Issue link: https://maltatoday.uberflip.com/i/1547581
MALTESE consumers are among the EU's most receptive to so-called "innovative foods", dubbed "Frankenfoods" by critics, including proteins identical to those found in eggs but produced without animals. But openness comes with strong demands for transpar- ency and safeguards for culi- nary heritage. According to a Eurobarom- eter survey focusing on Food Innovation, 52% of Maltese respondents say they would be willing to buy a food prod- uct containing animal-free egg protein, compared to the EU average of 42%. Malta is one of only five member states where willingness to buy the ingredi- ent outweighs unwillingness. Willingness to buy ani- mal-free egg protein is high- est in the Netherlands (74%), Sweden (64%), Belgium (55%), Malta (52%), and Denmark (52%), the only five EU coun- tries where willing consumers outnumber unwilling ones. In contrast, reluctance is highest in Cyprus (19% willing vs 78% unwilling), Greece (22% vs 76%), and Lithuania (26% vs 67%). The survey presents re- spondents with a hypotheti- cal ingredient produced us- ing micro-organisms, such as a protein identical to those found in eggs but made with- out animals. The report cites albumin, the protein found in egg white, as an example of an ingredient that can be pro- duced through micro-organ- ism fermentation. The technology offers a way to produce proteins associat- ed with conventional animal products without relying on the animals themselves, open- ing up new possibilities for food production. The survey examined four broad categories of food in- novation: Meat and fish culti- vated from animal cells, pro- teins and vitamins produced through micro-organism fer- mentation, novel plant-based protein products, and crops developed using modern tech- niques to withstand drought, pests and extreme weather. Maltese also open to lab grown meat Of the four categories, culti- vated meat and fish remain the most controversial across the EU. These products include beef burgers and fish fillets grown from animal cells in bi- oreactors, without raising ani- mals for slaughter or catching fish. While 62% of Europeans feel uncomfortable consum- ing products grown from ani- mal cells rather than obtained through conventional farming, 52% of Maltese respondents say they would be comfortable doing so. Malta ranks second in the EU behind Denmark, where comfort levels reach 57%. They are the only two member states where comfort- able consumers outnumber uncomfortable ones. Greece records the highest level of to- tal discomfort across the entire EU at 81%, closely followed by Cyprus at 78%, Slovenia (76%) and France (74%). Fermentation-derived foods also receive a relatively fa- vourable response, with 54% of Maltese respondents com- fortable consuming products made using micro-organisms to produce ingredients such as proteins and vitamins. The EU average stands at 46%. Fermentation-derived ingre- dients include proteins pro- duced by micro-organisms such as yeast. For example, precision fermentation can be used to produce albumin, found in egg white, or whey proteins used in dairy prod- ucts, without obtaining them directly from animals. Meanwhile, 56% of Maltese respondents feel comforta- ble consuming plant-based protein products developed through new methods, in- cluding dietary supplements for exercise and athletic per- formance, compared to 47% across the EU. Crops developed using mod- ern techniques to withstand drought, pests and extreme weather are the most widely accepted of the four categories at EU level, with 50% of Euro- peans comfortable consuming them. In Malta, the figure rises to 60%. Overall, 45% of Maltese re- spondents have a positive view of food innovation, compared to 39% across the EU. Some 71% have heard of innovative foods, above the EU average of 69%, while 32% feel informed about them, compared to 27% across the bloc. Food security emerges as a particularly important con- sideration for Malta. Some 12 maltatoday | SUNDAY • 15 NOVEMBER 2026 NEWS CPHCL and IHI merge four established food businesses under the newly launched Palace Catering & Bakery CPHCL Group and International Ho- tel Investments (IHI) plc have jointly launched Palace Catering & Bakery, bringing together Corinthia Caterers, Catermax, Danish Bakery and Costa Coffee Malta under one management structure. The new company combines the expertise of four established busi- nesses in catering, bakery production and coffee retail, while allowing each to retain its own brand identity. Palace Catering & Bakery Limited is owned 70% by CPHCL Group and 30% by IHI, with CPHCL responsible for managing the business. Jean-Pierre Schembri, CEO of CPH- CL Group, said the new structure will promote common quality values while building on the experience and reputation of each business. "These are four established busi- nesses with strong reputations in their respective sectors. By bringing them together, we can make better use of their expertise and resources while preserving what makes each brand successful. "We also intend to invest signifi- cantly in our facilities and people, strengthen our services and explore new opportunities both in Malta and overseas." Simon Naudi, CEO of the Corinthia Group, trading as IHI plc, said: "This merger under one management struc- ture will benefit from economies of scale and shared resources, whilst al- lowing IHI to focus on our primary strat- egy to develop, manage and expand the Corinthia Hotels and Residences Brand worldwide" Palace Catering & Bakery Limited's four businesses each have their own specialisation: • Corinthia Caterers caters for wed- dings, private celebrations, corporate functions, major events at select ven- ues, as well as aviation. • Catermax specialises in contracted catering services to various sectors, in- cluding healthcare and residential care homes. • Danish Bakery, together with Jesper's, is one of the leading bakeries in Malta for bread and confectionery items. Our ambition is to keep striving to make our products the tastiest and most healthy. • Costa Coffee Malta operates the in- ternationally recognised coffee brand in Malta. The wider portfolio also includes a variety of other brands and operations, including Tat-Te at Malta International Airport, Il-Kċina, Food Faculty and Jes- per's. For more information about Palace Ca- tering & Bakery, visit palacecatering. com THIS IS A PAID COLLABORATION Maltese among EU's most open to lab-grown Maltese consumers are among the EU's most willing to try meat grown from animal cells, egg proteins produced without animals and crops engineered to withstand drought and pests JAMES DEBONO jdebono@mediatoday.com.mt