19 Jan 2022 --- Strategies focusing on nutrition and food production could help to put the world on course for the 1.5°C global climate target, a report by Circle Economy has revealed.The Circularity Gap 2022 Report warns... Read More

18 Jan 2022 --- Flavor and extracts’ specialist Synergy Flavours has expanded and advanced its R&D laboratories at its headquarters in Illinois, US. Several laboratories have been upgraded to boost the company’s... Read More

17 Jan 2022 --- Ohly has developed a yeast-based braised chicken flavored modifier to cater to vegetarian consumers’ cravings for comfort food while encouraging flexitarians to broaden their plant-based diet.

14 Jan 2022 --- Consumers who eat beef could slash their diet’s carbon footprint as much as 48% by swapping just one serving of it per day for a more planet-friendly alternative – for example, choosing ground turkey... Read More

13 Jan 2022 --- Health and nutrition giant DSM is showcasing a new integrated F&B operating structure that unifies food specialties, hydrocolloids and nutritional products. Positioned as a business group, it will harness the... Read More

22 Dec 2021 --- Alternative protein will be a key area of growth for Griffith Foods as part of its strategy to produce “sustainable, delicious and nutritious” food. The company forecasts that future meat alternatives will go beyond standard meat mimics. Wim van Roekel, president of the European division, envisions “a completely new spectrum of flavors and taste sensations” to emerge in the alt-protein arena.

09 Dec 2021 --- Valio is focusing on health and nutrition, unveiling better-for-you solutions like sugar reduction and protein enrichment. Timo Pajari explains how lactose-free Nutri F+ milk powder helps appeal to seniors in markets like Asia, where lactose intolerance is especially widespread. The company has also long maintained a presence in the plant-based market, with Pajari anticipating a growing interest in this area.

07 Dec 2021 --- FrieslandCampina Ingredients recently made waves with its entrance to the plant-based arena. Jouke Veldman, global market development lead, explains how the dairy giant is balancing these two spaces, as well as how it is differentiating itself. For example, taste and texture improvements – as well as powder properties – are helping to create a novel proposition.

03 Nov 2021 --- Atlantic Natural Foods specializes in a line of vegan tuna, branded Tuno, under the Loma Linda brand. The products come in three flavors of sriracha, lemon pepper and original. Mike Easterbrook, the company's European agent, shares his belief that plant-based fish will not to completely take business away ocean-caught seafood, but rather will expand the protein playing field as a whole.

12 Oct 2021 --- At Anuga 2021, Mikko Karell CEO of Meeat, a Finland-based meat alternative company, speaks to FoodIngredientsFirst about the diversification of plant-based concepts into new cuisines. He outlines how taste and structure are crucial to the success of meat alternatives, as well as the company’s move into fermentation methods and fava bean innovation.

28 Oct 2021 --- The plant-based food trend has been simmering for many years, but in 2020, it scaled new heights and became a revolution. There is little doubt that the waves of veganism and the demand for plant-based food and beverages continue to get stronger. This dynamic growth creates innovation opportunities across a broad range of new categories, including flavored waters, juices, smoothies and sugar confectioneries.

08 Jul 2021 --- As demand for plant-based, dairy alternative products continues to accelerate worldwide, consumers are focusing on their choices: not only great taste and texture but cleaner, easier-to-understand labels as well. Developing spoonable yogurt alternatives with almond, oat and other plant-based protein sources requires multifunctional ingredient solutions that can address these consumer needs and overcome formulation challenges. In this timely webinar, Innova Market Insights and CP Kelco will share useful insights about the global market for plant-based spoonable yogurts and show how CP Kelco can help you unlock nature-powered success through innovation with its unique portfolio of sustainably sourced and produced ingredients.

14 Apr 2021 --- With plant based trends reaching global phenomenon status, the “plant based” definition is ever-evolving. Its rising mainstream appeal will drive expansion to different regions and categories in 2021 and beyond, including accelerated demand for new formats, plant proteins and more sophisticated alternatives. As consumers are powering up on plant protein, opportunities and challenges relating to regional consumer preferences and sustainability expectations are attracting attention.

13 Apr 2021 --- Plant-based proteins have enormous environmental, economic and nutritional potential. While some crops are familiar to producers and consumers alike, others may have significant future potential that has not yet been explored. Insights from The Economist Intelligence Unit and IFF highlight which plant-based proteins have the greatest future potential so that food and beverage producers can source sustainably while satisfying consumers’ need for delicious plant-based beverage & dairy alternatives.

08 Apr 2021 --- There is a growing demand for alternative ingredients that bolster the plant-based sectors. Biospringer has produced nutrient-dense proteins from yeast, which the company says can answer today’s major food trends. During this webinar, Biospringer experts take a deep dive into the market trends of plant-based foods and explain how their yeast protein can be a key ingredient for developing meat and dairy substitutes.