Proteins

Startup sees demand for insect protein creep up

08-Nov-2023 By Olivia Haslam

Divaks, the insect ingredients start-up, is scuttling to meet fast-growing consumer demand for alternative protein sources with its mealworm plant expansion.

Futureproofing the Food System

How do consumers’ perception of healthy drive their purchase habits and product development?

07-Nov-2023 By Deniz Ataman

What does it mean to eat healthy? A survey by the International Food Information Council (IFIC) finds that 74% of consumers believe that food and beverage choices are interconnected with mental and emotional well-being, along with other insights that...

NotCo 2.0: Plant-based company makes bigger B2B push to be the ‘ChatGPT of food'

07-Nov-2023 By Ryan Daily

Chilean food tech company NotCo is taking its AI-based technology Giuseppe to a wider business-to-business (B2B) audience in an effort to create the "ChatGPT of food," as it continues to find new ways to innovate in the plant-based market, company...

Me vs. others, status vs. group: The values that drive alternative meat consumption

06-Nov-2023 By Augustus Bambridge-Sutton

Why do people buy meat alternatives? A new study reveals that values focused on one’s relationship to a group, such as ‘self-transcendence’, are far more likely to influence their decision to buy meat alternatives than ‘self-focused’ values such as a...

Grupo Nutresa to feature EVERY Eggwhite in alt meat portfolio

03-Nov-2023 By Deniz Ataman

The Colombian CPG food company’s alternative meat product line will feature EVERY EggWhite to enhance taste, texture and mouthfeel without the use of eggs, according to a co-issued press release from both companies.

Food remains an issue of concern globally as food insecurity persists, suggests survey

03-Nov-2023 By Augustus Bambridge-Sutton

Food insecurity persists as a major problem around the world. A survey conducted by Stack Data Strategy on behalf of campaign Hungry for Action shows that concerns about the ‘supply and price of food’ consistently remains a priority among the population...

‘For the industry to succeed, there will need to be a ramping up of investment’: The past and future of the cultivated meat market

02-Nov-2023 By Augustus Bambridge-Sutton

The number of deals in the cultivated meat market in the first eight months of 2023 has significantly declined since 2022, a report by financial advisory firm Oghma Partners shows. However, strong government investment and potential regulatory approval...

Start-up’s technology can save food businesses money by preventing heat waste

02-Nov-2023 By Augustus Bambridge-Sutton

Sweden-based green-tech startup Enjay produces technology which can prevent heat waste. This can not only help businesses save a great deal of money, but reduce their carbon dioxide emissions as well.

Futureproofing the Food System

Exploring how consumers define ‘healthy’ through dietary patterns

02-Nov-2023 By Deniz Ataman

Consumers’ relationship with food continues to evolve through diets that target more specific needs while simultaneously shifting how they define healthy, according to results from the International Food Information Council (IFIC) Food and Health survey.

Start-up’s chickpea-based protein isolate boosts protein content in dairy-free cheese

01-Nov-2023 By Augustus Bambridge-Sutton

Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.

Futureproofing the Food System

What are the benefits of using data to improve nutrition and food accessibility?

01-Nov-2023 By Deniz Ataman

The food industry uses a variety of data collection methods to improve the food system and reduce diet-related illnesses by providing access to fresh and healthy food.

‘A defining feature of stem cells is that they can become other cells’: Strategies for the use of stem cells in cultivated meat production

30-Oct-2023 By Augustus Bambridge-Sutton

The production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with the potential to be far greater in volume than the meat...

Nelson-Jameson's new partnerships target plant-based market

27-Oct-2023 By Deniz Ataman

Food processing distributor, Nelson-Jameson, partners with Vaess and Lallemand Specialty Cultures (LSC) in response to growing customer demand for plant-based and hybrid products.

Nestlé launches probiotic and HMO blend to mirror breastmilk changes

27-Oct-2023 By Nikki Hancocks

Nestlé has launched a new proprietary blend for infant nutrition combining a probiotic strain with varying levels of six human milk oligosaccharides (HMOs) to support the developing infant through its life stages.

GUEST ARTICLE

Industry Insights from NIZO: Great flavour without compromise for plant-based food

26-Oct-2023 By René Floris, NIZO Food Research Division Manager

To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?

‘It has the potential to improve sustainability across the supply chain’: UK mulls regulatory changes to allow insects to eat your food waste

25-Oct-2023 By Oliver Morrison

Food companies can potentially cut their volumes of waste up to 75% using insect bioconversion, whilst at the same time creating valuable new revenue streams, FoodNavigator hears.

MyFoodPlanit's all-in-one meal planning addresses nutrition customization

24-Oct-2023 By Deniz Ataman

Driven by a growing number of consumers addressing their specific and changing nutrition concerns, MyFoodPlanit launched its all-in-one meal planning and nutrition tracking platform earlier this month, Ryan Chapman, CEO and founder, told FoodNavigator-USA...

ICL, Plantible launch clean label methylcellulose alternative with high protein, strong sustainability profile

23-Oct-2023 By Elizabeth Crawford

Functional ingredient supplier ICL Food Specialties and Plantible Foods join the race to replace the widely used but increasingly unpopular binding and gelling ingredient methylcellulose in plant-based protein with today’s launch of ROVITARIS Binding...

Futureproofing the Food System

How AI and digital transformation are influencing the food and beverage industry

23-Oct-2023 By Deniz Ataman

Manufacturers and retailers are improving their technology stack through digital transformation strategies and AI to improve operations and address historical food and beverage challenges from ingredient shortages and reformulations to predicting current...

Natural Products Expo East

Equii expands line of high-protein bread to meet demand for better-for-you products that are better for the planet

18-Oct-2023 By Elizabeth Crawford

When most people think about protein, they think about meat, dairy – maybe legumes – but food-tech newcomer Equii wants them to also think about bread, including its portfolio of soft, sliced white and multi-grain loaves that are packed with 8 to 10 grams...

Futureproofing the Food System: What will it take to deliver on the promise of alternative proteins?

17-Oct-2023 By Elizabeth Crawford

Between FDA and USDA greenlighting the sale of cultivated chicken in the US, the ground-breaking of a large-scale precision fermentation facilities and advances in molecular farming, 2023 has been a banner year for novel protein production. But the path...

Tyson Foods expands into insect protein production with Protix partnership

17-Oct-2023 By Elizabeth Crawford

Meat-packing giant Tyson Foods is teaming with Dutch-based insect protein player Protix to expand production and use of more sustainable proteins and lipids from Black Soldier Fly Larva, including building a first of its kind, at-scale insect ingredient...

SupplySide West 2023: Arla to show new ways to incorporate whey in sports nutrition products

12-Oct-2023 By Teodora Lyubomirova

At the Las Vegas-based trade event, the company will demonstrate how its whey protein solutions can be used to create clear protein shakes.

‘The water is fine’: Plant protein moves into mainstream

12-Oct-2023 By Asia Sherman

Plant protein powder has transitioned from a niche market product for vegans and athletes to a broader base of wellness-minded consumers, according to a survey commissioned by mushroom mycelial fermentation company MycoTechnology.

National Association for Convenience Stores

C-store consumer habits: balancing impulse purchases with nuanced usage occasions

11-Oct-2023 By Deniz Ataman

C-stores can attract and retain customers who are looking for a quick and easy meal or snack by offering a variety of fresh and convenient food options, as well as bundling deals that offer discounts on popular products, Kathy Risch SVP, shopper insights...

Do consumers have a stomach for food tech?

11-Oct-2023 By Ryan Daily

Food-tech is a sought-after solution to address systemic challenges facing the industry, including feeding a growing global populace, but many consumers are not convinced of its importance or worse — they want nothing to do with it.

VWS Pathfinder 2023 pitch competition announces top 10 finalists

10-Oct-2023 By Deniz Ataman

The virtual pitch competition on Nov. 1, 2023 is an opportunity for women founders in the plant-based and animal-free industries to gain more visibility and funding.

Quorn, mycoprotein and the push to grow a ‘third kingdom of fungi proteins’

10-Oct-2023 By Oliver Morrison

Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food​​ digital summit.

The effect of masculine marketing on vegan diets

09-Oct-2023 By Augustus Bambridge-Sutton

One of the most pervasive cultural perceptions around food consumption in general is that eating meat is for men and that, conversely, veganism is feminine. A new study explores whether reframing vegan dishes through masculine marketing alters men’s conception,...

Lenny & Larry’s taps into consumer demand for more protein with Big Bar

04-Oct-2023 By Ryan Daily

Lenny & Larry’s is expanding its portfolio of cookie snack bars with a bigger format to tap into the increased demand for a variety of better-for-you claims, the company's senior VP of marketing and innovation Chris Cook told FoodNavigator-USA.

Join us next week for FoodNavigator-USA's digital Futureproofing the Food System Nov. 14-16

03-Oct-2023 By Elizabeth Crawford

To feed a global population of 10bn people by 2050 we need to produce more food in the next 40 years than we have in the past 8,000 years, but as illustrated by the Green Revolution simply increasing available calories isn’t the answer – they need to...

Cargill opens European Protein Innovation Hub to allow customers to create new protein products

02-Oct-2023 By Augustus Bambridge-Sutton

As part of an investment of €50m into Cargill’s Saint-Cyr en Val facility in Orleans, France, American multinational Cargill is opening a protein innovation hub. The hub promises to give the company's customers the tools to trial, create and taste...

The EVERY Company champions precision fermentation, hires new VP of R&D

28-Sep-2023 By Deniz Ataman

The EVERY Company is focused on growing and scaling alternative proteins, specifically egg white proteins, while also educating customers and the public on sustainable, nature equivalent proteins, Sarah Ham, chief operating officer, The EVERY Company...

Plant-based meat shows promise for reducing cardiovascular risk factor

27-Sep-2023 By Deniz Ataman

Consuming plant-based meat, rather than its conventional counterpart from animals, is correlated with a “significant drop” in an emerging cardiovascular risk factor in a small study funded by an unrestricted gift from Beyond Meat and presented last week...

Bridging the gap between conventional meat and alternative proteins

27-Sep-2023 By Deniz Ataman

Alternative proteins offer myriad potential solutions to curb the effects of climate change and public health risks, while creating space for partnerships with corporate meat producers, panelists said during the Good Food Conference last week in a session...

Cultivated meat ‘breakthrough’: Media supplement achieves full muscle maturation on scaffold within 48 hours.

26-Sep-2023 By Flora Southey

Having achieved muscle and protein gains in 2D environments, Profuse Technology is celebrating a ‘breakthrough’ in cultivated meat growth within 3D environments, CEO Guy Nevo Michrowski explains.

Rebbl reduces ‘ambiguity’ in branding with a rebranded focus on occasions, ingredients

25-Sep-2023 By Ryan Daily

Plant-based beverage brand Rebbl rebranded its line of drinks with a focus on occasions and conveying to consumers how to use the product, as the company looks to LTO flavors to grow trial, brand CMO, Mike Quinones, told FoodNavigator-USA.

C’est La Ve’s vegan charcuterie boards focus on convenience and sustainability

22-Sep-2023 By Deniz Ataman

With convenience and versatility in mind, C’est La Ve’s vegan charcuterie boards offer a plant-based option for snackers on the go. FoodNavigator-USA spoke with company CEO, Yosef Cohen, to learn more about the brand’s protein-packed snack packs during...

‘We’re not trying to mimic milk’: Rude Health backs nutrition-forward strategy amid plant-based ‘shakedown’

21-Sep-2023 By Flora Southey

The breakfast brand’s commitment to clean label – or as clean label as functionality allows – will see it through the current plant-based ‘shakedown’, co-founder and brand director Camilla Barnard tells FoodNavigator.

Moyu launches better-for-you baked good applications with konjac-based mix

20-Sep-2023 By Ryan Daily

Baking mix brand Moyu recently launched in the US better-for-you and healthier baked goods featuring konjac, which is gaining more widespread use, brand founder Gillian Hu told FoodNavigator-USA.

Nourish Ingredients teams with Boston Bioprocess to scale animal-free specialty fats

20-Sep-2023 By Elizabeth Crawford

Nourish Ingredients, a frontrunner in the burgeoning ‘animal-free’ specialty fat segment, is teaming with Boston Bioprocess to efficiently scale the most “potent fat molecules” responsible for replicating the “animalic” aroma, flavor and taste of meat...

Alternative protein segment diverges as more plant-base players shutter, cultured meat passes milestones

18-Sep-2023 By Elizabeth Crawford

The plant-based protein industry continues to suffer losses with two well-funded companies closing their doors, while the cultured meat segment steadily checks milestones and tackles hurdles as it prepares for broader distribution and consumer adoption....

Dietary Guidelines Advisory Committee

Protein consumption up across age groups, but sodium, saturated fat and added sugar still high

15-Sep-2023 By Deniz Ataman

While overall dietary patterns are poor for American adults and adolescents who are exceeding the recommended limits for sodium, saturated fat and added sugar, toddlers are eating better and protein consumption across age groups is on the rise, according...

Threats mount against nearly-finalized proposed update to organic animal welfare standards

15-Sep-2023 By Elizabeth Crawford

Hard-fought for and nearly finalized regulations that would strengthen animal welfare standards under the USDA Organic program are at risk of becoming collateral damage from a growing political fight about the ripple effects of regulations and legislation...

Ginkgo Bioworks wants “computers to speak DNA,” beefs up AI capabilities with Google’s help

14-Sep-2023 By Ryan Daily

Biotech company Ginkgo Bioworks is boosting its mission of making biology more accessible by partnering with Google to build out its AI capabilities, company representatives told FoodNavigator-USA.

Dietary Guidelines Advisory Committee

Health Equity Working Group provides framework for Dietary Guidelines for Americans protocols

14-Sep-2023 By Deniz Ataman

A Dietary Guidelines Advisory Committee (DGAC) working group shared this week refined protocols for systematic reviews, food pattern modeling and committee evidence review which will shape the committee’s recommendations for the Dietary Guidelines for...

Cultivated meat researchers get €1.2 million to solve commercialisation barriers

14-Sep-2023 By Augustus Bambridge-Sutton

Researchers from Germany, Israel and the UK have been given €1.2 million in funding to work on solving the barriers to creating cultivated meat at scale, and thus to provide it on a commercial basis.

ADM’s nutrition business slows, but execs are confident in ‘ambidextrous’ growth approach

13-Sep-2023 By Elizabeth Crawford

Global nutrition giant Archer-Daniels-Midland is adopting an “ambidextrous” approach that relies on improved productivity and innovation to drive short- and long-term growth across its business and offset ongoing softness in its nutrition segment, according...

Planteneers expands customer service and applications capabilities for plant-based customers

12-Sep-2023 By Deniz Ataman

Planteneers broadens its customer service and applications technology team with the launch of its Plantbaser online platform and upcoming pilot plant facility in Aurora, Illinois to better meet the demands of its plant-based customers, explained Ashley...

Belliwelli’s ‘goal is to make gut health mainstream,’ expands nationally in Target locations

07-Sep-2023 By Deniz Ataman

On Sept. 17, the gut-friendly snack bar brand BelliWelli will be available in 1,554 Target locations nationwide -- adding to the more than 1,000 new doors the brand expanded into in the past year, Katie Wilson, CEO, Belliwelli told FoodNavigator-USA.