Replacing carcinogenic compound nitrite in processed meat with an extract taken from Japanese knotweed could reduce cancer risk, according to an EU co-funded research project.
Researchers in Lithuania and Finland say a new plant-based product made with soybean pulp, otherwise known as okara, has the potential to change the meat analogue landscape.
New research reveals that 71% of UK sales at 16 of the largest food and beverage manufacturers are generated by unhealthy products. ShareAction warns that companies should expect increased investor activism on the topic.
Results of a new survey in Germany suggest many consumers are concerned about possible health effects associated with food additives, while at the same time expressing a lack of knowledge about such ingredients.
The UK was facing warnings of food shortages, and even the prospect of a cancelled Christmas, after CF Industries, which supplies most of the CO2 used in the county’s food production, stopped work at two of its fertiliser factories because of gas prices.
Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe ‘the perfect match’ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.
The UK’s Competition and Markets Authority has published a ‘Green Claims Code’ to help businesses ensure their green claims do not deceive their customers.
With only 9% of adults getting the recommended amount of dietary fibre a day, the UK’s Food and Drink Federation has launched a new initiative to boost the nation’s fibre consumption. But what’s the best way to make this health-boosting substance an appetizing...
Animal protein intake is associated with a worsened metabolic status and Type 2 Diabetes but there is no significant association with gut microbiome composition, according to new research.
Givaudan, Bühler and Migros have formed a new company, The Cultured Food Innovation Hub, with the aim of accelerating the development and market penetration of cellular agriculture.
A new platform for whole-cut texturization to produce plant-based meat alternatives and cell-based hybrids has been developed by Israeli firm Alfred’s FoodTech, Ltd.
Kerry announced yesterday (14 September) that it has completed the acquisition of preservation specialist Niacet, in a deal worth €853m. What does this mean for the ingredient supplier? FoodNavigator caught up with Bert De Vegt, Vice President of Food...
End-to-end traceability is coming to be viewed as central to advancing food safety, quality and sustainability. Transparency is also an increasingly important tool to build trust. We look at how this is impacting the supply chain.
Europe’s largest frozen food company has teamed up with cultivated seafood start-up BlueNalu to explore the introduction of cell-based seafood products to Europe. Nomad will bring a ‘wealth of expertise in fish and seafood’ to the partnership, CEO Stéfan...
Some blended meat and plant-based products are still going strong years after launch. Others, however, are withdrawn within months having failed to pique consumer interest. Instead of blaming taste, appearance, or texture, could the answer lie in…marketing?...
We all know plant-based foods increase our wind. But with the take up of this kind of diet seen as one of the best ways for individuals to combat climate change, could these gasses potentially bode badly for the atmosphere?
The largest frozen food producer in Europe has set new emissions targets approved by the Science Based Targets initiative (SBTi), which will see the company achieve a 25% reduction in absolute terms by 2025.
Scientists have found plant-based meats are digested differently from animal-based meats in a human gut model and suggest that these findings may facilitate the formulation of a new generation of plant-based meat analogues with improved quality and nutritional...
The aquaculture sector is growing quickly – but concern is mounting that innovation in sustainable practices is failing to keep pace. The Millennial Salon Project brings together partners from across the value chain to answer this challenge in farmed...
2021 has marked a momentous shift in mindset towards the issue of food waste from businesses and consumers, according to Olio, which has raised $43m and seen a surge in users.
The Swiss company’s new Protein Hub aims to provide experts and technology to accelerate alternative protein development, Thomas Ullram, Innovation Director Savoury Europe at Givaudan Taste & Wellbeing Division, tells FoodNavigator.
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
Is reduced sodium substitute worth its salt? Fresh research indicates the added potassium alternative ‘significantly reduces’ risk of stroke and death.
How do saturated fats from different dietary sources – notably meat and dairy – impact risk of cardiovascular diseases, ischaemic heart disease, and stroke?
From bioreactors to flu vaccines and cell proliferation, the pharmaceutical industry has experience in avian cell production that can help the cultivated meat industry scale, according to Gourmey's CSO Antoine Davydoff.
Fresh research in Sweden is exploring why, when pressure is building to reduce environmental impact by reducing meat consumption, some consumers are reluctant to do so.
Knowledge about the relationship between the gut, the gut microbiome, and overall health is moving at a rapid clip. Healthy gut equals healthy body, right? So what’s the best diet for gut health? What kind of products, ingredients and formats might meet...
Research from the British Nutrition Foundation, a charity that provides information on healthy eating, suggests there’s limited consumer demand for more healthy and sustainable diets owing to a lack of key nutrients such as iron and iodine in vegan and...
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
An ag-tech company says it has discovered a new genomic pathway -- a series of interactions among molecules in a cell that leads to a certain product or a change in a cell and which can trigger the assembly of new molecules, such as a fat or protein –...
In a landmark report, the UN’s intergovernmental panel on climate change (IPCC) gave the first major review of the science of climate change since 2013.
Just eight technologies, including precision fermentation and cellular agriculture, can directly eliminate over 90% of net greenhouse gas emissions worldwide within 15 years, according to think tank RethinkX.
In South Africa, a country with strong traditions of conventional meat production and consumption, which population segment will be the first to embrace cultivated meat?
An everyday chemical has been found to be highly toxic. Contamination of waterways is responsible for what had been the unexplained mass deaths of Coho salmon. We take a look at 6-PPD quinone, what it means for the food system and why it is important...
The company’s sales dipped in the second quarter, but it expects ‘exciting growth opportunities’ ahead thanks to an ambitious M&A strategy, while the frozen aisle still represents ‘white space growth opportunity’.
South Africa’s Mzansi Meat Co. is on a mission to improve food security, all while bringing subsistence farmers’ into the formal economy, through its production of cultivated local delicacies.
Aquaculture profits are at risk if the seafood industry fails to address ESG issues – including poor animal welfare and high fish mortality – a new report warns.
