The world’s largest producer of ‘natural’ food ingredients derived from microorganisms is taking a 10% share in Israeli alternative protein maker Yeap.
A new project is harvesting broccoli stems, stalks, and leaves – which would otherwise be left in the field – and upcycling them into an alternative protein ingredient for food and beverage makers.
Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...
Rapeseed is very high in protein. The rapeseed cake, which is left over after the oil is extracted, contains a significant amount of the crucial nutrient. However, because of glucosinolate defence compounds that reduce its nutritional value, there are...
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...
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
The plant-based sector remains an enormous long-term growth opportunity, though investor retrenchment will continue in the short term, investors told the recent Plant-Based Protein Manufacturing Summit in Amsterdam.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
With Brexit potentially providing an opportunity to make the UK’s regulatory process more agile, providing a quicker route to market for new and novel products, the country is looking to strengthen its capabilities in the alternative protein supply chain.
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
Israeli seed specialist Equinom says its new variety of protein-rich sesame seed could help the solve the taste and texture challenges of plant-based food and beverages.
Today’s consumer is more receptive to products fortified with novel ingredients, especially if they add a functional benefit like high proteins and fibres, but lower carbs. This article examines research being carried out by Devon Petrie, a lecturer within...
Malaysian insect-protein firm Ento has opted to shift its food production focus from whole-insect snacks to a ‘proteinisation’ focus in the hope of increasing consumer acceptability and encouraging mass consumption.
US agribusiness and food company Bunge Limited has added a lentil functional flour to its product portfolio, which bakery and snack producers can use to replace modified starches, while offering a clean label.
