Meat, fish and savoury ingredients

Hooked on salmon: ‘World’s first’ shredded plant-based alternative eyes European market

03-Jun-2020 By Flora Southey

Swedish start-up Hooked is developing what it claims to be the ‘world’s first’ plant-based shredded salmon product. The aim? To meet the ‘rapidly increasing’ demand for seafood with healthy, tasty, and planet-friendly alternatives, the founders tell FoodNavigator.

Solina looks for European expansion with German acquisition

01-Jun-2020 By Oliver Morrison

French supplier Solina has completed the acquisition of German-based Hagesüd, which produces spice blends for the meat processing industry. Solina says the purchase will allow it to expand B2B activity in the German market, and also develop its plant-based...

Animal welfare: New food label proposed to 'guarantee transparency’ in pig breeding

27-May-2020 By Flora Southey

A new animal welfare label has been developed in Italy to boost ‘clarity’ in pig husbandry for meat products.

What does the farm-to-fork strategy mean for the future of food in Europe?

22-May-2020 By Oliver Morrison

After a two-month delay, the EU Commission unveiled its Farm to Fork and Biodiversity strategy this week with the aim of creating a more ‘robust, secure, and sustainable food system’.

Seaweed supplier Algaia enjoys sales boom as coronavirus accelerates shift to traceable food solutions

15-May-2020 By Oliver Morrison

The French company also notes that food manufacturers in Europe are becoming increasingly wary of using ingredients sourced from China owing to the pandemic.

‘Ethical foie-gras’: Cultured meat start-up taps duck egg cells to recreate French delicacy

14-May-2020 By Flora Southey

French start-up Gourmey is cultivating duck egg cells to bring foie gras into the 21st century, co-founder Nicolas Morin-Forest tells FoodNavigator.

German slaughterhouses under fire over 'insufficient precautionary measures' to block COVID-19 spread

14-May-2020 By Katy Askew

An outbreak of coronavirus in German slaughterhouses has placed the sector’s living and working conditions in the spotlight.

Making sustainable waves: SeaGrown on its plans for the UK's first offshore seaweed farm

13-May-2020 By Oliver Morrison

Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.

ValuSect project supports market development of insect-based foods: ‘A sustainable solution to feed the world’

13-May-2020 By Katy Askew

A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...

Beef fraud: Counterfeit products the biggest threat to supply chain

12-May-2020 By Flora Southey

In a 20-year analysis of reported food fraud in the beef supply chain, researchers have found counterfeiting to be the most common type of fraud. “By better understanding the fraud which is taking place, we can target fraud prevention, detection, and...

‘A different level of complexity’: Meat alternative start-up mimics fibrous texture of pork whole-muscle cuts

07-May-2020 By Flora Southey

Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.

European Freeze Dry looks beyond COVID-19 boost: ‘We will continue to see repeat purchase’

07-May-2020 By Katy Askew

European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.

Food agency stresses vitamin D intake in lockdown: ‘Our immune defences might need to work particularly hard’

05-May-2020 By Flora Southey

With fewer hours spent in the sun due to COVID-19 lockdown, vitamin D levels are at risk of falling. So what can consumers eat to help ensure sufficient intake? ANSES weighs in.

Coronavirus: ‘Significant link’ found between dietary selenium and cure rate

04-May-2020 By Flora Southey

Scientists have identified a link between the outcome of COVID-19 disease and dietary selenium – found in fish, seafood, meat, poultry, and cereals. FoodNavigator hears from lead researcher Professor Margaret Rayman, from the University of Surrey, to...

'Cultivated meat will become a necessity': Aleph Farms discusses its commitment to net-zero emissions

29-Apr-2020 By Oliver Morrison

The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.