Latest News in the food Industry

Ingredient Substitutes

Nestlé becomes latest brand to launch vegan version of foie gras

Nestlé becomes latest brand to launch vegan version of foie gras

1 Dec 2022

Foie gras, a traditional staple of Christmas dinner across France and other European countries, has long been a controversial delicacy. Now, Nestlé has become the latest company to create a cruelty-free vegan version under its Garden Gourmet brand.

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Nestlé launches plant-based egg in Latin America

Nestlé launches plant-based egg in Latin America

29 Nov 2022

Nestlé has launched a powdered plant-based protein under its Mahler brand that consumers can add to egg dishes such as omelettes, allowing them to make dishes that are cheaper but still nutritious, it says.

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enduracarb®: A science-backed trehalose ingredient for athletic endurance

enduracarb®: A science-backed trehalose ingredient for athletic endurance

24 Nov 2022

enduracarb® is a science-backed, slow-acting carbohydrate that can power athletes’ performance. Produced using a high-purity production process, it is suitable for a wide variety of applications.

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FDA in ‘critical milestone’ for cell-cultured meat in US

FDA in ‘critical milestone’ for cell-cultured meat in US

18 Nov 2022

The US Food and Drug Administration (FDA) has completed its first pre-market consultation of a cell-cultured chicken product made by UPSIDE Foods, a development that has been hailed a “critical and inspiring milestone in the history of cultivated meat”...

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Quorn and Nature’s Fynd among founding members of the Fungi Protein Association

Quorn and Nature’s Fynd among founding members of the Fungi Protein Association

15 Nov 2022

Global fungi protein manufacturers have formed the Fungi Protein Association (FPA), a trade body that promotes fungi as a sustainable protein in public policy and conducts consumer research on the ingredient.

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Chefs give the green light to cultivated meat

Chefs give the green light to cultivated meat

10 Nov 2022

Cultivated meat, an animal-free alternative to conventional meat produced via the cultivation and formation of animal cells in a lab-based environment, could be the animal alternative dish of choice for chefs in years to come.

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Enjoy it all: DSM talks taste, texture and health in the run up to FiE 2022

Enjoy it all: DSM talks taste, texture and health in the run up to FiE 2022

10 Nov 2022

Enhancing plant-based applications in taste, texture and health, addressing trending health priorities and introducing efficiency improving technologies – don’t miss the chance to meet DSM at FiE.

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Using mycelium as a healthy and sustainable meat alternative

Using mycelium as a healthy and sustainable meat alternative

27 Oct 2022

Biomass fermentation uses mycelium, a fibrous protein-rich fungi which mimics the texture and nutritional profile of traditional meat. Quorn and Meati are just two manufacturers using this ingredient for their meat alternatives.

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SOY AS A VALUABLE FOOD INGREDIENT

SOY AS A VALUABLE FOOD INGREDIENT

27 Oct 2022

Your leading partner for individual NATURAL SOYLUTIONS

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Deloitte report outlines future challenges of plant-based meat sector

Deloitte report outlines future challenges of plant-based meat sector

20 Oct 2022

After years of growth, positive press and some brave predictions, the alternative meat category is suffering from falling sales and consumer apathy, according to a recent report by Deloitte.

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US consumers make a beeline for honey-sweetened products

US consumers make a beeline for honey-sweetened products

4 Oct 2022

Honey-sweetened products are enjoying rising demand amongst US consumers, perceived as an all-natural product, according to recent USDA figures.

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Editor’s choice: Our roundup of the most innovative dairy alternative products

Editor’s choice: Our roundup of the most innovative dairy alternative products

19 Sep 2022

There is so much innovation in the alternative dairy space it can be hard to keep track. From sesame milk to bean-based cheese, our editors have rounded up of some products that showcase the trends in this constantly-evolving category.

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