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Plant-based protein future: Myths and realities

 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.

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19 Oct 2020 | CP Kelco

As consumers continue to seek cleaner labels citing fewer ingredients and various claims – from vegan, organic, and “free-from” to health-related benefits like reduced sugar – product innovations across condiments, dressings and soups are ever-evolving to meet these needs.

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08 Oct 2020 | Kerry

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... Read More

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01 Oct 2020 | Barry Callebaut

Plant Craft is Barry Callebaut's vegan and dairy-free range of indulgent chocolate, cocoa and nut products for food and beverage manufacturers. Watch chef chocolatier, Joël Perriard, demonstrate a deliciously decadent plant-based recipe from the Swiss giant's Chocolate Academy kitchen and learn more about... Read More

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23 Sep 2020 | Innova Market Insights

As plant-based eating is moving from trend to food revolution status, the F&B industry is taking up the challenge to deliver more “clean label” alternatives. In this webinar, Tom Vierhile, VP Strategic Insights at Innova Market Insights, will present the key drivers and barriers surrounding plant-based... Read More

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22 Sep 2020 | ADM

The booming interest in alternative proteins is driven both by shifts in buyers’ lifestyles and a deepening awareness of the importance of health and well-being. As the trend expands from niche to mainstream, consumer expectations for plant-based products continue to grow, and this presents a host of... Read More

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01 Sep 2020 | AtSource by Olam

Consumer interest in traceable food ingredients has never been as big as it is today. Worldwide, consumers demand more information about where their products come from and proof that what they purchase is safe and sustainable for both people and planet. In this webinar you will get a complete overview on how... Read More

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27 Aug 2020 | Arla Foods Ingredients

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... Read More

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18 Aug 2020 | Arla Foods Ingredients

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... Read More

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29 Jul 2020 | Innova Market Insights

Looking ahead to the years after the COVID-19 outbreak, consumers are expected to show higher levels of interest in their immune health. This could open doors for more products with a specific focus on immune health rather than those with multiple health messages of which immunity is simply one of many.

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01 Jul 2020 | DuPont

DuPont’s new lactase enzyme solutions answer the growing consumer demand for dairy products that are lactose-free, as well as offering a more desirable nutritional profile in terms of sugar and fiber content. Bonlacta is DuPont’s latest North American enzyme, while flagship lactase Nurica launched in Europe... Read More

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18 Jun 2020 | USDEC

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... Read More

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28 May 2020 | Almond Board of California

The popularity of products that cross the snacking and confectionery categories has grown in recent years, with more and more products featuring a sweet twist alongside healthful ingredients. Additionally, consumers are purchasing indulgent comfort foods to help deliver joy during difficult days of at-home... Read More

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21 May 2020 | Innova Market Insights

Flavors are more than ever at the center of new product innovation as ethnic flavors continue to expand globally. Meanwhile, storytelling is key to engaging with consumers. Health is top-of-mind for consumers while wellness flavors such as botanicals continue to thrive. At the same time, indulgence remains a... Read More

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30 Apr 2020 | Bunge Loders Croklaan

Bunge Loders Croklaan (BLC), a Dutch supplier in specialty oils and fats for the food industry, has made moves to reduce levels of 3-monochloropropanediol esters (3-MCPDe) in its oils portfolio. This comes ahead of expected European legislation that will impose limits on the potential compound within its... Read More

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22 Apr 2020 | CP Kelco

According to a recent Innova Market Insights survey*, nearly nine in ten consumers around the world expect companies to invest in sustainability. CP Kelco has implemented a Triple Bottom Line sustainability strategy to align its values with its customers, suppliers, employees and stakeholders. In this... Read More

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15 Apr 2020 | Innova Market Insights

A healthy brain is one that has the ability to remember, concentrate and maintain a clear and active mind. Increasingly, it’s not just the senior population who are concerned with optimizing such functions, but also younger consumers who are managing careers, families and social lives while striving to... Read More

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31 Mar 2020 | Kerry Health and Nutrition Institute

Fermented foods have appeared on countless food and nutrition trends lists this year, seemingly rocketing to a top industry priority in a very short period of time. We’re seeing the word ‘fermented’ find its way into all aspects of food and beverages, not just cultured foods or probiotics. When a trend grows... Read More

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