DSM launches textured vegetable protein that “replicates meat”

05 Dec 2022 — DSM has unveiled Vertis Textured Pea Canola Protein, which the company believes can overcome a significant gap in plant-based nutrition. The ingredient is the only textured vegetable protein with the necessary levels of all nine essential amino acids to be a complete protein, has unique textural benefits and is soy-free, gluten-free … Read more

Plant-based yogurt sales are dropping – can they be revived?

According to data from the Brightfield Group’s evergi platform, sales of plant-based yogurt fell 9% in the second quarter of this year compared to Q2 2021 – mirroring a similar drop across other plant-based categories, including creamers, which fell 25%, cheese, which dropped 8%, and ice cream, which dropped 3%. The decline can be attributed … Read more

Perfect Day doubles production capacity via SBL acquisition, gets green light for animal-free dairy in India

SBL– which makes gelatin, dicalcium phosphate, and pharmaceutical ingredients including cholesterol-lowering drugs – hasprecision fermentation capabilities with existing fermenters that will allow the company to expand its precision fermentation capabilities in the months ahead while continuing to service existing SBL customers in both the pharma and protein sectors.”According to Perfect Day co-founder Ryan Pandya, who … Read more

‘It doesn’t sell so well’

The vegan ice cream market is forecast to see strong growth. Research from Data Bridge, for instance, suggests the segment will grow by a CAGR of 10.8% through to 2029, when global sales are forecast to hit £850m. The consultancy says key drivers are an expanding cohort of consumers that identify as vegan, and ‘rising … 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

Plant-based drinks ‘not real alternatives’ to dairy milk – study

The study, carried out by Swiss scholars and nutrition experts, analyzed the nutrient profile of 27 samples of plant-based beverages and two of cow’s milk were compared. The plant drinks, 13 of which were fortified, were collected from two major supermarkets in Bern and included soy, almond, cashew, coconut, hemp, oat, rice and pelt. To … Read more

Industry shifts focus to plant-based diets

24 Nov 2022 — Plant-based, high protein, gluten-free, locally produced products without added preservatives focusing on health were overall trends highlighted by industry members at the Free From Functional Foods expo in Amsterdam, the Netherlands. There was a lot of focus on high-protein products. NutritionInsight Speaking with Leo Koning, Community Manager for the Protein Community … Read more

Wilk serves up hybrid yogurt made with cultivated milk fat

A major breakthrough – this is how Wilk CEO Tomer Aizen described his company’s latest foray in cell-based dairy. The Israeli foodtech startup says it has developed a first-of-its-kind product by leveraging its proprietary cell-cultured milk fat; It’s a proof that the company’s technology can be successfully deployed to produce food, Wilk claims. The product … Read more

Bel Group bets on precision fermentation dairy in Standing Ovation partnership

Swapping animal-derived proteins with alternative protein sources has been a focus for a growing number of food scientists, manufacturers and consumers. In turn, the dairy alternatives market is projected to grow by more than 10% annually between 2022 and 2028, reaching a value of more than US$31.5bn according to Facts and Factors. And while plant-based … Read more

Thanksgiving shoppers hunting for savings create opportunity for plant-based protein, discount retailers to capture market share now and long-term

With inflation driving the price of food consumed at home up double-digits over the past year, Americans can expect a traditional Thanksgiving dinner to set them back between 13.5% to 17.8%, according to IRI and Datasembly, respectively. Most of this increase will from pies and sides, the prices for which IRI notes are up 20.3% … Read more