegetable protein sources.
Belgian manufacturer of plant-based dairy alternatives Alpro has been caught in a Twitter storm after it tweeted that a healthy diet consists of one third animal-based products. Disgruntled vegan followers referenced the company’s recent acquisition by...
Dutch consumers' first impression of Pedon's red lentil pasta may have been lacklustre but the Italian pulse processor is unworried as it rides Europe's triple trend wave for healthy protein, flavoured pasta and sustainable pulses.
Concerns over using crickets as a sustainable alternative to meat may be eased as a study has shown that weeds and food by-products could work as single ingredients to successfully rear this insect.
The International Platform of Insects for Food and Feed (IPIFF) wants workable and consistent rules for insect producers across the EU and is setting up a strategic task force to help manufacturers navigate their way through EU regulation.
Improving protein consumption in the elderly may be a matter of improving taste, convenience and affordability as a study sets out a series of strategies designed to boost intake in this demographic.
’We are investors and we expect companies to manage the risks in their supply chain’
A group of investors worth $1.25 trillion (€1.1 trn) in assets are urging 16 food companies to accelerate the switch to sustainable, plant-based proteins.
Alpro did not make it clear enough that it had paid a British celebrity to post tweets about one of its products, the UK’s Advertising Standards Authority (ASA) has ruled.
Advances in the field of scent may be key to developing healthier food - by using natural aroma molecules to make reformulated food smell saltier or sweeter - or even creating personalised flavours that are tailored to an individual's genome.
Consumers say they want to eat sustainably but don't always buy sustainable food. In order to change this, The Better Buying Lab has enrolled Google, Quorn and Sodexo to understand why and accelerate the transition to plant-based proteins.
Hinoman – an Israeli start-up developing a novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes – aims to open its first commercial scale production facility in Israel in the first...
In the next 10 years, the food industry will be profoundly changed by a series of disruptive innovations in three waves. "Some say these entrepreneurs will save the planet, others believe they will destroy our relationship with food. I believe it...
Finnish start-up Gold&Green Foods is set to bring its 'pulled oats' - a patent-protected, plant-based protein - to international markets following a 51% acquisition by Paulig Group.
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