02 Jun 2020 --- Five percent of chicken on UK supermarket shelves now meets the Better Chicken Commitment (BCC) with approximately 30 million birds per year, according to the science-based chicken welfare policy. BCC is a set of... Read More

01 Jun 2020 --- Plant-based cheese, ready meals, seafood and alternatives to eggs are among the most significant opportunities in the plant-based arena, a major survey of over 6,000 consumers has revealed. Food awareness... Read More

22 May 2020 --- COVID-19 has put a strain on the plant-based and vegan food sector. That is according to Anne Marie Butler, EU R&D Applications Manager at Edlong, who says the number of new product launches has fallen, as the... Read More

20 May 2020 --- Nestlé USA has launched its new Life Cuisine brand created to fit evolving definitions of wellness. It also aims to meet demand for frozen nutritious meals – something that has been pushed up during... Read More

19 May 2020 --- As consumers become more aware of global food systems and want to make better choices for themselves and their families, plant-based meat can play a significant role. That is according to Bram Meijer, Marketing... Read More

On March 1, 2019, Beneo inaugurated a new Belgium-based plant for texturized wheat protein (TWP) in Wanze, in cooperation with fellow Südzucker Group subsidiary CropEnergies with an investment of €4.3m. When running at full capacity, the new plant will be capable of producing enough TWP to create 1 million vegetarian burger patties per day.

As customers look to differentiate themselves from their competitors and also try to attract a very dynamic consumer base, they are increasingly benefiting from partners such as Firmenich, to offer value added services.

Key suppliers offer their thoughts on dairy trends. Where are the undiscovered opportunities for dairy nutritionals and bioactives? What about the rise in marketing dairy products on snacking platforms?

With sales to over 140 countries worldwide, Kerry, the Taste & Nutrition company, has grown to become a highly successful public company, having achieved sustained profitable growth with current annualized sales in excess of €6 billion. "We clearly see that future growth in the market is going to be driven by combining taste with nutritionally optimized food."

The functional, economical and nutritional advantages of pulse ingredients are allowing for great potential amid a market environment that demands successful egg replacers.

29 Jan 2020 --- Although one in two companies are increasing the availability of plant-based products, it is happening against a backdrop of concurrent growth in meat sales. This is one of the findings of the new The Future of Food report, published by Forum For the Future, which was presented at Food Matters Live 2019 in London, UK. Roberta Iley, Principle Change Designer, Forum For the Future, speaks about the findings of the report and the need to balance animal and plant-based protein in the food system.

28 Jan 2020 --- The Ebro Ingredients Group is a consolidation of grain and pulse companies who exhibited together for the first time under the parent company name at Fi Europe 2019 in Paris. Arjan Geerlings, New Business Development Manager, notes that the company is based on the four pillars of rice, pulses ancient grains and durum wheat. At the trade show, Herba Ingredients, which forms part of the Ebro Ingredients Group, launched a new texturized pea protein based on a concentration rather than an isolate. The company notes that the entire production chain is in its hands, facilitating ease-of-use for its clients searching for a meat replacement solution.

20 Jan 2020 --- Lacprodan ISO.Water is positioned as the first flavorless protein water, which has also been optimized for taste and mouthfeel. With the unique formulation, Joe Katterfield, Sales Development Manager for Sports Nutrition and Health Foods at Arla Foods Ingredients, says the mass market is ready to embrace protein water. At Fi Europe 2019 in Paris, France, event attendees could sample the protein water, with or without watermelon flavoring, to demonstrate its potential as a refreshing drink for the everyday consumer.

09 Dec 2019 --- Clear Recovery Protein Water is what FrieslandCampina Ingredients describes as the next evolution in protein water. What makes them stand apart from the rest? Marketing Manager, Ramon Mommersteeg discusses why protein has gone transparent and the future he sees for it in nutrition.

09 Dec 2019 --- Lestello specializes in gluten-free snack cakes, which are marketed as high in fiber and protein. The brand’s range includes cakes made with rice, corn, buckwheat, lentil and chickpeas. Responding to the consumer demand for indulgent, guilt-free snacking, the company has launched chocolate-covered chickpea snack cakes.

31 Oct 2019 --- It has been established that protein supplementation increases gains in muscle mass and strength during a prolonged resistance training program. But is protein supplementation during an endurance training program also beneficial?During this webinar FrieslandCampina discusses whether protein supplementation is useful for endurance exercise training. Thereby, FrieslandCampina highlights the study of Pim Knuiman that has recently been published in the The American Journal of Clinical Nutrition. In this study he showed that Protein supplementation elicited greater gains in VO2max and stimulated lean mass accretion.

09 Oct 2019 --- Plant-based proteins have the market buzzing, with food and beverage innovations arriving frequently on store shelves. But formulating beverages with alternative protein sources—whether soy, almond, oat, pea or rice – can present challenges, especially in meeting consumers’ expectations for taste, texture and visual appeal. In this timely webinar, Innova Market Insights and CP Kelco share useful insights about the global dairy alternatives market, the key challenges when formulating these products, and how KELCOGEL® Gellan Gum – a nature-based, fermentation-derived ingredient – serves as a unique, multifunctional solution in the product developer’s toolkit.

13 Sep 2019 --- Gen Z’s are seeking physical improvement. Protein rich and adventurous products and flavors are key in connecting with these consumers. Nutrition that supports both physical and emotional well-being is thriving and generational lenses on health can help you find new opportunities.Innova Market Insights’ Director of Innovation, Lu Ann Williams will highlight the changing demographics, with insights on targeting all generations.

04 Apr 2019 --- In less than two decades, protein supplementation and high protein diets have moved from having niche appeal (primarily the domain of bodybuilders), to being truly mainstream. Innova Market Insights Market Analyst, Myrthe de Beukelaar, takes you inside sports nutrition innovation and how mainstream consumer pay more attention to factors beyond efficient muscle building such as ethical and environmental concerns which translates into a greater uptake of vegan proteins in the market.

05 Dec 2018 --- Innova Market Insights releases its Top Ten Trends for 2019, using its ongoing analyses of global developments in food and drink launch activity to highlight the trends most likely to impact the food and drinks industry over the coming year and beyond. In addition to the Top Ten Trends identified for 2019, key themes from previous years, including mindful consumption, clean label, protein content, sugar reduction and plant-based options will also continue to feature strongly.