Alternative proteins

Clash of the Seitans: Lobbies locked in plant-based stalemate but near EU definition of vegetarian

© iStock/VeselovaElena

As Europe’s processed meat lobby presses the Commission to ban vegetarian products from using meat names, FoodDrinkEurope (FDE) and the European Vegetarian Union (EVU) are close to agreeing on a definition of vegetarian and vegan.

Even the most technologically possible GHG reductions of 32% are outpaced by an increasing demand for meat, the study said. ©iStock/marilyna

Meat-analogue switch could meet greenhouse gas targets, study suggests

The consumption of insects has been heralded as an environmentally-sustainable solution to current and future food crises. ©iStock

Cricket farming is sustainable but food source must be focus, study notes

Horsemeat is considered a delicacy in some countries, including China, Italy and Iceland. ©iStock/jarih

Horsemeat close to becoming staple Spanish food, study claims


Plant protein may prove a more effective diabetic defence: Study

Whey protein is commonly added to dairy foods such as yogurt, ice cream, and cheese to increase total protein content, alter textures, or replace more costly ingredients. ©iStock

Whey protein approach could cut calories in yogurts and ice-cream

Pulses are popular but don't stop investing in consumer awareness, say researchers

Pulses are popular but don't stop investing in consumer awareness, say researchers

The Impossible Burger may have stolen the limelight – and Silicon Valley a lot of the funding to date – but Europe’s food tech industry needs to “think bigger” because there has “never been a better time” to start a business.©iStock/DigitalStorm

Food tech: the future is now, say investors

'Nutrition gets people interested, but taste gets them coming back.' ©iStock

Lab burgers, lentils and locusts: is it boom-time for the meat-free protein market?

In the Western context, examples of such foods include insects, frogs and snails, and animal parts such as brains, intestines and tongues. ©iStock

Low acceptance of insect-derived foods not all about taste: Study

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