Meat, fish and savoury ingredients

‘A defining feature of stem cells is that they can become other cells’: Strategies for the use of stem cells in cultivated meat production

30-Oct-2023 By Augustus Bambridge-Sutton

The production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with the potential to be far greater in volume than the meat...

How cultivated meat could be the key to avoiding the development of antimicrobial resistance

30-Oct-2023 By Augustus Bambridge-Sutton

While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance,...

‘We want happy pigs’… welfare and health outweigh climate concerns for consumers

25-Oct-2023 By Oliver Morrison

Focusing solely on climate improvements in pork production is not what consumers care most about when buying pork, two studies reveal.

International food trade has overall positive effect on health, but red meat imports can lead to excess death, study suggests

19-Oct-2023 By Augustus Bambridge-Sutton

While international trade in food can lead to positive outcomes, it depends on the food being traded. The trade in nuts, legumes, fruit and vegetables usually leads to improved health outcomes in the country that imports it. However, trade in red meat...

‘It is crucial for consumer acceptance’: Replacing animal fats in plant-based food

18-Oct-2023 By Augustus Bambridge-Sutton

While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated...

'What we do is not artificial': The Michelin-trained chef hoping to revamp the plant-based category

16-Oct-2023 By Augustus Bambridge-Sutton

Emma Bowe, who has worked alongside Heston Blumenthal and cooked for royalty and prime ministers, told FoodNavigator how she brings forth her experience in the culinary world to create her brand.

Catalonia invests €7m into alternative protein research

11-Oct-2023 By Augustus Bambridge-Sutton

The government of Catalonia, Spain has invested €7m into alterative protein research, one of the largest investments into the sector in Spain’s history. It will aim to scale up Catalonia’s plant-based and fermentation-made food production.

Quorn, mycoprotein and the push to grow a ‘third kingdom of fungi proteins’

10-Oct-2023 By Oliver Morrison

Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food​​ digital summit.

Cultivated tuna company to accelerate pilot production after funding round

09-Oct-2023 By Oliver Morrison

FoodTech start-up Wanda Fish Technologies has secured $7 million (€6.6 mn) in seed funding to accelerate pilot production of cultivated bluefin Tuna.

The effect of masculine marketing on vegan diets

09-Oct-2023 By Augustus Bambridge-Sutton

One of the most pervasive cultural perceptions around food consumption in general is that eating meat is for men and that, conversely, veganism is feminine. A new study explores whether reframing vegan dishes through masculine marketing alters men’s conception,...

NPD Trend Tracker: From plant-based steak to Children in Need jam

03-Oct-2023 By Augustus Bambridge-Sutton

In this week’s NPD trend tracker, we have a range of new plant-based products, a new look for a dairy-free drinks range, and a jam’s partnership with Children in Need.

Cargill opens European Protein Innovation Hub to allow customers to create new protein products

02-Oct-2023 By Augustus Bambridge-Sutton

As part of an investment of €50m into Cargill’s Saint-Cyr en Val facility in Orleans, France, American multinational Cargill is opening a protein innovation hub. The hub promises to give the company's customers the tools to trial, create and taste...

How can fisheries withstand climate change? The many aspects of climate resilience

26-Sep-2023 By Augustus Bambridge-Sutton

With the impacts of climate change posing a significant threat to fisheries on a physical, ecological and social level, their operational health is vital to protect. A new study has created a framework for climate resilience for fisheries, which can be...

Cultivated meat ‘breakthrough’: Media supplement achieves full muscle maturation on scaffold within 48 hours.

26-Sep-2023 By Flora Southey

Having achieved muscle and protein gains in 2D environments, Profuse Technology is celebrating a ‘breakthrough’ in cultivated meat growth within 3D environments, CEO Guy Nevo Michrowski explains.

‘There will be trade-offs’: How the Belgian meat industry can make progress in sustainability

25-Sep-2023 By Augustus Bambridge-Sutton

As the EU’s Farm to Fork Strategy continues to outline key sustainability regulations, which are sure to impact the food industry significantly, the Belgian meat sector must learn to manage the effects of such regulations. According to speakers at the...

EU-27 countries exceed biocapacity, driven in large part by the food system: study

22-Sep-2023 By Augustus Bambridge-Sutton

The food system is a significant contributor to harming the natural world, often stretching its biocapacity beyond breaking point. Now, a recent study shows that the EU-27 countries have exceeded biocapacity within Europe, and the food system in partly...

The FoodNavigator Podcast: Why avoiding terms like ‘vegan,’ ‘vegetarian,’ or ‘meatless’ may boost the plant-based market

20-Sep-2023 By Oliver Morrison

As arguments rage about the use of ‘meaty’ or ‘dairy-like’ names for plant-based versions of animal-based foods, we ask could plant-based sector momentum be improved if meat and dairy alternatives avoid imitating the names of animal-based products.

From ‘pandemic peaks’ to sales slumps: Grasping the rollercoaster of plant-based meat consumption

20-Sep-2023 By Flora Southey

Why are consumers turning away from plant-based meat? And how can industry renew excitement for the category?

‘A vitamin B12 deficiency can have very unpleasant consequences’: Can B12 work in plant-based meat?

20-Sep-2023 By Augustus Bambridge-Sutton

Despite the abundance of NPDs for plant-based meat in recent years, concerns about nutrition still resound in the sector. There are many nutrients, critics claim, that are difficult to find outside of animal products. One of these is B12. Yet it is possible...

GUEST ARTICLE

How to revive flagging demand for plant-based meat

20-Sep-2023 By Katy Askew, managing director, IFIS Publishing

The food industry has responded to bullish predictions of a boom in plant-based meat alternatives with a gold rush mentality. But as sales slow and interest dips, can advances in food science come to the rescue of a category that is struggling to live...

Organix eyes ‘window of opportunity’ to introduce new flavours and textures to kids

19-Sep-2023 By Flora Southey

Organix wants to help parents and carers introduce new flavours and textures to kids in the 6-18-month ‘window of opportunity’ prior to food fears kicking in.

Public investment in alternative proteins is strong, but conventional meat still dominates

18-Sep-2023 By Augustus Bambridge-Sutton

With research into cultivated meat becoming ever more abundant, a report from the Good Food Institute shows that funding is strong. However, a study from Stanford University reveals that traditional meat is still receiving more public funding, and a more...

Unilever R&D tie-up develops vegan döner kebab that cooks vertically, mimics ‘shaving and grilling behaviour’

15-Sep-2023 By Flora Southey

Unilever-owned The Vegetarian Butcher has partnered with döner producer The Düzgün Group to reinvent the traditional döner kebab with plant-based ingredients.

Cultivated meat researchers get €1.2 million to solve commercialisation barriers

14-Sep-2023 By Augustus Bambridge-Sutton

Researchers from Germany, Israel and the UK have been given €1.2 million in funding to work on solving the barriers to creating cultivated meat at scale, and thus to provide it on a commercial basis.

Start-up up hails 3D food printing 'the tech of the future' after ‘world first’ salmon filet launch

12-Sep-2023 By Oliver Morrison

Austrian food-tech startup Revo Foods has unveiled what it claims is the first 3D printed product available in a supermarket worldwide.

AI-powered plant-based meat: Non-profit boosts extrusion tech for alt protein players

08-Sep-2023 By Flora Southey

Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.

How does a cultivated chicken cell line meet kosher standards?

07-Sep-2023 By Flora Southey

A cultivated chicken cell line has not only met kosher standards for the first time, but the world’s largest kosher certification body has recognised cultivated meat as both kosher and meat.

‘The final objective for us is to demonstrate that the meat industry can be and is sustainable’: How the Belgian meat sector is aiming to become more sustainable

06-Sep-2023 By Augustus Bambridge-Sutton

Can the meat industry be sustainable? This is the question on the lips of multitudes within the food industry. In a new scheme, Belgium’s meat producers aim to keep track of sustainability, with a focus on aspects such as eco-friendly practices and labour...

Israel’s largest food company reveals its first meat analogues made on home soil

06-Sep-2023 By Flora Southey

Israeli food major Tnuva is launching the ‘Vegetarian Series’: the first product line developed at its new R&D Center for Alternative Protein in Rehovot.

‘Environmental arguments are ethical arguments’: Peter Singer on ethics and meat consumption

05-Sep-2023 By Augustus Bambridge-Sutton

Australian philosopher Peter Singer, best known for his 1975 book Animal Liberation, spoke to FoodNavigator about his views on the ethical implications of meat eating and veganism.

NPD Trend Tracker: From plant-based tuna to allergen-free health snacks

04-Sep-2023 By Augustus Bambridge-Sutton

In this week's NPD round up, we look at two different types of plant-based tuna, a new alcohol-free spirit, and the redesign of a classic chocolate brand.

Alternative protein research hub to be opened in UK

01-Sep-2023 By Augustus Bambridge-Sutton

A new £15 million research hub will look to improve the UK’s alternative protein sector: how to improve taste and texture of alternative proteins, reduce the cost and scale up production of alternative proteins, and even improve best practice.

Report pushes for more sustainable proteins investment in UK

30-Aug-2023 By Augustus Bambridge-Sutton

A report published by the Good Food Institute Europe (GFI Europe) suggests that the UK government should invest between £245m and £390m, or between £49m and £78m annually, between 2025 and 2030 into the growth of sustainable proteins such as plant-based...

‘The traceability is appealing to many consumers’: Halal food increasing in popularity in UK and Europe

29-Aug-2023 By Augustus Bambridge-Sutton

Halal food is growing in popularity in the UK and globally, suggests a new report from food futurologist Lyndon Gee, on behalf of halal convenience food manufacturer TAKUL. The report suggests due to both a growing Muslim middle-class spending more on...

A ‘pioneering’ process for spent cell culture media: Rejuvenation tech expected to bring down price of cultivated meat

29-Aug-2023 By Flora Southey

Bioprocessing company CellRev has signed a joint development agreement with fluid management-focused Saint-Gobain Life Sciences to rejuvenate spent cell culture media for the cultivated meat sector.

‘An integral part of culture and socialisation’: Attitudes to meat consumption and sustainability in South Africa

23-Aug-2023 By Augustus Bambridge-Sutton

Sustainable food consumption is a significant market in Europe. However, in urban South Africa, a new study suggests, meat consumption is a symbol of prosperity to a greater degree than in Europe, while conversely, those least concerned about environmental...

Reduced consumption of meat could help develop reasoning skills, study finds

22-Aug-2023 By Augustus Bambridge-Sutton

A study in Finland has found that reducing meat consumption, along with spending more time reading and playing organised sports, helped develop children’s reasoning skills.

ENOUGH prepares to double mycoprotein production: ‘We’re the largest new protein facility built this decade’

21-Aug-2023 By Flora Southey

Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.

The ‘world’s first’ edible vegan bones developed from plant protein

18-Aug-2023 By Flora Southey

Plant-based meat maker Juicy Marbles is preparing to launch an early prototype of its ‘edible vegan bones’, made predominantly from plant protein, in EU, UK, and US markets.

A temporary blip or a sign of oversaturation? Beyond Meat’s woes and the future of plant-based meat

11-Aug-2023 By Augustus Bambridge-Sutton

This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?

Deforestation: Lukewarm welcome for deal to protect Amazon

10-Aug-2023 By Oliver Morrison

Eight South American countries have agreed for the first time to form an alliance aimed at reducing deforestation in the Amazon.

From taste to texture and nutrition: How can plant-based meat reboot category growth?

10-Aug-2023 By Flora Southey

Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...

Food technology neophobia influences attitudes towards cultivated meat, study shows

09-Aug-2023 By Augustus Bambridge-Sutton

Cultivated meat is still a new phenomenon, having only received regulatory approval in a few places worldwide. Naturally, then, it is new to consumers. Fresh research examines the influence of food technology neophobia, or the fear of the new, on consumers’...

Reducing methane with feed and crop tech: The latest science that could help move the needle

09-Aug-2023 By Flora Southey

Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.

‘We're all pioneering great steps forward’: Dutch cultivated meat start-up Meatable eyes market entry in 2024 after $35m fundraise

08-Aug-2023 By Oliver Morrison

Recent landmark cell-based meat applications in Europe are ‘more good news’ for the region’s food tech, says Meatable.

Is it ‘shakedown’ time for the plant-based sector? Meat-free innovators weigh in

07-Aug-2023 By Flora Southey

With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?

UK’s first cultivated meat approval submitted

04-Aug-2023 By Oliver Morrison

Aleph Farms’ submission comes a week after the startup applied for approval in Switzerland.

France’s ‘veggie’ burger ban escalates to the European Court of Justice

03-Aug-2023 By Flora Southey

France’s Council of State is calling on the European Court of Justice for greater understanding of implications concerning a potential ban of ‘meaty’ denominations for plant-based foods.

Could eating insects slow weight gain in people with obesity?

02-Aug-2023 By Flora Southey

A new study suggests consuming insect protein slows weight gain and improves health status in obese mice. The findings are promising for humans, lead study author Kelly Swanson, interim director of the Division of Nutritional Sciences at the University...

Plant-based isn't a threat, and meat can be made more sustainably - Pilgrim's UK

28-Jul-2023 By Augustus Bambridge-Sutton

As plant-based foods become more ubiquitous in many key European markets and experts warn against eating too much meat, animal agriculture is considered by many as a problem. Can it be produced more sustainably for the future?