A public-private partnership aiming to produce 12 seaweed-based products – including fermented fibres for meat alternatives and biomaterials for packaging – has launched in the Faroe Islands.
For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
Intercropping, whereby more than one crop is cultivated in a field at the same time, has proved beneficial in Africa and Asia. Now researchers are investigating its potential to improve sustainable agricultural practices in Europe.
Researchers have developed an innovative technology that enables the growth of “enriched seaweed” superfood infused with nutrients, proteins, dietary fibre, and minerals.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
Israeli start-up Profuse Technology is ‘revolutionising’ the cell-based meat sector with its small molecule-based media ‘cocktail’. Co-founders Guy Nevo Michrowski and Dr Tamar Eigler-Hirsch explain how the supplement is optimising muscle creation in...
While weakening retail sales and grim quarterly earnings from some publicly listed players have prompted intense debate about the future of meat alternatives, the “crisis of confidence” this has prompted has overshadowed the fact that amid all this noise,...
The potential for sunflower press cakes to be upcycled into vegan meat alternatives and blended hybrid products is being investigated by a new EIT-Food funded project.
Steakholder Foods, formerly MeaTech, has evolved its commercialisation strategy and rebranded in what it describes as the ‘next logical step’ to position itself as ‘primarily a food company’. “We wanted a name that would reflect the fact that ultimately,...
What do kids think about plant-based meat alternatives? Is a meat-free diet even suitable for children? As a growing number of studies seek to answer these questions, FoodNavigator brings you the findings.
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
New Culture, a startup producing casein proteins (minus the cows) via microbial fermentation to make mozzarella and other dairy products has announced a strategic partnership with global ingredients giant ADM to scale up its animal-free dairy operation.
By René Floris, Food Research Division Manager at NIZO
From providing new protein sources or health-boosting ingredients to improve the taste, texture, and safety of food products, Janneke Ouwerkerk, microbiome and fermentation expert at NIZO, explains how fermentation can add value to the food industry.
Fresh research suggests that vegetarian women face a higher risk of hip fractures. While lead author James Webster stresses that not all vegetarian diets are of equal nutritional quality, he notes some commonalities that could contribute to this increased...
A survey in England, Wales, and Northern Ireland is asking the big questions: Are consumers willing to try cell-based meat? Have they heard of genetic modification? And are they reducing how much red meat, poultry, and fish are on their plates?
This week's tour of new product launches includes a chocolate brand targeting Gen Z with exciting flavour profiles and strong sustainability messaging. We also learn about a new plant-based eel analogue targeting Japanese and traditional European...
Vienna-based start-up Arkeon Biotechnologies is producing all 20 amino acids with just three inputs: a microorganism, carbon dioxide, and hydrogen. FoodNavigator catches up with CEO Gregor Tegl to find out how.
Growth in the plant-based space has been fuelled by the development of products that mimic meat with increasing accuracy. But formulation challenges remain as the industry works to develop high quality analogues that are also clean label. Could a synergistic...
Understanding of the true environmental impact of food and beverage products will not progress until supply chain transparency issues are overcome, FoodNavigator hears.
Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.
Dairy UK is running a consumer-facing campaign that it hopes will counter criticism over the sector’s environmental record. “Advocating for our sector is always going to be more effective than responding to the media or social content who may choose to...
Sweden’s Green-On is developing a unique technology to produce food ingredients, especially fat for the food and feed industry, in a truly sustainable way.
For cell-based meat to reach its full potential in the UK, it must be a widely available, preferred choice among consumers. Boston Consulting Group and Ivy Farm Technologies share the challenges standing in the way.
Forty-three studies investigating the healthiness and environmental impacts of swapping out meat products for their plant-based alternatives have been reviewed by researcher Christopher Bryant from the University of Bath, UK.
France’s Council of State (Conseil d’État) has agreed to put its ban on the use of words like ‘steak’, ‘bacon’, ‘sausage’ or ‘Carpaccio’ to describe plant-based foods en pause.
Israeli food tech company SuperMeat has signed a Memorandum of Understanding (MoU) with Switzerland’s largest supermarket and meat manufacturer, Migros.
Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
Mapping the price differences between animal products and plant-based substitutes in retail suggests the cheapest animal products are now more expensive than their cheapest plant-based counterparts.
Swiss plant-based food maker Eatplanted has entered into a partnership with food writer and TV chef Gizzi Erskine to challenge perceptions about the plant-based segment.
Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.
The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...
With Brexit potentially providing an opportunity to make the UK’s regulatory process more agile, providing a quicker route to market for new and novel products, the country is looking to strengthen its capabilities in the alternative protein supply chain.
CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...
Europe is at risk of falling behind in the race to commercialise cultivated meat, heard the first ever European Parliament debate about cultivated meat, held on Wednesday 13 July.
While still a growing $7.4bn industry, plant-based foods have some significant hurdles to overcome around formulation especially in the area of fat content, according to Mintel.
In Switzerland, a seed variety has been developed that appears to do it all: the edible Jatropha curcas seed produces vegetable oil and protein, captures CO2 from the atmosphere, and thrives on previously unproductive fallow land.
The UK’s Food Standards Agency has said it will allow products containing edible insects to remain on the market while they undergo the Novel Foods authorisation process to assess safety.
As Belgian startup Paleo ups the ante in the meat alternatives space with a suite of meaty-tasting heme proteins from multiple animal species it aims to commercialize in 2023, FoodNavigator-USA caught up with CEO Hermes Sanctorum to talk mammoth myoglobin,...
Ohly, the yeast-based extracts and flavours business owned by ABF Ingredients, is launching its first carbon-neutral ingredients alongside a commitment to reach net zero emissions by 2030. FoodNavigator hears more.
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
