Meat, fish and savoury ingredients

Italian researcher on 3D printing tech for plant-based meat: 'We're bio-hacking plant protein structure at micro- and nano-scale'

18-Oct-2018 By Niamh Michail

While researching how to bioprint human tissues, medical scientist Giuseppe Scionti discovered a way to "bio-hack" plant-based proteins so they have a meaty texture.

Insects lack 'culinary identity' to pierce Western markets - but sushi's success could hold lessons

17-Oct-2018 By Niamh Michail

It’s not the yuck factor that is holding back insects in the West but the lack of culinary identity and authenticity, argues a Dutch researcher, and a multi-stakeholder approach is needed to create this.

FoodNavigator's biggest stories of 2018 so far

17-Oct-2018 By Niamh Michail

From the rise of foodtech to the end of the commodities era; from the organic sector's boom to the Mediterranean diet's bust, these are the most read stories on FoodNavigator this year so far.

Bugfoundation’s vision: ‘To change the eating habits of a whole continent’

12-Oct-2018 By Katy Askew

Insect burger maker Bugfoundation may be a start-up but that doesn’t mean it is thinking small. “Our vision is to change the eating habit of a whole continent in a sustainable way,” managing director Baris Özel tells FoodNavigator.

Bioeconomy, trans fat & foie gras: A round-up of EU news and views

12-Oct-2018 By Niamh Michail

From the new bioeconomy strategy to trans fat limits and foie gras labelling, we round up the some of the food-related news and views from Brussels this month so far.

WATCH

No catch: MCS launches Good Fish Guide for sustainable seafood choices

10-Oct-2018 By Niamh Michail

Ninety percent of global fish stocks are either fully or over-exploited yet consumer demand is rising. The Marine Conservation Society's Good Fish Guide helps buyers navigate sustainable fish purchasing.

'Food innovation in Europe is slowing down. That's where EIT Food comes in,' says its CEO

09-Oct-2018 By Niamh Michail

The European Institute of Innovation and Technology (EIT) creates ecosystems of entrepreneurship to solve the food industry's biggest problems. We spoke to its CEO about the challenges and the start-up success stories.

TellSpec's AI sensor detects fish fraud in real-time: 'This technology is disruptive,' says CEO

08-Oct-2018 By Niamh Michail

From excess water to illegal antibiotics and even the wrong species, fish fraud is rife. EIT winner TellSpec has developed a tool powered by artificial intelligence (AI) that detects fraud in real time and at a low cost.

From kimchi to torshi, could naturally fermented food be the next big thing in healthy snacking?

04-Oct-2018 By Niamh Michail

Tickles’ Pickles makes naturally fermented Korean kimchi and Persian torshi that are packed with healthy vegetables and live cultures. “Naturally fermented pickles are great snacking food,” says its founder.

Campylobacter is top cause of foodborne illness in Denmark

02-Oct-2018 By Niamh Michail

Campylobacter continued to be the leading cause of foodborne infections in Denmark last year, according to a recent report.

EU politicians back rules to ban UTPs: ‘We are arming David, not Goliath’

02-Oct-2018 By Niamh Michail

European agriculture ministers have approved measures to end unfair trading practices (UTPs), with manufacturers and farmers welcoming the result.

‘Ingredients lists are powerful purchasing motivators’: Study finds consumer care more about ingredients than brand

28-Sep-2018 By Katy Askew

Fresh consumer research demonstrates the ongoing importance of the clean label trend and suggests that the ingredients list trumps both the brand and product description in motivating purchase.

Dry-mix meal kits are the most sustainable plant-based products, says Life Loving Foods

28-Sep-2018 By Niamh Michail

Yes, plant-based proteins are sustainable. But Life Loving Foods' use of dry mixes for its vegan meal kits make them even more sustainable and clean label by cutting out the need for cold storage and preservatives, it says.

French MPs attack processed & ‘ultra-processed’ food, demanding tougher laws

27-Sep-2018 By Niamh Michail

A French parliamentary report, voted yesterday, calls for a raft of measures to make processed and 'ultra-processed' food healthier, from maximum limits on salt, sugar and fat to caps on the number of additives used per product.

‘Making vegetarian more accessible’: The Vegetarian Butcher teams up with iconic Dutch brand Mora

27-Sep-2018 By Katy Askew

Dutch food maker Van Geloven and meat substitute innovator The Vegetarian Butcher have entered a partnership that, they say, will make vegetarian eating more accessible via Van Geloven’s iconic Mora brand.