All Proteins & alternative proteins articles
-
NewsMeatly moves to Imperial College site ahead of 2027 production launch
Cultivated meat company Meatly has relocated to Imperial College London’s Grapht Works manufacturing facility in West London, as it prepares to launch large-scale production operations in 2027.
-
ArticleWhat evidence is needed to bring cultivated meat to market?
As cultivated meat advances towards commercial production, Ben Cornwell explores the evidence regulators require to establish its safety, with insights from the FSA’s Dr Thomas Vincent.
-
OpinionThe next chapter for food supplements and nutrition – after protein
As consumer demand moves beyond protein, Tetra Pak’s Anna Larsson explores the ingredients, formats and preferences shaping the next generation of functional nutrition products.
-
NewsPotato protein offers potential gluten-free alternative for plant-based meat
Researchers have identified potato protein as a potential replacement for wheat gluten in plant-based meat, although flavour challenges remain unresolved.
-
NewsCalcium-rich whey permeate helps maintain bone density in postmenopausal women
A clinical trial involving Arla Foods Ingredients found dairy-derived calcium matched conventional supplements in supporting bone health, highlighting potential functional food applications.
-
ArticleGLP-1 food products must deliver more from less, but what can they claim?
GLP-1 use changes how some consumers eat, New Food examines how nutrition science can translate into viable products, with Osborne Clarke’s Charlie Hennig unpacking the claims and regulatory challenges.
-
NewsFSA issues new regulatory guidance for cell-cultivated food developers
The Food Standards Agency and Food Standards Scotland have released new guidance for businesses developing cell-cultivated food products in Great Britain.
-
ArticlePlant-based homogenisation starts with the right pre-mix
Steffen Jahnke of GEA explores how the right pre-mix sets the foundation for successful plant-based homogenisation, and what scale-up really tests.
-
NewsMushroom fermentation transforms okara into protein-rich ingredient
Scientists at NTU Singapore have used oyster mushroom mycelium to ferment okara, boosting its protein content and transforming its flavour profile from sour to savoury.
-
NewsLidl launches hybrid high-protein meat range with pea protein
Lidl is rolling out a new high-protein hybrid meat range that blends British meat with pea protein, claiming at least 20 percent more protein than traditional alternatives.
-
NewsDutch coalition demands €65m fund to boost plant-based food
A coalition is urging the Dutch government to establish a €65 million annual Plant-Based Acceleration Fund and national action plan, modelled on Denmark’s plant-based food strategy.
-
ArticleGLP-1 friendly’ has no regulatory definition and manufacturers are shipping it anyway
New Food explains: ‘GLP-1 friendly’ has no regulatory definition. What manufacturers must verify before using the term.
-
NewsAI identifies 800 plant proteins for sustainable food emulsifiers
Scientists at the University of Leeds have developed an AI-driven process capable of rapidly identifying plant proteins with emulsifying properties, potentially replacing synthetic and animal-derived alternatives in food.
-
NewsScientists turn plastic waste into ingredients for protein-rich cookies
Researchers at Southern Illinois University have programmed yeasts to convert PET plastic and agricultural waste into protein-rich cookies, in a breakthrough with potential applications from disaster relief to deep-space missions.
-
NewsTufts University launches innovation hub to scale emerging food technologies
Tufts University has launched a food innovation hub giving companies shared facilities to develop, test and scale emerging food technologies.
-
NewsBezos Centre for Sustainable Protein launches accelerator to scale future food innovation
The equity-free accelerator links sustainable food ventures with manufacturers, pilot facilities and investors to accelerate commercial scale-up and market adoption.
-
NewsNichols targets functional drinks market with Myprotein clear whey water launch
Nichols will challenge milk-based protein drinks with a sugar-free clear whey water range launching across UK retail in September 2026.
-
NewsFSA issues new guidance for cell-cultivated food approvals
The four new guidance documents aim to cut approval delays and help UK cell-cultivated food businesses meet safety and hygiene rules.
-
ArticleWhy scaling food biotechnology is an engineering challenge, not just a scientific one
As fermentation and microbial production scale up, Food Manufacturing Technologies Europe President Ola Elmqvist explains why reliability, efficiency and economics – not biology alone – will determine commercial success.
-
NewsGEA consolidates biotechnology scale-up centre in Sarstedt
The €4 million centre will test precision fermentation and cell cultivation processes before food firms commit to industrial-scale production plans.