Alternative Protein

The specifics of what a protein transition would mean are not agreed on, the study found. Image Source/Getty Images

What is the ‘protein transition’? Untangling the narratives

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.

Source: Getty/	MTStock Studio

Guest Post: When will peace & prosperity return to Altmeatland? Sooner than you might think

By Paul Shapiro, CEO of The Better Meat Co., author of Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, a five-time TEDx speaker, and the host of the Business for Good Podcast

To read recent headlines about plant-based meat, you might think that the animal meat industry was flying high. The reality paints a different picture.

FaTRIX will be used as a substitute for butter in bakery goods such as croissants. Image source: FreshSplash/Getty Images

Plant-based fat mimics the texture of animal fat in bakery products

By Augustus Bambridge-Sutton

Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.

The protein will be able to act as a substitute for eggs. Image Source: Daniel Grizelj/Getty Images

Alternative protein made from brewer’s spent yeast scales up production

By Augustus Bambridge-Sutton

A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...

How will the next generation of innovators win over consumers, and what hurdles will they need to jump to get there? GettyImages/snapphoto

How next-gen protein innovators plan to win over consumers

By Flora Southey

The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...

Image: Getty/coldsnowstorm

'These products will only take a significant portion of the global market when they can compete with conventional meat on taste, price, and convenience': alt protein sector looks for solutions amid mixed investment figures

By Oliver Morrison

Alt protein advocates are calling for governments to ‘step up’ to build a ‘more sustainable food system’ after data showed that global investment in sustainable proteins decelerated last year and sales of meat alternatives dipped in some countries.

Why traditional dairy should have a stake in next gen production / Pic: GettyImages olhakozachenko

Will next generation animal-free technology disrupt dairy?

By Katy Askew

From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?

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