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Soy leghemoglobin authorised as a colour additive for veggie burgers
The FDA is amending regulations to provide for the safe use of soy leghemoglobin as a colour additive.
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Proteins & alternative proteins
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Hydrolysed plant protein market to reach $2.6m
The hydrolysed plant protein market is expected to witness growth due to increasing demand from health-conscious and vegan consumers.
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Potential for sprouted grains is recognised by Innovate UK
New project looking into sprouted grains and pasteurisation has been rewarded a grant by Innovate UK.
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Trends in health and environmental issues promote wheat protein sales
The wheat protein market is expected to reach around US$ 2800 million by the end of 2019 in terms of value.
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Change in consumer preferences lead to surge in rice protein market
The global market for rice protein surpassed US$ 108 million in 2018 according to a recent study.
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Action plan presented for enhanced protein self-sufficiency in Finland
New report states that Finland's in a good position to enhance its protein self-sufficiency while building a sustainable, carbon-neutral food chain.
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New report highlights the potential growth and applications for banana powder
A new report has highlighted the current scenario of the banana powder market and its demand and consumption in various applications, concluding that the market is expected to reach a market value of US$ 730 million by the end of 2027.
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Glanbia Nutritionals presents diverse portfolio of snacking solutions at ProSweets 2019
Leading nutritional and functional ingredient specialist, Glanbia Nutritionals, will present its diverse range of specialist nutritional solutions for the first time at ProSweets 2019...
article
A plant-based revolution
Mark Driscoll considers the shift away from carnivorous diets – what’s driving it, what are consumers looking for and how can the food industry rise to the challenge of catering for their fast-evolving tastes?
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A finger on the pulse
One UK company has developed an innovative alternative to wheat-free flour that meets the increasing demand for ‘free from’ and protein-rich foods. Neil Winney, its Managing Director, tells the story…
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Plant-based product claims up by 62 per cent in just four years
Growing trends towards vegetarianism and veganism have made a dent in the global food market.
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The year of the vegan barbecue: food and drink trends for summer 2018
Vegan barbecues, black bean chipotle, better-for-you ice cream and exotic crisps could all make an appearance in consumer habits this summer.
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European dairy industry calls on bloc to get tough on ‘misleading’ labels
Three European trade bodies have issued a reminder to member states not to go soft on misleading practices.
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Vegetarian sections drive omnivorous restaurant goers back to meat
Separating vegetarian dishes on a menu can, in fact, reduce the proportion of people who choose a vegetarian option.
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Steak bite study could save meat industry millions
Using a texture analyser that mimics the human jaw, Agriculture & Horticulture Development Board experts have shown that cuts of muscle previously used for slow cooking are tender enough to be sold as fast cooking steaks.
