US plant-based seafood brand Good Catch is expanding in Europe, having secured listings in the Netherlands and Spain. “We have a passion for the culinary arts, for saving our oceans and for providing craveable plant-based products for consumers that believe...
France has unveiled a national plant protein strategy that aims to increase domestic production of vegetable proteins for feed and human nutrition, boosting agri-food sovereignty and sustainability. However, in failing to address what campaigners say...
Researchers in Denmark cannot rule out the potential for health risk if meat and dairy products are replaced with soy-based alternatives in children’s diets.
Unilever’s Knorr brand is teaming up with Wageningen University to launch the Good Food Lab. “The Good Food Lab is an opportunity to build an engine room, driven by insights and founded in academic rigour,” April Redmond, Knorr Vice President, tells FoodNavigator.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
Why did VC fund Veg Capital invest in a plant-based pizza disruptor? Investor relations chief Simi Valecha Johnson reveals what got One Planet Pizza across the line.
A ‘greener’ Mediterranean diet consisting of more vegetables, less meat and topped up with water lentils, walnuts and green tea, may be even better for cardiovascular and metabolic health than the traditional version, suggests research.
Moolec Science has developed a hybrid concept – which combines plant-based and cell-based technologies – to make affordable alternative proteins for food. FoodNavigator caught up with the company’s co-founders to find out how molecular farming can boost...
Frustrated at the range of dairy alternatives currently on-shelf, a French start-up has developed a plant-based milk made from faba protein and algae. “Its advantages in comparison to conventional dairy are almost outrageous,” Update Foods CEO Clémence...
Danone has said it wants to slash €1bn from its cost base, an effort that will cost up to 2% of its workforce, as it responds to the business challenges of COVID-19. But can the French Activia-to-Alpro manufacturer cut its way to growth?
What do European consumers really think of novel meat products that incorporate plant-based ingredients? An EIT-funded project led Dr Simona Grasso from the University of Reading has sought to find out.
Plant-based foods have shot up in popularity over the last couple of years with the numbers of vegans, vegetarians, and flexitarians increasing rapidly, although from a small base since 2016.
Barry Callebaut is planning a global push for its La Morella Nuts business as it works to tap into growing demand for plant-based products and consumer interest in health and sustainability.
Aleph Farms, the Israeli cultured meat start-up backed by food and retail giants Cargill, Migros, and the Strauss Group, says it believes its lab-grown products will reach cost parity with conventional meat quicker than most plant-based meat alternatives.
