Research from the British Nutrition Foundation, a charity that provides information on healthy eating, suggests there’s limited consumer demand for more healthy and sustainable diets owing to a lack of key nutrients such as iron and iodine in vegan and...
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
Plant-based nutrition company Equinom claims its novel approach to improving seeds and deliver high-quality source ingredients is the key to driving down prices in the sector.
Just eight technologies, including precision fermentation and cellular agriculture, can directly eliminate over 90% of net greenhouse gas emissions worldwide within 15 years, according to think tank RethinkX.
South Africa’s Mzansi Meat Co. is on a mission to improve food security, all while bringing subsistence farmers’ into the formal economy, through its production of cultivated local delicacies.
Oatly has lost its trademark infringement case against British oat milk producer Glebe Farm, claiming that it never saw the dispute as a David v Goliath power play. Glebe calls the case a victory for consumer choice in a growing category.
The three-year strategic collaboration aims to co-build an unparalleled understanding of the world’s most common crops and their impact on human biology, and advance Danone’s plant-based expertise.
ADM plans to acquire European supplier Sojaprotein in a move that it says will accelerate growth of its alternative protein platform. We find out what the deal means for the ag-food giant – and ask what it tells us about Europe’s runway for growth in...
Griffith Foods has agreed to acquire UK ingredient supplier The Flavourworks in a move that European chief Wim van Roekel tells us is ‘a fantastic fit’ as the group works to double its sales and triple its bottom line.
Redefine Meat, which makes plant-based meat alternatives using 3D printing and is preparing to launch in Europe after announcing a $29m fundraise at the start of the year, says the ‘huge strides’ achieved in its technology have allowed it to launch five...
Givaudan has shrugged off concern that food price inflation could dent its outlook, insisting that ‘natural hedges’ mean the ingredient supplier can meet consumer needs, even when shopping budgets are squeezed.
Swedish-based food start-up Veg of Lund has teamed up with Professor Eva Tornberg at Lund University to introduce a plant milk made with the humble potato.
