Meat, fish and savoury ingredients

Is the Italian market ready for meal kits?

15-Oct-2021 By Oliver Morrison

HelloFresh has announced a move into Italy -- famous for its fierce tradition of gastronomic heritage. But the meal-kit giant says the country ‘offers great conditions to expand’.

Octopus farming: Sustainability solution or recipe for disaster?

12-Oct-2021 By Oliver Morrison

Plans to develop octopus farming in Europe are under attack from a new report which claims this sea animal’s exceptional characteristics make it uniquely unsuitable for intensive farming.

Do consumers have an appetite for change? IGD shines spotlight on healthy and sustainable diets

08-Oct-2021 By Flora Southey

With just 1% of the population following a diet aligned with government recommendations, IGD has sought to determine whether UK consumers have an appetite for change.

Belgium’s first national animal welfare standard developed for pork

07-Oct-2021 By Flora Southey

Belpork, owner of the BePork quality scheme, has developed an animal welfare standard for the Belgian pork sector. “It is the first time that a national animal welfare standard has been launched in our country,” Belpork coordinator Liesbet Pluym tells...

Alt protein start-up develops whole-cut chicken and seafood analogues for Eastern European market

04-Oct-2021 By Flora Southey

Estonian start-up Meet Future is making alt chicken and seafood whole-cuts with short ingredient lists. Founder Triin Remmelgas tells FoodNavigator how its mycoprotein-based products meet demand for ‘less processed’ and ‘healthier’ products.

Japanese knotweed may lower cancer risk of processed meat, find researchers

24-Sep-2021 By Flora Southey

Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project.

Meet the B2B start-up innovating plant-based whole cuts and cultivated hybrids

16-Sep-2021 By Flora Southey

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.

UK announces £24 million for ‘cutting-edge’ science and fisheries

15-Sep-2021 By Oliver Morrison

Government announces first investment from £100 million UK Seafood Fund to boost innovation in the fishing industry.

Nomad and BlueNalu tie-up scouts cell-based seafood sales in Europe: ‘We have a responsibility to protect fish stocks for generations to come’

15-Sep-2021 By Flora Southey

Europe’s largest frozen food company has teamed up with cultivated seafood start-up BlueNalu to explore the introduction of cell-based seafood products to Europe. Nomad will bring a ‘wealth of expertise in fish and seafood’ to the partnership, CEO Stéfan...

It’s official: plant-based diets make us gassier… so what’s worse for the planet – cow or human farts?

10-Sep-2021 By Oliver Morrison

We all know plant-based foods increase our wind. But with the take up of this kind of diet seen as one of the best ways for individuals to combat climate change, could these gasses potentially bode badly for the atmosphere?

Millennial Salmon Project addresses the ‘critical need’ to accelerate and scale innovation in aquaculture

08-Sep-2021 By Katy Askew

The aquaculture sector is growing quickly – but concern is mounting that innovation in sustainable practices is failing to keep pace. The Millennial Salon Project brings together partners from across the value chain to answer this challenge in farmed...

‘Alternative proteins are moving in all directions… it’s becoming like a jungle out there’: Givaudan discusses its new Protein Hub launch

07-Sep-2021 By Oliver Morrison

The Swiss company’s new Protein Hub aims to provide experts and technology to accelerate alternative protein development, Thomas Ullram, Innovation Director Savoury Europe at Givaudan Taste & Wellbeing Division, tells FoodNavigator.

Fake it till you make it? Meat alternatives shown to promote ‘positive changes’ in gut microbiome in latest ‘exciting’ study

06-Sep-2021 By Oliver Morrison

Who said meat imitations can’t be healthy? New research rejects the notion fake meats should be perceived as low-quality, ultra-processed foods.

Plant-based market ‘could be nearing saturation point’

02-Sep-2021 By Oliver Morrison

Despite its growing popularity, the plant-based sector is not guaranteed to stay on a growth trajectory, according to a report.

Are saturated fats from meat and dairy equally bad for the heart?

26-Aug-2021 By Flora Southey

How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?