Proteins

HIPPEAS raises $10m from CAVU Partners

HIPPEAS raises $10m from CAVU Venture Partners

By Elaine Watson

Extruded chickpea puff brand HIPPEAS has raised $10m from CAVU Venture Partners to help fund its explosive growth, while CAVU co-founder Brett Thomas will join its board of directors.

What is driving the success of challenger brands?

What is driving the success of challenger brands?

By Katy Askew

The disruptive influence of challenger brands continues to shake up the food sector, not least because agile companies have proven skilled at responding to – and sitting at the forefront of – emerging consumer demands. FoodNavigator looks at how and why...

Icelandic Provisions CEO: Skyr could be as big as Greek

Icelandic Provisions CEO: Skyr could be as big as Greek

By Elaine Watson

Could skyr – which is higher in protein and lower in sugar – be as big as Greek yogurt, or is the ‘Icelandic’ segment of the dairy aisle likely to remain a quirky niche? Ten years ago, people were asking the same question about Greek yogurt, says the...

Future Meat Technologies: The future of clean meat production is local

“Instead of giving farmers a barn with 50,000 chickens, why not give them a small factory and 10,000 machines?”

Future Meat Technologies: The future of clean meat production is local

By Elaine Watson

While it might be a while before steaks grown in bioreactors (instead of on the farm) become standard fare at your local steakhouse, ‘locally produced’ cultured meat could quickly gain traction in nuggets, burgers, meatballs, and hot dogs if the price...

Picture: GettyImages-piyaset

Taste, texture, nutrition: Formulating with plant-based proteins

By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

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