Proteins

Triplebar, FrieslandCampina Ingredients partner on precision-fermented lactoferrin

26-Mar-2024 By Ryan Daily

Biotech company Triplebar Bio and its strategic partner protein and probiotics supplier FrieslandCampina Ingredients have announced the next part of its co-collaboration agreement, which will see the two companies produce lactoferrin through precision...

‘Vegan’ or ‘free-from’? Tackling lack of awareness of the difference between allergen and dietary labelling

26-Mar-2024 By Augustus Bambridge-Sutton

A ‘vegan’ label does not mean a food is safe to eat for those with allergies to animal products. New research shows the public is dangerously unaware of this distinction.

Changing freshwater cycle: Are we on a collision course with disaster?

22-Mar-2024 By Donna Eastlake

Human activity has significantly altered the freshwater cycle. But is this change reversible, and if not, what does it mean for the future of food and water supplies?

How is the food industry supporting childhood nutrition?

21-Mar-2024 By Donna Eastlake

From infancy through to adolescence, nutrition is essential in ensuring a healthy body and mind for our youngsters. So how can this be achieved and what it the food industry doing to help parents?

Are ultra-processed plant-based burgers healthy? WHO investigates

21-Mar-2024 By Flora Southey

The World Health Organization has funded research analysing the nutritional composition of ultra-processed plant-based burgers, and the findings are out.

How can AI understand the functional food market and the needs that drive it?

20-Mar-2024 By Augustus Bambridge-Sutton

Functional food trends are driven by more than just taste: they’re driven by human need. With AI, the market can be analysed and the needs driving consumption understood.

Natural Products Expo West

Expo West trendspotting: Functional benefits, purity testing help justify premium pricing as consumers navigate economic challenges

19-Mar-2024 By Elizabeth Crawford

Emphasizing the value of exisiting products appeared to trump breakthrough innovation this year at Natural Products Expo West where many companies either introduced smaller sizes of existing SKUs to lower the entry point or more prominently called out...

Season Health partnership will focus on reducing hypertension, improving nutrition access

18-Mar-2024 By Deniz Ataman

The partnership will serve two segments of patients at Steward Health Care Network in Mass. with the goal to “reduce stage two hypertension for patients in the hypertension program and improve both engagement and nutrition insecurity status for patients...

Future of Seafood

Tune in on demand: Future of Seafood webinar explores role of R&D and technology

14-Mar-2024 By Deniz Ataman

FoodNavigator-USA's free editorial webinar 'The Future of Seafood' is available on demand and explores how plant-based Bettafish, acquaculture brand Local Coho and cultivated seafood Forsea Foods maximize taste, nutrition and environmental...

Single-ingredient meat analogue developed in ‘happy accident’: ‘We’re the first and only ones doing this’

12-Mar-2024 By Flora Southey

Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.

Is a high-protein diet damaging to heart health?

11-Mar-2024 By Donna Eastlake

From building lean muscle to repairing body tissue, protein has been proven to provide a multitude of benefits. But could too much protein be damaging to your heart?

From meat to 3D printed plants: Why Cargill is diversifying its protein investments

06-Mar-2024 By Flora Southey

The agrifood giant is investing across the board, from traditional livestock production to cultivated meat and 3D printing technology.

Future of Seafood

Plant-based seafood brands explore seaweed, mycelium and 3D printing to enhance texture, taste

04-Mar-2024 By Deniz Ataman

As the plant-based seafood segment continues to evolve, ingredient innovation paves the way towards consumer acceptance, shown through notable VC investments in the sector.

New Culture self-determines GRAS status for its animal-free casein

01-Mar-2024 By Deniz Ataman

New Culture self-affirms its animal-free casein is Generally Recognized As Safe following an independent review of experts, which brings it one step closer to selling its animal-free cheese in retail, while strengthening its partnerships with foodservice...

Winter Fancy Food Show

Soup-To-Nuts Podcast: Demand for functional beverages could lead to ‘tsunami of innovation’ in 2024

29-Feb-2024 By Elizabeth Crawford

Beverage sales have outpaced that of food within the specialty segment in the past decade, according to the Specialty Food Association, which attributes the boom to an increased demand for functional benefits, a faster pace of innovation and a lower threshold...

Beyond Meat turns to IV platform, SKU rationalization, pricing to improve margins in FY 2024

28-Feb-2024 By Ryan Daily

After seven consecutive quarters of revenue declines, Beyond Meat executives say they hope to turn the corner in 2024 with new product innovations, SKU rationalization, and price increases, but the company's fourth quarter and full-year results show...

Protecting children from deceptive food advertising: The scope of NY’s S213-B bill

21-Feb-2024 By Deniz Ataman

Recently proposed legislation in New York seeks to expand the state’s deceptive food advertising regulations to include safeguarding children who may be susceptible to excessive consumption of unhealthy goods, but lawyers with the firm Venable argue the...

Earth Fare and Merryfield gamify nutrition labels in-store

20-Feb-2024 By Deniz Ataman

Earth Fare, an organic and natural grocery chain, has partnered with Merryfield for its Micro-Moments program where shoppers can scan QR codes in-store for additional ingredient education on select better-for-you brands. This supplements Merryfield's...

NPD Trend Tracker: From mandarin orange juice to AI-generated recipes

19-Feb-2024 By Augustus Bambridge-Sutton

In this week's NPD Trend Tracker, we see how high orange juice prices have led to the development of mandarin orange juice, and the rise of generative AI has led to the creation of an AI cookbook. Furthermore, we see a rebranding from Mallow &...

Frozen foods continue serving consumers’ needs, open opportunities for brands to provide variety

16-Feb-2024 By Deniz Ataman

Consumers seek frozen foods to reduce waste and as a cost-effective nutrition source, creating opportunities for brands to reimagine options for the nearly $78bn frozen food department, according to Conagra Brands’ recent Future of Frozen Food 2024 report.

InnovoPro expands beyond plant-based with clean-label emulsification solutions for bakery, beverage & beyond

15-Feb-2024 By Elizabeth Crawford

Israeli company InnovoPro is bringing its clean-label, chickpea protein powered solutions to the broader food and beverage industry after proving its ability to bind, blend, foam and problem-solve other common challenges within plant-based categories....

Superbrewed Food partners with Döhler on postbiotic protein ingredient manufacturing

14-Feb-2024 By Ryan Daily

Alternative protein company Superbrewed Food inches closer to launching its first retail products as it scales production of its bacteria-based postbiotic protein through a partnership with ingredient provider Döhler, company CEO Bryan Tracy told FoodNavigator-USA.

Hungryroot grows 40% YoY, expands curation of healthy foods

09-Feb-2024 By Deniz Ataman

Generating $333m in net revenue and more than $9m in profit, Hungryroot attributes its growth to its AI-driven “core personalization” of users’ food preferences and an expanded inventory in its three facilities, explained Alex Weinstein, the company’s...

‘Insects will be seen as normal food’: How industry is combatting consumer reluctance to eat insect protein

09-Feb-2024 By Augustus Bambridge-Sutton

Insects are not only thought to contain at least as much protein as conventional meat, but are also more environmentally sustainable. However, their novelty on the market poses challenges in consumer acceptance. How do start-ups persuade consumers to...

Navigating funding challenges in 2024: What alt-protein companies should know

05-Feb-2024 By Ryan Daily

Alt-protein companies that heavily relied on venture capital (VC) funding are now taking a more holistic approach, including leveraging more non-dilutive financing options, to build their business in 2024, a panel of investors shared during a recent webinar...

Kellanova expands core brands for c-store channels in time for summer

02-Feb-2024 By Deniz Ataman

Kellanova Away From Home’s latest snack launches seek to standout in the fast-paced c-store shopping experience with new flavors and formats that offer nostalgia, convenience, better-for-you choices and snacks as meals, Dan DeMeyer, senior director, commercial...

Arizona next state to propose cultivated meat censorship

02-Feb-2024 By Deniz Ataman

Arizona, along with Florida and Texas, is the next state to propose stringent laws like censorship and bans for cultivated meat products, running the risk of “stifling the free market and their state’s economy," Curt Chaffin, GFI's director...

Regenerative agriculture, renewable energy is ‘best path forward’ for reducing Scope 3 emissions

31-Jan-2024 By Deniz Ataman

Upstream and downstream activities that indirectly impact a company’s Scope 3 emissions may be difficult to measure, but a collaborative investment between stakeholders will help improve environmental impacts long-term, Brian Nash, vice president of corporate...

‘Wellness is a luxury for certain consumers,’ NIQ shares how Ozempic, protein, clean labels are motivating consumers in 2024

31-Jan-2024 By Ryan Daily

Consumers' focus on value during months of high inflation has impacted the wellness market in 2023, but GLP-1 drugs like Ozempic and clean-label and protein-rich products are poised to grow the space in 2024, Sherry Frey, VP of total wellness for...

‘Plant-based downturn isn’t halting innovation’: Beneo talks 2024 alt protein strategy

30-Jan-2024 By Flora Southey

The ingredients supplier outlines its two-pronged alternative protein strategy, which it is betting on to reignite demand for plant-based meat.

‘People want to eat meat,’ SCiFi Foods CEO on first production run, potential of cell-cultivated meat

26-Jan-2024 By Ryan Daily

Food-tech company SCiFi Foods inches closer to releasing its hybrid meat product that consists of a blend of cell-cultivated beef and plant proteins, upon completing its first commercial-scale production run, company co-founder and CEO Joshua March told...

IFF to improve alternative meat capabilities, invests in Coperion’s HME technology

24-Jan-2024 By Deniz Ataman

By investing in Coperion’s high-moisture extrusion (HME) technology, which improves sensory attributes like texture and appearance of plant-based meat alternatives, IFF will incorporate its flavor and ingredient expertise from its Re-Imagine Protein Innovation...

Alternative seafoods: The omega-3 opportunity

24-Jan-2024 By Nikki Hancocks

There’s a lot of opportunity for sustainable omega-3 suppliers in the seafood alternatives arena as the world searches for ways to feed a population of 10 billion by the year 2050.

‘Mass customisation’: New 3D printing tech brings more flexibility to alternative meat and seafood production

23-Jan-2024 By Augustus Bambridge-Sutton

Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production...

Soup-To-Nuts Podcast: How willing are Americans to try animal-free dairy?

22-Jan-2024 By Elizabeth Crawford

Historically, most Americans have liked to keep their food and tech separate, as in the case of genetic modification, but research from animal-free dairy company New Culture suggests the majority of consumers will accept technology or unfamiliar production...

What is the environmental impact of cultivated meat?

19-Jan-2024 By Deniz Ataman

While the verdict is still out on the sustainability of cultivated meat production, a panel of experts during the Tufts University Cellular Agriculture Day on Jan. 11 in Boston, Mass., are optimistic, citing the need for expansive data sets on more diverse...

What is the ‘protein transition’? Untangling the narratives

19-Jan-2024 By Augustus Bambridge-Sutton

Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.

UC Davis opens alt protein center to fill ‘the impending gap’ between meat demand, production

17-Jan-2024 By Ryan Daily

The University of California, Davis (UC Davis) is launching its Integrative Center for Alternative Meat and Protein (iCAMP) this week, as the center brings together various academic groups and industry stakeholders to advance alternative meat science...

USDA: 'We will need cellular agriculture' to reach climate, food innovation goals

17-Jan-2024 By Deniz Ataman

Sustained government support and transparent scientific research, such as USDA’s landmark grant to Tufts University’s National Institute for Cellular Agriculture program, can energize cellular agriculture R&D and renew attention from the private sector,...

News in brief

Imagindairy receives GRAS nod from FDA, acquires industrial-scale precision fermentation lines

17-Jan-2024 By Elizabeth Crawford

Israeli-based food-tech startup Imagindairy expects products made with its animal-free dairy protein to launch in the US within the year after it says it received from FDA a letter of no objection for the ingredient’s GRAS status and the subsequent acquisition...

Diversified protein sourcing is on the 2024 agenda: What's the path to mainstream adoption?

17-Jan-2024 By Natasha Spencer-Joilliffe

While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.

[Video] Investors ‘wake up’ to reality of food-tech investments, turn attention to sustainability

15-Jan-2024 By Ryan Daily

Food-tech investment is staging a comeback in 2024 as investors focus on sustainability, including plant-based meat technologies and companies, Nadav Berger, founder of venture capital (VC) firm PeakBridge, shared during the first part in a two-part video...

Unilever, IFF & Wageningen University tackle flavor challenges in plant-based meat

15-Jan-2024 By Deniz Ataman

A four-year research project between IFF and Unilever, along with Wageningen University & Research (WUR) scientists in the Netherlands, will focus on how flavors bind to protein molecules “with the goal of recommending novel flavoring strategies that...

From tuna to plant-based fish, how brands are expanding the canned fish category

11-Jan-2024 By Deniz Ataman

Poised to grow to $50.47bn by 2030, the global canned seafood market is driven by consumer demand for nutrient-rich foods, like protein and fatty acids, and longer shelf-life, per Grandview Research data. Notably, canned tuna, with its high nutritional...

Egg prices jump as avian flu spreads, pushing up overall food prices, CPI reveals

11-Jan-2024 By Elizabeth Crawford

The Consumer Price Index released today shows the price of eggs is climbing again as producers scramble to contain a highly contagious outbreak of avian flu that the US Department of Agriculture estimates has infected more than 50 flocks in the last 30...

PepsiCo sees snacking potential in chickpeas that check health, sustainability trends

10-Jan-2024 By Elizabeth Crawford

Chickpeas could take a more prominent role in PepsiCo’s snack portfolio given rising consumer interest in the legume, its environmental sustainability attributes and its versatility stemming from its mild flavor and diverse texture applications, according...

Precision versus personalization: AHARA explores a “new frontier” in nutrition

10-Jan-2024 By Deniz Ataman

With the rising popularity of personalized nutrition plans, AHARA’s app takes personalization one step further through precision nutrition, a combination of machine-learning, evidence-based nutrition science and an international advisory board to verify...

Eat Meati’s expansion into Target bucks retailer trend to downsize alternative proteins

10-Jan-2024 By Elizabeth Crawford

At a time when many retailers are cutting back on the assortment and number of plant-based proteins they stock, fungi-based newcomer Meati continues to gain retail shelf space with the launch of four of its whole-cut MushroomRoot cutlets and steaks in...

When are ‘best’ claims puffery versus misleading? NAD weighs in on case brought against Old Trapper by Link Snacks

09-Jan-2024 By Elizabeth Crawford

Whether advertising something as “best” is protected as puffery or requires substantiation depends on the context and whether the claims are presented “monadically” or are comparative or quantifiable, according to an advertising watchdog that reviewed...

Alpha Foods responds to ‘tumultuous year for plant-based’ with Chicken Run partnership, focus on profitability

08-Jan-2024 By Ryan Daily

Alpha Foods is shrugging off a challenging year for the plant-based meat market, as it expects to receive a boost with the help of a recent licensed partnership with the creators of the Chicken Run film franchise, Shingly Lee, director of marketing for...