Using dairy descriptors for plant-based alternatives, such as ‘oat milk’, is currently illegal in the UK, as in the EU. But following the US FDA’s new draft guidance encouraging such terminology, some see opportunity for the UK to change tack.
The ingredients supplier has joined forces with Spanish food tech start-up Cubiq Foods aimed at accelerating healthier, more sustainable and better-tasting plant-based food solutions.
Plurinuva has rebranded as Ever After Foods to launch its patented bioreactor platform for cultivated meat production. The new tech can increase productivity by more than 700%, CEO Eyal Rosenthal tells FoodNavigator.
The Kerry-owned company has announced the expansion of its production facilities in Ochten in the Netherlands to meet ‘growing demand for its meat alternatives technology’ despite ‘tempering’ growth in some markets.
Climate change, coupled with ‘deeply unfair trade’, means that some consumer staples could soon be missing from supermarket aisles, predicts the Fairtrade Foundation. What challenges and opportunities exist in encouraging industry to support ethical trade?
Pea and fava bean proteins are at the centre of a new project with two aims: to develop a French plant-based source sector; and offer healthy and sustainable alternative to dairy
In Israel, interest in food tech ranges from alternative proteins to food waste, vertical farming to delivery robots. Which areas have ecosystem majors pinpointed as particularly strong growth opportunities?
Rotterdam-based Fooditive is boldly going where no food company has gone before to try and solve current food system challenges and drive system transformation.
A significant increase in production and consumption of crops high in vegetable protein is achievable within six years, according to initiators of a ‘master plan’ put towards the House of Representatives.
Researchers from Northumbria University in the UK found that swapping red and processed meat for Quorn’s mycoprotein, a fungi-based meat alternative, leads to a significant reduction in intestinal genotoxins - which can cause bowel cancer - and increases...
Both the US and Singapore have seen cultivated meat products pass through their regulatory processes, yet the two governments approach novel foods in different ways. Which challenges and opportunities exist within these regulatory frameworks, and what...
Alt protein advocates are calling for governments to ‘step up’ to build a ‘more sustainable food system’ after data showed that global investment in sustainable proteins decelerated last year and sales of meat alternatives dipped in some countries.
Danone’s specialised nutrition business Nutricia has developed its first plant-based ready-to-drink medical nutrition supplement. Fortimel PlantBased Energy is the product of an intensive three-year R&I effort. FoodNavigator hears from Manuela Borella,...
Which areas of food and beverage will attract regulators’ attention this year? From HFSS laws to food safety inspections, lawyers from Squire Patton Boggs take us through the predicted trends for 2023.
By René Floris, NIZO Food Research Division Manager
Why should food makers be paying attention to polyphenols and how can advances in their characterisation help both protein and food producers improve their products?
Czech start-up Mewery claims to have developed the first prototype of cultivated meat based on microalgae. The company is already in talks with the Singapore Food Agency, founder Roman Lauš tells FoodNavigator.
Estonian start-up ÄIO joins the ranks of those brewing solutions to replace palm oil, coconut oil and animal fats with sustainable and healthier alternatives.
Danone has opened the Daniel Carasso International Research & Innovation Center on the Paris-Saclay campus. Attending the official inauguration this week, FoodNavigator learnt about the group’s research priorities and the role it believes science...
Achieving pre-market authorisation to put cultivated meat on people’s plates is no easy feat. With different geographies handling the regulatory process in their own unique ways, we dissect how it works in the EU and Israel, and ask how these systems...
London-based Milltrust Ventures and Ireland’s Earth First Food Ventures have launched a new £242 (EUR270) million investment fund targeting sustainable alternatives to meat proteins.
Plant-based meat has been in the headlines for all the wrong reasons over the past few weeks, as industry heavyweight Impossible Foods hit back at accusations that the category is failing to perform. Fake news or fake meat? Survey data from Rabobank suggests...
A study of the environmental impact of foods available in French supermarkets has drawn a startling conclusion: ‘No supermarket allows consumers to have sustainable food’.
A new report reveals the countries poised to seize the world’s lab-grown meat market, based on investment raised, amid warnings that countries in Europe risk missing out on profitable and sustainable opportunity.
By René Floris, NIZO Food Research Division Manager
Membrane filtration has proven itself as a protein extraction technology in the dairy industry, attracting attention from players across the plant protein field. The technology offers clear benefits...but what are its challenges?
Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.
UK-based food production company Sustainable Planet has unveiled technology to use desertified land to grow the highly nutritious and potentially climate positive duckweed plant.
In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.
The ‘UK’s first’ oat milk powder is preparing to launch on the market, trading in conventional milk cartons for a flexible, recyclable pouch. We catch up with founder Sandy Eyre to ask about the sustainability benefits associated with his brand, Overherd.
Following on from Beneo’s investment in Meatless, the functional ingredients supplier has taken the ‘next step’ in its plant-based protein strategy with a 14% stake in hybrid vegetarian and vegan brand Grillido.
This week's innovation gallery features two IP-protected ways to produce cheese alternatives: one using melon seeds and the other leveraging root vegetables as a base ingredient. We also learn about a new tie-up between Unilever's The Vegetarian...
While in the long-term, Czech start-up Bene Meat Technologies plans to develop a cell-based steak product for human consumption, its short-term focus has pivoted to cultured pet food, CEO Roman Kříž tells FoodNavigator.
Foodology by Univar Solutions has forecast the trends that will likely shape the food industry's overall outlook for the year and provide a first-mover advantage for new product introductions throughout the marketplace.
From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.
Food price inflation in Europe is a serious worry for many consumers staring down the barrel of higher prices at the checkout. What impact is this going to have on F&B innovation and consumer demand in 2023?
The maker of mycoprotein-based seafood alternatives has begun buildout of a new facility in the US, from where it will produce products for the European market.
ProVeg UK claims the British Government is preparing to ban plant-based products from using dairy descriptor names such as ‘m*lk’ and ‘b*tter’, plans that it has branded ‘outrageous and unnecessary’.
Multus Biotechnology’s ‘first-of-its kind’ facility will open its doors before the end of the year. We catch up with co-founder and CEO Cai Linton to ask: Why should industry outsource growth media, rather than develop it in-house?
In Israel, Vgarden Ltd. has developed what it claims is ‘game-changing’ vegan tinned tuna. Omer Eliav, chief of R&D and Vgarden co-founder runs us though the most challenging aspects of replicating the kitchen staple, fish-free.
What do Dutch consumers think about cultured meat compared to its conventional counterpart, fish, insects, and plant-based meat alternatives? Researchers investigate.
Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.
US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.
Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.
