Fats & oils

Pigmentum to ramp up casein production in plants with new investment

26-Jan-2023 By Flora Southey

Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.

Challenger brands backed to improve nutrition in low-income households: ‘Consumers don’t trust big brands anymore’

25-Jan-2023 By Flora Southey

Although households on lower incomes are spending more on unhealthy food and drink than affluent households, healthier challenger brands have the potential to win over these consumers, FoodNavigator hears.

Developing plant-based dairy with melon seed milk: ‘Fermentation generates cheese-like aromas’

24-Jan-2023 By Flora Southey

In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.

'Our food supply chains are currently not set up to maximise the potential of our food system': The start-up seeking to untap and transform Africa’s agricultural supply chain efficiency

20-Jan-2023 By Oliver Morrison

A Nigerian company is aiming to fix Africa’s notoriously fragmented food system and bring profits to African producers.

As meat-reduction trend ‘levels off’, industry backs plant-based innovation to propel category

18-Jan-2023 By Flora Southey

From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.

The secret to making healthier chocolate: Lubrication

13-Jan-2023 By Oliver Morrison

UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.

How an Israeli start-up developed fish-free tinned tuna with the ‘complete sensory experience’ of taste, texture and smell

11-Jan-2023 By Flora Southey

In Israel, Vgarden Ltd. has developed what it claims is ‘game-changing’ vegan tinned tuna. Omer Eliav, chief of R&D and Vgarden co-founder runs us though the most challenging aspects of replicating the kitchen staple, fish-free.

Blending meat and mycoprotein: New hybrid products prepare to enter European market

10-Jan-2023 By Flora Southey

Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.

Bunge and Mane co-develop frying oil that cuts oil content in end-product by up to 25%

06-Jan-2023 By Flora Southey

In an unexpected discovery, a new frying oil designed to prevent foaming in restaurant and par-frying industries has been found to reduce oil pick up in end-products by up to 25%, explains Renee Boerefijn, director of innovation at Bunge.

Alt protein innovation in eastern Europe: Meet the new start-ups mimicking meat and seafood with fungi, plants

03-Jan-2023 By Flora Southey

From Ukraine to neighbouring Romania and north-eastern Lithuania, interest in alternative proteins is on the up. Meet three new start-ups developing animal-free whole cuts, mycoprotein ingredients, and plant-based sashimi.

‘Everyone is holding their breath’: ABFI is preparing for the energy crisis to get worse after a ‘record’ 2022

13-Dec-2022 By Katy Askew

ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...

RSPO RT2022

‘Ownership still lacking’: FMCG brands need to step up public support of sustainable palm oil – RSPO leadership

12-Dec-2022 By Pearly Neo

FMCG food and beverage brands making popular consumer products need to step up and publicly support sustainable palm oil in order to make a real impact in the sector, according to leaders of the RSPO.

Are consumers ready for plant-based and cultivated meat hybrids?

09-Dec-2022 By Flora Southey

A new survey suggests more than one-third of consumers in the UK would likely buy or eat hybrid plant-based/cultivated meat if it was on offer.

From mood-boosting algae to plant-based ‘egg’ powder: Which innovations caught our eye at FiE 2022?

07-Dec-2022 By Flora Southey

Food ingredients are taking centre-stage in Paris this week, and FoodNavigator is on the ground speaking with newcomers to the B2B market.

Nestlé develops plant-based foie gras alternative for European markets

06-Dec-2022 By Flora Southey

Just six months on from inception, Nestlé’s vegan foie gras alternative is launching into Swiss and Spanish markets under its Garden Gourmet brand.

Doehler invests in lab-grown palm oil alternative

06-Dec-2022 By Flora Southey

The German ingredients supplier is investing in UK-based Clean Food Group (CFG) – a start-up developing a bio-equivalent cultivated alternative to palm oil – via its investment arm, Doehler Ventures.

Plant-based ‘honey without bees’ prepares to create a buzz in Europe

02-Dec-2022 By Flora Southey

US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.

Meet the start-up hooked on mycelium-based scallops: ‘We’ve left plants behind, and entered the fungi kingdom’

28-Nov-2022 By Flora Southey

Achieving the ‘juicy’ and ‘bouncy’ texture of fish and seafood is possible with mycelium, according to German start-up Esencia Foods

Researchers query sustainability of plant-based: Is the category’s performance any better than meat and dairy?

25-Nov-2022 By Flora Southey

How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.

Mimicking whitefish with plants: Meet the Icelandic start-up developing Arctic seafood alternatives

23-Nov-2022 By Flora Southey

Loki Foods, located in the ‘seafood capital of the world’, is tackling climate change through food. Its first project is a plant-based whitefish alternative boasting an equivalent nutritional profile – without the nasties.

3D cultivation tech leveraged to produce cell-based beef and pork fat, cost effectively

11-Nov-2022 By Flora Southey

German food tech start-up Cultimate Foods is moving towards pilot stage cultured fat production having secured pre-seed funding.

EU deforestation regulation will ‘increase poverty’, claims Indonesian Palm Oil Association

09-Nov-2022 By Oliver Morrison

Ahead of this week’s trilogue negotiations on the EU’s Deforestation Regulation, the Indonesian Palm Oil Association (IPOA/GAPKI) has complained the legislation “will increase poverty, decrease sustainable development, and undermine decades of progress...

Microalgae-based vegan ice cream developed with ‘complete nutritional profile’

08-Nov-2022 By Flora Southey

Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.

Citrus-free flavours developed to ‘alleviate global citrus sourcing challenges’

03-Nov-2022 By Flora Southey

A range of flavours free from citrus-derived molecules, fractions and oils, has been developed by IFF to overcome challenges in the citrus supply chain.

Arzeda CEO talks AAK joint development agreement: ‘Leveraging the power of AI, we can achieve more sustainable edible oils’

25-Oct-2022 By Katy Askew

Protein design company Arzeda and specialty fats and oils supplier AAK have entered into a joint development agreement targeting more sustainable plant-based edible oils. FoodNavigator caught up with Dr Alexandre Zanghellini, CEO of Arzeda, to find out...

GUEST ARTICLE

Industry Insights from NIZO: Meeting consumer expectations for meat alternatives

19-Oct-2022 By René Floris, Food Research Division Manager at NIZO

Meeting consumer expectations for alt meat is a complex mission. How can ingredients and processes help take plant-based protein products to the next level?

Bunge and Olleco create 'full-lifecycle' oils business for sustainability and energy security

14-Oct-2022 By Katy Askew

Plant-based oil producer Bunge is launching a joint venture alongside Olleco, the cooking oils collection division of ABP Food. The companies plan to collaborate to create a business model that encompasses the 'full life-cycle' of edible oils.

Kellogg’s invests in reformulation, new ingredients, and packaging design in UK

10-Oct-2022 By Flora Southey

The breakfast cereal and snacks major has opened a new food innovation centre in northern England, dedicated to food development and packaging design.

Do due diligence laws actually promote climate smart food?

07-Oct-2022 By Flora Southey

EU-proposed due-diligence legislation has been criticised for triggering unintended consequences across the supply chain, which begs the question: will such a law actually promote climate smart food?

Consumers ‘cautiously open’ to lab-grown dairy, suggests research: ‘It’s far from a done deal in terms of consumer perceptions’

06-Oct-2022 By Flora Southey

What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.

‘An extremely challenging development’: How Nestlé swapped out Quality Street’s cellophane and foil for recyclable packaging

05-Oct-2022 By Flora Southey

Eliminating non-recyclable packaging from Nestlé’s Quality Street wrappers was no easy feat, suggests Bruce Funnell, Packaging Lead at Nestlé’s Confectionery Product Technology Centre.

Kraft Heinz teams up with start-up accelerator to drive innovation: ‘We can create win-wins’

29-Sep-2022 By Flora Southey

The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.

Plant-based innovators push back at ‘ultra-processed, ultra-unhealthy’ critique

28-Sep-2022 By Katy Askew

Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...

CSM Ingredients and Allozymes in strategic tie-up on rapid novel enzyme development

22-Sep-2022 By Katy Askew

CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...

How mycelium innovation is ‘unlocking the potential of the fungi kingdom’

16-Sep-2022 By Flora Southey

From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...

From regenerative ag to reformulation: A deep-dive into how PepsiCo is ‘reimagining the way food is grown, made and enjoyed’

07-Sep-2022 By Katy Askew

Since the launch of its strategic ‘end-to-end’ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability...

The ‘fat frontier’: Creating ‘indulgent’ cream alternative from GMO-free yeast fermentation

06-Sep-2022 By Oliver Morrison

Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.

Plant- and meat-based hybrids developed from sunflower side-streams: ‘Sensory properties are key to alt meat acceptance’

26-Aug-2022 By Flora Southey

The potential for sunflower press cakes to be upcycled into vegan meat alternatives and blended hybrid products is being investigated by a new EIT-Food funded project.

Cocoa-free chocolate developed from oleaginous yeast and fermented oats: ‘There is no chance consumers could taste the difference’

22-Aug-2022 By Flora Southey

Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...

Norway invests in cellular milk, egg, and meat production as a ‘new direction’ for industry

19-Aug-2022 By Flora Southey

The Research Council of Norway is funding the development of cellular agriculture technologies to produce the ‘food of the future’.

Researchers battle to combat ‘olive leprosy’ in Italy

18-Aug-2022 By Oliver Morrison

Olive oil brand Filippo Berio has teamed up with Italy’s National Research Council to investigate ways to make olive trees more resilient to pests such as the so-called olive leprosy as well as future-proof the industry.

Production of AOP Salers cheese suspended in France due to drought

15-Aug-2022 By Flora Southey

With not enough pasture to feed on, cows in Cantal are unable to meet AOP specifications for the production of Salers cheese.

How cultivated and plant-based technologies can unlock the next wave of innovation in the protein transition

11-Aug-2022 By Katy Askew

Growth in the plant-based space has been fuelled by the development of products that mimic meat with increasing accuracy. But formulation challenges remain as the industry works to develop high quality analogues that are also clean label. Could a synergistic...

Five years of Yuka: Co-founder talks strategy, impact, and evolution of food scanning app

11-Aug-2022 By Flora Southey

What are consumers most concerned about on-pack? Is Yuka having an impact on reformulation efforts? And what does the future hold for the popular food scanning app? FoodNavigator catches up with co-founder François Martin to find out.

What do Swiss consumers think of palm oil?

09-Aug-2022 By Flora Southey

Fresh research has investigated consumer perceptions of palm oil in Switzerland and whether they are familiar with the Roundtable on Sustainable Palm Oil (RSPO) label.

NoPalm Ingredients: Meet the ‘circular by nature’ start-up disrupting tropical oils with microbes

09-Aug-2022 By Flora Southey

NoPalm Ingredients envisages a palm and coconut oil-free future. Instead, the Dutch start-up is fermenting yeast with side stream inputs to produce microbial-based alternatives for the food industry.

Italian Government launches NutrInform Battery app as preferred diet tool

08-Aug-2022 By Flora Southey

Italy, which is publicly opposed to Nutri-Score, has developed a smartphone app to accompany its alternative nutritional labelling scheme NutrInform Battery.

Creating fat from thin air: Start-up hopes to bring tropical fat replacement made using carbon dioxide and electricity to market in 2024

05-Aug-2022 By Oliver Morrison

Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.

How is clean label evolving? Mintel talks regulation, processing, and linking ‘clean with green’

04-Aug-2022 By Flora Southey

The ‘clean label’ trend does not remain stagnant. Mintel’s Emma Schofield, Associate Director, Global Food Science, reveals how the trend is evolving in the face of changing regulation, interest is degrees of processing, and environmentally friendly consumers.

Palm oil alternative made from fermented yeast prepares for 2023 launch in Europe

03-Aug-2022 By Flora Southey

British start-up Clean Food Group is developing a bio-equivalent cultivated alternative to palm oil. FoodNavigator hears from CEO Alex Neves to find out how.