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Special Edition: Protein transition and the evolution of plant-based products
Demand for plant-based products continues to grow apace, supported by consumer demand, rapid innovation and the entrance of new ingredient sources. In this month's special edition, FoodNavigator profiles the latest developments in plant-based products and asks what next for the protein transition? | |
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| SPONSORED MESSAGE | | | Innovate with plant-based and appealing colors It's important to understand how color guides taste expectations and to know all about on-trend-colors, to be able to choose the perfect color for your drink concepts. Find out more in our latest specialist paper... Click Here |
Prepare for the split in plant-based demand The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the âheroesâ of their plates, panellists told FoodNavigator during a recent webinar focusing on plant-based protein trends... Read
Accelerated pace of innovation a âstrainâ for plant-based sector: ADM outlines seven trends to watch The âacceleratedâ pace of innovation in the plant-based space is putting a âstrainâ on food makers. As food makers look for ways to keep up, ingredients supplier ADM shares seven âtrends to watchâ in 2020... Read
Roquette says new pea protein enables âsilent reductionâ of sodium in plant-based Roquette has launched a new pea protein ingredient to help customers create plant-based meat alternatives with less salt... Read
Microalgae for food: Denmark backs âultra-sustainableâ protein source for new ingredient A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government... Read
Nestlé believes plant-based is a âonce in a generation opportunityâ to revive ready meals: âThe story is beyond burgersâ Nestlé plans to ramp-up its innovation around plant-based products and is eyeing opportunities to grow its CHF12bn prepared dishes and cooking aides category... Read
âWe are trying to push the boundaries of what is possibleâ: The Meatless Farm R&D chief talks innovation in the plant-based category The Meatless Farm was founded with the aim of improving peopleâs heath though âbetter eatingâ while supporting the environment and reducing our reliance on intensive agriculture. Innovation has been central to this ambition and its range now includes plant-based mince, burgers and sausages. The company is leaning in on R&D as it moves forward and we caught up with Dr Peter Hynes, head of R&D at The Meatless Farm, to learn more... Read
Start-up takes on vegan meat market with lesser-known alternative: âOur mission it to get seitan into the mainstreamâ UK start-up LoveSeitan wants to increase consumer awareness around this lesser-known meat substitute, âso itâs as well-known as jackfruit and tofuâ, says co-founder Steve Swindon... Read
âTaste and texture are keyâ: DuPont on the need to improve meat alternatives The ingredient giant discusses why it believes overall quality is set to become increasingly important in the plant-based protein market... Read
Quornâs carbon labels: âThe sustainability crisis needs a space in the spotlightâ Quorn, the worldâs largest meat alternative brand, has said it plans to adopt carbon labelling. âWe believe all food brands should do the same,â marketing director Alex Glen tells FoodNavigator... Read
Kerry acquires Spanish plant protein specialist Pevesa Irish nutrition specialist Kerry has completed a deal to buy Pevesa Biotech, as it looks to expand its position as a market leader in non-allergenic and organic plant protein ingredients... Read
Cargill expands into plant-based sector with new soy and pea protein range Cargill has launched a new range of plant-based patty and ground products for the foodservice and retail sectors... Read
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