New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more “craveable.”
While a new cell-based meat company emerges from stealth mode almost every month, the amount of money invested in the embryonic sector to date pales in comparison to the megabucks poured into plant-based meat over the past couple of years. So is slaughter-free...
UK meat analogue start-up THIS has secured £4.7m in seed funding, which co-founder Andy Shovel says will help finance R&D, manufacturing capabilities, and ultimately, international expansion.
There is a lack of robust evidence to confirm link between meat eating as part of a healthy diet and the development of Western diseases, according to a paper that contends there are a wide range of benefits delivered by meat that are not always easily...
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,...
Getting consumers to try trendy plant-based meat alternatives is a relatively low hurdle compared to encouraging long-term adoption of these products, which requires more convincing on the part of brands, says Nielsen, noting that the sector is "ripe...
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...
'People will start to see plants as filling and delicious, providing protein and satiety...'
High-profile launches notwithstanding (the Impossible Slider is now at White Castle and the Beyond Burger is at TGI Fridays) 45 out of the top 100 restaurant chains in the US still don’t offer a plant-based entrée, according to the Good Food Institute’s...
While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.
US retail sales of plant-based meat up 23% year on year
The notion that plant-based or cell-cultured meat will only ever capture a minority share of the conventional meat market is based on a false premise, says Impossible Foods, which is developing plant-based products seeking to precisely mimic the flavor,...