Cultures, enzymes, yeast

‘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.