From plant-based and nutritionally enhanced products to improved sustainability and packaging innovations, the 45 startups participating in FoodBytes! by Rabobank’s Pitch 2021 competition announced today hit on some of the hottest trends and biggest challenges...
What we eat is contributing to some of the greatest challenges facing the world, from climate change to global health crises. Can a shift in consumption also be part of the solution?
French-based Connecting Food is using blockchain technology to help provide the entire food supply chain with comprehensive and clear information on their food's raw materials, production process, and transportation, to appeal to their growing need...
Israeli startup Seebo may be best-known for helping food and beverage companies, like Barilla, Nestle, Mondelez and PepsiCo, predict and prevent food waste, but its Process-Based Artificial Intelligence technology also can help companies navigate one...
The Food Innovation Hub Europe – an initiative from the World Economic Forum, Foodvalley NL and partners – has launched Booster, a prize award that aims to support initiatives aimed at reducing obesity.
For the Global South to achieve the Sustainable Development Goals, help stabilise global warming and protect water resources, agricultural innovation is needed. Investing US$15.2bn a year more will bring a number of ‘critical goals’ within reach, according...
ADM connects crops to market, processing agricultural commodities for human and animal health. We caught up with Alison Taylor, the company’s Chief Sustainability Officer, to learn how this unique position in the supply chain, coupled with ADM’s global...
Dutch start-up Orbisk, which says its monitor can help hotels, restaurants, and industrial kitchens reduce food waste, is scaling up in preparation for market entry.
Climate-smart fisheries can change the fate of our oceans and thrive amid heightened consumer interest in sustainable seafood, according to a new report from WWF, Marine Conservation Society and RSPB.
From bioreactors to flu vaccines and cell proliferation, the pharmaceutical industry has experience in avian cell production that can help the cultivated meat industry scale, according to Gourmey's CSO Antoine Davydoff.
Commodities giant Cargill has entered a partnership with vertical farming experts AeroFarms to examine how indoor farming technologies can be used in the cocoa sector.
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
An ag-tech company says it has discovered a new genomic pathway -- a series of interactions among molecules in a cell that leads to a certain product or a change in a cell and which can trigger the assembly of new molecules, such as a fat or protein –...
With terminology ranging from cell-based to cell-cultured, cultivated, clean, and in vitro, how can consumer research help industry settle on one single term for next-gen seafood made from fish cells?
Just eight technologies, including precision fermentation and cellular agriculture, can directly eliminate over 90% of net greenhouse gas emissions worldwide within 15 years, according to think tank RethinkX.
An everyday chemical has been found to be highly toxic. Contamination of waterways is responsible for what had been the unexplained mass deaths of Coho salmon. We take a look at 6-PPD quinone, what it means for the food system and why it is important...
South Africa’s Mzansi Meat Co. is on a mission to improve food security, all while bringing subsistence farmers’ into the formal economy, through its production of cultivated local delicacies.
Findings from a Gen Z study commissioned by EIT Food are instrumental to understanding what the food system will look like, as well as which innovations are needed to fulfil the needs and demands of the future, Saskia Nuijten, Director of Communications...
Pressures brought on by the ongoing climate crisis are predicted to drive the price parity and race towards product launches for high-tech dairy alternatives using cell-based technology and precision fermentation, according to a panel of experts.
No longer hampered by regulatory uncertainty, the UK’s M&A market is thriving. Oghma Partner’s Mark Lynch explains how technology, and particularly D2C expertise, is helping drive the revival.
The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.
Multus Biotechnology Ltd has raised £1.6m (€1.8m) to commercialise its animal-free growth media by the end of the year. FoodNavigator catches up with CEO and co-founder Cai Linton to find out how their solution differs from others on the market.
Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature.
In an industry first, a new accelerator programme is focusing on sustainability, quality, and innovation to ‘build the future of bakery’. FoodNavigator catches up with Ana Thielen, Cereal Manager, Europastry, to ask what prompted the initiative.
As new measures come into force to reduce plastic waste in the European Union, Coca-Cola is calling for a dramatic improvement in the region’s recycling capacity to help it achieve its ambitious target of using 100% recycled rPET bottles across its total...
Microplastics – minute pieces of plastic measuring less than five millimetres that result from the breakdown of larger plastic items, such as water bottles -- have been found in everything from beer and honey to seafood and bottled water.
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
Israeli start-up Vanilla Vida is leveraging smart farming to overcome the ‘biggest pain point’ for flavour houses in the natural vanilla market: an unstable supply chain.
Scientists have devised a novel way of tackling the mounting issue of plastic pollution… by using bacteria to transform plastic waste into vanilla flavouring.
Danone has sponsored a report that uses ‘deep social listening’ tools to track conversations about food. The research charts attitudes to personal and planetary health, as well as growing demand for a ‘fairer’ food system coming out of the COVID-19 pandemic....
The company, called Synomics, says it has identified a way of selectively breeding the Cassava plant to make it more disease resistant, thus solving the twin problems of food security in developing counties and food waste.
COVID-19 changed how consumers eat and shop. But as much of the world unlocks and we emerge into the ‘new normal’ of a post-COVID era, what trends will stick?
Spanish start-up Innomy is growing fungal mycelium on grains to ‘replicate the experience’ of eating ‘juicy and delicious’ meat, but with a substantially lower environmental impact, says the start-up’s CSO and co-founder Dr Francisco Kuhar.
A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
Cambridge University spinoff Xampla is reorganising plant proteins to develop biodegradable alternatives to single-use plastics. FoodNavigator catches up with Marc Rodríguez Garcia, Co-founder and Head of R&D, to find out how nature is inspiring the...
