Processed and ultra-processed foods get a bad rap. But done the right way, food processing can offer sustainable nutrition to the masses, according to Wageningen University’s Ciarán Forde.
Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.
Aside from its obvious lack of dependency on limited natural resources, just how sustainable is micro- and macroalgae cultivation? Sophie's BioNutrients and Genesea, amongst others, weigh in.
A network of over 30 edible insect companies in the UK has submitted a Novel Food dossier to the Food Standards Agency (FSA) for Acheta Domesticus, or house crickets.
A new study conducted by Impossible Foods CEO Patrick Brown and UC Berkeley’s Michael Eisen, who consults for Impossible Foods, suggests phasing out animal agriculture has the potential to significantly influence the trajectory of global warming.
The UK Food Safety Authority (FSA)’s Novel Foods process is not fit for purpose and is holding back originality and growth in the UK’s food and beverage industry, believes Richard Horwell, owner of London-based Brand Relations, a specialist food and drink...
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
German food brands BettaF!sh and Nordic Oceanfruit are bringing ocean-cultivated seaweed to the masses. We hear co-founder Jacob von Manteuffel talk macroalgae diversity, product formulation, and the ‘sustainable’ force of cultivation.
Used by Nestlé, PepsiCo, Givaudan, Campbell’s, Coca-Cola, General Mills, Dole, and more, Tastewise, the AI-powered real-time food intelligence solution, is sharing the top consumer food and beverage trends for 2022.
In a new report the Good Food Institute investigates what ingredient requirements will help the plant-based meat industry achieve 6% penetration of the global meat market by the end of the decade.
From precision fermentation to plant-based diversification and cultivated meat regulatory approval, the Good Food Institute (GFI) shares its predicted trends across the alternative protein landscape.
Environmental claims made by alt dairy heavyweight Oatly have been judged to mislead consumers by the ASA. Oatly and carbon footprint partner CarbonCloud respond.
Plant-based chocolate manufacturers have a new ingredient to add to their toolbox: Palsgaard AMP 4455, an emulsifier which Palsgaard claims is twice as efficient as lecithin and can reduce the amount of cocoa butter used in plant-based chocolate formulations...
Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Increasing citizen awareness, investor pressure and government action around the health, environmental, social, and animal welfare impacts of our food systems, means that in 2022 the chorus to translate words into actions, to transform a food system many...
As demand for plant-based products rises, large players looking for a piece of the action likely will continue to buy their way in, but one market analyst predicts that the checks they will cut and stakes they will take in innovators in the space will...
Fresh research has compared the taste characteristics of cell cultured and traditional meats. With consumer acceptance highly dependent on sensory characteristics, did cell cultured meat pass the taste test?
Out of stealth mode, Israeli startup Plantish has unveiled a whole-cut, fully-structured, boneless plant-based salmon prototype that it says rivals the taste, nutrition, and complex texture of conventional salmon.
Royal DSM is launching a new integrated food and beverage operating structure that it says well deliver a ‘one-stop-shop’ of solutions for food and drink brands.
Redefine Meat has commercially launched the world’s first whole cut plant-based 3D printed steak in Europe. FoodNavigator hears from renowned British chef and restaurateur Marco Pierre White to learn more about what it is like to cook with this ‘New Meat’.
Researchers have compared the environmental sustainability credentials of chicken egg white protein powder to an alternative produced using the fungus Trichoderma reesei and precision fermentation techniques. The results are in.
From advances in fermentation capabilities to developments in our understanding of diet and health or the rapid evolution in digital technologies, Cargill’s R&D chief Florian Schattenmann talks FoodNavigator through the trends and tech he believes...
The global food industry is entering a period of radical transformation, which S2G Ventures likens to the decades-long $4 trillion global energy transition that ushered in disruptive clean technology innovation and sustainable solutions.
They don’t ‘win any prizes for their gastronomic, economic or aesthetic value’. But limpets have acquired an undeserved reputation as ‘famine food’, according to research that aims to re-write their global significance in coastal heritage and food culture.
Agricultural ministers of France and Austria are urging the Commission to develop an EU-wide plant-based protein strategy, which they say would contribute to more sustainable and diversified agriculture.
Israel-based Yeap is developing an alternative protein made from spent yeast. FoodNavigator catches up with CEO and co-founder Jonathan Goshen to find out how the start-up plans to disrupt soy in plant-based.
Researchers have detailed a new method of supplementing cow milk with vegetable protein, which the team believes may open opportunities to create new functional, multisourced dairy products.
Plant-based alternatives to egg whites can fall short – literally – when it comes to creating towering meringues, pavlovas and mousses, but the Israeli food-tech frontrunner InnovoPro’s new chickpea-based egg white replacement system, CP-Foam 1001, promises...
A Wageningen University spin-off is developing a plant-based fat ingredient from European-grown sunflower seeds, designed to boost alt dairy’s nutritional and sustainability profile, as well as mouthfeel.
Dutch ingredients maker Fooditive Group is fermenting DNA-modified yeast to create casein proteins, but without the cow. Founder and CEO Moayad Abushokhedim tells FoodNavigator he hopes the ingredient will help reduce dependence on animal agriculture.
European produce supplier Greenyard aims to ramp up innovation as it works to capitalise on growing demand for ‘healthy, low processed, plant-based food’.
Rising commodity prices put an onus on food and beverage manufacturers to exploit the opportunities presented by air as an ingredient in products, believes ‘food futurologist’ Dr Morgaine Gaye.
Canadian branded ingredient supplier CK Ingredients has announced a partnership with a Dutch developer to commercialize a protein ingredient from a novel source.
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
Estonian start-up Gelatex says affordable and scalable cell-cultured meat could ‘soon turn into reality’ thanks to its innovative scaffolding technology.
New research has found that vegan and vegetarians with a taste for processed foods are more susceptible to depression than those with diets high in fresh produce.
Food will become more expensive in Germany, it has been warned, after the new coalition government announced measures aiming to accelerate a shift to ‘sustainable agriculture and food systems’.
Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.
