Meat, fish and savoury ingredients

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.

Poor data is hindering eco-label plans, group warns

08-Dec-2022 By Oliver Morrison

The UK’s CLEAR consortium complains that a lack of global data that distinguishes between farming methods and countries risks making eco-labels a blunt tool for consumers seeking greater transparency about food products.

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.

What does FDA’s greenlight of cultivated meat mean for Europe? ‘There are worldwide implications’

30-Nov-2022 By Flora Southey

In the US, a cultivated meat product has successfully completed the FDA’s pre-market safety review, moving it one step closer to commercialisation. What implications does this regulatory greenlight have for Europe’s cell-based meat sector?

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.

Processing meat cuts for ageing populations: ‘Meat is an important source of protein, but many struggle to chew and digest it’

18-Nov-2022 By Flora Southey

In an effort to prevent malnutrition in ageing populations, researchers in Norway are investigating whether mechanically tenderising and brining meat can make it tender enough for ‘older palates’.

Food innovators welcome EC’s ‘pioneering’ algae plan

16-Nov-2022 By Oliver Morrison

Food innovation champions have applauded a new initiative from the European Commission aiming to unlock the potential of algae in the European Union.

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.

Meat.The End lands Burger King ‘Veggie Whopper’ deal in market debut

10-Nov-2022 By Flora Southey

Plant-based meat start-up Meat.The End (MTE) is announcing its first commercial collaboration, with Burger King in Israel. MTE CEO Dr Yishai Mishor explains how its veggie burger and plant-based nuggets ended up on the QSR major’s menu.

The growing appeal of the 'grass-fed claim'

02-Nov-2022 By Oliver Morrison

A new generation of food brands are hoping to make way with products that carry a ‘grass-fed’ claim.

Why is EFSA yet to receive a novel food dossier on cell-based meat?

31-Oct-2022 By Flora Southey

Why, when cultivated meat is already on menus in Singapore, has not one cell-based meat maker even submitted a novel food dossier in Europe or the UK?

Meet the CDMO centralising capabilities to market cell-based meat ‘years faster’ and ‘millions cheaper’

27-Oct-2022 By Flora Southey

UK-based Extracellular plans to offer cultivated meat and seafood players expertise in media and process development, and scale-up, to accelerate the sector. We caught up with founder and CEO Will Milligan to ask why outsourcing is a time- and money-saver...

Spotted at SIAL: Plant-based innovation from pistachio milk to konjac shrimp

25-Oct-2022 By Flora Southey

Fancy some plant-based foie gras? What about alt seafood made from both micro- and macroalgae? Or a glass of chickpea-based milk alternative? These were just some of the plant-based innovations that caught our eye at SIAL 2022 in Paris.

Challenger QSR plans site expansion with long-term retail goal: ‘We want to Trojan Horse sustainability’

25-Oct-2022 By Flora Southey

Vegan QSR brand Neat Burger – backed by Lewis Hamilton and Leonardo DiCaprio – is expanding its presence in the UK and the US, with plans to launch into Dubai and Italy, FoodNavigator hears.

Roquette launches organic pea protein isolates and starch for dairy and meat alternatives: ‘We offer full traceability back to the farm’

24-Oct-2022 By Flora Southey

The ingredients supplier is ‘addressing consumer demand’ with the launch of four new grades of organic pea protein isolates and organic starch for the EU and US market, Jeremy Burks, SVP of Plant Proteins tells this publication.

Redefine Meat inks major distribution deal, adds premium cuts and ‘pulled meat’ range: ‘Everything that a cow can do is in our pipeline’

21-Oct-2022 By Flora Southey

Five new products have been added to Redefine Meat’s plant-based New-Meat portfolio, including a plant-based tenderloin and striploin. These premium cuts will be distributed across Europe thanks to a new partnership with meat imports major Giraudi.

Aqua Cultured Foods inks deal with SV Group for hospitality roll out in Switzerland

20-Oct-2022 By Flora Southey

Aqua Cultured Foods has signed an agreement with Swiss hospitality and catering company SV Group to bring fermentation-derived alt seafood to smart fridges, cafeterias, and event venues.

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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?

Plant-based alternatives won’t cut it, argue cell ag innovators: ‘Consumers are unwilling to compromise on sensory experience’

18-Oct-2022 By Flora Southey

Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”

3D printed mycoprotein in development for whole cut seafood alternatives

13-Oct-2022 By Flora Southey

A new method of treating mycoprotein to make it suitable for 3D printing has been developed by supplier Mycorena, who in a research collaboration with Revo Foods is exploring its potential in vegan seafood whole cuts.

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?

Europe’s largest cell-based meat hub aims to put cell-based foie gras on the table

05-Oct-2022 By Flora Southey

French start-up Gourmey is moving from ‘R&D to production and commercialisation’ with a new facility in Paris, having secured €48m in Series A funding.

When will novel mycelium-based foods enter the European market?

30-Sep-2022 By Flora Southey

Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.

World’s best steaks revealed: Who made the cut?

29-Sep-2022 By Flora Southey

Results from the 2022 World Steak Challenge are hot off the grill, with a Japanese Wagyu judged to be a cut above the rest.

Europe’s first mycelium-based ‘ultra-realistic’ steak alternative under development

28-Sep-2022 By Flora Southey

In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.

Meat distributor to bring ‘world’s first’ cell-cultured wagyu beef to Europe via Orbillion Bio tie-up

27-Sep-2022 By Flora Southey

The duo will work together on manufacturing capabilities and will co-manage regulatory approval processes in Europe.

Scottish researchers track currents to new insights into shellfish farming

23-Sep-2022 By Oliver Morrison

Scientists have been tracking mussel larvae movements to give insights into where and how to grow them.

How new processing techniques have ‘great potential’ to make food more sustainable

20-Sep-2022 By Flora Southey

Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.

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...

Study linking deaths to red meat ‘appears implausible’ and ‘lacks transparency’

09-Sep-2022 By Flora Southey

The World Cancer Research Fund International is accusing the GBD 2019 study of ignoring the nutritional value of red meat and lacking rationale.

‘Highly’ marbled cell-based beef bites developed with 3D printing tech

08-Sep-2022 By Flora Southey

Steakholder Foods has coined the ‘first-of-its kind’ and ‘richly marbled’ structured meat product Omakase Beef Morsels.

What’s meat's beef with vegan burgers? The case against ‘meaty’ names for plant-based substitutes

07-Sep-2022 By Flora Southey

For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates.

Can monkeypox virus be transmitted via food? Experts aren’t ruling it out…

01-Sep-2022 By Flora Southey

Risk of contracting monkeypox through food cannot be completely ruled out, according to experts at the European Centre for Disease Prevention and Control and French food agency ANSES.

Cell-based meat with 5 times more protein? Media supplement developed to fill ‘huge whitespace’ in industry

29-Aug-2022 By Flora Southey

Israeli start-up Profuse Technology is ‘revolutionising’ the cell-based meat sector with its small molecule-based media ‘cocktail’. Co-founders Guy Nevo Michrowski and Dr Tamar Eigler-Hirsch explain how the supplement is optimising muscle creation in...

Are children hungry for plant-based meat?

24-Aug-2022 By Flora Southey

What do kids think about plant-based meat alternatives? Is a meat-free diet even suitable for children? As a growing number of studies seek to answer these questions, FoodNavigator brings you the findings.

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Beef boycotts aren’t enough to save the Amazon rainforest

23-Aug-2022 By Didier Bergeret

As deforestation hits a six-year high in the Brazilian Amazon, the most effective action is to make the entire landscape of beef production ‘forest positive’, says The Consumer Goods Forum’s Didier Bergeret.

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’.

One ingredient that can do it all? Bio-based hydrocolloid developed to ‘clean’ up plant-based

16-Aug-2022 By Flora Southey

German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.

60% people don’t want lab-grown meat: UK adults quizzed on cellular agriculture, genetic modification, and meat consumption

15-Aug-2022 By Flora Southey

A survey in England, Wales, and Northern Ireland is asking the big questions: Are consumers willing to try cell-based meat? Have they heard of genetic modification? And are they reducing how much red meat, poultry, and fish are on their plates?

Paper pack designed for Iceland frozen food boasts ‘grease and oil resistance’

11-Aug-2022 By Flora Southey

‘One of the world’s first’ paper recycling packaging solutions for frozen food has been developed by Iceland and Parkside.

German startup presents its first cultivated seafood products in Europe

09-Aug-2022 By Oliver Morrison

Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.

Detect nitrites with a smartphone? Colour-changing film developed to check nitrite levels in cured meat

05-Aug-2022 By Flora Southey

Scientists in Spain have developed a colour-changing film consumers could use to analyse nitrite levels themselves.

Bringing cultivated meat to Britain: What will it take to scale up?

04-Aug-2022 By Flora Southey

For cell-based meat to reach its full potential in the UK, it must be a widely available, preferred choice among consumers. Boston Consulting Group and Ivy Farm Technologies share the challenges standing in the way.

Meat products less healthy, less sustainable than plant-based alternatives, finds research

01-Aug-2022 By Flora Southey

Forty-three studies investigating the healthiness and environmental impacts of swapping out meat products for their plant-based alternatives have been reviewed by researcher Christopher Bryant from the University of Bath, UK.

How is the cost-of-living crisis impacting the health and sustainability of shopping baskets?

01-Aug-2022 By Flora Southey

Consumers are feeling the pinch. Can they still afford to be as healthy and sustainable in their food choices as they’d like?

Vegan ‘steak’ on the back burner? France suspends ban on ‘meaty’ terms for plant-based products

28-Jul-2022 By Flora Southey

France’s Council of State (Conseil d’État) has agreed to put its ban on the use of words like ‘steak’, ‘bacon’, ‘sausage’ or ‘Carpaccio’ to describe plant-based foods en pause.

SuperMeat links with retail major Migros on cultivated meat distribution: ‘We expect to be selling in Switzerland by 2025’

27-Jul-2022 By Flora Southey

Israeli food tech company SuperMeat has signed a Memorandum of Understanding (MoU) with Switzerland’s largest supermarket and meat manufacturer, Migros.

Cultivated seafood start-up targets ‘fleshy’ tilapia species for mass disruption: ‘Our cell-based fish will be better than the original’

25-Jul-2022 By Flora Southey

E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...