Israeli start-up More Foods, which makes ‘meaty’ products made from pumpkin seeds, is announcing a strategic collaboration with Osem-Nestlé Group subsidiary Tivol.
In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...
Does Meatless Farm’s decision to send employees home for good suggest a particularly challenging period for the plant-based meat sector? Are industry experts hopeful for the future of meat alternatives in the UK and further afield?
Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in the food, leading to increased cancer risk in those...
Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.
Soy is one of the main drivers of deforestation around the world. Forests are cut down every day to make way for the growth of soy crops. However, most of this soy, in fact almost 80%, is grown to feed not humans, but animals.
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
The cell bank initiative is being spearheaded by Extracellular, a CDMO concerned that cultivated meat research is being impeded by costly animal primary cells.
Following its criticisms of Nutri-Score and cell-based foods, Italy’s government is seeking to put its famous gastronomic heritage at the heart of its economy and national identity.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.
As ProVeg International, a group wanting to replace animal consumption with alternative protein by 50% by 2040, opens an office in Nigeria – where most people already follow a plant rich diet, and where greenhouse gas emissions are low compared to developed...
Henry Dimbleby is bleak in his stinging assessment of the food system’s current ills, namely diet-related disease and environmental destruction, which are damaging both our dietary and planet’s health. But we can look to the past for solutions, he says,...
There’s a big opportunity for the food and beverage industry to launch products and ingredients formulated help meet the specific nutritional requirements of older consumers and help them stay healthier for longer, the recent FoodNavigator Positive Nutrition...
Since agriculture first developed around 8,000 BC, fences have been vital to keep livestock reigned in. For Norwegian company Nofence, however, physical barriers are not necessary. Its technology uses GPS to provide an invisible barrier, or ‘virtual fence’,...
Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...
The world is not a stable place. Conflicts, both civil and international, as well as deglobalisation and the looming threat of climate change, are just some of the things that have the potential to radically disrupt the food system. At the City Food and...
New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
New research by campaign group Action on Salt has revealed the vast salt content within pizzas, with one in two pizzas containing at least the entirety of daily recommended salt levels. The group, which is made up of experts and based in Queen Mary University...
There was a 16% fall in new product launches among retailers and brands last year as retailers showed a strong Q4 2022 market performance despite raising the prices of private labels higher than national brands.
Meet Xampla, the British company innovating solutions for two separate industry challenges: plastic pollution and the protection of valuable vitamins and nutrients. Food-Navigator Europe caught up with Stanley Mitchell, Head of Business Development at...
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
On 11 April, the UK government released the draft of the Border Target Operating Model (BTOM). The BTOM will, if accepted, have a significant influence on the import of food from Europe into Great Britain (Northern Ireland is not affected). An online...
Foundation Earth has appointed the French Government’s ecolabelling project coordinator to its scientific committee, in what the eco-label group claims is ‘a major milestone towards the harmonisation of environmental labelling of food and drink across...
Start-ups in Europe with a bent towards finding solutions that promise to reduce the environmental footprint of the food system are resisting the rise of investor retrenchment globally, a new report claims.
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25 times higher than regular beef if a highly refined growth medium is used in its production.
Is Nutri-Score opposed to the Mediterranean diet? Does the algorithm discriminate against traditional foods? And why doesn’t it take ultra-processing into account? Scientists and health professionals address Nutri-Score ‘misunderstandings’.
The Dutch food tech pioneer is working with regulators to bring cultivated meat to Europe. But in the meantime, Meatable is focused on Singapore, where a regulatory exemption was recently achieved to hold the ‘first of many’ tastings.
Farmless claims to be making 'carbon negative' protein. The Dutch start-up has developed the means to make this protein using between 10 and 25 times less agricultural land than your average plant-based protein, and between 250 and 500 times...
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play?
Plant-based company Heura, known for its meatless chorizo sausages, chorizo burgers, and chicken, has unveiled new technology to create high-protein plant-based meat, free of e-numbers.
Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.
Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.
Swiss multinational Nestlé has entered into a joint venture with private equity firm PAI Partners. The venture will focus on Nestlé’s frozen pizza brands in Europe. The company's pizzas already generate around CHF 400mn (€408.5mn) a year, but the...
Meat.The End claims to be introducing the first meat alternative burger to market made from texturized chickpea protein isolate, using its proprietary technology. We catch up with CEO Dr Yishai Mishor to ask what makes this development an industry first.