Ivy Farm Technologies invites FoodNavigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval.
The Dutch-Swiss ingredients supplier has developed single-cell proteins it claims have the potential to offer ‘net zero carbon protein’ for the food, feed, and pet food markets.
The number of deals in the cultivated meat market in the first eight months of 2023 has significantly declined since 2022, a report by financial advisory firm Oghma Partners shows. However, strong government investment and potential regulatory approval...
Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.
The production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with the potential to be far greater in volume than the meat...
While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance,...
When rethinking packaging, London-based Notpla turns to fruit for inspiration. Just like fruit peel, the start-up’s plant-based plastic alternatives are naturally biodegradable, and some can even be consumed whole ‘like a cherry tomato’.
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
Eighteen months after the Agreement on the green transformation of Danish agriculture was approved by the Danish Parliament, Food Minister Jacob Jensen has launched the government's new action plan for plant-based foods.
In this week's NPD Trend Tracker, we have a medical drink to help children with disease-related malnutrition and an educational programme to help children learn about food waste. We also have a dandelion-spiced rum, condiments that help metabolic...
While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated...
French plant-based whole-cut chicken producer Umiami has secured a further €32.5 million Series A funding, bringing its total raised to date to over €100 million.
Emma Bowe, who has worked alongside Heston Blumenthal and cooked for royalty and prime ministers, told FoodNavigator how she brings forth her experience in the culinary world to create her brand.
The government of Catalonia, Spain has invested €7m into alterative protein research, one of the largest investments into the sector in Spain’s history. It will aim to scale up Catalonia’s plant-based and fermentation-made food production.
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
Research by financial advisory firm Oghma Partners reveals an uptick in mergers and acquisitions in the UK food and beverage sector in 2023’s second tertial (period of four months) being the highest since 2019. But there were fewer large deals, indicating...
In this week’s NPD trend tracker, we have a range of new plant-based products, a new look for a dairy-free drinks range, and a jam’s partnership with Children in Need.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
Having achieved muscle and protein gains in 2D environments, Profuse Technology is celebrating a ‘breakthrough’ in cultivated meat growth within 3D environments, CEO Guy Nevo Michrowski explains.
From the COVID-19 pandemic to extreme weather events and war in Ukraine, ‘cascading crises’ are impacting countries across the world. Responsible agri-food practices can help mitigate the impact of these disruptions, suggests Kaveh Zahedi, director of...
Kern Tec, which makes dairy alternative ingredients from stone fruit seeds, has closed a €12m Series A funding round. Co-founder Luca Fichtinger tells FoodNavigator the investment will help the team ‘double down’ efforts on NPD.
Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry.
The breakfast brand’s commitment to clean label – or as clean label as functionality allows – will see it through the current plant-based ‘shakedown’, co-founder and brand director Camilla Barnard tells FoodNavigator.
A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
Can technological innovations help turn the tide on plant-based meat? We ask ingredient suppliers which technologies might be letting down the category, and what tools can be leveraged to reignite consumer excitement.
As arguments rage about the use of ‘meaty’ or ‘dairy-like’ names for plant-based versions of animal-based foods, we ask could plant-based sector momentum be improved if meat and dairy alternatives avoid imitating the names of animal-based products.
Despite the abundance of NPDs for plant-based meat in recent years, concerns about nutrition still resound in the sector. There are many nutrients, critics claim, that are difficult to find outside of animal products. One of these is B12. Yet it is possible...
The food industry has responded to bullish predictions of a boom in plant-based meat alternatives with a gold rush mentality. But as sales slow and interest dips, can advances in food science come to the rescue of a category that is struggling to live...
In a wide range of areas as diverse as transportation, education and plastic collection, Danone has teamed up with a range of companies across the private sector in its new ‘Partner for Growth’ initiative. The initiative will begin with a joint business...
With research into cultivated meat becoming ever more abundant, a report from the Good Food Institute shows that funding is strong. However, a study from Stanford University reveals that traditional meat is still receiving more public funding, and a more...
Scotland-based OCEANIUM announces a $2.6 (€2.4) million fundraise to scale up its proprietary biorefinery technology to meet market demand for its seaweed ingredients and materials.
Unilever-owned The Vegetarian Butcher has partnered with döner producer The Düzgün Group to reinvent the traditional döner kebab with plant-based ingredients.
In her 2023 State of the Union address this week, EC President von der Leyen made no reference to the Sustainable Food System law nor animal welfare. With some stakeholders fearing they’ve been dropped, we asked the Commission to weigh in.
Researchers from Germany, Israel and the UK have been given €1.2 million in funding to work on solving the barriers to creating cultivated meat at scale, and thus to provide it on a commercial basis.
FoodNavigator visits Birds Eye during harvest season to learn how the company works with partners to cultivate, harvest, and freeze its peas for the UK market.
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
Biotechnology has many uses. According to a new non-profit, the Plenty Foundation, one of these is the creation of plant-based foods to mitigate food insecurity. Through a combination of R&D and philanthropy, and partnerships with NGOs, governments...
A cultivated chicken cell line has not only met kosher standards for the first time, but the world’s largest kosher certification body has recognised cultivated meat as both kosher and meat.
Israeli food major Tnuva is launching the ‘Vegetarian Series’: the first product line developed at its new R&D Center for Alternative Protein in Rehovot.
A four-year project aimed at developing whey protein from CO2 and electricity has been selected for investment by the European Commission via its innovation programme.
Israeli start-up Maolac is launching two new products made from biofunctional proteins in breastmilk (sourced from colostrum) that can be used in functional beverages, sports bars and smoothies.
Australian philosopher Peter Singer, best known for his 1975 book Animal Liberation, spoke to FoodNavigator about his views on the ethical implications of meat eating and veganism.
In this week's NPD round up, we look at two different types of plant-based tuna, a new alcohol-free spirit, and the redesign of a classic chocolate brand.
The world’s largest producer of ‘natural’ food ingredients derived from microorganisms is taking a 10% share in Israeli alternative protein maker Yeap.
FoodNavigator caught up with Evelien van Donselaar at Trouw Nutrition to learn more about the ‘untapped’ opportunities for the food sector to explore circular production models.
A new £15 million research hub will look to improve the UK’s alternative protein sector: how to improve taste and texture of alternative proteins, reduce the cost and scale up production of alternative proteins, and even improve best practice.
