Proteins and alternatives

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18 May 2023

Ingredion to address affordability concerns at Djazagro 2023

At Djazagro 2023, Ingredion will showcase plant-based, reduced‑sugar innovations that help manufacturers tackle affordability in Algeria and across AME. Visit stand AA…
29 December 2022

MartinoRossi SpA show that research and innovation make them the real leaders at the FI Europe 2022 trade fair in Paris

At FI Europe 2022 in Paris, MartinoRossi SpA showcases a full range of gluten‑, allergen‑ and GMO‑free ingredients, headlined by new HTS…
11 January 2024

Fry’s partners with Aardman and Chicken Run to launch new plant-based nuggets

Fry’s teams up with Aardman and Netflix’s Chicken Run: Dawn of the Nugget to unveil a new plant-based breaded nugget. Launching 26…
6 February 2023

New carrot-based EXBERRY colour enables red meat alternatives to change shade while cooking

EXBERRY’s new carrot-based colour lets plant-based burgers and sausages shift from raw red to rare, medium or well-done during cooking—without emulsifiers. Learn…
17 April 2023

ChickP cracked the code for creamy dairy-free barista beverages

ChickP introduces its protein isolates customised for trendy dairy-free alternative barista-style coffee drinks.
9 November 2020

Cultivated proteins to take the spotlight at the New Food Conference 2021

At Anuga 2021, the New Food Conference will spotlight cultivated proteins and the fast-rising plant-based market. Join industry decision-makers to explore scale-up,…
6 December 2023

Arla Foods Ingredients partners with ENORM to harness upcycling power of insects

Arla Foods Ingredients has partnered with ENORM, Northern Europe’s largest insect farm, to upcycle delactosed permeate into feed for black soldier fly…
29 August 2023

Fry Family Foods wins product labelling appeal

Fry Family Foods has won its labelling appeal against the FSA and RMIF, with the Appeal Board setting aside the 2022 directive…
8 April 2021

Fry’s launches 100% plant-based pizza and sausages

Fry’s unveils its first 100% plant-based, artisan stone‑baked pizzas alongside Mediterranean sausages, proving there’s no trade‑off between taste and ethics. Discover the…
15 February 2023

Pulses can feed the world (they mostly already do)

From chickpeas to lentils, pulses already power global diets—and sustainable agriculture. Mark World Pulses Day with a quick primer on what counts…
9 May 2022

New range of milk protein egg replacers makes eggless baking more convenient

AECI Food & Beverage and Arla Food Ingredients launch milk protein egg replacers that make eggless baking simple—delivering reliable structure, moist crumb…
28 September 2023

Plant-based boost for baked goods with faba bean

Plant-based demand is reshaping bakery. New trials show BENEO’s faba bean protein concentrate can replace eggs in muffins without sacrificing texture or…