Bunge and Mane co-develop frying oil that cuts oil content in end-product by up to 25%

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

Bel Brands, Perfect Day launch animal-free cream cheese, expand mainstream exposure of dairy alternatives

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

Ingredients innovation at FiE 2022

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

Researchers query category’s sustainability performance

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

3D cultivation tech leveraged to produce cell-based beef and pork fat, cost effectively

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

Microalgae-based vegan ice cream developed with ‘complete nutritional profile’

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

New Culture attracts new funding; Change Foods eyes up Abu Dhabi for new plant

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

Consumers ‘cautiously open’ but industry must ‘rise to meet consumer expectations’

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

What’s the future of meat? Join Beyond Meat, Air Protein, Meati Foods, Orbillion Bio and the GFI at Futureproofing the Food System

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