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.
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap? And how can the food industry tap into this to support growth in the plant-based...
An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...
The ingredients supplier is investing €50m in the new facility to make protein concentrate, starch rich flour and hulls from faba beans – a crops that comes with ‘convincing sustainable credentials’, Beneo’s Christoph Boettger tells FoodNavigator.
The Naturist is leveraging hemp to create what it describes as the ‘ultimate formula’ for its sustainable, protein-rich ‘vegan meat’, Crump. FoodNavigator caught up with innovators at the Estonian start-up to learn more about the benefits this ‘underrated...
Geneva-based company planetary has closed on of the largest seed rounds of a European food company, collecting CHF 7.5m (€7.3), led by impact investor Astanor Ventures, with participation from XAnge, Blue Horizon, Nucleus Capital, Exceptional Ventures...
The new culture range is designed for use in pure plant-based meat alternatives, as well as precision and biomass fermentation-derived products, to improve shelf-life and food safety.
This question is soon to be on industry’s lips, according to Dr Jeremy Chignell, senior fermentation scientist at BIO-CAT Microbials, who, together with Eva Sommer from Fermify and regulatory expert Dr Hannah Lester, talks the ‘biggest obstacles’ facing...
Frozen food giant Nomad Foods has launched an Open Innovation Portal, inviting academics and SMEs to share ideas that could be scaled to ‘shape the future of food’.
France-based Umiami tells FoodNavigator its proprietary high moisture extrusion process surpasses other commercially available technologies by producing thicker, whole cuts of substitute meat.
The US-based company has built a proprietary fermentation platform which makes functional ingredients using mycelium, the fibrous root structure of mushrooms.
MicroHarvest is taking a three-pronged approach to commercialisation, targeting the food, feed, and petfood markets with its microbial fermentation-derived alternative protein. FoodNavigator catches up with CEO and co-founder Katelijne Bekers to hear...
ETH Pioneer Fellow Martin Hofmann has developed a way of producing plant-based meat alternatives that mimic the fibrous structure and ‘marbling’ of the real thing.
Industrial livestock are responsible for a ‘huge’ environmental footprint. But alternative proteins aren’t necessarily the silver bullet solution they have been billed as, food systems specialists at International Panel of Experts on Sustainable Food...
The protein challenge is in the spotlight as food innovators try to figure out how to meet the needs of a growing global population within planetary boundaries. For Joost Matthijssen, Nutreco's director of venturing and business, emerging technologies...
We are nowhere near on track to keep global warning below 2°C, was the stark conclusion of the latest Intergovernmental Panel on Climate Change (IPCC) report. But hope was also on offer. FoodNavigator looks at how food system transformation can help mitigate...
The key ingredient in Eat Just’s plant-based egg alternative, mung bean protein, has received approval from the European Commission. The decision ‘opens the door’ to distribution across the bloc, according to Eat Just CEO Josh Tetrick.
Investing in cell-cultured meat is a calculated risk for investors, but “not a wild gamble,” says the co-founder and CEO of Dutch startup Meatable, who says he is confident that Meatable can put a “cost competitive product on the market by 2025.”
Cultivated meat is often heralded as an emerging alternative to intensive animal agriculture, promising new ways to produce slaughter-free beef, pork or poultry proteins. But one cellular ag start-up is working from a different playbook. Primeval Foods...
Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential...
Israeli start-up BioBetter is repurposing tobacco plants in attempt to overcome the greatest hurdle currently facing the budding cultivated meat industry: scaled production.
Scaling back livestock production? Tougher regulation of commodity trading? Pushing back green legislation? FoodNavigator looks at what can be done to limit the impact of this latest food price crisis.
High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood.
With at-home coffee consumption enjoying a renaissance, FoodNavigator looks at how convergence with another rising trend – plant-based dairy alternatives – is whipping up excitement.
Russia’s invasion of Ukraine is disrupting supplies of grains and fertiliser to Europe, sparking fears over food security. It has also ignited a debate over the role that animal agriculture plays in the bloc’s food system.
More than half of Germany’s population reduced its meat consumption in the past year, and one-third plans to consume fewer dairy products in the next six months, according to a new report. FoodNavigator asks why.
“We want to outgrow the competition and we want to do it in ways that are better for people and the planet,” Unilever’s head of Food & Refreshment Hanneke Faber says. How does the company plan to do this? FoodNavigator goes inside Hive, Unilever’s...
Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.
The first plant-based customer-ready product has been developed by four MISTA members from the ingredients sector. FoodNavigtor asks MISTA what makes its plant-based yoghurt base unique.
Israeli start-up More Foods has developed protein- and fibre-rich ‘meaty’ products made from pumpkin and sunflower seeds. FoodNavigator asks founder and CEO Leonardo Marcovitz about the line’s sustainability, nutritional, and ‘clean label’ credentials.
The Swiss-Ghanaian start-up, best known for its upcycling of cocoa side streams, has partnered with seedtrace and MTN Group to ‘disrupt transparency standards’ in cocoa.
The South Africa-based food tech company is developing ‘nature identical’ proteins from scratch to help infants get the ‘right’ nutrition from the beginning, co-founder and CEO Jean Louwrens tells FoodNavigator.
There are ‘exciting opportunities to feed the world’, according to the FAO of the United Nations, which highlights the potential of ‘new foods’ like jellyfish, edible insects and cellular meat. However, the organisation suggests, now is the time to start...
Residual streams from insect production have the potential to improve plant health, while reducing pesticide and fertiliser use, say researchers from Wageningen University and Research.
Kale Foods, a subsidiary of vegan investor Kale United, plans to expand its reach in the Nordics with the introduction of brands such as Heura, Mighty Pea and Veaganz into markets in the region.
Barcelona-based Libre Foods’ first product, a hybrid bacon alternative made from fungi and plant proteins, is preparing to launch into Europe this year.
UK-based Better Dairy has a new strategy. Instead of solely targeting the B2B milk protein ingredient market, the precision fermentation start-up wants to disrupt hard aged cheese. FoodNavigator catches up with CEO and co-founder Jevan Nagarajah to hear...
Despite recent setbacks, the outlook for Beyond Meat is looking rosier in 2022, insisted CEO Ethan Brown during the firm’s Q4 earnings call Thursday as growth in international markets and a recovery in foodservice sales were offset by double-digit year-on-year...
Juicy Marbles is debuting its plant-based filet mignon steak in e-commerce ahead of a full launch in retail and foodservice. The Slovenian food tech company claims the product is an industry first: a plant-based whole cut with fat marbling.
Onego Bio, the cellular agriculture spin-off from the VTT Technical Research Centre of Finland, says it uses a commercially-proven Trichoderma technology to solve environmental problems associated with eggs, one of the world’s most used animal proteins.
