All Proteins & alternative proteins articles – Page 4
-
NewsNovonesis launches Vertera Velvet to transform plant-based drinks
The new ingredient promises long-lasting foam, improved texture and superior coffee stability for plant-based drinks, targeting rising consumer expectations.
-
NewsArla Foods Ingredients expands partnership with Brenntag into Southeast Asia
Arla Foods Ingredients partners with Brenntag to distribute protein ingredients in Indonesia, Thailand and Vietnam, targeting surging demand.
-
NewsMrBeast launches high-protein meat snacks range with Jack Link’s
Global content creator and entrepreneur MrBeast teams up with meat snack giant Jack Link’s to launch a co-branded line of protein-packed meat snacks.
-
NewsVertical farming could be key to future protein supply
New research shows vertical farming can deliver high-protein yields while cutting environmental impact, offering real potential for urban food security.
-
NewsBlueNalu expands partnership with Birds Eye owners for UK cultivated seafood launch
BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to UK market.
-
NewsMeatable marks Earth Day with bold push for food sustainability
Cultivated meat pioneer Meatable partners with three global organisations to tackle climate change and hunger through sustainable food systems.
-
ReportCore New Food Report: The evolving and enduring supply chain
Discover how global leaders are reinventing resilience to protect the future of our supply chains. This exclusive report will share key strategies from top industry experts on tackling climate disruption, digital transformation and shifting consumer demands.
-
NewsGail’s drops soya milk surcharge after pressure from PETA campaign
From May, Gail’s will offer soya milk at no extra charge, joining a growing movement to make plant-based choices more accessible.
-
NewsJELL-O launches first-ever plant-based chocolate pudding made with oat milk
JELL-O has unveiled its first-ever plant-based chocolate pudding, crafted with oat milk for a rich, creamy taste—without the dairy. This vegan-friendly twist on a classic dessert marks Kraft Heinz’s bold entry into the booming plant-based category.
-
NewsIceland Foods earns Vegetarian Society certification for new plant-based burgers
Iceland Foods has earned Vegetarian Society Approved certification for its new range of plant-based products, including the Iceland x TGI Fridays no meat cheeseburgers. The certification ensures that these products meet strict vegetarian and vegan criteria.
-
NewsGerman health brand More Nutrition enters UK market
More Nutrition, a leading German healthy lifestyle brand, has entered the UK market, introducing a bestselling range of protein snacks, iced coffees, collagen and functional food products.
-
NewsArla Foods Ingredients showcases MFGM benefits beyond infant formula
Arla Foods Ingredients unveils the Whey360 campaign, demonstrating the wide-ranging benefits of milk fat globule membrane (MFGM) beyond infant nutrition. With new product concepts and recipes,
-
ArticleFSA full steam ahead: the push for approval on new alternative proteins
Lab-grown meat, the next frontier in alternative proteins, is making its way to the UK market. Gioia Zagni explores its potential to transform food production, reduce environmental impact, and gain consumer acceptance.
-
NewsUK Food Standards Agency awarded £1.4m to support new innovation hub focusing on precision fermentation
The UK’s Food Standards Agency has been awarded £1.4m to establish an innovation hub for precision fermentation, helping businesses navigate regulations while ensuring food safety.
-
NewsTurning waste into food: scientists transform whey into sustainable protein
Scientists from Tecnológico de Monterrey have discovered a groundbreaking way to transform whey waste into sustainable single-cell protein, offering a nutritious and eco-friendly alternative to traditional protein sources.
-
NewsScientists create animal-friendly foie gras that mimics the real thing
Scientists have developed an animal-free foie gras alternative that replicates the traditional delicacy while addressing long-standing ethical concerns.
-
NewsAloe vera could be the key to cost-effective cultured meat
Researchers repurpose Aloe vera to improve taste, texture and scalability in lab-grown meat, offering a sustainable and cost-effective solution.
-
NewsLab-grown food could hit UK supermarket shelves by 2027
Lab-grown meat, dairy and sugar could be available to UK consumers within two years, as the Food Standards Agency looks to accelerate its approval process for cell-cultivated products.
-
NewsArla Foods Ingredients expands US production with Valley Queen partnership
Arla Foods Ingredients has strengthened its presence in the US through a contract manufacturing deal with Valley Queen. The partnership will expand production of Nutrilac® ProteinBoost, supporting the growing demand for high-protein dairy products.
-
ArticleProtein's potential to extend the ‘healthspan’
Uncovering the full impact of dietary protein on human health is of prime importance, with potential to improve not only our longevity but our enjoyment of life, as food and nutrition expert Dr Wendelyn Jones reveals.