Growing Animal-free Scaffolds for Cell-Cultured Meat

Website Link (Article by Camille Bond) It’s one thing to grow an amorphous blob of muscle or fat cells in a bioreactor—and another thing to recreate the structure of animal tissue. In order to make a complex product like a steak or a salmon fillet, cell-cultured meat producers need to provide their stem cells with

Five Reasons Why Tiger Nut Flour Is The Trendiest Alternative Flour

Website Link (Article by Daphne Ewing-Chow) Tiger nut (or chufa nut) flour, which is ground from tubers that grow on the yellow nutsedge plant, is gaining popularity globally as the perfect substitute for wheat flour, given its gluten-free properties, its status as a super food and its natural sweet taste. The flour, which is made

Lab-grown proteins begin to impact meat, dairy categories

Website Link (Article by Jeff Gelski) Meat and dairy products in recent years have battled plant-based alternatives for consumer dollars. Now, another competitor looms. “Major disruption is coming to protein ingredients,” said Stephanie Mattucci, associate director, global food science for Mintel. “Clean meat or lab-grown meat is expected to disrupt both the meat industry and

Industry insights from NIZO: Making pathogen and spoiler control an integral part of dairy and plant-based product development

All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears from Marjon Wells-Bennik, NIZO’s Principal Scientist Food Safety, to discuss how a more holistic approach from

Novel extrusion technology process that promises thicker, more realistic cuts of plant-based protein

Heritage plant-protein maker Quorn awarded its most recent Future Food-Tech Innovation Challenge award to French startup Umiami for the company’s novel extrusion technology process that promises thicker, more realistic cuts of plant-based protein. The Paris-based faux meat startup works to tackle the texture challenge faced by companies using high moisture extrusion (HME) technology to create

Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives

Abstract Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified

Can food systems really get to ‘net zero?’

Around the world, achieving ‘net zero’ emissions by the middle of this century has become a rallying cry to keep climate change in check and avoid its worst impacts.  Over 120 countries — from highly industrialized nations like Canada, Germany, and the UK to developing economies such as Myanmar, Sudan, and Tuvalu — have set their

Industry insights from NIZO: Using fermentation to build flavour, health benefits, and shelf-life into dairy and plant-based foods

How can fermentation – including selecting cultures, blending strains, and controlling processes – improve foods and beverages in dairy and plant-based categories? René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears from Wim Engels, Senior Project Manager and expert in food fermentation at NIZO. In previous articles, we

Animal-free dairy cheese appeals to over half of global consumers

Globally, 70.5% of consumers said they would be willing to buy cheese made with dairy proteins that don’t come from animals, according to a new survey from the precision fermentation company Formo and the University of Bath published in the journal Frontiers in Sustainable Food Systems. That number climbs even higher to 78.8% for consumers

First vegan-certified Grand Cru single origin ‘milk’ chocolate from Madagascar

Valrhona’s AMATIKA is vegan-certified by the European Vegetarian Union and by Vegan Action in the United States. Pic: Valrhona Described by the company as ‘a milestone in chocolate-making’, the AMATIKA 46% is the latest in the Valrhona collection – described as a ‘sweet and creamy like a milk chocolate couverture, yet powerful like a single