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.
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.
Israeli food tech company SuperMeat has signed a Memorandum of Understanding (MoU) with Switzerland’s largest supermarket and meat manufacturer, Migros.
Mapping the price differences between animal products and plant-based substitutes in retail suggests the cheapest animal products are now more expensive than their cheapest plant-based counterparts.
More than half of shoppers think food brands and retailers aren’t doing enough to help them navigate the cost of living crisis, fresh research shows. So, what do people think F&B brands should be doing?
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.
Fears are rife that consumer trust in the food products they buy will denigrate as cash strapped consumers are forced to turn their backs on clean living and healthy eating as inflation reaches record highs in the UK and eurozone.
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...
As Belgian startup Paleo ups the ante in the meat alternatives space with a suite of meaty-tasting heme proteins from multiple animal species it aims to commercialize in 2023, FoodNavigator-USA caught up with CEO Hermes Sanctorum to talk mammoth myoglobin,...
The British meat industry says it is actively engaged in working to reduce nitrites in cured pork products after reports by The Guardian that a group of food scientists and MPs in the UK are pushing for a ban on the use of chemicals in bacon that they...
A collaboration between biotech company Volta Greentech, supermarket chain Coop and food company Protos saw the world’s first methane-reduced beef hit the shelves in Sweden. How did it perform? FoodNavigator asks Fredrik Åkerman, CEO Volta Greentech.
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
The European Council has backed Commission proposals designed to combat deforestation linked to consumer goods sold in the region – but with some important carve-outs. As environmentalists accuse EU Environment Ministers of ‘significantly watering down’...
The CTO tells FoodNavigator why the higher proliferation capacity of pluripotent stem cells is key to enabling large scale production and why he’s devising ‘exercise plans’ for cells.
JBS has set targets to stamp out deforestation in its supply chain and move to net zero emissions by 2040. Former World Wildlife Fund (WWF) sustainability expert Maurício S. Bauer tells us why he has decided to transition from the NGO sector and join...
The decision to prohibit terminology such as ‘veggie biltong’ and ‘plant-based meatballs’ in South Africa is polarising. Those working in the meat sector are ‘very pleased’, encouraging ‘swift and firm action’ against offenders. Plant-based stakeholders,...
A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.
Eco-label group Foundation Earth has invited its competitors to a summit in order to build a harmonised approach and agree ‘one method and one label deployed at scale across the continent’.
Sustainable nutrition is key to the future of people and the planet. Providing it is an important opportunity for the food and beverage sector to engage with shoppers who are ever more focused on conscientious consumption, FoodNavigator hears.
A food system that is resilient to shocks and can help bring solutions to the climate crisis requires should be diversified, localised and deliver a ‘fairer’ distribution of value across the food chain, speakers at the Rural Policy Group annual conference...
JBS is often accused of indirectly sourcing cattle from unscrupulous Brazilian farmers who have illegally started fires in order to clear large areas of land.
Flavourings, extracts and essences formulator, Synergy Flavours takes inspiration from the 2022 Michelin Great Britain and Ireland guide to develop new flavour profiles and pairings.
Claiming to be the only cell-based alt protein player leveraging aquaponics technology, Mermade Seafoods is developing ‘more sustainable’ cultivated seafood offerings, beginning with scallops.
As the food industry champions full transparency and shifts to finding preventive measures against foodborne outbreaks, genomics testing provider Clear Labs is developing surveillance and diagnostics to progress accuracy and efficiency in today’s food...
Low supply and high demand for agricultural products has resulted in skyrocketing prices for inputs like grains and fertilisers. This could well continue ‘beyond 2023’, analysts at Barclays warn.
Scientists from 19 countries have announced the launch of the EAT-Lancet Commission 2.0, which will ‘update and expand the evidence base for sustainable and equitable food systems change’.
EU Agriculture Commissioner Janusz Wojciechowski has insisted the Green Deal, which contains the landmark Farm to Fork and Biodiversity strategies, will remain a key priority despite the conflict in Ukraine.
Firmenich and DSM have revealed plans to merge the two companies in a move that they believe will create an ‘unparalleled’ leader in nutrition, beauty and wellbeing.
In this week's gallery of new product launches, we learn about shelf-stable smoothies leveraging aseptic processing technology, Mars' plant-powered NPD, and the 'I Love' campaign to support British pork farmers who are struggling under...
The cultivated protein sector holds a distinct advantage over its plant-based counterparts by having better relationships with existing big meat and food industry brands, but more work still needs to be done in terms of boosting government partnerships...
Research findings from the Accountability Framework initiative (AFi) and CDP show that companies cannot afford any more delay in tackling deforestation across supply chains, with forest-related risks identified at almost US$80bn.
Cultivated meat innovator Ivy Farm Technologies urged the UK to take an ‘agile’ approach to regulation of the rapidly emerging cultivated meat sector at a Parliamentary event held last week.
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...
