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GFI partners with AAK to accelerate Indian plant-based market
The partnership will offer sessions to businesses looking to enter the Indian plant-based market, as well as provide guidance for local product formulations and innovation.
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Proteins & alternative proteins
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Data reveals record investments in alternative protein in 2019 and Q1 2020
Investment in alternative protein companies was the highest ever in 2019 and is on a strong upward trend, with more investment in the first quarter of 2020 than in all of 2019, data from GFI has revealed.
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Arla Foods launches clean label ambient yoghurt concept to meet Chinese demand
Yoghurt sales are said to be growing faster in China than anywhere else in the world, with ambient yoghurt the fastest growing segment in the country’s liquid dairy market.
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Pea, canola, oat and chickpea plant proteins poised for rapid growth
Analysis form Lux Research has suggested that traditional crops harvested for plant protein benefits - such as soy, wheat, and rice - will be replaced by "up-and-comers" such as pea, canola, oat and chickpea.
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Acceptance of cultured meat increases with information
As an emerging food technology, one of the main challenges cultured meat faces is said to be consumer acceptance, which this study suggests is combated through providing sufficient information.
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‘World’s first protein bar for children’ launched to support active lifestyles
Unsatisfied by the food options offered to children at sporting events, a mum teamed up with nutritional experts to create her own protein bar for children.
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Researchers point to fava beans as favourable non-soy plant protein source
The research highlights that, unlike soy, fava beans can be grown locally, minimising environmental impacts, and can be readily absorbed as a nutritious protein powder.
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Shared experience on protein analysis in crops and derived protein extracts
Dr Paul Baker from Bangor University, Wales, outlines the work he and the research team have been undertaking to develop protein extraction techniques using agricultural crop waste.
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Climate financial model shows billions of dollars at risk in meat sector
FAIRR has undertaken a climate ’scenario analysis’ on some of the world’s biggest meat companies, finding that many could “face ruin” in the likely scenario of a 2°C warmer world by 2050.
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Teesside Uni and Quorn partner to develop sustainable mycoproteins
The project team will have direct access to Teesside University’s £22.3 million National Horizons Centre, a UK centre of excellence for the biosciences based in Darlington.
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Project funded to research microalgae as sustainable protein source
The project - Microalgae for food - has received approximately £85,000 in official funding to research how microalgae can be used in the drive towards sustainable foods.
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The future of protein
The meat-free movement has changed the protein market for good. Dr Wayne Martindale, Associate Professor, Food Insights and Sustainability at the University of Lincoln, tells all.
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Kerry acquires plant-protein company Pevesa Biotech
The acquisition is said to enhance Kerry’s position in the hydrolysed plant protein space for specialised nutrition, and expands the company’s capacity to serve the rapidly growing organic plant protein market.
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Study demonstrates functional skin benefits of almonds
In a first of its kind study, researchers in the US have demonstrated the significant skin anti-ageing benefits of regular almond consumption.
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Driving towards a sustainable future of food
Mercedes Groba, Innovation Programme Manager at the European Institute of Innovation and Technology (EIT) in Food, discusses the innovative solutions that will play an integral role in addressing the challenges of sustainability.
