Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
To combat deforestation, interventions must support both development and inclusion. Smallholders need to be brought on the journey towards zero deforestation. A new research collaboration aims to assess what programmes see most success on these dual deliverables.
UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...
Indonesia’s palm oil export ban announced earlier this month has left the door open for Malaysia to swoop in and expand its market share – but this will very much depend on contract timings and labour viability, say industry experts.
An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...
The palm oil industry is urging governments, food firms and consumers that have boycotted to reconsider their approach, claiming that sustainable palm oil is a credible alternative to oils such as sunflower oil, which is in short supply due to the Ukraine...
This question is soon to be on industry’s lips, according to Dr Jeremy Chignell, senior fermentation scientist at BIO-CAT Microbials, who, together with Eva Sommer from Fermify and regulatory expert Dr Hannah Lester, talks the ‘biggest obstacles’ facing...
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...
Food formulators are being forced to change their recipes, and non-GMO breeders may have to integrate genetically modified feed into animal nutrition, due to the Ukraine-Russia conflict.
Unilever is piloting new blockchain technology, GreenToken by SAP, in a bid to increase traceability and transparency in the consumer good giant’s palm oil supply chain.
While consuming saturated fats increases blood cholesterol, meta-analyses suggest this does not translate into increased risk of cardiovascular disease, say researchers.
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.
The Swiss-Ghanaian start-up, best known for its upcycling of cocoa side streams, has partnered with seedtrace and MTN Group to ‘disrupt transparency standards’ in cocoa.
The South Africa-based food tech company is developing ‘nature identical’ proteins from scratch to help infants get the ‘right’ nutrition from the beginning, co-founder and CEO Jean Louwrens tells FoodNavigator.
Residual streams from insect production have the potential to improve plant health, while reducing pesticide and fertiliser use, say researchers from Wageningen University and Research.
SAFE Food Advocacy Europe is raising the alarm, after acrylamide concentrations at four to five times higher than what is currently permitted in the EU through benchmark levels were found in food.
Producers in Europe fear the Ukraine crisis may result in rising prices of items such as bread, baked goods and beer that may be passed on to end consumers.
The Swiss flavours and fragrances company has coined the technology ‘PrimeLock+’, as it says it brings the visual appeal of beef fat to plant-based products, while allowing for controlled fat and flavour release during the cooking process.
Sustainable palm oil production could be one of the biggest beneficiaries of commitments made at the COP26 summit – but experts who have been assessing the fine print say that the devil lies in the detail of implementation.
Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
In a new report the Good Food Institute investigates what ingredient requirements will help the plant-based meat industry achieve 6% penetration of the global meat market by the end of the decade.
The palm oil industry in Malaysia is ramping up its efforts to improve labour standards after taking several hits to its reputation and business prospects over the poor handling of human rights issues.
Redefine Meat has commercially launched the world’s first whole cut plant-based 3D printed steak in Europe. FoodNavigator hears from renowned British chef and restaurateur Marco Pierre White to learn more about what it is like to cook with this ‘New Meat’.
Palm oil industry experts have warned that the European Union’s (EU) latest proposed regulations on deforestation carry major risk of upsetting Indonesia amidst ongoing free-trade negotiations.
A Wageningen University spin-off is developing a plant-based fat ingredient from European-grown sunflower seeds, designed to boost alt dairy’s nutritional and sustainability profile, as well as mouthfeel.
Cargill claims to be the ‘first’ global edible oil supplier to commit to World Health Organization recommendations on trans-fatty acids across its entire fats and oils portfolio, including in countries where there is no legislative requirement to do so....
Food ingredients giant Cargill has stressed the rising importance of sustainability claims, especially around palm oil, as it detailed how its latest investment in Malaysia can help manufacturers meet the latest consumer demands.
Using precision fermentation, ProProtein is developing the four main types of proteins in casein from microbes, rather than cows. FoodNavigator asks founder and food technologist Kaisa Orgusaar about the process.
Nestlé wants to drive growth in plant-based sales through innovation. At an event to unveil its latest creations – plant-based shrimp and egg alternatives – the company’s management weighed in on where the category is likely to go next.
Seventy percent of Nestlé’s emissions lie in the raw materials it sources. Agriculture is therefore central to the Swiss food giant’s target to hit net zero by 2050. Pascal Chapot, Nestlé Head of Sustainable Agriculture, discusses the challenges and opportunities...
Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.
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.
Despite criticism from producers that Nutri-Score’s ‘C’ ranking of olive oil penalises the product, fresh research out of Spain suggests the nutrition labelling scheme does not negatively impact consumer perception, nor intention to purchase.
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.
Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe ‘the perfect match’ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.
Palm oil producer Musim Mas, oil supplier AAK and branded manufacturer Nestlé are collaborating to tackle deforestation outside concession areas in Aceh, Indonesia.
A new platform for whole-cut texturization to produce plant-based meat alternatives and cell-based hybrids has been developed by Israeli firm Alfred’s FoodTech, Ltd.
How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?
The Consortia of PDO cheeses Parmigiano Reggiano and Grana Padano have spoken out against nutrition labelling scheme Nutri-Score, suggesting its algorithm ‘misleads and deceives’ consumers.
