Cultures, enzymes, yeast

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...

‘We have aggressive projections for the region’: Mushroom protein supplier MycoTechnology eyes European growth

12-Apr-2022 By Oliver Morrison

The US-based company has built a proprietary fermentation platform which makes functional ingredients using mycelium, the fibrous root structure of mushrooms.

Feeding the ‘first brain’: How and why F&B is innovating for wellness

30-Mar-2022 By Flora Southey

If the gut is in fact the ‘first brain’, it makes sense to nourish it. From prebiotics to postbiotics, FoodNavigator hears how and why F&B players are innovating with gut health and immunity front-of-mind.

The future of meat: The tobacco plant?

29-Mar-2022 By Oliver Morrison

Israeli start-up BioBetter is repurposing tobacco plants in attempt to overcome the greatest hurdle currently facing the budding cultivated meat industry: scaled production.

AAK, Chr. Hansen, Givaudan and Ingredion co-create plant-based yoghurt base: ‘We identified a gap in terms of taste and texture’

18-Mar-2022 By Flora Southey

The first plant-based customer-ready product has been developed by four MISTA members from the ingredients sector. FoodNavigtor asks MISTA what makes its plant-based yoghurt base unique.

How much do consumers know about probiotics in food?

28-Feb-2022 By Flora Southey

Last year, Chr. Hansen commissioned a global survey investigating consumer perceptions of probiotics in food. The results are in.

Kerry talks c-LEcta acquisition: ‘Biotechnology, synthetic biology and precision fermentation are radically transforming food’

17-Feb-2022 By Katy Askew

Kerry Taste & Nutrition is expanding its reach in the biotech space through acquisitions, including a deal to take control of German-based biotech company c-LEcta. Albert McQuaid, Chief Science and Technology Officer of Kerry, explains why the company...

DSM integrates food and beverage business for ‘one-stop-shop’

13-Jan-2022 By Katy Askew

Royal DSM is launching a new integrated food and beverage operating structure that it says well deliver a ‘one-stop-shop’ of solutions for food and drink brands.

Genetically modified cow-free casein developed in Europe: ‘Being GM makes it functional and affordable’

10-Dec-2021 By Flora Southey

Dutch ingredients maker Fooditive Group is fermenting DNA-modified yeast to create casein proteins, but without the cow. Founder and CEO Moayad Abushokhedim tells FoodNavigator he hopes the ingredient will help reduce dependence on animal agriculture.

Using algae to make cell-based seabass fillets: ‘We anticipate that cultured fish can have increased health benefits’

09-Dec-2021 By Oliver Morrison

A team of Portuguese scientists plan to use algae to develop new techniques for cultivating fish fillets from seabass cells.

Fermenting brewers’ spent yeast into protein: ‘It’s the tastiest vegan protein in the world’

03-Dec-2021 By Flora Southey

German start-up Saccha claims its alternative protein has the functionality of egg, but without the chicken.

Big food still ‘hooked’ on junk: ShareAction vows to turn up the heat on unhealthy food makers

23-Sep-2021 By Katy Askew

New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.

What do consumers think about food additives? Survey

22-Sep-2021 By Flora Southey

Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.

Precision fermentation innovator Formo celebrates record funding round

13-Sep-2021 By Oliver Morrison

Berlin-based Formo is celebrating getting record funding from investors looking to capitalise on the growing market for environmentally friendly dairy alternatives.

Kefir and kombucha unbottled: Industry experts talk gut microbes, health claims, and bubbling growth

18-Aug-2021 By Flora Southey

How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...

World’s only potato-based dairy alternative unveiled

23-Jul-2021 By Oliver Morrison

Swedish-based food start-up Veg of Lund has teamed up with Professor Eva Tornberg at Lund University to introduce a plant milk made with the humble potato.

The big opportunities in preventative nutrition: ‘There’s a real buzz surrounding functional ingredients’

14-Jul-2021 By Katy Askew

Food and drink brands will play a lead role in growing the preventative nutrition sector. However, new research from Sagentia Innovation stresses technical and regulatory complexities need to be taken into account.

‘We are excited to understand its potential’: Nestlé confirms move to explore cultured meat sector

13-Jul-2021 By Oliver Morrison

The world’s largest food company has confirmed it is eyeing the cultured meat sector after a leaked report revealed a tie-up with Israeli cell-based start-up Future Meat Technologies.

Next-gen fungi-based food: ‘We replicate the fibrous and tender consistency of meat with mushrooms’

24-Jun-2021 By Flora Southey

Spanish start-up Innomy is growing fungal mycelium on grains to ‘replicate the experience’ of eating ‘juicy and delicious’ meat, but with a substantially lower environmental impact, says the start-up’s CSO and co-founder Dr Francisco Kuhar.

Protein from waste: a sustainable solution with consumer appeal?

24-Jun-2021 By Oliver Morrison

Quorn is hoping to make protein from crop leftovers within five years as a solution to the twin problems of climate change and food waste.

Gut health evolution ‘could extend to lungs to reinvigorate demand for probiotics’

16-Jun-2021 By Oliver Morrison

First there was the gut-brain axis. Now the gut-lung axis may be a future trend ripe for innovation opportunities, according to a report.

UK start-up predicts lab-grown sausages on shelves by 2023 after technology ‘breakthrough’

19-May-2021 By Oliver Morrison

An Oxford University spin-out hopes to become the first British commercial producer of cultured meat after claiming to discover a ‘cheaper, efficient and faster’ cell proliferation process.

What does the future hold for reformulation?

19-May-2021 By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD

With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....

2020 ‘a record year for plant-based, cultivated meat and sustainable protein companies’

11-May-2021 By Oliver Morrison

Last year was the biggest to date for sustainable protein company launches, private investments, and retail sales, according to the Good Food Institute, which has just released its annual State of the Industry reports covering the plant-based, cellular...

‘Vegurt’ innovation: New cultures developed for fermented plant bases

11-May-2021 By Flora Southey

A new line of cultures for the plant-based yogurt – or ‘vegurt’ – category has been developed by Chr. Hansen.

Chr. Hansen targets food waste with ‘next gen’ food cultures

03-May-2021 By Katy Askew

Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.

Cell-based caviar: the mass-market health food star of the future?

28-Apr-2021 By Oliver Morrison

A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.

Cultivated meat to reach ‘price parity with conventional meat by 2030’ but will it win the green argument?

21-Apr-2021 By Oliver Morrison

No cell-based meat product has yet to apply for a Novel Foods Application in Europe. But supporters of this nascent but quickly growing sector are bullish on its prospects.

‘In the future, the end product will not differ in taste from wild-caught fish’: Bluu Biosciences on its plans to scale up cell-based seafood

08-Apr-2021 By Oliver Morrison

The Berlin-based start-up has revealed plans to have a first prototype product in the form of fish balls or fish paste in 2022 after securing €7 million in funding.

Cell-based prices forecast to drop ‘significantly below conventional foods’ in five years as alt proteins attract record $3.1bn in 2020

18-Mar-2021 By Oliver Morrison

Global investment in alternative proteins was the highest ever in 2020 and three times the capital invested in 2019 – signalling growing momentum for sustainable alternatives.

End the cage age: Unilever and Nestlé petition to phase out caged hens in Europe

17-Mar-2021 By Flora Southey

Nestlé, Unilever and Mondelēz International are among the food majors calling for an EU-wide ‘phase out’ of caged hens in farming.

Researchers propose standardised testing methods to crack sensory challenge of plant-based milk

11-Mar-2021 By Oliver Morrison

Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.

‘We want to offer seafood lovers a healthier and more sustainable option': Start-up unveils 3D-printed plant-based salmon

26-Feb-2021 By Oliver Morrison

A plant-based seafood company is celebrating introducing a 3D-printed plant-based smoked salmon product.

Cutting out the middlecow: Israeli start-up Imagindairy on why lab-made milk will prove tastier and healthier than the real thing

24-Feb-2021 By Oliver Morrison

The trend of consumers – rightly or wrongly – seeking to cut down their dairy consumption for environmental and ethical reasons is a growing one, and food and beverage manufacturers smell an opportunity.

The future of ‘clean label’? Radically transparent and naturally healthy

17-Feb-2021 By Katy Askew

‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?

New alternative protein developed from edible mushrooms growing on legumes and grains

04-Feb-2021 By Flora Southey

Israeli start-up Kinoko-Tech is tapping fermentation to produce new alternative protein products from fungal mycelium growing on legumes and grains. “We are not aiming to be meat analogues,” said co-founder and CEO Jasmin Ravid, who wants consumers to...

Researchers create new form of cultivated meat

28-Jan-2021 By Oliver Morrison

Biomedics claim to have developed a new form of cultivated meat using a method that promises more natural flavour and texture than other alternatives.

Spanish government invests €5.2 million in cultured meat project

20-Jan-2021 By Oliver Morrison

The Spanish government is to invest in a €5.2 million cultured meat project led by BioTech Foods.

Bühler Group looks to its extrusion technology expertise to solve plant protein texture challenge

19-Jan-2021 By Oliver Morrison

The company has identified ‘huge opportunities’ in side-stream valorization as it looks to make use of its expertise in extrusion technology to produce the ‘next generation’ of healthier and more sustainable meat substitutes.

Royal DSM unveils artificial intelligence laboratory to drive biotech innovation

18-Jan-2021 By Oliver Morrison

Artificial intelligence is key to improving sustainability in the food chain, believes the global life sciences company.

Cultivated fat: a solution to the plant-based sensory gap?

15-Dec-2020 By Oliver Morrison

Cultivated or cultured fat could be the key to improving the taste and texture challenges of plant-based meat alternatives, according to one player in this market.

Remilk prepares to scale with $11.3m investment: ‘We estimate regulatory approval to be granted sooner than most expect’

15-Dec-2020 By Flora Southey

Alt milk start-up Remilk, which makes dairy alternative products through microbial fermentation, has closed a funding round worth $11.3m (€9.2m).

Nestlé’s net zero roadmap: ‘We have no time to lose’

04-Dec-2020 By Katy Askew

Swiss food giant Nestlé wants to halve its emissions by 2030 and achieve net zero by 2050. “We have no time to lose,” CEO Mark Schneider told journalists at an event detailing how the company plans to get there.

The case for processed foods: ‘Zero processing doesn’t work for today’s food choices’

02-Dec-2020 By Flora Southey

With backlash mounting over ultra-processed foods, a research professor from Ghent University has balanced out the argument – making a strong case for processing where appropriate.

‘Mega trends’ in clean label revealed: ‘It’s what’s not on the label that’s important’

26-Nov-2020 By Flora Southey

For today’s consumers ‘clean label’ is less about the ingredients featured back-of-pack and more about what isn’t listed, be it preservatives, genetically modified ingredients or artificial sweeteners, according to L.E.K. Consulting.

DuPont ties-up with food futurists at IFTF to ‘better navigate uncertainties in the future’

24-Nov-2020 By Katy Askew

DuPont Nutrition & Biosciences is advancing its innovation strategy through a partnership with non-profit research organisation the Institute for the Future (IFTF). The collaboration targets ‘far sighted’ innovation and will allow the company to ‘better...