Meat, fish and savoury ingredients

Alt fat from insects: Exploring the circular economy potential of larvae fat for feed and food

20-May-2022 By Flora Southey

Could insect-derived fatty acids, fuelled by mixed food waste, replace conventional dietary fat in feed and food applications?

BSF plans to produce the UK’s first lab-grown meat following LSE listing: ‘Cutting into a lab-grown steak for dinner is definitely a reality’

19-May-2022 By Flora Southey

Following the acquisition of 3D Bio-Tissues (3DBT), BSF has announced its listing on the London Stock Exchange, and released details on how it plans to produce the UK’s first 100% cell cultured meat product.

'It might replace cheap chicken or grass-fed beef or even prove irrelevant... we don't know yet': Project to probe if lab-grown meat is friend or foe to farmers

16-May-2022 By Oliver Morrison

Farmers are teaming up with cultured meat businesses, food companies, charities and government to explore the pros and cons of cell-based meat.

Beef-like fat prototype produced via precision fermentation: ‘It’s a ground-breaking step towards making plant-based meat tastier’

05-May-2022 By Flora Southey

Sweden-based Melt&Marble has developed a precision fermentation-derived beef fat alternative. FoodNavigator asks co-founder and CEO Dr Anastasia Krivoruchko how the technology differs from that used to make other cell-cultured fats and precision fermentation-derived...

Meat consumption must fall by 75% in rich countries, argue researchers: Are vegetarian diets for all the solution?

04-May-2022 By Flora Southey

Should everyone eat less meat to achieve the international climate targets? Researchers in Germany investigate.

‘Nobody is making chorizo burgers’: Heura looks beyond sausages, mince, and ‘most sold’ products on the market

28-Apr-2022 By Flora Southey

Barcelona-headquartered Heura is collaborating with UK food influencers BOSH! on a new plant-based offering for flexitarian consumers: a chorizo burger. Heura co-founder Bernat Añaños tells us why.

Price gap between meat and alt meat is shrinking, but is plant-based getting cheaper or meat more expensive?

21-Apr-2022 By Flora Southey

Results from a Dutch survey, commissioned by ProVeg Netherlands, suggests meat and alt meat are nearing price parity. FoodNavigator asks why.

Nomad Foods calls for innovators to help expand use of mussel meat, develop paper-based packaging for frozen foods, and create ‘clean label’ methylcellulose alternatives

14-Apr-2022 By Flora Southey

Frozen food giant Nomad Foods has launched an Open Innovation Portal, inviting academics and SMEs to share ideas that could be scaled to ‘shape the future of food’.

Monkfish off but herring and sardines back on menu, says updated sustainable seafood guide

11-Apr-2022 By Oliver Morrison

The latest Good Fish Guide ratings from the Marine Conservation Society are good news for tinned fish, with herring and sardines joining mackerel and some tuna on the green rated, or Best Choice, list.

Meet the start-up converting raw materials into protein in a day: ‘We have the fastest protein production in the world’

11-Apr-2022 By Flora Southey

MicroHarvest is taking a three-pronged approach to commercialisation, targeting the food, feed, and petfood markets with its microbial fermentation-derived alternative protein. FoodNavigator catches up with CEO and co-founder Katelijne Bekers to hear...

Plant-based ‘marbled’ steaks developed from fat and pea protein in Switzerland

08-Apr-2022 By Flora Southey

ETH Pioneer Fellow Martin Hofmann has developed a way of producing plant-based meat alternatives that mimic the fibrous structure and ‘marbling’ of the real thing.

Duck duck…goose? Meat fraud amongst breaches revealed in foie gras investigation

07-Apr-2022 By Flora Southey

An investigation into the labelling and composition of foie gras products in France has revealed numerous cases of non-compliance.

How is the war in Ukraine impacting the global meat industry?

04-Apr-2022 By Flora Southey

How is Russia’s invasion of Ukraine impacting meat production, consumption, and exports in eastern Europe and further afield?

Griffith Foods talks nutrition and plant-based innovation: ‘Think different, think centre plate transformation’

29-Mar-2022 By Katy Askew

Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential...

The future of meat: The tobacco plant?

29-Mar-2022 By Oliver Morrison

Israeli start-up BioBetter is repurposing tobacco plants in attempt to overcome the greatest hurdle currently facing the budding cultivated meat industry: scaled production.

Digitising the beef sector to reduce emissions

22-Mar-2022 By Oliver Morrison

Fintech app Breedr wants to ‘put data at the heart of farming’ to make the beef supply chain more efficient and improve farmers’ profits and environmental footprints.

Why might Germany be losing its appetite for meat and dairy?

21-Mar-2022 By Flora Southey

More than half of Germany’s population reduced its meat consumption in the past year, and one-third plans to consume fewer dairy products in the next six months, according to a new report. FoodNavigator asks why.

‘A sign of strong political support for cellular agriculture’: Dutch House of Representatives votes in favour of cultivated meat tastings

17-Mar-2022 By Flora Southey

Cultivated meat players in the Netherlands have welcomed the outcome of the Dutch House of Representatives’ vote.

Ajinomoto-SuperMeat tie-up addresses cell growth media bottleneck: ‘For the first time, cultivated meat is backed by a commercially viable supply chain’

11-Mar-2022 By Flora Southey

Cultivated meat start-up SuperMeat has partnered with Japanese food giant Ajinomoto to leverage the latter’s expertise in biotechnology and fermentation. Ajinomoto is well positioned to provide global supply chain solutions to cell feed ingredients, SuperMeat...

Cultured meat shows similar texture profile to real thing, claims study first

11-Mar-2022 By Oliver Morrison

The texture characteristics of cultivated meat show values ‘within the range of traditional meat commercial products’, according to Spanish research.

ASC plans historic certification overhaul to boost fish farming’s image

09-Mar-2022 By Oliver Morrison

The Aquaculture Stewardship Council has announced plans for what will represent the biggest overall of its certification scheme since its inception as it seeks to bust the ‘myths’ surrounding farmed fish.

First land-based shrimp farm in France prepares to scale, tapping deeptech and ‘permaquaculture’

07-Mar-2022 By Flora Southey

Lisaqua has secured €4.9m in funding to launch France’s first land-based shrimp farm. FoodNavigator asks co-founder and CEO Gabriel Boneu about the company’s ‘low environmental impact’ production system.

Insect-as-food waste a ‘tremendous’ opportunity to boost crop yields sustainably

04-Mar-2022 By Flora Southey

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.

Calamari alternative developed from microbial fermentation: ‘If successful, we’ll look to launch in Europe’

17-Feb-2022 By Flora Southey

Aqua Cultured Foods has completed development of its first commercial product: a calamari alternative made from microbial fermentation.

Understanding evolving Dutch attitudes to animal agriculture: One-quarter of consumers hope the future of meat will be animal-free

15-Feb-2022 By Katy Askew

Dutch people are ‘more radical’ in their attitudes about livestock farming than their daily food choices might suggest, according to a new study, with 28% of people stating they hope for a future where animals are no longer used for food production.

Omega-3 fortified sausages? The case for enriching foods with fish by-products

07-Feb-2022 By Flora Southey

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.

African Swine Fever spreads to Italy, gov’t moves to save country’s bacon

04-Feb-2022 By Flora Southey

Cases of the highly contagious viral disease have been identified north-western Italy. What measures are in place to limit its spread?

Wiping out animal agriculture could turn back the clock on climate change: ‘A 15-year phaseout is not unrealistic’

02-Feb-2022 By Flora Southey

A new study conducted by Impossible Foods CEO Patrick Brown and UC Berkeley’s Michael Eisen, who consults for Impossible Foods, suggests phasing out animal agriculture has the potential to significantly influence the trajectory of global warming.

Does cultivated chicken pass SuperMeat's blind taste test?

01-Feb-2022 By Katy Askew

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.

Climate-friendly seafood: Opportunities identified to improve GHG footprint in aquaculture

27-Jan-2022 By Flora Southey

A team of international researchers says there is potential for climate-friendly design and operation to improve the greenhouse gas footprint of seaweed, bivalve, and fed finfish mariculture.

New rapid tests will detect adulteration of meat products

20-Jan-2022 By Oliver Morrison

Russian scientists claim to have discovered the fastest method for detecting chicken and pork additives in meat products.

Israel’s biggest food maker enters JV to put ‘affordable cultured food on the table’

18-Jan-2022 By Flora Southey

Food heavyweight Tnuva has partnered with cell production firm Pluristem to bring cultured food, starting with a raw meat product, to the masses.

How does Mosa Meat cultivate beef without animal serum? Researchers tell all

17-Jan-2022 By Flora Southey

Dutch start-up Mosa Meat has revealed how it achieves muscle differentiation without the use of foetal bovine serum (FBS) in the interest of ‘openness’ and ‘transparency’.

Increased focus on nutrition among shoppers offer golden opportunity for food brands, claims Birds Eye

13-Jan-2022 By Oliver Morrison

A new report from Birds Eye outlines the efforts it has made to improve the nutritional health credentials of its products.

Red Tractor digs into consumer perceptions of animal welfare: ‘The majority of shoppers don’t want to know too much’

10-Jan-2022 By Flora Southey

UK food label scheme Red Tractor is investigating just how concerned consumers are about animal welfare, and whether current perceptions of production methods match reality.

Limpet farming: an unlikely new source of sustainable protein?

24-Dec-2021 By Oliver Morrison

They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.

Red and processed meat trade linked to diet-related NCDs in Europe

23-Dec-2021 By Flora Southey

Researchers say incidence of disease-specific NCDs in some northern and eastern European countries have ‘rapidly increased’ due to red and processed meat trade.

JBS blames complex supply chains as retailers drop beef over deforestation

22-Dec-2021 By Oliver Morrison

Supermarket chains in the UK, Belgium, France and the Netherlands have announced they are restricting Brazilian beef products tied to Brazil’s JBS, the world’s largest beef company and second-largest food company.

What’s the Spanish meat industry’s beef with Nutri-Score?

21-Dec-2021 By Flora Southey

From slaughterhouses to cutting plants and meat processors, Spain’s meat industry is ‘totally against’ front-of-pack nutritional labelling scheme Nutri-Score. FoodNavigator hears why.

JBS spots global growth opportunities in Italian premium deli sector

21-Dec-2021 By Oliver Morrison

The Brazilian meat giant is shifting to bresaola, Parma Ham and prosciutto after buying Italian brands King’s and Principe.

WATCH: What's it like to cook with cultivated meat?

17-Dec-2021 By Flora Southey

FoodNavigator travels to Paris to take its first bite of a cell-based chicken ingredient, asking the chef: ‘What’s it like to cook with cultivated meat?’

Danes prefer farmed salmon over wild-caught, blind tasting reveals

10-Dec-2021 By Flora Southey

A blind taste test conducted in Denmark has revealed a local preference for farmed salmon over its wild-caught counterpart. At least, until the blindfold is lifted…

ORIVO and Imprint Analytics collaborate on seafood authenticity with multi-isotope fingerprinting tech

09-Dec-2021 By Katy Askew

Food testing and authentication companies ORIVO and Imprint Analytics are teaming up to provide transparency to the seafood market through ‘highly advanced chemical fingerprinting analysis’.

Using algae to make cell-based seabass fillets: ‘We anticipate that cultured fish can have increased health benefits’

09-Dec-2021 By Oliver Morrison

A team of Portuguese scientists plan to use algae to develop new techniques for cultivating fish fillets from seabass cells.

Making cultivated meat ‘bleed’ with red algae: ‘Even cell-based meat looks pale; it will need our solution’

08-Dec-2021 By Flora Southey

New red microalgae discovered by Israeli start-up Yemoja adds ‘bloody’ juiciness to plant-based burgers and steaks, as well as cultivated meat products.

Shoppers eager to see accurate food labels to indicate animal welfare standards, poll claims

06-Dec-2021 By Oliver Morrison

More than two thirds of the UK public want to see more information on their meat and dairy products about how the animals were reared, according to a poll commissioned by the charity Compassion in World Farming. But meat association BMPA says these labels...

'The novelty is waning': Can moving 'beyond mimicking' help avoid plant-based fatigue?

03-Dec-2021 By Oliver Morrison

Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.

Cost-efficient scaffolding tech developed for cultivated meat at scale

01-Dec-2021 By Flora Southey

Estonian start-up Gelatex says affordable and scalable cell-cultured meat could ‘soon turn into reality’ thanks to its innovative scaffolding technology.

‘Health-giving’ fish waste offers food formulators cost and sustainability benefits

30-Nov-2021 By Oliver Morrison

Fish farming by-products have the potential to increase the sustainability of aquaculture, and contribute to sectors such as food ingredients, diet supplements, animal feed and food packaging, according to a new study.

‘There’s no second chance to make a first impression': Givaudan on how to enable alt meat’s ‘final push’ into the mainstream

22-Nov-2021 By Oliver Morrison

Meat alternatives are moving in the right direction on taste, texture and affordability, according to the flavour and fragrance giant. But manufacturers still need to bridge a gap to everyday consumers in order to reap the rewards of the mass market,...