Many of food and beverage's greatest innovations are born from from start-ups. But why is innovation on a decline and what's the future of food and drink NPD?
The food and beverage industry is throwing out the rule book to create new, sustainable systems, which will protect food security for future generations. Discover how at Climate Smart Food 2024.
Additional protein intake for older people should begin much earlier than most consumers think, providing food and drink manufacturers with a new market to profit from.
How do food tech and alternative meat and dairy start-ups gain the interest of investors? Kim Anders Odhner has his ear to the ground and explains what backers might be looking for.
One of the key barriers to upscaling cultivated meat is cost. With a more efficient process and a cheaper culture medium, a new study claims to have reduced this input.
Using a combination of artificial intelligence and synthetic biology, one start-up is enhancing proteins into a wide array of functions across the food industry.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.
The plant-based industry has faced some serious difficulties in recent years. So, what’s next for animal-free foods and beverages. We bring you the latest…
Mycelium can be a protein-rich alternative to animal products. But will consumers accept it? The interplay of disgust and naturalness perceptions is the key, a new study suggests.
Cultivated meat has traditionally been posited as an alternative to traditional animal agriculture. Now, Meatable suggests that it could help farmers, not hurt them.
Plant-based woes are many and often vast, but sector experts remain confident in the category's healthy future, offering advice on how to move it forward.
A few weeks after launching it flagship flank steak into European retailers, Redefine Meat co-founder Eshchar Ben-Shitrit talks early feedback, navigating the UPF debate and the plant-based plateau.
Working with one of the world’s largest breweries, Duynie Group is extracting value from brewer’s spent grains by transforming the protein fraction into concentrate that can be used by the food and feed industries.
As pressure grows on plant-based dairy to address concerns from taste and texture to environmental impact, European food tech start-ups are working on a dairy-free solution that ticks all boxes.
At the Bread and Jam festival in London last week, we saw a range of start-ups try to plug perceived gaps in the market, in ingredients, cheese and alcoholic drinks.
This week, the rising popularity of orzo pasta has led to its release by pasta brand Napolina. Plus, Nestlé combines two well-known brands for KitKat Nescafé.
Quorn is the latest to delve into the controversial ‘hybrid meat’ category, which gives consumers products that are neither fully meat nor fully meat free. But why now?
Conventional wisdom would suggest if a product is priced lower, consumers would be more willing to purchase it. But when it comes to plant-based, Europeans are bucking the trend.
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
Already producing a plant-based egg alternative with separated yolk and white, Neggst plans to develop a raw egg for retail which may, eventually, have a shell.
The G7 recently announced plans to address food insecurity in Africa. But to some, the initiative is simply the latest failure to take the views of smallholder farmers into account.
By René Floris, NIZO Food Research Division Manager
Consumers want more from plant-based meat alternatives, from taste to texture and affordability. Could understanding the extrusion process deliver on all three?
The plant-based industry has come under scrutiny, in recent years, with critics lambasting its ingredients and production methods. Now, plant-based seafood manufacturers are fighting back, through innovation.
This month, the Euros 2024 are kicking off. In this week's NPD Trend Tracker, we feature a range of products that put convenience front-of-mind – a perfect complement to the event!
French cultivated meat company Vital Meat has submitted a novel foods application in the UK. What makes the UK application different from Singapore and, more importantly, from the EU?
