Estonian start-up Gelatex says affordable and scalable cell-cultured meat could ‘soon turn into reality’ thanks to its innovative scaffolding technology.
New research has found that vegan and vegetarians with a taste for processed foods are more susceptible to depression than those with diets high in fresh produce.
Food will become more expensive in Germany, it has been warned, after the new coalition government announced measures aiming to accelerate a shift to ‘sustainable agriculture and food systems’.
Plant-based meat boasts fewer calories, saturated fat and more fibre, but research is cautioning about what it calls excessive salt levels found in meat alternatives.
Close to half of Europeans report they eat less meat today than this time last year, with Denmark ‘finishing last’ in the meat reduction ranking. “I expected a bit more from Denmark,” says Professor Armando Perez-Cueto from the University of Copenhagen’s...
Meat alternatives are moving in the right direction on taste, texture and affordability, according to the flavour and fragrance giant. But manufacturers still need to bridge a gap to everyday consumers in order to reap the rewards of the mass market,...
Unilever is selling its developed markets tea business for €4.5bn, more than a year after the company launched a strategic review of the unit. According to some industry pundits, the deal represents ‘an important first step’ in portfolio rationalisation....
Food tech company Next Gen Foods has set its sights on rapid international growth. As the company enters Europe, CEO and co-founder Andre Menezes tells FoodNavigator that the group’s ambition isn’t just to become a leading plant-based brand globally....
The food system is exposed to increased food safety risks from climate change – a danger regulators must be mindful of, UK Food Safety Agency Chair Professor Susan Jebb suggests. Authorities also need to help the sector mitigate the contribution it currently...
A pan-European study shows ‘booming’ interest in plant-based products. But barriers to consumption remain with improved health and taste alongside availability and affordability coming out as flexitarian consumers’ top asks.
Israel-based Mush Foods is growing edible mushroom mycelium for animal-free and hybrid meat products to help ‘dramatically’ reduce the food industry’s climate impact.
Sophie's BioNutrients, a food production technology company, together with Ingredion Idea Labs innovation center in Singapore, have collaborated to produce the company’s first microalgae-based cheese alternative from Sophie's BioNutrients'...
The CEOs of the ‘big five’ major UK supermarkets have committed to slash their impact across climate, deforestation nature and guide the whole food retail sector towards halving its overall impact on the natural world by 2030.
In this week's rundown of new product launches, healthy food staple the chick pea gets and indulgent makeover, vegan chocolate rides high, and insect protein continues to make inroads.
Danone is ramping up investment to grow its Alpro plant-based brand in the UK. Country manager Sue Garfitt says bringing new customers to the category, expanding consumption occasions and extending distribution into new channels will be key.
The French supplier says its acquisition of Swiss-based locust bean gum specialist UNIPEKTIN Ingredients will allow it to push into new markets and applications.
Whether cultivated or conventional meat production is more sustainable has been hotly debated in recent years. Yet as technologies in green energy develop, industry experts predict there will be ‘no contest’.
From in vitro to synthetic, lab-grown, cell-based, cultivated and cultured, slaughter-free meat grown from animal cells has been called a myriad of names in its relatively short lifespan. But which term is most appealing, and transparent, to consumers?...
The European Food Safety Authority (EFSA) has green-lighted the mung bean protein ingredient used in Eat Just’s egg substitute product, paving the way for the company to launch its JUST Egg plant-based alternative in Europe.
In an effort to reduce reliance on terrestrial crops for ingredients manufacture, Israeli-based Genesea is looking offshore to marine macroalgae, co-founder Alexander Golberg tells FoodNavigator.
Sacco System, an international biotech company for the food, nutraceutical, and pharmaceutical industries, and Döhler, global producer, marketer and provider of technology-driven natural ingredients, ingredient systems and integrated solutions for the...
The United Nations has said it sees ‘new momentum and energy’ around the transition to a sustainable food system. But campaigners warn that words need to be put into action.
An investor network whose members have around $40tn of assets under management claims more investors than ever are interested in the theme of protein diversification are and looking to encourage food firms to adopt sustainable proteins as both a grown...
The biggest German dairy cooperative, DMK Group, provided a glimpse of a new business segment at this year's Anuga trade show in Cologne, announcing it is dipping into the plant-based sector.
This week's new product gallery brings together some of the hottest product launches in Europe, from Oatly's new oat-based ice cream, to pea-based canned fish alternative Fish Peas, and 'porridge with provenance' - Alara Organic's...
Using precision fermentation, ProProtein is developing the four main types of proteins in casein from microbes, rather than cows. FoodNavigator asks founder and food technologist Kaisa Orgusaar about the process.
Nestlé wants to drive growth in plant-based sales through innovation. At an event to unveil its latest creations – plant-based shrimp and egg alternatives – the company’s management weighed in on where the category is likely to go next.
PepsiCo launched pep+, an initiative that it describes as a ‘strategic end-to-end transformation’ or its business, earlier this month. The company says this will 'fundamentally transform' what it does and how it does it. FoodNavigator speaks...
As pressure mounts to improve public health and reduce out climate footprint, industry is innovating to encourage greater uptake of healthier and more sustainable food and drink products. IGD examines what’s working, and why.
A group of researchers argue that a methionine restricting diet may be the best way to reverse the damage a high fat diet can do to the muscles of older obese subjects.
Developments in food and ag tech have the potential to upend how food is produced. But the bigger picture issues around economic, social and environmental questions must be considered to deliver ‘meaningful benefits’, according to Sagentia Innovation.
Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.
Insects fed from industrial side-stream waste and then directly consumed as food have the ‘greatest potential to reduce the carbon footprints of European consumers’, claims a new study.
Cultured meat innovators Mosa Meat and Aleph Farms have secured the backing of high-profile investor Leonardo DiCaprio, known for his Academy Award winning roles as well as his environmental activism.
The high protein trend and growing interest in organic are driving innovation at Arla Foods Ingredients, which will showcase new whey protein ingredients for clear high protein beverages and organic products at Vitafoods next month.
The alternative protein market explodes with a wave of innovation in taste, texture and formats to meet uncompromising demands for protein-mimicking market offerings.
Move over meat and plant-based blends, a new hybrid is in town. Or it will be soon, according to industry experts, who believe ‘the perfect match’ of cell-cultured and plant-based ingredients is headed for regulatory approval and market entry.
Berkeley-based startup Perfect Day has underscored its sustainability credentials with the release of an expanded lifecycle assessment suggesting its ‘non-animal’ whey protein - produced by microbes, not cows – has a dramatically lower environmental footprint...
Givaudan, Bühler and Migros have formed a new company, The Cultured Food Innovation Hub, with the aim of accelerating the development and market penetration of cellular agriculture.
Food tech company ENOUGH broke ground on what it says will be the ‘world’s largest’ fermented protein facility today (16 September). When fully operational the site will have the capacity to produce 50,000 tonnes of mycoprotein ingredient ABUNDA per annum.
A new platform for whole-cut texturization to produce plant-based meat alternatives and cell-based hybrids has been developed by Israeli firm Alfred’s FoodTech, Ltd.
