JUST, Inc is eyeing international expansion. The San Francisco-based company is preparing to launch its plant-based scrambled egg alternative, Just Egg, in Europe, and according to senior sustainability and sourcing manager Udi Lazimy, Asia is...
Natural specialty ingredients manufacturer, Naturex, recently unveiled its ultimine iron mineral, designed to answer consumer calls for flavor, function, and nutrition in plant-based foods.
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
Over the past 12 months, the London-based nut butter brand has increased the amount of recycled plastic in its packaging, reduced its transport miles, and surveyed its suppliers’ waste management policies to achieved B-Corp certification, founder Pippa...
As the fastest growing food producing sector, fish farming is placing increased strain on conventional feed resources. In Norway, researchers are working to relieve this pressure by developing sustainable alternatives – using aquaculture by-products and...
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
The “clean meat” industry is experiencing rapid growth as start-ups worldwide compete to be the first company to bring a cultured meat product to market, according to IDTechEx.
This week’s new product development gallery brings you an R&D partnership between The Meatless Farm Co and Orchard Pig, a new flavour from energy drink challenger brand Tinzing, and the launch of a new vegan gummy company in the UK.
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
European regulators and consumers have been steadfast in their rejection of genetic modification in food. The idea of ‘Frankenfood’ has been a potent symbol of the bloc’s resistance to scientists ‘meddling’ in food production. But are there any lessons...
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
A new report on investor attitudes to the food and ag-tech space suggested investors are weary of the ‘over-hyped’ meal kit delivery space. Increasing cash is expected to flow towards ag-tech and innovative food in the coming year.
