From bioreactors to flu vaccines and cell proliferation, the pharmaceutical industry has experience in avian cell production that can help the cultivated meat industry scale, according to Gourmey's CSO Antoine Davydoff.
Fresh research in Sweden is exploring why, when pressure is building to reduce environmental impact by reducing meat consumption, some consumers are reluctant to do so.
By René Floris, NIZO Food Research Division Manager
All too often, controlling pathogenic and spoilage microbes in a new or reformulated food product comes at the end of the development process. René Floris, NIZO Food Research Division Manager and member of the FoodNavigator expert advisory panel hears...
How can fermented beverages boost immunity and gut health? Do consumers understand the health benefit of kefir and kombucha? And where are these sectors headed in the next five years? Kombucha Brewers International (KBI) and UK kefir maker Biotiful Dairy...
Research from the British Nutrition Foundation, a charity that provides information on healthy eating, suggests there’s limited consumer demand for more healthy and sustainable diets owing to a lack of key nutrients such as iron and iodine in vegan and...
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
Plant-based nutrition company Equinom claims its novel approach to improving seeds and deliver high-quality source ingredients is the key to driving down prices in the sector.
Just eight technologies, including precision fermentation and cellular agriculture, can directly eliminate over 90% of net greenhouse gas emissions worldwide within 15 years, according to think tank RethinkX.
South Africa’s Mzansi Meat Co. is on a mission to improve food security, all while bringing subsistence farmers’ into the formal economy, through its production of cultivated local delicacies.
Oatly has lost its trademark infringement case against British oat milk producer Glebe Farm, claiming that it never saw the dispute as a David v Goliath power play. Glebe calls the case a victory for consumer choice in a growing category.
The three-year strategic collaboration aims to co-build an unparalleled understanding of the world’s most common crops and their impact on human biology, and advance Danone’s plant-based expertise.
ADM plans to acquire European supplier Sojaprotein in a move that it says will accelerate growth of its alternative protein platform. We find out what the deal means for the ag-food giant – and ask what it tells us about Europe’s runway for growth in...
Griffith Foods has agreed to acquire UK ingredient supplier The Flavourworks in a move that European chief Wim van Roekel tells us is ‘a fantastic fit’ as the group works to double its sales and triple its bottom line.
Redefine Meat, which makes plant-based meat alternatives using 3D printing and is preparing to launch in Europe after announcing a $29m fundraise at the start of the year, says the ‘huge strides’ achieved in its technology have allowed it to launch five...
Givaudan has shrugged off concern that food price inflation could dent its outlook, insisting that ‘natural hedges’ mean the ingredient supplier can meet consumer needs, even when shopping budgets are squeezed.
Swedish-based food start-up Veg of Lund has teamed up with Professor Eva Tornberg at Lund University to introduce a plant milk made with the humble potato.
The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.
Multus Biotechnology Ltd has raised £1.6m (€1.8m) to commercialise its animal-free growth media by the end of the year. FoodNavigator catches up with CEO and co-founder Cai Linton to find out how their solution differs from others on the market.
With UK mussel producers starved of income and European consumers denied a product, the EU has reiterated that its ban on shellfish imports from the UK is permanent. The stalemate benefits no one.
Israeli start-up ChickP Ltd. says its 90% protein isolate demonstrates can be used as a clean label, one-to-one replacement for egg yolk in alt mayonnaise.
The world’s largest food company has confirmed it is eyeing the cultured meat sector after a leaked report revealed a tie-up with Israeli cell-based start-up Future Meat Technologies.
An international research team says it is possible to grow faba beans that don’t cause an allergic-like reaction in favism sufferers after identifying the gene behind the potentially life-threatening condition.
French head-quartered Ecotone placed biodiversity at the heart of its business when it because an Entreprise à Mission, incorporating the mission of ‘food for biodiversity’ into its articles of association. We speak to CEO Christophe Barnouin to learn...
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
A US$5trn investor coalition – supported by former UN Secretary General and architect of the Paris Agreement Ban Ki-moon – is calling on G20 governments to disclose specific targets to address agricultural emissions in the runup to COP26.
Danone has sponsored a report that uses ‘deep social listening’ tools to track conversations about food. The research charts attitudes to personal and planetary health, as well as growing demand for a ‘fairer’ food system coming out of the COVID-19 pandemic....
Spanish start-up Innomy is growing fungal mycelium on grains to ‘replicate the experience’ of eating ‘juicy and delicious’ meat, but with a substantially lower environmental impact, says the start-up’s CSO and co-founder Dr Francisco Kuhar.
A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
Emissions from food production are vastly underestimated, claims a new study. But its lead author is ultimately optimistic the industry can address its environmental problems.
French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
What’s new in plant-based? FoodNavigator hears from entrepreneurs making whole muscle cut seafood alternatives from microorganisms and Mexican specialties from plants.
Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.
The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.