The French company also notes that food manufacturers in Europe are becoming increasingly wary of using ingredients sourced from China owing to the pandemic.
Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
New research from insight provider IGD examines how to ‘shift’ consumers to healthy, sustainable diets. FoodNavigator spoke to Hannah Pearse, IGD’s head of nutrition and scientific affairs, to learn more.
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
Danone has said it is looking at expanding its plant-based category in Europe as it looks to increase plant-based sales worldwide from around €2 billion in 2019 to around €5 billion by 2025.
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
In the era of the COVID-19 crisis, industry must avoid ‘business as usual’ practices, think outside the box, and accelerate efforts to develop sustainable and modern food systems, says food waste expert.
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
Research into the use of enzymes to break down FODMAPs could help industry develop new, stomach-friendly plant-based food products. FoodNavigator speaks to VTT researcher Antti Nyyssölä to find out more.
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
Israeli start-up Yemoja has developed a ‘super intensive’ growing platform for microalgae, which CEO Eyal Shalmon says he hopes will bring the ‘super crop’ into the mainstream.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Turmeric, pumpkin seeds and probiotics will be the new ingredient kids on the block – especially during these uncertain times when focus is on health and snacking has become more prevalent than ever – according to Cargill’s research to find out consumer...
The coronavirus outbreak is driving fluctuations in demand for the UK’s ready-meal sector, with certain retail channels, and businesses, faring better than others.
Amid tales of furloughing, cash flow problems, and shuttered doors, Minor Figures is getting creative. CEO Stuart Forsyth tells us how the oat m*lk brand is doing its bit to keep small businesses afloat.
‘Rotting flesh’, ‘charred bodies’, and ‘early death’ scented scratch and sniff patches have been developed by animal rights group PETA to help consumers go vegan.
Researchers in Norway are investigating commercial farming practices for sea cucumbers, which they say should be exploited as a raw ingredient for health products.
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
Greenpeace has said that meat consumption in the European Union needs to drop by 71% by 2030 and by 81% by 2050. The NGO wants regulators to act – but could these aggressive targets alienate consumers and food makers alike?
Flexitarian consumers are a key segment driving the plant-based boom. But while this group might be motivated to reduce their meat consumption by health and environmental concerns, taste remains king. Could the development of ‘hybrid’ products, containing...
Unilever and WWF have partnered with smallholder farmers in South Africa to introduce lesser-known, drought-resistant crops into Knorr’s supply chain. “There is a big need to vary the types of cereals and grains that we eat,” Global Sustainability Lead...
FoodNavigator's weekly round up of new products from around Europe includes the launch of instant Starbucks coffee from Nestlé, a move the company says delivers a convenient premium coffee experience. Elsewhere, health and wellness drives saw the...
Dairy products that are low in saturated fats have shown to provide greater health benefits than conventional high-fat dairy diets. Modifying products through animal nutrition could be a viable future solution.
Meat-free products continue to grow in popularity, according to a Twitter analysis report of six of the UK’s biggest grocery retailers: Asda, Co-op, Morrisons, Sainsbury’s, Tesco and Waitrose compiled during the Christmas 2019 trading period.
The ‘accelerated’ pace of innovation in the plant-based space is putting a ‘strain’ on food makers. As food makers look for ways to keep up, ingredients supplier ADM shares seven ‘trends to watch’ in 2020.
The plant-based protein market is set to diverge as it caters to two sets of consumers: those demanding products that mimic meat, and those that want vegetables to be the ‘heroes’ of their plates, panellists told FoodNavigator during a recent webinar...
Foodservice operators developing menus that are nutritious and ethical are well placed to capitalise on emerging consumer trends in these areas, according to experts.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
Professor Louise Fresco used the prestigious City Food Lecture in London to argue in favour of the shift towards flexitarian and reductionist diets. But she warned against doing away with meat consumption altogether.