Food companies are increasingly opting for insetting over offsetting their carbon emissions, it's been claimed, as the voluntary carbon offset market continues to look to improve its credibility.
With the plant-based boom showing no signs of slowing, FoodNavigator profiles the technology, ingredients and culinary science powering innovation in meat and dairy alternatives.
Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
Givaudan has developed a patent-pending ‘synergistic combination’ of plant-based ingredients and natural flavourings that it says can be used as a nitrite replacement in meat.
Private label loyalists (shoppers that buy them over 75% of the time) now equal those of national brands in all key European markets, claims fresh IRI data.
Brazilian meat giant JBS has hit back at accusations its emissions have surged as ‘flawed’ as it hosted an event to investigate new methods to reduce methane and neutralise its effects.
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...
The IPCC’s Sixth Assessment Report (AR6) has revealed animal protein production is under significant and accelerating pressure from climate change – representing a significant material risk for investors. This is according to the FAIRR Initiative, an...
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap? And how can the food industry tap into this to support growth in the plant-based...
An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...
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.
Dutch food engineers at Vaess have developed an innovative biotech solution that can replace the controversial use of nitrites in meat products like bacon, while maintaining a stable pink appearance.
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’.
Agrifood SMEs are crucial to the development of much-needed innovation in the food system but encounter limited access to scale up facilities and technological proficiency, reveals a new report from EIT Food, the food arm of the EU-funded European Institute...
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...
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.
Ag-tech start-up Better Origin wants to fix the broken food chain through its AI-powered insect ‘mini-farms’. The group has just completed a Series A funding round. FoodNavigator catches up with CEO Fotis Fotiadis to learn more about what the future holds.
Food formulators are being forced to change their recipes, and non-GMO breeders may have to integrate genetically modified feed into animal nutrition, due to the Ukraine-Russia conflict.
Industrial livestock are responsible for a ‘huge’ environmental footprint. But alternative proteins aren’t necessarily the silver bullet solution they have been billed as, food systems specialists at International Panel of Experts on Sustainable Food...
The protein challenge is in the spotlight as food innovators try to figure out how to meet the needs of a growing global population within planetary boundaries. For Joost Matthijssen, Nutreco's director of venturing and business, emerging technologies...
We are nowhere near on track to keep global warning below 2°C, was the stark conclusion of the latest Intergovernmental Panel on Climate Change (IPCC) report. But hope was also on offer. FoodNavigator looks at how food system transformation can help mitigate...
Investing in cell-cultured meat is a calculated risk for investors, but “not a wild gamble,” says the co-founder and CEO of Dutch startup Meatable, who says he is confident that Meatable can put a “cost competitive product on the market by 2025.”
In an important legal case that may delay the advancing fortified foods sector, products containing vitamins are not required to list the chemical source of the vitamins on the labelling, the EU’s highest court has ruled.
European grocery CEOs have a generally negative outlook on market conditions for this year, reveals a new report from McKinsey & Company and EuroCommerce.
Cultivated meat is often heralded as an emerging alternative to intensive animal agriculture, promising new ways to produce slaughter-free beef, pork or poultry proteins. But one cellular ag start-up is working from a different playbook. Primeval Foods...
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...
Israeli start-up BioBetter is repurposing tobacco plants in attempt to overcome the greatest hurdle currently facing the budding cultivated meat industry: scaled production.
Precision technology, assisted by photonic technology, allows a faster, lighter, more durable, and much cheaper way of producing plants and animals believe Dutch growers.
Scaling back livestock production? Tougher regulation of commodity trading? Pushing back green legislation? FoodNavigator looks at what can be done to limit the impact of this latest food price crisis.
High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood.
While consuming saturated fats increases blood cholesterol, meta-analyses suggest this does not translate into increased risk of cardiovascular disease, say researchers.
Are the current EU animal welfare standards future fit or can we expect further updates? Katia Merten-Lentz, Partner and Founder of Food Law Science & Partners, weighs in.
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.
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.
The recipe kit provider has introduced free limited-edition ‘Flavour Saviour’ kits in partnership with the charity AbScent to help consumers ‘retrain their senses and rediscover the joy of mealtimes’.
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...
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.
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.
Despite the continued hype around meat alternatives and a growing flexitarian lifestyle trend, meat is still the protein of choice for most consumers, argues Jonna Parker, principal, fresh foods at IRI.
Natural colour maker Phytolon is collaborating with Ginkgo Bioworks to take its biological production to the ‘next level’. FoodNavigator asks Phytolon co-founder and CEO Halim Jubran how its novel production technology works.
