New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.
VTT Technical Research Centre of Finland has announced plans to spin out a new company, Olefy Technologies, which it claims can convert most of the world’s waste plastics back into virgin grade materials an infinite number of times.
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
The supermarket chain will swap green caps with clear ones in select UK stores in a trial that aims to make fresh milk plastic bottles easier to recycle.
How can the food industry contribute to food system transformation and provide sustainable nutrition for personal and planetary health? Join our FREE Climate Smart Food summit to find out.
Vienna-based start-up Arkeon Biotechnologies is producing all 20 amino acids with just three inputs: a microorganism, carbon dioxide, and hydrogen. FoodNavigator catches up with CEO Gregor Tegl to find out how.
What are consumers most concerned about on-pack? Is Yuka having an impact on reformulation efforts? And what does the future hold for the popular food scanning app? FoodNavigator catches up with co-founder François Martin to find out.
What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural sweeteners; or making them via a fermentation process using a microbe that’s been engineered to produce exactly the same molecules?
Coral reefs are degrading at an alarming rate – threatening the health of our oceans and the ecosystems that support sea life. Confectionery-to-pet food manufacturer Mars is working to turn the tide. FoodNavigator catches up with the company’s chief marine...
Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.
NoPalm Ingredients envisages a palm and coconut oil-free future. Instead, the Dutch start-up is fermenting yeast with side stream inputs to produce microbial-based alternatives for the food industry.
UK ag-tech startup Muddy Machines has secured €1.8 million in seed funding. The funds will help the company continue developing a robotic platform that is capable of deploying a variety of harvest tools in specialty field crops.
Premium fruit and vegetable ingredient supplier SVZ will soon take in more surplus fruit and veg from Belgium ports: giving produce that doesn't make the cut for retail a second chance.
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
Morrisons has become the first UK supermarket to launch its own line of carbon neutral eggs as part of its target to be directly supplied by ‘zero emission’ British farms by 2030.
British start-up Clean Food Group is developing a bio-equivalent cultivated alternative to palm oil. FoodNavigator hears from CEO Alex Neves to find out how.
Shorr Packaging has published its 2022 Sustainable Packaging Consumer Report, which reveals 86% of Americans are more likely to purchase a brand if the packaging is considered sustainable.
Wary of long, unpronounceable ingredients lists in the plant-based category, the Madrid-based start-up is turning to well-known fruit, vegetables, and sauces.
Companies are exploring the potential of genetic engineering to boost the nutritional content, productivity and climatic adaptability of so-called orphan crops in the continent.
This week’s look at product launches includes retail listings for vegan marshmallow brand Freedom Confectionery and plastic-free gum brand Milliways, while Danone also launches its first SKYR in Spain.
Nestlé acknowledged the ‘key challenge’ of ‘increasing food insecurity’ globally as it unveiled price hikes of 6.5% in the first half of this year and conceded more increases are on the way.
FlexFarming aims to help localise food production and is tackling one of the biggest challenges facing the sector – energy use – ‘head on’. FoodNavigator caught up with CEO Ahmad Mohseni to find out how.
Fine chemicals co DIC and San Diego-based startup Debut Biotech are developing a vibrant natural red color that is heat-stable, light-stable, and stable across a wide pH range, using a novel hybrid approach combining microbial fermentation and ‘cell-free’...
As Unilever prices its way through the tough inflationary environment, the company says it is willing to let market share growth move to the back burner.
Israeli food tech company SuperMeat has signed a Memorandum of Understanding (MoU) with Switzerland’s largest supermarket and meat manufacturer, Migros.
Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
Coca-Cola Europacific Partners promises further transitions to 100% rPET in plastic bottles across its portfolio: but acknowledges its goals will require increasing collection rates and the supply of food grade rPET.
E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.
The ‘Clara’ data platform rates the sustainability credentials of UK supermarket products. FoodNavigator asks co-founder of Impact Score – the start-up behind the new tool – how the platform differs from its flagship app.
Fonterra’s R&D teams are working to develop dairy products that deliver health benefits around improved cognition, sight and even mood. We hear from Judith Swales, CEO of Fonterra Asia Pacific, to learn more.
Dairy cooperative FrieslandCamina has completed a series of investments and divestitures as it works to optimise its production network and brand portfolio in the face of ‘great uncertainty’ in the global dairy markets. Developments include the sale of...
Cambridge University spin-out Impossible Materials has developed a cellulose-based, white pigment to replace titanium dioxide in food applications. FoodNavigator catches up with CEO Lukas Schertel to find out how.
Climate, collaboration, innovation and investment. These are the four pillars that food industry businesses need to act on to make healthy, affordable diets available to all, according to the World Business Council for Sustainable Development (WBCSD).
Confectionery giant claims to be making progress against its 2025 ESG goals, and confirms progress toward the company’s goals to prevent, identify, and address potential human rights and modern slavery risks in its own operations and supply chains.
Oxford start-up Deep Planet is leveraging AI and satellite imagery data to help wine growers and producers adapt to climate change. We catch up with COO Sushma Shankar to ask how VineSignal can impact wine pricing on-shelf.
Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.
The Israeli start-up has established a pilot facility at GEA’s innovation centre in Ahaus, Germany. FoodNavigator asks Better Juice co-CEO Eran Blachinsky about the strategy.
With Brexit potentially providing an opportunity to make the UK’s regulatory process more agile, providing a quicker route to market for new and novel products, the country is looking to strengthen its capabilities in the alternative protein supply chain.
CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...
Premium fruit and vegetable ingredient supplier SVZ is working towards 100% sustainable sourcing: alongside a host of other initiatives. We find out more about the challenges - and opportunities - it sees in its efforts to be more sustainable.
