This week’s round up of new products features Made For Drink’s South African-inspired, beer-friendly biltong, made from 100% grass-fed Irish beef, while Biff’s Plant Shack has launched a range of Jackfruit products with specific air-frying instructions.
The Wisconsin-headquartered taste and nutrition specialist has launched a texture system that enables bakers overcome the current sunflower supply challenges caused by the war in Ukraine.
FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having – and increase investment in the space.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
With 420 million hectares of forest cover lost in the past 30 years, the debate on deforestation and traceability in the cocoa supply chain took up the last day of the ECA Cocoa Forum 2022, held in Rome.
UK research sheds fresh light on the presence of organophosphate esters (OPEs) in food products. “This should be a wake-up call to industrial users of OPEs,” the researchers say.
A ‘potential direct’ link between artificial sweetener intake and increased cardiovascular disease risk has been suggested by researchers, but industry is fighting back: “There is no causal evidence that low/no calorie sweeteners could increase the risk...
The alternative costs up to 50% less than the real thing but delivers the functional benefits that ice cream makers have come to expect from the sought-after natural stabilizer.
EU legislation on acrylamide is set to be renewed next year, meaning its crunch time for a number of manufacturers who are still producing biscuits and cookies with acrylamide levels above the 350 ppb benchmark level (BML).
Equinom has partnered with AGT Food and Ingredients Inc. to bring commercial quantities of its non-GMO ultra-high protein yellow pea protein ingredients to market and co-create a portfolio of functional plant-based ingredients.
Reports that the UK is launching a review of plans that aim to restrict the promotion of high fat, salt and sugar (HFSS) foods have sparked backlash among health campaigners – and celebration in other camps.
McCain Foods has acquired Netherlands-based Scelta Products in a deal the frozen potato giant says will strengthen its position in prepared frozen appetisers. FoodNavigator hears more.
Switzerland is known for its chocolate. And now the first 100% organic cocoa processing plant in the country has completed its test phase and is gearing up production. FoodNavigator learns more about how this investment will meet growing demand for organic...
Nestlé scientists have identified a nutrient blend of components found in breast milk which is essential for brain health and created a new product utilising this blend.
A group of South Korean researchers plan to develop new supplements with functional claims using a mixture containing berry extract and soybean for controlling hyperglycemia, following positive human clinical trial results.
Israel-based PoLoPo is leveraging molecular farming technology to remove animals – notably hens – from the protein equation. We ask the start-up about its plans to express egg protein from the humble potato.
Nanoplastics can be transferred from contaminated soil to plants. When those plants are fed to insects, who are themselves eaten by fish, a potential health risk is presented to humans, according to fresh research out of Finland.
The Coca-Cola Co.’s decision early in the pandemic to dramatically restructure, including consolidating 17 business units into nine, laying off thousands of employees and discontinuing a slew of SKUs, may have appeared “slightly quick off the middle,”...
Data from the scientific literature “overwhelmingly” supports beneficial effects of omega‐3 fatty acids on the length of telomeres, reported to be a marker of biological aging, says a new review.
Members of the European Parliament (MEPs) voted today on the EU draft law on deforestation, including due diligence obligations for EU financiers investing in forest-risk sectors.
Packaging manufacturer Huhtamaki is investing in the sustainable packaging fund established by Emerald Technology Ventures. The hope is to uncover ‘next generation sustainable packaging solutions’.
BioBetter is a food tech start-up that aims to address one of the biggest bottlenecks facing the cultured meat sector: the high cost and low availability of growth factors. A fresh round of funding positions it to do just that.
Nestlé is dipping a toe into the increasingly crowded but still highly fragmented and nascent animal-free dairy category by teaming with startup Perfect Day to use synthetic biology to create a milk-like beverage from genetically engineered microflora...
In our latest new product development roundup, we see Israeli start-up Redefine Meat enter Finland via national restaurant distribution. In Austria, Revo Foods is rolling out three new alt seafood products into supermarkets, before targeting Germany,...
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
Just as smartphone application ‘Shazam’ identifies the song playing by hearing just a section of the tune, Israeli start-up Alteco.ai identifies which device is consuming what by using just one smart meter to help manage energy consumption, cut costs,...
Researchers at the VIB-UGent Center for Plant Systems Biology are accelerating gene discovery for crop breeding in the pursuit of a more resilient food system.
Fazer Confectionery is researching the potential of growing cocoa by adopting cellular agriculture to maintain its core commitment to sourcing raw materials sustainably.
There’s a lot of buzz about plant-based innovation. But according to Julian Mellentin, of consultancy New Nutrition Business, much of this noise comes down to the ‘echo chamber’ created by media, consultants and the investment community. Is plant-based...
Operators across the EU agri-food chain are struggling to keep businesses going in the face of rapidly rising input costs and extreme weather, according to industry associations representing the sector.
A public-private partnership aiming to produce 12 seaweed-based products – including fermented fibres for meat alternatives and biomaterials for packaging – has launched in the Faroe Islands.
Since the launch of its strategic ‘end-to-end’ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability...
While many CPG companies understandably spent the last three years putting out fires, General Mills simultaneously prioritized introspection – taking on projects that CEO Jeff Harmening acknowledged are “hard to put in a spreadsheet and algorithm,” but...
Aliga Microalgae has acquired a state-of-the-art production facility from Duplaco in the Netherlands and will use the site to scale-up production of chlorella algae to meet demand for plant-based and vegan ingredients in global analogue food and supplement...
For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates.
Colombian B4B chocolate manufacturer Luker Chocolate is hitting the caramel flavour with a new chocolate couverture, crafted at origin, using the company’s signature Cacao Fino de Aroma and incorporating its sustainability practices.
The UK woke up this morning (7 September) to a new leader and with hopes the new government will immediately take steps to alleviate the crushing living prices that are badly impacting consumers and putting industry at risk.
The novel food regime aims to balance between operating as a system of generic authorisations and protecting IP to reward research and innovation. Katia Merten-Lentz, Partner and Founder of international niche firm Food Law Science & Partners, discusses...
Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.
The leading European bakery, confectionery and frozen bakery supplier has partnered with AgriTech accelerator StartLife to revolutionise the bakery sector – particularly targeting alternative ingredients and ideas that address the most pressing challenges...
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
The better-for-you flour – claimed to be more nutritious, easier to digest and better tasting than traditional alternatives – is the cornerstone of AgriForce Growing Systems’ market-ready un(Think) Food brand.
