Big Idea Ventures is welcoming a second cohort of start-ups to its New Protein Fund accelerator. From cellular agriculture, to bio-fermentation and plant-based innovation, Managing Partner Andrew Ive shares his thoughts on building a more sustainable...
With sugar reduction in the spotlight, Netherlands-based consultancy FutureBridge shares its predictions for three new bioprocesses ‘set to rattle the low-calorie sweetener market’.
There is an urgent need to provide evidence-based nutrition education to health professionals and this pandemic may be the perfect catalyst for this change.
Current agricultural practices and the expansion of intensive agriculture into biodiverse hotspots globally are threatening the what is left of the world’s biodiversity. What action can the food industry take to slow biodiversity loss?
Shoppers have a contradictory relationship with plastic food packaging. On the one hand, we have witnessed a massive public backlash against plastic pollution. On the other, we recognise the need to protect and preserve food and that plastic is, currently,...
CBD is the latest hot ingredient to infiltrate the food sector, and agile start-ups have been quick to jump onboard. In this edition of The FoodNavigator Podcast, we speak with the founders of three UK-based food start-ups to get their perspectives on...
Food and beverage brands with ambitious sustainability goals to create more packaging with post-consumer materials face significant challenges, including supply shortages due to limitations of the fractured US recycling system, increased competition for...
Israeli start-up SavorEat has developed an automated, closed system that 3D prints and cooks plant-based meat alternatives for foodservice. “This robot can replace manufacturing practices,” CEO Racheli Vizman tells FoodNavigator.
The Spanish pig industry is ‘an employment engine’ in rural Spain (municipalities with less than 5,000 inhabitants), where it generates 21,000 jobs. Half of the workforce is female, says Interporc (White Coated Pig Association).
UK start-up Produce & Provide is launching a new service that aims to help connect farmers and consumers. The company’s founder Neil Darwent believes the transition to shorter, more local supply chains represents a ’21st century food and farming revolution’.
Food has become a way for consumers to ease their worries and anxiety in an increasingly stressful world, and they are looking for products that can answer their basic needs for control, community, and purpose, says Eve Turow-Paul, a writer and cultural...
The immediate effects of coronavirus on the hospitality industry are ‘horrendous’, says two-Michelin star chef Raymond Blanc OBE, but in the long-term, his glass is half full: “There is going to be a complete reinvention of our society towards using cleaner...
