Upcycling brewers’ yeast for an alt protein source boasting ‘unparalleled nutritional quality’

Perhaps the most well-known by-product of the brewing process that can bring multiple benefits to food product formulations is spent grain, which makes up around 85% of brewing waste. But there’s another by-product on the radar of new ingredient watchers which offers an elegant way of making use of ingredients that otherwise would not have … Read more

Nestlé and Fonterra to trial net-zero dairy farm

New Zealand dairy cooperative Fonterra has partnered with food giant Nestlé in a bid to develop a commercially viable net zero dairy farm. The methods and technologies used during the project will be shared with Fonterra farmers, who could then adopt what’s appropriate for their operations, says the co-op. Nestlé encourages climate-smart agriculture initiatives through … Read more

Upcycling brewers’ yeast for an alt protein source boasting ‘unparalleled nutritional quality’

Perhaps the most well-known by-product of the brewing process that can bring multiple benefits to food product formulations is spent grain, which makes up around 85% of brewing waste. But there’s another by-product on the radar of new ingredient watchers which offers an elegant way of making use of ingredients that otherwise would not have … 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

Need for EU protein crop push ‘more relevant’ than ever

The EU feed protein balance sheet is designed to give a full overview​of EU production forecasts, imports and exports, and domestic use of a broad range of feed protein sources. EU self-sufficiency for all sources of protein is expected to remain at 77%, said the EU Commission (EC), despite lower availabilities of EU maize due … 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

Baladna eyes more South East Asian markets after Malaysia success

When we last spoke with Baladna earlier this year, the firm had just confirmed its dairy venture plans in Malaysia, to initiate operations by 2025 and produce 100 million liters of fresh milk annually within the first three years. Several months on, the firm has firmed up more aspects of its business strategy and has … 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

Edible packaging set to tackle the ‘evil twins’ of food and plastic waste

The Barcelona-based start-up, created by researchers at the Polytechnic University of Catalonia, says extensive lab and field trials have shown its edible coating reduces losses and rejection rate in fruit and vegetable production and keeps produce fresh, tasty and healthy for longer. It preserves the smoothness, moisture and flavor of each product and keeps them … Read more