Finnish ag tech company iFarm has entered into a multi-year partnership with Sadarah Partners to bring what it describes as the ‘next generation’ of sustainable vertical farming to Qarar.
Chromologics has developed a method of producing natural colourings via a fungal biotech platform that, Co-Founder and CEO Gerit Tolborg says, addresses the ‘main challenges’ in the colourings sector, producing natural colours that are vegan, sustainable...
Unilever has partnered with food tech company ENOUGH, which will supply it with mycoprotein to fuel innovation behind its plant-based brands, starting with The Vegetarian Butcher.
The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.
An Oxford University spin-out hopes to become the first British commercial producer of cultured meat after claiming to discover a ‘cheaper, efficient and faster’ cell proliferation process.
Lab-grown meat meat will be a ‘significant’ part of peoples’ future diets, the Isreali cultured meat start-up Aleph Farms has claimed after its study revealed ‘compelling’ support among young UK and US consumers.
Austrian entrepreneurs are extracting cyanide from stone fruit seeds – a side stream of the fruit processing industry – before upcycling them into B2B food ingredients.
The world's largest Agrifood Innovation Ecosystem, supported by the European Institute of Innovation and Technology, says regenerative agriculture is vital in helping the world’s biggest foods brands achieve their net zero plans and meeting consumer...
Israeli seed specialist Equinom says its new variety of protein-rich sesame seed could help the solve the taste and texture challenges of plant-based food and beverages.
German start-up Innocent Meat is developing plug-and-play technology that allows conventional meat processors to produce cultivated pork. We catch up with co-founder and CEO Laura Gertenbach to find out how.
Arbiom is a start-up developing solutions to convert timber by-products into food and feed ingredients. The group recently unveiled its first protein ingredient, SylPro. We caught up with the company to find out more about its technology and commercialisation...
Last year was the biggest to date for sustainable protein company launches, private investments, and retail sales, according to the Good Food Institute, which has just released its annual State of the Industry reports covering the plant-based, cellular...
Researchers are upcycling shrimp side streams to create products for the food and supplement industries, which also makes the production of peeled shrimp more sustainable, explains Associate Professor Nina Gringer from the Technical University of Denmark.
Wunda is a ‘fully versatile’ milk alternative for baking, cooking, frothing, and drinking either hot or cold, according to Nestlé, who is rolling out the new brand in France, Portugal, and the Netherlands.
The cell-grown meat and precision fermentation space is exploding in Europe. But how do consumers feel about it? Three start-ups test the market with research in consumer acceptance.
Swiss food giant Nestlé has a carbon footprint that is twice the size of Switzerland’s emissions linked to fossil fuel use. The company has a target to reach net zero by 2050 – and it believes that the regenerative potential of agriculture and forestry...
Chr. Hansen has developed what it describes as ‘game changing’ food cultures that utilise ‘traditional fermentation principles’ to improve quality, extend shelf life and reduce food waste.
Berlin-based Blue Farm aims to disrupt the alt milk sector with its oat-based powder. The product cuts 80% packaging waste, reduces the complexity of logistics, and saves transporting ‘tonnes of liquid around’, CEO and co-founder Philip von Have tells...
PepsiCo R&D Fellows are a ‘select’ group of innovation specialists with ‘exceptional expertise’ and a proven track record of ‘significant technical innovation’. FoodNavigator speaks to Chief Medical Officer and executive program sponsor, Antonio...
Dairy cooperative Arla has developed Climate Checks, a programme that leverages the power of big data to support a transition to low-carbon production. Climate Checks offer ‘a proof point that there can be a sustainable future for dairy’, Chairman Jan...
A British company is developing the world’s first lab-grown ‘compassionate’ caviar to allow more people to experience the delicacy’s unique taste and nutritional benefits.
Meat and dairy are regularly targeted for their environmental impact. In the UK, for example, the government’s Committee on Climate Change has recommended a 20% cut in meat and dairy by 2030, rising to 35% by 2050 for meat only. Sugar may be next, warns...
No cell-based meat product has yet to apply for a Novel Foods Application in Europe. But supporters of this nascent but quickly growing sector are bullish on its prospects.
Wasteless, which uses dynamic pricing in supermarkets to incentivise consumers to buy soon-to-expire products and thus help cut down on food waste, has recently reported a nearly 40% reduction in food waste at hundreds of test stores and now claims it...
By René Floris, NIZO Food Research Division Manager
In this series of articles, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. This month, he continues his exploration of the protein transition by looking...
What is the ‘next big thing’ to hit the UK’s plant-based scene? FoodNavigator hears from start-ups making fresh alt milk, vegan Detroit-style pizza, premium cheesecake alternatives, and egg-free fresh pasta.
As a new fund announces it will invest up to €30 million in the most promising companies over a span of up to four years, EIT Food identifies to FoodNavigor the problems for which it is seeking solutions.
Turing AI is a food tech start-up that is exiting stealth mode. The company is already working with some of the world’s largest CPGs and retailers to address a food industry ‘bottleneck’: NPD. FoodNavigator speaks to founder and CEO Manmit Shrimali.
The use of PEF plastic – which is made entirely from plants, is fully recyclable and which degrades in nature much faster than normal plastics -- has the potential to become the standard in the food and drink industry, claims the company attempting to...
A new tofu alternative, developed from peas rather than the conventional soybean, is offering a sustainable addition to the meat alternative landscape, according to Peafu founder Tor Kemp.
With restaurants, bars and pubs in England now open for outdoor drinking and dining and preparing to resume indoor service from 17 May, a host of new technologies have been released promising to ensure customers feel safe and protected in busy venues...
French insect protein pioneer Ÿnsect has acquired Dutch mealworm specialist Protifarm in a move that the company says will give it a ‘strategic boost’ in the human nutrition market.
Best known for its nuts, biltong and pork puffs, UK start-up The Curators has ventured into meat alternatives with a range of mushroom-based products. The aim is to tap into the fast-growing consumer appetite for more natural plant-based meal solutions,...
UK start-up Halo Coffee is preparing to expand into continental Europe with its compostable coffee pods that are produced from a by-product of sugar cane processing. The company believes that this offers an important point of difference that will help...
The Berlin-based start-up has revealed plans to have a first prototype product in the form of fish balls or fish paste in 2022 after securing €7 million in funding.
Ag-food tech company Moolec Science is expanding its alternative protein platform to cater to plant-based bakery and beverage categories. “Moving into egg and dairy alternatives was a natural next step for our roadmap,” explained CEO and co-founder Gastón...
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
From an environmental and sensory standpoint, it makes sense to create ‘hybrid’ products from a blend of plant-based and meat proteins. Yet experts are dubious the category will take off.
Oddbox is a UK online delivery platform on a mission to fight food waste. The company, launched in 2016, recently underwent a brand overhaul as it works to grow its community and build on the momentum built-up during COVID lockdowns. FoodNavigator caught...
Global food and farming is set for a ‘corporate tidal wave’, warns think tank IPES-Food and non-profit ETC Group, who believe a business-as-usual approach could accelerate environmental breakdown and jeopardize food security.