JUST, Inc is eyeing international expansion. The San Francisco-based company is preparing to launch its plant-based scrambled egg alternative, Just Egg, in Europe, and according to senior sustainability and sourcing manager Udi Lazimy, Asia is...
Natural specialty ingredients manufacturer, Naturex, recently unveiled its ultimine iron mineral, designed to answer consumer calls for flavor, function, and nutrition in plant-based foods.
Danish researchers have developed ‘cell factories’ that can produce food ingredients from the by-products of food production that would otherwise be wasted.
Over the past 12 months, the London-based nut butter brand has increased the amount of recycled plastic in its packaging, reduced its transport miles, and surveyed its suppliers’ waste management policies to achieved B-Corp certification, founder Pippa...
As the fastest growing food producing sector, fish farming is placing increased strain on conventional feed resources. In Norway, researchers are working to relieve this pressure by developing sustainable alternatives – using aquaculture by-products and...
Trends towards health and wellness, plant-based and clean label will continue next year, but the need for food businesses to innovate is greater than ever, says consumer research.
The “clean meat” industry is experiencing rapid growth as start-ups worldwide compete to be the first company to bring a cultured meat product to market, according to IDTechEx.
This week’s new product development gallery brings you an R&D partnership between The Meatless Farm Co and Orchard Pig, a new flavour from energy drink challenger brand Tinzing, and the launch of a new vegan gummy company in the UK.
As the food industry continues to explore plant-based innovations, they must deliberate the health and sustainability credentials of these products, according to experts.
European regulators and consumers have been steadfast in their rejection of genetic modification in food. The idea of ‘Frankenfood’ has been a potent symbol of the bloc’s resistance to scientists ‘meddling’ in food production. But are there any lessons...
French ingredients supplier Algaia is leaning in on the innovation that can be delivered utilising seaweed to produce ‘more sustainable’ and ‘tastier’ products.
A new report on investor attitudes to the food and ag-tech space suggested investors are weary of the ‘over-hyped’ meal kit delivery space. Increasing cash is expected to flow towards ag-tech and innovative food in the coming year.
Denmark’s National Food Institute is contributing to a novel food application for grass protein, which researchers say need not be reserved for ruminants.
Fifteen innovative start-ups tackling some of the big issues around sustainable agricultural production, healthy diets and circular economy solutions for the food sector joined FoodBytes! by Rabobank yesterday.
Swiss food manufacturer Nestlé and Dutch ingredients supplier Corbion have entered into a strategic partnership to develop what they describe as the ‘next generation’ of microalgae-based ingredients for plant-based applications.
Innovation in proteins will be needed to solve the ‘complex puzzle of achieving a healthy and sustainable protein balance’, according to Dutch agrifood ecosystem FoodValley.
Having received EFSA’s nod of approval, Italian manufacturer Obà Food says it is the first to commercialise pasta made from fonio. “We are ahead of the curve”, founder and CEO Gabriele Fortunato tells FoodNavigator.
Israeli start-up Zero Egg has developed an all-purpose, plant-based egg replacement for food manufacturers, which it claims tastes, looks and functions like the real thing.
ProVeg International is calling on national governments to end ‘unfair’ VAT on plant milks, which it claims fiscally favours dairy products over their plant-based alternatives.
UK start-up Pep & Lekker launched in 2016 in response to the overly processed nature of vegan alternatives on the market. Three years on, we hear from co-founder Susan Gafsen on her motivation for starting the business and where she sees the market...
Israeli start-up FFW is championing yeast as a ‘major protein source’ – offering an alternative to soy and pea protein in the plant-based space, founder Leonardo Marcovitz tells FoodNavigator.
An alternative protein start-up has secured CHF 7m (€6.3m) in seed funding to build production capacity, invest in R&D, and expand into ‘key European markets’.
With plant-based becoming such an important movement across the globe, two of the biggest players in retail and hospitality – Ikea and Hilton – revealed how they’re riding the wave.
European consumer attitudes towards, and knowledge of, plant-based diets have been analysed by researchers in Denmark, who found that awareness of diet descriptions differ in Belgium, Spain, Denmark, and the Netherlands.
A television advertisement promoting Tesco’s new Plant Chef range has been criticised by the NFU for its messaging and ‘negative connotations’, which British farmers claim have caused them ‘significant distress’.
Hemp and CBD have caught the public's imagination as ingredients offering a host of health benefits. But, from regulatory ambiguity to consumer confusion, uncertainty remains. FoodNavigator speaks to Agropro - Europe's largest hemp grower –...
With so many drivers bolstering the meat-free movement in 2019, it’s a diet choice brimming with business opportunity, according to experts speaking at the Future Food Tech Summit in London last week.
Polish start-up NapiFeryn Biotech has developed technology that isolates and purifies rapeseed protein for food formulation. Could ‘Raptein’ challenge soy’s leading position in plant-based?
Belgian ingredients supplier COSUCRA is investing further in its pea processing capabilities, with the opening of a second facility in Aarhus, Denmark. According to commercial director Eric Bosly this will make the company one of the largest pea protein...
Sales in plant-based foods show no sign of slowing in Europe. But booming demand raises complex issues, from the nutritional profile of formulations through to the sustainability of ingredient sourcing. “The industry needs to avoid solving one problem...
Suiker Unie, a Royal Cosun Company, officially took its green protein demo plant into operation last week when it started producing protein from sugar beet foliage.
Future Meat Technologies is one of the few players in the nascent space to have shown how cell-cultured (a.k.a. ‘cultivated’) meat could move from the lab to an industrial scale, claims one of the lead investors in a $14m Series A round that will support...
Israeli food tech start-up Goodfoods is developing dairy-free alternatives to classic cheeses based on cashew nuts. It is ‘dairy reinvented’, founder Michal Peleg tells FoodNavigator.
While certain plant-based categories are booming, others are lacking in innovation. So where do market opportunities in vegan product development lie? FoodNavigator hears from industry experts at Oatly, Bol Foods, and Sainsbury’s.
Pasta residues, bread crusts, and brewer’s spent yeast are the focus of a new project funded by the European Union, which sees 33 players collaborate to develop novel proteins from industry by-products.
Danish ingredients supplier DuPont Nutrition & Biosciences is launching a new dairy-free protective culture that, it says, builds on key sustainability objectives around tacking food waste and improving plant-based formulations – all with a clean...
Tesco has launched a new own-brand range of plant-based foods under the Plant Chef label, which the retailer’s head of plant-based innovation, Derek Sarno, says responds to a ‘clear opportunity’ for ‘affordable, more familiar dishes’.
The food tech scene is booming in Israel, where its start-up ecosystem is striving to be ‘number one’ in the game. So what makes this country a hotbed for food tech innovation? FoodNavigator hears from a food manufacturer, a start-up incubator and a venture...
Italian pasta brand Barilla is seeking food tech innovation for an accelerator programme in three focus areas: circular food economy, personalised meal solutions, and healthy snacking.
