21 Jan 2021 --- Canadian researchers have developed a new way of cultivating meat using a technique adapted from growing tissue for human transplants.Researchers Ravi Selvaganapathy and Alireza Shahin-Shamsabadi of McMaster... Read More

19 Jan 2021 --- European plant-protein player Schouten Europe is introducing TuNo, a fully vegetable-based tuna product with replicated textures and flavor. Fish-free tuna can play an important role in protecting endangered tuna... Read More

11 Jan 2021 --- Bühler is partnering with German food science researchers at the German Institute of Food Technologies (DIL) to propel the sustainable production of healthy extruded meat substitutes. These products are... Read More

08 Jan 2021 --- EverGrain, a sustainable ingredient company that is revolutionizing the use of barley to deliver highly nutritious protein and fiber barley-based ingredients, has been launched. It’s also being backed by... Read More

08 Jan 2021 --- This week in industry news, Mane unveiled its latest range of spice extracts with profiles true to freshly ground spices. Neogen Corporation acquired Ireland-based Megazyme and NSF International acquired Global... 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.

23 Nov 2020 --- ADM has been pioneering plant protein innovations for over 75 years. Our comprehensive portfolio and unmatched know-how give you the edge in delivering on-trend solutions for your customers.As a global industry player offering proteins from over 30 plant sources, we are the ideal innovation partner for plant-based proteins.

09 Nov 2020 --- Agropur is a top 20 global dairy producer. As North America’s largest whey protein manufacturer and producer of over 1 billion lbs of cheese per year, Agropur’s 11 US-based, SQF -certified plants are behind some of the most prominent food, beverage and nutrition brands in the industry. The Agropur team works together in pursuit of one shared goal: “Better Dairy. Better World.”

01 Sep 2020 --- Ingredion's range of solutions has expanded in line with the prevalent plant-based movement, which is inspiring formulators to explore new alternative protein pathways. Séverine Bensa, Plant-Based Protein Platform Lead EMEA at Ingredion, highlights the US-based ingredient supplier's innovations, Vitessence Pea Protein and Homecraft flours.  

16 Jul 2020 --- Two years ago, Belgian producer of chicory and pea ingredients Cosucra estimated the North American plant-based market to be the largest in the world. Tapping into this market potential, Cosucra is highlighting three of its pea protein ingredients at SHIFT20: Pisane pea protein, Swelite pea cell-wall fiber and Nastar pea starch. Frank Truong outlines pea's strong nutritional profile, technical performance and sustainability credentials, as well as naming successes that its pea-based ingredients have had so far in North America.

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.

08 Oct 2020 --- Driven by the growing consumer passion for health and sustainability, sales of plant-based food and beverages show no sign of slowing down. Disruptive innovation has played a major role in driving the mainstream adoption of plant-based foods and there has been a massive consumer shift toward plant-protein-based products in recent years.

08 Sep 2020 --- Plant-based proteins are often perceived as being a healthier and more environmentally-friendly option and can play a key role in reducing the environmental footprint of food production systems. However, this should not overshadow that the over-reliance on a limited number of crops can cause issues such as water scarcity, deforestation and biodiversity loss in some parts of the world.

27 Aug 2020 --- Starting out as a sports nutrition supplement, protein has transformed into a highly sought-after ingredient. Consumers are also increasingly seeking organic, natural, wholesome foods that still deliver functional and health benefits. Arla Foods Ingredients provides insights into the organic health food market to aid the extension of company portfolios with products that are both organic and packed with high-quality protein.

18 Aug 2020 --- A shortage of natural, organic protein ingredients has prevented many manufacturers from entering the organic market. However, there remains plenty of opportunities for dairy solutions in this space. In this webinar, Arla Food Ingredients give valuable insights into how to make, and go to market, with organic products, as well as examining the latest trends in dairy.

18 Jun 2020 --- Today’s consumers want the complete package when it comes to their favorite snacks – delicious taste, global flavor and texture adventure, portability, balanced nutrition, indulgence and sustainability. The protein snack category is diversifying in response to consumer wishes, including a widening array of nutrition bar, bite and gel flavors, formats and textures which deliver irresistible multisensory experiences. Don’t miss this chance to be informed about creating winning new dairy protein snack opportunities that delight and nourish consumers. The webinar will be hosted twice to accommodate participants in the Western and Eastern hemispheres.