Cultures, enzymes, yeast

Developing plant-based dairy with melon seed milk: ‘Fermentation generates cheese-like aromas’

24-Jan-2023 By Flora Southey

In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.

Novozymes invests microbial control tech from Lyras for ‘less downtime, more efficiency and cost savings’

09-Jan-2023 By Katy Askew

Biotech group Novozymes has invested in new ‘energy-friendly’ raslysation technology developed by Danish company Lyras to replace filtration processes. It is expected to result in lower costs and increased efficiency.

‘Plant-based food often misses what people naturally crave’: The Finnish company showcasing new tech to extract umami from cereal side-streams

06-Jan-2023 By Oliver Morrison

A food technology start-up is aiming to become a leading global supplier of plant-based umami for the food industry.

Turning to diverse, climate resistant local crops and cellular-agriculture-based techniques to create next-generation meat alternatives

04-Jan-2023 By Oliver Morrison

Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.

Ukraine’s ExtraCell Ingredients on making yeast, the brave new world of biotech fermentation, and Monday meetings in the bomb shelter

23-Dec-2022 By Oliver Morrison

A Ukraine-based yeast maker has defied the challenges of war and launched a biotech arm producing a range of yeast-based solutions for the food industry.

The ‘elegant’ yeast-based technology solution vowing to disrupt the global beverage industry

20-Dec-2022 By Oliver Morrison

Buoyed by a fresh $6.4 million fund raise, Denmark-based aroma start-up EvodiaBio says its engineered yeast can make non-alcoholic beer taste better and provide a greener alternative to the growing, transporting and processing of hops.

DSM squaring the circle of plant-based and animal protein for a ‘holistic food system transformation’

16-Dec-2022 By Katy Askew

Nutrition, health and bioscience company DSM’s business includes solutions it believes will help make the food system more sustainable across both human and animal nutrition. When we caught up with Elisabeth Hirschbichler, VP of Strategy, Innovation and...

‘Everyone is holding their breath’: ABFI is preparing for the energy crisis to get worse after a ‘record’ 2022

13-Dec-2022 By Katy Askew

ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...

Amano Enzyme establishes European hub: ‘We are looking to close the gap between plant-based dairy alternatives and real milk’

12-Dec-2022 By Katy Askew

Amano Enzyme, a Japanese-headquartered enzyme producer, is opening a European hub to ramp up its capabilities in the region and accelerate growth. We hear from Kazumi Washisaka, Managing Director at Amano Enzyme Europe Limited, to learn more about the...

Novozymes, Chr. Hansen merger: ‘The combination…will show the world the true power of biosolutions’

12-Dec-2022 By Katy Askew

Danish enzyme and cultures suppliers Novozymes and Chr. Hansen plan to merge their businesses in a move they say will create a ‘leading global biosolutions partner’.

Upcycling brewers' yeast for an alt protein source boasting ‘unparalleled nutritional quality’

30-Nov-2022 By Oliver Morrison

French food-tech start-up Yeasty is offering food manufacturers an alternative source of protein from unused brewer's yeast.

Beating the ‘bioreactor bottleneck’ for cultivated meat: Startup grows low-cost, ‘fermentation-free’ growth factors in tobacco plants

22-Nov-2022 By Oliver Morrison

A UK-based molecular farming start-up has developed a new genetic engineering method to make lower-cost growth factors from tobacco plants that can be used for cultivated meat production.

Orange juice developed with 30% less sugar, more fibre, but ‘original taste’

18-Nov-2022 By Flora Southey

Louis Dreyfus Company has developed a not-from-concentrate orange juice with less sugar, more fibre, while preserving its original taste and vitamin C level.

‘The lessons we will learn here will be essential in getting a head start in Europe and the UK’: Dutch cultivated meat company opens innovation centre in Singapore

16-Nov-2022 By Oliver Morrison

Meatable says its plans in Asia will accelerate its ambitions to deliver cultivated meat at scale in Europe.

Bee-free honey developed via precision fermentation for global market

15-Nov-2022 By Flora Southey

In the Netherlands, Fooditive is working on another novel ingredient: a precision fermentation-derived honey alternative. We catch up with founder Moayad Abushokhedim, who talks enzymes, sweeteners, and target markets.

Chr. Hansen welcomes solid growth amid ‘unprecedented’ input cost inflation and supply chain challenges

12-Oct-2022 By Flora Southey

The Danish ingredients supplier is celebrating a ‘solid’ financial performance for 2021/22, despite a ‘volatile’ macroeconomic and geopolitical climate. We ask CFO Lise Mortensen how the Ukraine-Russia conflict is impacting business.

Danone ‘digitally transforms’ baby food factory in Poland, boosts efficiencies and halves GHG emissions

11-Oct-2022 By Flora Southey

The World Economic Forum has designated Danone’s infant nutrition factory in Opole, Poland, as an Advanced Fourth Industrial Revolution Lighthouse for adopting cutting-edge technologies at scale.

Plant-based innovators push back at ‘ultra-processed, ultra-unhealthy’ critique

28-Sep-2022 By Katy Askew

Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...

CSM Ingredients and Allozymes in strategic tie-up on rapid novel enzyme development

22-Sep-2022 By Katy Askew

CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...

Beating the bioreactor bottleneck… German start-up plans ‘bigger and more out-of-the-box ways’ to scale cultivated meat

20-Sep-2022 By Oliver Morrison

Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.

How new processing techniques have ‘great potential’ to make food more sustainable

20-Sep-2022 By Flora Southey

Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

‘This technology represents a paradigm shift for the animal-free dairy market’: Another food-tech start-up promises to scale precision fermentation-derived cheeses

16-Sep-2022 By Oliver Morrison

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.

How mycelium innovation is ‘unlocking the potential of the fungi kingdom’

16-Sep-2022 By Flora Southey

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...

The ‘fat frontier’: Creating ‘indulgent’ cream alternative from GMO-free yeast fermentation

06-Sep-2022 By Oliver Morrison

Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.

Cocoa-free chocolate developed from oleaginous yeast and fermented oats: ‘There is no chance consumers could taste the difference’

22-Aug-2022 By Flora Southey

Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...

Norway invests in cellular milk, egg, and meat production as a ‘new direction’ for industry

19-Aug-2022 By Flora Southey

The Research Council of Norway is funding the development of cellular agriculture technologies to produce the ‘food of the future’.

VTT spinout takes ‘quantum leap in recycling’ to convert waste plastics into virgin plastic, infinitely

17-Aug-2022 By Flora Southey

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.

How can food and beverage brands make fibre sexy?

17-Aug-2022 By Flora Southey

Supporting gut bacteria and bowel health may not be the most appealing claims to market on-pack, but ingredients experts say consumer perceptions can be changed – if they haven't already.

GUEST ARTICLE

Industry Insights from NIZO: Food fermentation - modern applications for an ancient technique

17-Aug-2022 By René Floris, Food Research Division Manager at NIZO

From providing new protein sources or health-boosting ingredients to improve the taste, texture, and safety of food products, Janneke Ouwerkerk, microbiome and fermentation expert at NIZO, explains how fermentation can add value to the food industry.

One ingredient that can do it all? Bio-based hydrocolloid developed to ‘clean’ up plant-based

16-Aug-2022 By Flora Southey

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.

Production of AOP Salers cheese suspended in France due to drought

15-Aug-2022 By Flora Southey

With not enough pasture to feed on, cows in Cantal are unable to meet AOP specifications for the production of Salers cheese.

German startup presents its first cultivated seafood products in Europe

09-Aug-2022 By Oliver Morrison

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.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...

Ohly launches carbon neutral ingredients on path to net zero: ‘Carbon-neutral products act as enablers’

13-Jul-2022 By Katy Askew

Ohly, the yeast-based extracts and flavours business owned by ABF Ingredients, is launching its first carbon-neutral ingredients alongside a commitment to reach net zero emissions by 2030. FoodNavigator hears more.

From date labels to packaging innovation and bioactive cultures: IFF discusses the complex topic of tackling food waste in dairy

08-Jul-2022 By Katy Askew

One-fifth of all dairy products are wasted. How can this be tackled? Ingredient supplier IFF believes its bioprotective cultures have a role to play. We spoke to Julien Plault, Global Product Manager of Meat & Protective Cultures, to learn what that...

Cell-based collagen: Great idea… but what are the potential food applications?

07-Jul-2022 By Oliver Morrison

Biotech start-up JellaTech proudly unveiled the first sample of cell-based collagen ever be seen outside a laboratory at the recent Bühler Networking Days event in Uzwil, Switzerland.

Start-up creates cell-based oysters to bring nutritious delicacy to the masses

05-Jul-2022 By Oliver Morrison

A Danish-born entrepreneur is developing what she claims are the world’s first cell-based oysters to allow more people to experience the delicacy’s unique taste and health benefits.

Start-up cracks GMO-free animal heme proteins for ‘meatier and more nutritious’ alternatives

01-Jul-2022 By Oliver Morrison

Belgium-based food-tech company Paleo has unveiled details of its GMO-free animal heme proteins made via precision fermentation to help food manufacturers improve the taste, aroma, colour and nutritional qualities of plant-based meat.

‘People used to look at me funny… you've no idea how different it is now’: Meatable’s Daan Luining on why he’s bullish on cultured meat

30-Jun-2022 By Oliver Morrison

The CTO tells FoodNavigator why the higher proliferation capacity of pluripotent stem cells is key to enabling large scale production and why he’s devising ‘exercise plans’ for cells.

‘This is clearly the way to go’: Pascual unveils Mylkcubator 2.0 as it eyes opportunities in emerging cellular agriculture technology

23-Jun-2022 By Oliver Morrison

The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.

Ex-Mars R&D head creates ‘magic yeast’ to bring ‘grown up’ flavours to low alcohol wines

31-May-2022 By Oliver Morrison

The brainchild of wine-loving Italian and former chief R&D officer at Suntory Food and Beverage GB&I (previously Lucozade Ribena Suntory) Roberto Vanin, Bolle is a new low/no sparking brewed drink produced with ‘game changing’ technology that...

Firmenich and DSM merger creates ‘unparalleled’ leader in nutrition, beauty and wellbeing

31-May-2022 By Katy Askew

Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.

Remilk to build the world’s largest precision fermentation site in Europe

26-Apr-2022 By Flora Southey

Animal-free dairy start-up Remilk has announced plans to build its first fully-owned facility, and the largest of its kind in the world, in Denmark.

‘There’s never been enough human milk in the world…until now’: Meet the cell-cultured start-up ‘humanizing’ bovine formula

25-Apr-2022 By Flora Southey

Pure Mammary Factors is leveraging cellular agriculture to ‘humanize’ the infant nutrition sector. FoodNavigator hears how.

Vaess develops biotech solution for nitrite-free bacon

22-Apr-2022 By Katy Askew

Dutch food engineers at Vaess have developed an innovative biotech solution that can replace the controversial use of nitrites in meat products like bacon, while maintaining a stable pink appearance.

‘This is no longer moonshot technology’: Swiss venture raises $8m to ‘de-bottleneck’ food fermentation industry

20-Apr-2022 By Oliver Morrison

Geneva-based company planetary has closed on of the largest seed rounds of a European food company, collecting CHF 7.5m (€7.3), led by impact investor Astanor Ventures, with participation from XAnge, Blue Horizon, Nucleus Capital, Exceptional Ventures...

Regulating precision fermentation: Challenges and opportunities in marketing microbially-derived foods in Europe

14-Apr-2022 By Flora Southey

The US is ‘streaking ahead’ in the regulation of precision fermentation-derived food products, while the European Commission is yet to approve its first. So what are the key challenges alt protein start-ups face on this side of the pond? And once on the...

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