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.
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.
The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
Less than two-months out from COP27 in Egypt, we ask how the dialogue around food has changed since last year’s UN Climate Change Conference in Scotland. What role can technology play in encouraging food systems transformation? And what’s in-store for...
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.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
Sue Garfitt has been appointed the new CEO of Dutch alternative protein start-up The Protein Brewery. FoodNavigator catches up with Garfitt to ask what factors influenced her decision, what expertise she plans to bring to the company, and what’s next...
Mycoprotein supplier ENOUGH is opening its flagship production facility in a move the company says will deliver ‘game-changing’ additional production capacity in the animal-free protein market.
Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.
FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having – and increase investment in the space.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
BioBetter is a food tech start-up that aims to address one of the biggest bottlenecks facing the cultured meat sector: the high cost and low availability of growth factors. A fresh round of funding positions it to do just that.
Nestlé is dipping a toe into the increasingly crowded but still highly fragmented and nascent animal-free dairy category by teaming with startup Perfect Day to use synthetic biology to create a milk-like beverage from genetically engineered microflora...
Puratos, the food ingredients and services supplier for the bakery, patisserie and chocolate sectors has announced a new partnership with Shiru, a functional ingredient company for the food industry.
A public-private partnership aiming to produce 12 seaweed-based products – including fermented fibres for meat alternatives and biomaterials for packaging – has launched in the Faroe Islands.
For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
Intercropping, whereby more than one crop is cultivated in a field at the same time, has proved beneficial in Africa and Asia. Now researchers are investigating its potential to improve sustainable agricultural practices in Europe.
Researchers have developed an innovative technology that enables the growth of “enriched seaweed” superfood infused with nutrients, proteins, dietary fibre, and minerals.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
Israeli start-up Profuse Technology is ‘revolutionising’ the cell-based meat sector with its small molecule-based media ‘cocktail’. Co-founders Guy Nevo Michrowski and Dr Tamar Eigler-Hirsch explain how the supplement is optimising muscle creation in...
While weakening retail sales and grim quarterly earnings from some publicly listed players have prompted intense debate about the future of meat alternatives, the “crisis of confidence” this has prompted has overshadowed the fact that amid all this noise,...
The potential for sunflower press cakes to be upcycled into vegan meat alternatives and blended hybrid products is being investigated by a new EIT-Food funded project.
Steakholder Foods, formerly MeaTech, has evolved its commercialisation strategy and rebranded in what it describes as the ‘next logical step’ to position itself as ‘primarily a food company’. “We wanted a name that would reflect the fact that ultimately,...
What do kids think about plant-based meat alternatives? Is a meat-free diet even suitable for children? As a growing number of studies seek to answer these questions, FoodNavigator brings you the findings.
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.
By René Floris, Food Research Division Manager at NIZO
From providing new protein sources or health-boosting ingredients to improve the taste, texture, and safety of food products, Janneke Ouwerkerk, microbiome and fermentation expert at NIZO, explains how fermentation can add value to the food industry.
Fresh research suggests that vegetarian women face a higher risk of hip fractures. While lead author James Webster stresses that not all vegetarian diets are of equal nutritional quality, he notes some commonalities that could contribute to this increased...
A survey in England, Wales, and Northern Ireland is asking the big questions: Are consumers willing to try cell-based meat? Have they heard of genetic modification? And are they reducing how much red meat, poultry, and fish are on their plates?
This week's tour of new product launches includes a chocolate brand targeting Gen Z with exciting flavour profiles and strong sustainability messaging. We also learn about a new plant-based eel analogue targeting Japanese and traditional European...
Vienna-based start-up Arkeon Biotechnologies is producing all 20 amino acids with just three inputs: a microorganism, carbon dioxide, and hydrogen. FoodNavigator catches up with CEO Gregor Tegl to find out how.
Growth in the plant-based space has been fuelled by the development of products that mimic meat with increasing accuracy. But formulation challenges remain as the industry works to develop high quality analogues that are also clean label. Could a synergistic...
Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.
Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.
Dairy UK is running a consumer-facing campaign that it hopes will counter criticism over the sector’s environmental record. “Advocating for our sector is always going to be more effective than responding to the media or social content who may choose to...
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
