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5 start-ups that caught our eye in 2023

From upcycling ‘spent hens’ into flavour enhancers to recreating breast milk in a lab, we round-up five of the most innovate start-ups we interviewed in 2023.

According to Farmless, production of its protein uses up to 5000 times less land than beef production. Image Source: Farmless

Alternative protein producer Farmless plans expand production, maintain protein production efficiency

Farmless, a startup producing protein using a feedstock which combines hydrogen, nitrogen, CO2 and renewable energy, is planning to build a pilot plant after a new injection of funding. Its purpose is simple – cutting down on the land used to create protein,...

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Feeding the world while prioritising human wellbeing and environmental sustainability

Tom Lindley from Marlow Ingredients writes about the magic of mycoprotein and its ability to feed the world in a way that supports the health of people and the planet.

NPD Trend Tracker: From seaweed muesli to the ‘world’s rarest’ jar of honey

A pot of honey selling for £1,300? Yep, that’s right. The True honey Co is bringing what it claims is the ‘world’s rarest’ jar of honey to consumers in the UK. Another new offering for British consumers lies in bircher muesli and pasta products, both...

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Researchers in Denmark and New Zealand have teamed up to determine whether consumers actually do prefer the taste of organic greens grown in an open field over those vertically farmed. GettyImages/LouisHiemstra

Do vertically farmed vegetables taste good?

This year, Flybox built what it claims is the world’s first modular end-to-end insect farm to demonstrate how the technology can be deployed in any climate or country. Image credit: Flybox

Upcycling food waste into alt protein: On-site insect farming developed for manufacturers and retailers

Food Ingredients Europe (FiE) in Frankfurt is wrapping up for 2023. We round up some of the most exciting innovations from the show floor. GettyImages/serts

From split pea umami to herbal medicine in food: Which innovations caught our eye at FiE 2023?

Clean Food Group uses the bread product waste of Roberts Bakery to produce fats and oils. Image Source: Tim Platt/Getty Images

Bakery waste to be put to use as sustainable oils and fats in new partnership

Participants ate meals containing plant-based mince and plant-based chicken over four weeks. Image Source: DronG/Getty Images

Increased consumption of plant-based substitutes does not increase consumer acceptance

The lab will explore forecasting, trends and insights. Image Source: Tim Robberts/Getty Images

Unilever’s first AI lab will focus on forecasting, trends, insights

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5 start-ups that caught our eye in 2023

Alternative protein producer Farmless plans expand production, maintain protein production efficiency

Feeding the world while prioritising human wellbeing and environmental sustainability

NPD Trend Tracker: From seaweed muesli to the ‘world’s rarest’ jar of honey

AminoLabs plant protein blend aims to optimise taste, texture and nutrition

Savouring the future of plant-based butter

Probiotics may reduce muscle fatigue, improve recovery: RCT

Umami and koku: Delving into the nuances of savoury sensations

Start-up Spotlight: New Zealand's Forty Thieves, Thailand's Hippo Energy Drink, Singapore's Noce Nuts and more feature in our round-up

Regulatory review: Latest nutra developments on the use of vitamin K2, American ginseng and more

Clever Carnivore continues its path towards low-cost cultivated meat with recent funding

What’s the Italian Government’s beef with cultivated meat?

How can industry turn the tide on seaweed consumption?

'AI is not the future, it's the present,’ Tastewise’s CMO discusses speeding up industry's digital transformation

Ingredient info and calorie counts: How the EU alcohol industry is working to give consumers more information about their drinks

Crunch time? Danone in talks to sell biscuit biz Michel et Augustin to Ferrero ecosystem

Is animal-free testing for food on the horizon?

Butter’s time to shine? The innovations churning up traditional spreads

Domino’s innovation lead talks trends, nutrition and sustainability in pizza: ‘You couldn’t do this job if you didn’t love food’

Recreating Willy Wonka flavours with food science: 'In principle, we could simulate any flavour'

‘It’s time to legislate’: EU seafood sector crabby about plant-based ‘fishy’ labelling

Pork major Pilgrim’s UK cuts GHG emissions by 62.5%

Upcycling food waste into alt protein: On-site insect farming developed for manufacturers and retailers

Do vertically farmed vegetables taste good?

‘Essentially real meat, just grown differently’: Ivy Farm’s CSO on cultivated meat production and commercialisation

COP28 Emirates Declaration: Food is finally at the top table but measurable targets are missing

Changing menus, focus on sustainable production: COP28 focuses more on food

Nourish Ingredients releases animal-free fat to accelerate future food systems

From split pea umami to herbal medicine in food: Which innovations caught our eye at FiE 2023?

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