Cultures, enzymes, yeast

Palsgaard invests €100m to double capacity

29-Jun-2020 By Jim Cornall

Emulsifier manufacturer Palsgaard A/S, which creates a variety of products for the dairy industry, has announced the investment of €100m ($112.5m) to more than double production capacity at its Danish facility by 2024.

Protera CEO talks AI-developed proteins, closing €5m Series A, and relocating to France

17-Jun-2020 By Flora Southey

Chilean biotech Protera Biosciences is heading for the city of lights, having closed $5.5m (€4.9m) Series A financing led by Sofinnova Partners. Europe, Protera CEO Leonardo Álvarez tells FoodNavigator, is known for its ‘vast expertise’ in producing enzymes...

Fazer’s low-FODMAP bread: ‘When patented innovation becomes meaningful innovation’

05-Jun-2020 By Katy Askew

Finnish food group Fazer has developed LOFO, an enzyme-based solution that unlocks the door to low-FODMAP baking. The first breads made using this patented innovation have hit the shelves in Finland.

Fermented foods: How many lactic acid bacteria actually reach the gut?

04-Jun-2020 By Flora Southey

Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome?

Alt milk start-up taps microbes, not plants, to ‘reinvent the meaning of dairy’

06-May-2020 By Flora Southey

Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.

Feeding plant-based innovation: ‘Fermentation is the future of the alternative protein industry’

30-Apr-2020 By Katy Askew

The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.

Consumers willing to pay nearly 40% more for cultured meat over regular meat: study

20-Apr-2020 By Oliver Morrison

A study at Maastricht University claims people are prepared to pay more for lab-grown meat after being told of its perceived benefits.

Coronavirus will boost clean meat trend, says supplier

17-Apr-2020 By Oliver Morrison

The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.

Microalgae start-up grows ‘super crop’ for baby food and sports nutrition

15-Apr-2020 By Flora Southey

Israeli start-up Yemoja has developed a ‘super intensive’ growing platform for microalgae, which CEO Eyal Shalmon says he hopes will bring the ‘super crop’ into the mainstream.

Waste bread used to feed microbes for fermented foods: ‘The technology is extremely simple’

05-Mar-2020 By Flora Southey

Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.

A new competitor to the Quorn category? Start-up brings mycoprotein product ‘one step closer to market’

13-Feb-2020 By Flora Southey

Swedish start-up Mycorena has developed a fungi-based ingredient for vegan products. Targeting the B2B – rather than the B2C – market, the mycoprotein producer is hoping to make a splash in a category largely dominated by alternative protein brand Quorn...

Tate & Lyle, Zymtronix team up on ‘revolutionary' enzyme immobilization technologies: ‘This will make our processes more efficient’

11-Feb-2020 By Katy Askew

Tate & Lyle is partnering with Zymtronix, the developer of ‘revolutionary enzyme immobilization technologies’ in a move that the company says could make its manufacturing processes more efficient and accessible.

How has global food supply changed in 50 years?

23-Jan-2020 By Flora Southey

Researchers have noted ‘clear shifts’ in global food supply since the 1960s, including a decline in the supply of animal sourced foods and sugar in high-income English-speaking countries.

Vegan ‘yogurt’ fermented with lactic acid bacteria from plants an industry first, claim researchers

15-Jan-2020 By Flora Southey

Scientists in Denmark have developed a plant-based ‘yogurt’ made from just three ingredients: soy drink, brewer’s spent grain, and lactic acid bacteria from plant materials.

Solar Foods claims ‘food made from air’ could price match with soy

09-Jan-2020 By Flora Southey

When Solar Foods is producing its novel protein Solein at full-scale production, and using the cheapest source of renewable energy to do so, the start-up believes it ‘could match soy’, CEO Pasi Vainikka tells FoodNavigator.