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?
How does the sustainability performance of plant-based alternatives stack up against conventional meat and dairy? Is the category worthy of its ‘sustainability halo’? FoodNavigator investigates.
Pork processor Danish Crown has made its biggest investment in overseas production in a decade, opening a £100m bacon factory in the UK. “We believe in the British market,” CEO Jais Valeur tells FoodNavigator as he discusses food inflation, the energy...
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.
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’.
Developments in innovative user-testing environment technologies are unlocking new opportunities for food scientists and businesses to understand the consumer path to purchase, helping to drive innovation and grow sales. FoodNavigator visits the Perceptual...
Cultivated meat – made from animal cells grown in bioreactors instead of living breathing animals – has edged one step closer to commercialization in the US after the FDA sent Berkeley-based UPSIDE Foods a ‘no questions’ letter affirming the safety of...
Carbon tracking experts are urging the UK government and industry to work together to introduce one unified front-of-pack labelling system displaying the carbon footprint of a food and beverage product to consumers.
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.
Ahead of this week’s trilogue negotiations on the EU’s Deforestation Regulation, the Indonesian Palm Oil Association (IPOA/GAPKI) has complained the legislation “will increase poverty, decrease sustainable development, and undermine decades of progress...
Food and drink labels showing the amount of physical activity required to burn off their calories have no impact on tackling obesity, according to the largest study of its kind in the UK.
The market researcher’s latest ‘FMCG Demand Signals’ has revealed that private labels now make up 36% of total FMCG value sales in Europe (€216bn) – up from 34% earlier this year, illustrating the extent retailers are trying to manage the impact of rising...
Whilst many countries worldwide are working to tackle the climate crisis, actions are not keeping pace with real-world risks and impacts on planet and people, largely due to huge funding gaps, according to the United Nations Environment Programme (UNEP).
SuperMeat points to growing interest in cultivated meat among chefs, suggesting restaurants could be an important beachhead for cultured meat on the route to market.
Luiz Inácio Lula da Silva’s presidential election win in Brazil will make it easier for food and beverage companies to comply with their zero-deforestation commitments, it has been claimed.
Surging energy prices may be helping fresh vegetable sales, but with the crisis expected to linger food producers need to reassess their energy strategies, warns a new report from ING.
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...
Solein, Solar Foods’ protein grown with CO2 and electricity, has received regulatory approval from the Singapore Food Agency (SFA). Commercial launch is planned for 2024, CEO and co-founder Pasi Vainikka tells FoodNavigator.
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.
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.
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.
Europe’s consumers are displaying signs of severe ‘inflation fatigue’ as they face a declining standard of living that is forcing a range of coping behaviours not seen since the austere late 70s and early 80s, warns a sobering report from IRI.
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 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.
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?
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?
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.”
Dutch cultivated meat group Meatable is expanding into Singapore through a partnership with contract manufacturer ESCO Aster. FoodNavigator catches up with Meatable co-founder and CEO Krijn de Nood to learn about the food tech pioneer’s international...
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.
New research shows that promotions of plant-based products increase sales of alternative proteins but do not impact meat sales. What does this tell us?
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?
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.
Around 35% of the largest European and US meat and dairy companies do not disclose their environmental targets – something that could turn into a ‘competitive disadvantage’ as retailers and consumers demand transparency about sustainability.
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.
Multi-sensorial food experiences offer the chance for food and beverage brands to create better product experiences at a time they’re needed more than ever, FoodNavigator hears.
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.
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
Technological advances will soon allow the dairy and the livestock sectors to neutralise their climate impact, FoodNavigator’s Climate Smart Food heard.
UK research sheds fresh light on the presence of organophosphate esters (OPEs) in food products. “This should be a wake-up call to industrial users of OPEs,” the researchers say.
Reports that the UK is launching a review of plans that aim to restrict the promotion of high fat, salt and sugar (HFSS) foods have sparked backlash among health campaigners – and celebration in other camps.
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