Belgium-based food-tech company Paleo has unveiled details of its GMO-free animal heme proteins made via precision fermentation to help food manufacturers improve the taste, aroma, colour and nutritional qualities of plant-based meat.
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.
As the alternative protein industry looks to new technology and ingredients to fuel growth, the Swiss supplier has unveiled new partnerships designed to improve the taste and texture of plant proteins.
In Germany, a brother-sister duo is developing seafood alternatives from microalgae, plant proteins, and other ‘natural ingredients’. The first product on the table? Vegan canned tuna.
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,...
The five food firms chosen for the prestigious European Innovation Council Accelerator reveals a commitment to solutions attempting to improve the resilience and sustainability of the food system, but a seperate report demostrates how Europe's start-up...
The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.
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.
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
As consumer behaviour evolves, so too do brands working to align with these new demands. How are plant-based cheese and butter brands responding in order to appeal to increasingly health- and sustainability-focused shoppers? FoodNavigator investigates.
Retail sales in western Europe rose 19% to a record €2.4 billion in 2021, according the Good Food Institute, an NGO. But that doesn’t tell the whole picture in different countries.
Tie-ups between plant-based retail brands and out-of-home operators are opening up new channel expansion opportunities for the category. This in turn is boosting availability and driving trial.
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.
What challenges do plant-based milk makers face in responding to human and planetary health? And how do they plan to evolve in the face of changing consumer demands? FoodNavigator investigates.
Britain risks falling behind China and EU in making and selling meat substitutes and other alternative proteins because the government lacks a coherent strategy for their development, a think-tank says.
Forget plant-based vs dairy. The two categories are not mutually exclusive, with growth in the plant-based dairy sector being fuelled by consumers who are buying both alternatives and real dairy products, reveals Givaudan.
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.
Roquette says its Nutralys range of textured proteins from pea and fava will speed the development of both tasty and organic plant-based gastronomy in European markets.
Swiss packaging group Tetra Pak has unveiled a set of research collaborations that it hopes will help accelerate innovation to address the challenges facing the global food system.
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.
Researchers at Wageningen University & Research claimed a world-first when they came up with a method to extract high-value Rubisco protein from tomato leaves, removing the naturally-occurring toxins from the plant.
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...
While much of the press coverage in food tech is devoted to brands making meat, egg, and dairy alternatives, these technologies will only be scalable – and sustainable - if we pay the same level of attention to the enabling technologies underpinning them,...
Italian agribusiness and food ingredients company Cereal Docks has set up a corporate venture arm: Grey Silo Ventures. FoodNavigator catches up with Cereal Docks’ business development manager to find out which food tech areas they’re targeting and why.
Functional ingredient supplier BENEO has acquired Meatless, a Dutch innovator in plant-based texturizing solutions for meat and fish alternatives. FoodNavigator hears more about how the deal will accelerate growth at the businesses.
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.
Coffee-to-snacks group Paulig is investing in Dutch plant-based cheese start-up Willicroft. We hear from Marika King, Head of Paulig’s venture arm PINC, about what makes Willicroft stand-out in the alt. cheese space.
Following the acquisition of 3D Bio-Tissues (3DBT), BSF has announced its listing on the London Stock Exchange, and released details on how it plans to produce the UK’s first 100% cell cultured meat product.
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...
California-based Impossible Foods is making its European debut in the UK this week with the launch of plant-based chicken nuggets and sausage patties, formulated without its flagship soy leghemoglobin ingredient, which is not yet approved in the UK or...
By René Floris, NIZO Food Research Division Manager
In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?
A tie-up between Finnish dairy major Valio and biotech start-up eniferBio could unlock new possibilities to upcycle of dairy side-streams for novel sustainable protein.
Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.
Taste and nutrition company Kerry officially opened what it bills as ‘the largest and most advanced’ taste manufacturing facility on the African continent this week. FoodNavigator hears from Paul Hewitt, Vice President of Sub Saharan Africa, to learn...
With an increasing number of consumers looking to make more sustainable food choices based on what they read on social media, Arla decided to study what impact this has on attitudes to dairy. “The rise in cancel culture is playing too much of an influence...
Tate & Lyle is expanding in the plant-based protein arena with a deal to acquire chickpea protein and flour supplier Nutriati. The global ingredients company best known for sweeteners and texturisers tells FoodNavigator the deal will boost its portfolio...
Vienna’s Fermify claims its digitised production platform delivers casein proteins with the same superior functional properties and nutritional profile of real cheese and allows producers to produce cow-free cheese at scale.
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...
Despite environmental and ethical concerns, consumers are unwilling to give up conventional cheese, according to Real Deal Milk. So the start-up is taking a different approach to dairy production: one that uses microbes, rather than cows.
