Meat, fish and savoury ingredients

To grow or not to grow: Bovine cells engineered to produce their own growth factors in cultivated meat production

31-Jan-2024 By Augustus Bambridge-Sutton

Cultivated meat needs growth factors in order for its cells to grow. These are usually added to the cell culture media at considerable expense, impacting potential for commercialisation. New research, however, has shown that edited bovine cells can produce...

Protein, collagen, non-UPF: Bone broth as a functional food

30-Jan-2024 By Augustus Bambridge-Sutton

Broth has been used for centuries as a component of traditional meals such as soups and stews. But many consumers are now attracted to it for a different reason – it has a range of health benefits, and is non-UPF (ultra-processed food). Startup Freja...

‘Plant-based downturn isn’t halting innovation’: Beneo talks 2024 alt protein strategy

30-Jan-2024 By Flora Southey

The ingredients supplier outlines its two-pronged alternative protein strategy, which it is betting on to reignite demand for plant-based meat.

NPD Trend Tracker: From blank drinks cans to regenerative agriculture bread

29-Jan-2024 By Augustus Bambridge-Sutton

In this week's NPD Trend Tracker, we have a range of bread made with regenerative agriculture-derived flour. We also have desserts, Valentine's Day doughnuts, a new range of fully loaded brownie tray bakes, and a new version of that classic...

Regulatory greenlight for cultivated beef leaves EU sector ‘hopeful’

26-Jan-2024 By Flora Southey

The world’s first regulatory approval for cultivated beef has been granted in Israel. For EU cultivated meat stakeholders, is the greenlight yet another sign the EU – which has yet to approve such a product – is falling behind? Or does it hold promise...

Is cultivated meat a threat to farming? EU countries clash over cellular agriculture’s future

25-Jan-2024 By Flora Southey

According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods.

‘In today’s market, the price of food is decisive’: Plant-based’s quest to achieve price parity with meat

25-Jan-2024 By Augustus Bambridge-Sutton

Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to...

‘Mass customisation’: New 3D printing tech brings more flexibility to alternative meat and seafood production

23-Jan-2024 By Augustus Bambridge-Sutton

Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production...

The race to meet the EUDR deadline is intensifying, so what help is available?

22-Jan-2024 By Donna Eastlake

December 30, 2024 marks the day by which supply chain stakeholders, including producers, importers, manufacturers, brands, and retailers within the European Union must ensure they are selling, importing and exporting EUDR compliant cocoa, coffee, palm...

Cultivated eel that ‘melts in your mouth’? How Forsea mimics ‘tender, succulent’ texture of fish and seafood

22-Jan-2024 By Flora Southey

Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.

What is the ‘protein transition’? Untangling the narratives

19-Jan-2024 By Augustus Bambridge-Sutton

Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.

Food & beverage trends: M&A activity points towards major shifts in consumer behaviour

19-Jan-2024 By Donna Eastlake

Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?

COP28: Was food high enough on the agenda? And what's on the menu for COP29?

18-Jan-2024 By Flora Southey

Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?

EU cultivated meat player seeks market approval in ‘logical choice’ Singapore

12-Jan-2024 By Flora Southey

European cultivated chicken ingredients may soon be winging their way to Asia if Vital Meat is successful in its novel food regulatory submission to the Singapore Food Agency (SFA).

Do consumers want to eat upcycled food?

12-Jan-2024 By Augustus Bambridge-Sutton

Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...

Preserving meat with natural alternatives? It's possible, confirms research

11-Jan-2024 By Natasha Spencer-Joilliffe

As a new Chinese study supports the role of natural alternatives in meat preservation, does this have the potential to expand Europe’s approved preservatives list?

Plant-based 3D printed eel: ‘Complex texture’ achieved with precision layers in industry first

11-Jan-2024 By Flora Southey

Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.

Is the UK bar for insect protein entry too high?

10-Jan-2024 By Natasha Spencer-Joilliffe

As we head into 2024, the focus turns to where the European landscape on insect protein is currently and how it may evolve in the coming year.

Processed plant-based meat: Clearer communication on the horizon, predict experts

09-Jan-2024 By Natasha Spencer-Joilliffe

European producers in 2024 will focus on informing consumers about processed and ultra-processed foods and drinks, potentially lowering content in formulations to encourage plant-based meat or dairy alternatives uptake.

EU urged to better integrate agrifood trade interests into policy

09-Jan-2024 By Natasha Spencer-Joilliffe

Ahead of the European elections in June 2024, The European Liaison Committee for Agricultural and Agrifood Trade (CELCAA) calls for better integration of agrifood trade interests in EU policy.

NPD Trend Tracker: 'Veganuary' special

08-Jan-2024 By Augustus Bambridge-Sutton

January is a time where many people abstain from indulgent things, from alcohol to chocolate. Meat and dairy, increasingly linked to climate change and animal suffering, are other products those taking part in 'Veganuary' also abstain from at...

Africa needs to diversify crops to achieve nutrition security, study suggests

05-Jan-2024 By Augustus Bambridge-Sutton

Crop diversification is an important part of achieving nutrition security; the risks of reliance on a single crop are immense. Sub-Saharan Africa, suggests a new study in Nature Food, must diversify its crops to achieve food security by mid-century.

How agrifood is entering the next phase of its sustainable development

02-Jan-2024 By Natasha Spencer-Joilliffe

A number of 2023 research studies have explored past industry insights to understand the agrifood sector today and inform the future of the industry.

Beef can stimulate muscle protein synthesis more effectively than plant-based proteins, says study

22-Dec-2023 By Augustus Bambridge-Sutton

Protein consumption is vital to our muscles, as it stimulates the process of producing new muscle proteins, also called muscle protein synthesis. A new study suggests that this process is stimulated to a higher extent following the consumption of a meal...

Is the ‘healthy indulgence’ production trend out, the immunity diet one in for 2024?

22-Dec-2023 By Natasha Spencer-Joilliffe

With the increasing emphasis on consumer health and wellbeing, a food futurologist shares the top 2024 dietary trends that will make a big impact—and interesting fruit and veg choices and eating occasions are getting a big appearance.

FIE Innovation Award winners on solutions in plant-based fat: ‘We'll help advance the whole food sector'

21-Dec-2023 By Augustus Bambridge-Sutton

At Food Ingredients Europe this year, the ‘Plant-based Innovation Award’ went to MirrorTissue, a plant-based ‘fatty lipid solution’. Here the producers discuss their triumph

Producers boost plant-based meat’s nutritional value

19-Dec-2023 By Natasha Spencer-Joilliffe

Plant-based meats role in public health will be boosted by the addition of ingredients such as vitamin B12.

Lower-impact protein and dietary swaps benefit climate change and health

18-Dec-2023 By Natasha Spencer-Joilliffe

Making simple substitutions by swapping animal-based products for plant-based alternatives and opting for lower-impact protein supports climate change efforts and personal health goals, a new study reveals.

New association to promote plant-based food launched in Finland

14-Dec-2023 By Augustus Bambridge-Sutton

A new association in Finland brings together a range of companies to promote the consumption of plant-based meat, and educate the public about its benefits.

Geographical Indicators and Wales: Food and drink producers helped by Welsh Government to acquire coveted accreditations

13-Dec-2023 By Augustus Bambridge-Sutton

Be it for Welsh lamb and beef or single malt Welsh whisky, geographical indicators are a vital part of ensuring products are tied to their geographical region. The Welsh Government has provided industry stakeholders with vital support in attaining these...

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

08-Dec-2023 By Augustus Bambridge-Sutton

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,...

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

07-Dec-2023 By Augustus Bambridge-Sutton

The Italian Government recently announced that it would ban cultivated meat production, at the same time restricting meat-related labels on plant-based meat alternatives. The decision has drawn significant criticism from some quarters, but from Italy's...

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

05-Dec-2023 By Flora Southey

Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.

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

05-Dec-2023 By Natasha Spencer-Joilliffe

Food and flavours collide with the film world and a fictional favourite as a University of Warwick professor explores the most famous creations of chocolate idol Willy Wonka ahead of its reimagined release premiering in December 2023.

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

04-Dec-2023 By Flora Southey

Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.

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

01-Dec-2023 By Natasha Spencer-Joilliffe

In its inaugural sustainability strategy progress report, British pig farming company Pilgrim’s UK announces its reduced emissions as it sets out its net-zero targets.

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

01-Dec-2023 By Flora Southey

Modular insect farming technology has been developed for food businesses to upcycle organic waste on-site into a sustainable protein alternative.

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

01-Dec-2023 By Augustus Bambridge-Sutton

UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight.

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

30-Nov-2023 By Natasha Spencer-Joilliffe

Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.

Scientists find nutrient in meat and dairy that helps fight cancer

28-Nov-2023 By Flora Southey

Fresh research reveals a fatty acid in meat and dairy products improves the ability of immune cells to fight tumours.

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

27-Nov-2023 By Augustus Bambridge-Sutton

A new study suggests that repeated consumption of plant-based meat over time does not improve consumer liking. However, the context – what meals the plant-based substitutes are used in – is highly significant to how they receive it.

NPD Trend Tracker: From wholegrain spelt to Christmas dinner pie

27-Nov-2023 By Augustus Bambridge-Sutton

In this week’s NPD Trend Tracker, we have a range of festive products, including a festive wrap, festive ice-cream flavours and a pie containing an entire Christmas dinner. We also have a new flavour from Tate & Lyle, a wholegrain spelt from Merchant...

Consuming the right diet can add years onto our lives even in old age, study suggests

23-Nov-2023 By Augustus Bambridge-Sutton

What are the main benefits of eating a healthy diet? Well, according to a new study, living longer for one.. In fact, some longevity-related diets, particularly involving whole grains and nuts, can increase our lives by up to a decade.

From pest to protein? 'Naked clams' a potential solution for sustainable nutrition, find researchers

22-Nov-2023 By Augustus Bambridge-Sutton

Naked clams, because of the abundance of nutrients they contain, are already highly beneficial to human health. A recent study showed that they can be made even more so, through combining their wood-based diet with an algae-based microencapsulated feed.

German Government to boost alternative proteins with €38m investment

20-Nov-2023 By Augustus Bambridge-Sutton

In its 2024 budget, the German Government has allocated €38m for the promotion of precision-fermented, plant-based and cultivated meat and dairy alternatives.

‘Until recently, LCAs have been costly and labour-intensive’: DSM-Firmenich brings environmental footprints to meat, milk and egg products

20-Nov-2023 By Flora Southey

DSM-Firmenich and Sustained are collaborating to capture animal protein life cycle assessment impacts at the farm level, making it easier for food makers to assess and communicate the environmental footprint of their products.

Ultra-processed foods, but not bread or breakfast cereals, linked to multimorbidity: The Lancet

16-Nov-2023 By Augustus Bambridge-Sutton

A recent study published in medical journal The Lancet has found that ultra-processed food (UPF) consumption is often linked to multimorbidity. However the study found no link between multimorbidity and consumption of UPFs including breakfast cereals,...

EU project pushes for adoption of Mediterranean diet as road to ‘healthy, active lifestyle’

15-Nov-2023 By Augustus Bambridge-Sutton

The EU is funding a project aimed at promoting the Mediterranean diet as a route to a ‘healthy, active lifestyle.’ Coined MEDIET4ALL, the project will work with ten partners across eight countries, brings together expert knowledge from Europe and Africa...

African cultivated meat facility to boost low-cost R&D

13-Nov-2023 By Augustus Bambridge-Sutton

South African cultivated meat startup Newform Foods (formally Mzansi Meat Co.) has announced that it plans to open a demonstration facility for cultivated meat products in South Africa, collaborating with engineering company Project Assignments.

The ‘world’s first’ alt seafood association wants to close the protein, omega gap

13-Nov-2023 By Flora Southey

The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.