High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood.
With at-home coffee consumption enjoying a renaissance, FoodNavigator looks at how convergence with another rising trend – plant-based dairy alternatives – is whipping up excitement.
Russia’s invasion of Ukraine is disrupting supplies of grains and fertiliser to Europe, sparking fears over food security. It has also ignited a debate over the role that animal agriculture plays in the bloc’s food system.
More than half of Germany’s population reduced its meat consumption in the past year, and one-third plans to consume fewer dairy products in the next six months, according to a new report. FoodNavigator asks why.
“We want to outgrow the competition and we want to do it in ways that are better for people and the planet,” Unilever’s head of Food & Refreshment Hanneke Faber says. How does the company plan to do this? FoodNavigator goes inside Hive, Unilever’s...
Regenerative farming practices such as soil-building techniques that minimize plowing, use cover crops, and plant diverse crops positively affect the nutritional content of the food, claims research.
The first plant-based customer-ready product has been developed by four MISTA members from the ingredients sector. FoodNavigtor asks MISTA what makes its plant-based yoghurt base unique.
Israeli start-up More Foods has developed protein- and fibre-rich ‘meaty’ products made from pumpkin and sunflower seeds. FoodNavigator asks founder and CEO Leonardo Marcovitz about the line’s sustainability, nutritional, and ‘clean label’ credentials.
The Swiss-Ghanaian start-up, best known for its upcycling of cocoa side streams, has partnered with seedtrace and MTN Group to ‘disrupt transparency standards’ in cocoa.
The South Africa-based food tech company is developing ‘nature identical’ proteins from scratch to help infants get the ‘right’ nutrition from the beginning, co-founder and CEO Jean Louwrens tells FoodNavigator.
There are ‘exciting opportunities to feed the world’, according to the FAO of the United Nations, which highlights the potential of ‘new foods’ like jellyfish, edible insects and cellular meat. However, the organisation suggests, now is the time to start...
Residual streams from insect production have the potential to improve plant health, while reducing pesticide and fertiliser use, say researchers from Wageningen University and Research.
Kale Foods, a subsidiary of vegan investor Kale United, plans to expand its reach in the Nordics with the introduction of brands such as Heura, Mighty Pea and Veaganz into markets in the region.
Barcelona-based Libre Foods’ first product, a hybrid bacon alternative made from fungi and plant proteins, is preparing to launch into Europe this year.
UK-based Better Dairy has a new strategy. Instead of solely targeting the B2B milk protein ingredient market, the precision fermentation start-up wants to disrupt hard aged cheese. FoodNavigator catches up with CEO and co-founder Jevan Nagarajah to hear...
Despite recent setbacks, the outlook for Beyond Meat is looking rosier in 2022, insisted CEO Ethan Brown during the firm’s Q4 earnings call Thursday as growth in international markets and a recovery in foodservice sales were offset by double-digit year-on-year...
Juicy Marbles is debuting its plant-based filet mignon steak in e-commerce ahead of a full launch in retail and foodservice. The Slovenian food tech company claims the product is an industry first: a plant-based whole cut with fat marbling.
Onego Bio, the cellular agriculture spin-off from the VTT Technical Research Centre of Finland, says it uses a commercially-proven Trichoderma technology to solve environmental problems associated with eggs, one of the world’s most used animal proteins.
The Swiss flavours and fragrances company has coined the technology ‘PrimeLock+’, as it says it brings the visual appeal of beef fat to plant-based products, while allowing for controlled fat and flavour release during the cooking process.
Dutch people are ‘more radical’ in their attitudes about livestock farming than their daily food choices might suggest, according to a new study, with 28% of people stating they hope for a future where animals are no longer used for food production.
Processed and ultra-processed foods get a bad rap. But done the right way, food processing can offer sustainable nutrition to the masses, according to Wageningen University’s Ciarán Forde.
Enriching food products with marine-derived omega-3 fatty acids from sustainable sources presents an opportunity to boost EPA and DHA intake in consumers, argues SINTEF researcher Heidi Johnsen.
Aside from its obvious lack of dependency on limited natural resources, just how sustainable is micro- and macroalgae cultivation? Sophie's BioNutrients and Genesea, amongst others, weigh in.
A network of over 30 edible insect companies in the UK has submitted a Novel Food dossier to the Food Standards Agency (FSA) for Acheta Domesticus, or house crickets.
A new study conducted by Impossible Foods CEO Patrick Brown and UC Berkeley’s Michael Eisen, who consults for Impossible Foods, suggests phasing out animal agriculture has the potential to significantly influence the trajectory of global warming.
The UK Food Safety Authority (FSA)’s Novel Foods process is not fit for purpose and is holding back originality and growth in the UK’s food and beverage industry, believes Richard Horwell, owner of London-based Brand Relations, a specialist food and drink...
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
German food brands BettaF!sh and Nordic Oceanfruit are bringing ocean-cultivated seaweed to the masses. We hear co-founder Jacob von Manteuffel talk macroalgae diversity, product formulation, and the ‘sustainable’ force of cultivation.
Used by Nestlé, PepsiCo, Givaudan, Campbell’s, Coca-Cola, General Mills, Dole, and more, Tastewise, the AI-powered real-time food intelligence solution, is sharing the top consumer food and beverage trends for 2022.
In a new report the Good Food Institute investigates what ingredient requirements will help the plant-based meat industry achieve 6% penetration of the global meat market by the end of the decade.
From precision fermentation to plant-based diversification and cultivated meat regulatory approval, the Good Food Institute (GFI) shares its predicted trends across the alternative protein landscape.
Environmental claims made by alt dairy heavyweight Oatly have been judged to mislead consumers by the ASA. Oatly and carbon footprint partner CarbonCloud respond.
Plant-based chocolate manufacturers have a new ingredient to add to their toolbox: Palsgaard AMP 4455, an emulsifier which Palsgaard claims is twice as efficient as lecithin and can reduce the amount of cocoa butter used in plant-based chocolate formulations...
Developed European markets aren't always known for their exciting growth profiles. But Kerry Group European head Thomas Hahlin Ahlinder sees some important opportunities for the ingredient supplier in the region. FoodNavigator hears more.
The COVID-19 global pandemic had a drastic and sudden impact on how people shop and eat. As we move to a new normal where – the hope is – we are able to shift gears and learn to ‘live with COVID’, how will people’s attitudes to food continue to evolve?
Increasing citizen awareness, investor pressure and government action around the health, environmental, social, and animal welfare impacts of our food systems, means that in 2022 the chorus to translate words into actions, to transform a food system many...
As demand for plant-based products rises, large players looking for a piece of the action likely will continue to buy their way in, but one market analyst predicts that the checks they will cut and stakes they will take in innovators in the space will...
Fresh research has compared the taste characteristics of cell cultured and traditional meats. With consumer acceptance highly dependent on sensory characteristics, did cell cultured meat pass the taste test?
