News : plant-based

The project, headed up by Nizo and with the support of Wageningen University Research and the HAS Green Academy, seeks to conduct in-depth research into the types of microbial contaminants and toxins which could potentially be found in over 80 different types of plant-based food products. more…

Bringing new quality to the chew-down attributes of plant-based foods, APPETEX™ is an edible plant-based hydrogel capable of replicating the bite associated with animal-based connective tissue. more…

Improved Nature^®, an innovator in non-GMO, sustainably-sourced soy protein meat alternatives, uses proprietary technology to turn sustainably sourced plant proteins into fibers with the texture of meat. more…

Now available for download, the New Future Menus Trend Report 2023 draws on insights from more than 1,600 chefs in over 21 countries. It includes suggested recipes, ingredients, and techniques to provide tangible solutions for chefs and food operators. more…

To make real and sustainable change, food innovations need to scale. Collaborate with leading minds and disruptors redefining our food system and grow your brand beyond a niche audience to a household name. more…

Shiru’s first commercial product, OleoPro™, delivers a 90% saturated fat reduction and improved taste performance compared to current fat solutions for plant-based meats. more…

Established in 2019, Merit Foods has since built and commissioned a state-of-the-art protein production facility in Manitoba, Canada to produce, under license from Burcon, best-in-class pea, and canola proteins for the food and beverage industries. more…

This year’s seminar programme runs across two stages, the Sustainability Stage, sponsored by Elopak, and the Trends & Innovation Platform, which will collectively host over 65 leading industry experts across retail, wholesale, food & drink, ESG, and more. more…

Cargill and CUBIQ FOODS have signed product co-development and commercial go-to-market agreements with the aim of developing and expediting the wide-scale commercialization of CUBIQ FOODS’ innovative fat technologies. more…

Planted, Juicy Marbles, La Vie, Willicroft, Wicked Kitchen, Naturli, and others join the speaker line-up at the inaugural plant-based protein manufacturing summit. Register today and explore how to scale production effectively, creating a flexible and efficient supply chain for plant-based products. more…

AlinOVeg is an €11.4 million collaborative project, running for 5 years, with the aim of developing innovative, sustainable, and healthier plant-based alternatives to dairy products. more…

Leading the way with their 100% plant-based menu, London-based, vegan fast food company, Ready Burger have announced their plans to incorporate Givaudan’s innovative PrimeLock+™ technology into their products. more…

In this report our contributer Nimisha Suraj relates her experience of this years Gulfood meeting and explains what alternative proteins were showcased at this important event. more…

Still think animal protein is necessary for muscle growth? With several high profile athletes now eating a completely plant-based diet, Evergrain explain why their upcycled barley protein ingredient is the perfect choice. more…

Planted, Juicy Marbles, La Vie, Willicroft, Wicked Kitchen, Naturli & others join the speaker line-up to discuss the future of effectively scaling upstream and downstream production to create a flexible and efficient plant-based product supply chain. more…

Ojah’s vegetarian chicken is made from water, soy flour and herbs. Thanks to extrusion, the ingredients get the structure and taste of chicken. Ojah are doubling their production capacity in response to consumer demand for their great tasting and nutritious products. more…

Planetarians plan to kick start the commercial production of their low cost, sustainable, nutritious and tasty, vegan plant-based meat. more…

Six investors back Series A funding to unlock novel precision fermentation technology for meat and fish alternatives more…

Following on from the success of its line of Vegan Deli meats in Australia, Israeli company Vgarden has teamed up with Tiv Taam, to increase its production capacity, as it sets its eye on the US market. more…

The report explores the state of nutrition today to help food developers deliver on plant-based demand while juggling consumer preferences for taste and texture. more…

Ideal for plant-based protein shakes, dairy alternatives, coffee, and nutrition bars, the SolvPro™ line with EverPro^® delivers a wide range of plant-forward, protein-fortified nutrition options for today’s modern athlete. more…

Meala’s proprietary platform creates functional proteins designed to be used as binding and gelling agents thanks to their superior water retention capabilities. Meala expects to launch its innovative products in the US and European markets in 2024. more…

When it comes to buying plant-based meat alternatives, taste and texture remain king. BENEO offers food manufacturers a wide range of products that enable meat-like textures, a juicy mouthfeel, and easy processing. more…

Whilst the market for plant-based meat continues to grow it’s clear that consumers do not expect to compromise on taste and texture. In this newprotein special focus we feature ingredient solutions to help. more…

Cosun Protein, part of Royal Cosun, is committed to enabling the creation of a new generation of plant-based proteins. Their high-quality fava protein isolate (Tendra^®) is a game-changing product resulting from their proprietary extraction technology and unique purification process. more…

The 2023 Kerry Taste and Nutrition Charts are your guide to delivering delicious food and beverages people can feel good about. Expect to find the up-and-coming and emerging flavours for the coming year, as well as top mainstream and key tastes. more…

The new solution mimics animal fat cells in plant-based meat substitutes, by encapsulating fat and releasing it gradually during cooking and consumption. more…

Peazazz® pea protein from Merit Functional Foods is a clean label ingredient which offers excellent gelling, emulsification, and cold and hot binding for an animal meat-like texture in meat alternative formulations. more…

The latest Innophos whitepaper includes case studies that showcase how the right phosphate and protein combinations can improve the texture and taste of plant-based meat substitute products. more…

Taste and texture are extremely important to consumers but so is the ingredient declaration and most consumers do not have a clue what methylcellulose is or why it’s in their plant-based burger. Meala have a clean label alternative. more…