Finnish processor HKScan and bakery Leivon Leipomo Oy are to set up a joint venture with the aim of promoting the development and growth of the plant-based Boltsi product range.
German ingredients supplier Emsland Group has partnered with US start-up JUST, Inc to process mung bean protein for the latter’s plant-based scrambled egg alternative Just Egg.
Future Meat Technologies says its plan to sell grow-your-own cell-based meat to food companies will make cultured meat accessible and affordable at both the retail and consumer level.
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.
