As the sustainability agenda rises in the food industry, innovators are increasingly looking at ways of swapping out meat for a plant-based counterpart. FoodNavigator explores three innovations in the sector: microalgae omega-3, scalable mycoprotein, and 3D printed steak. 2019 will be remembered as the year that meat alternatives hit the mainstream. Earlier this month, California-based […]
Austrian-headquartered starch supplier Agrana has innovated with the launch of a new organic potato fiber solution, to meet technical and health demands. At HiE 2018, which finishes today in Frankfurt, the company is presenting Agenafiber amid the strong rise of a high fiber fortification trend. Due to its well-developed water-binding properties and texturizing characteristics the […]
Meat protein is linked to a substantially higher risk of death from heart disease, but protein from nuts and seeds are protective, find research published in the International Journal of Epidemiology. People consuming the most meat protein intake saw a 61% increase in cardiovascular mortality risk, compared with those in the lowest consumption group, said […]
Scientists and trade body Meat & Livestock Australia have unveiled a groundbreaking 3D meat printer that makes edible protein from liquid offal and mince. Described by creators as a “meat ink”, experts claim the 3D printed meat technology may one day become as common as baristastyle coffee. But it’s not just a fad; industry insiders […]
