Frying oil is a mainstay of the foodservice, quick service restaurant (QSR), and par frying industries. It is estimated that more than 15L of cooking oil is used by one typical QSR per day. Yet, innovation in frying oils for these sectors is ‘very rare’, according to Renne Boerefijn, director of innovation at plant-based oil … Read more
The partnership brings together Bel Brands’ more than 100 years of cheese-making experience and Perfect Day’s animal-free casein and whey made with microbial fermentation rather than cows to launch, this week, Nurishh Incredible Dairy Animal Free Cream Cheese Spread Alternative. “We are leveraging our unique history and expertise in cheese and partnering with Perfect Day … Read more
Over a period of three days, ingredient companies are lining the show floor at the Paris Expo Porte de Versaille in the city’s 15thth arrondissement. Some are industry veterans, and others, complete newcomers. This latter cohort caught the eye of FoodNavigator, who was on the ground speaking with innovators re-thinking food ingredients with human and … Read more
Plant-based alternatives are often surrounded by a sustainable halo, which can lead to a higher willingness to pay. However, without a defined toolset of sustainability indicators to assess the category’s sustainability performance, researchers in Scandinavia are querying whether plant-based alternatives are, in fact, more sustainable. In a new systematic scoping review, published in Nature Food, … Read more
The plant-based meat category has exploded in recent years. Grand View Research valued the global market at $5.6bn in 2021 and expects it to expand at a very healthy CAGR of 19.3% through to 2030. At the same time, global meat consumption is growing steadily and is expected to double by 2050. This suggests the … Read more
Sophie’s BioNutrients is on a mission to transform plant-based meat and alt dairy categories with microalgae. Its most recent innovation, which it has achieved in collaboration with the Danish Technological Institute (DTI), is a chlorella-based ice cream. The product hits the mark on sustainability, nutrition, and functionality, according to the start-up. The dairy- and lactose-free … Read more
San Leandro-based New Culture – which plans to launch in the foodservice market next year with animal-free mozzarella featuring casein proteins made in fermentation tanks that “melts, stretches, and bubbles just like conventional dairy cheese” – has secured a “multi-million dollar” investment from Korean food and biotech giant C.J. CheilJedang. A leading manufacturer of food … Read more
As the next-gen dairy sector – whether that is cell-based or precision fermentation-derived dairy – nears maturity, significant questions remain around consumer understanding and interest. Fresh research conducted by academics at Rowan University in the US and The University of Sheffield in the UK, a researcher at animal protection non-profit Mercy for Animals, and a … Read more
Has plant-based meat hit a technical hurdle that only cell-cultured meat can overcome, or is the issue less about the products themselves than market issues such as price, cultural barriers, the economy, supply chain woes, and the competitive environment? Join Ethan Brown, CEO and co-founder at plant-based meat company Beyond Meat; Dr. Lisa Dyson, founder … Read more