Cultures, enzymes, yeast

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.