New technology could reduce saturated fat and significantly improve the taste and texture of plant-based meat and dairy products, claims Motif FoodWorks, which is working on a variety of ingredients to make these foods more “craveable.”
Innovators are looking to address food waste with technology, community, and original business models. The FoodNavigator Podcast hears from recipe box company Gousto, anti-food waste app Olio, and UK charity FareShare to find out more.
Lockdown measures have driven an unprecedented surge in demand for recipe box services. Yet once the dust settles, so too will subscription numbers, suggests Philip Koh, co-founder of London-based brand design agency Without. “Meal kits are unlikely to...
US agri-food giant Cargill is looking to solutions such as mobile money, GPS mapping and digital data collection to improve transparency in its cocoa supply chains in Africa and elsewhere.
Netherlands-based GNT Group has launched two new food colorings to its Exberry range that deliver bright orange shades in powder and oil-dispersible formats.
With snacking up during the COVID-19 pandemic, sodium reduction specialist Salt of the Earth has developed a new, clean-label sodium-reduction ingredient specifically designed for snack applications.
German ingredients supplier Emsland Group has partnered with US start-up JUST, Inc to process mung bean protein for the latter’s plant-based scrambled egg alternative Just Egg.
Ag-tech company Agrimetrics is launching a new, interactive tool for looking at food and farming data. It claims it will improve sustainability and productivity by accelerating artificial intelligence and advanced analytics. FoodNavigator speaks to the...
Future Meat Technologies says its plan to sell grow-your-own cell-based meat to food companies will make cultured meat accessible and affordable at both the retail and consumer level.
The coronavirus pandemic has touched every part of our lives. With the social and economic consequences still largely to be felt, many commentators suggest it will mark a before and after point for society. In this edition of The FoodNavigator Podcast,...
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
As the COVID-19 pandemic upends farming and food supply chains and raises concern of widespread shortages and price increases, aeroponics players are hoping their new food production innovations can help strengthen food security.
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
British start-up Devon Garden Foods is preparing to launch its first dairy alternative made from yellow spit peas. “Our goal was to be significantly better than plant-based competitors,” CEO Cesar Torres tells FoodNavigator.
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
European Freeze Dry produces long-life ready meals and bulk freeze-dried ingredients. The company’s meals are usually eaten on the side of a mountain. But crises like COVID-19, and Brexit before it, have started to change this.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
Fresh research out of Denmark reveals that drinking coffee changes our sense of taste, making sweet foods even sweeter. Could these findings help inform sugar reformulation strategies?
Danish researchers have developed a new processing method that, they say, means fava beans can be leveraged as an environmentally friendly alternative to soy.
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
Recipe box supplier Gousto has raised £33m to expand its services and boost manpower – the latter, now urgently required given the coronavirus outbreak.
The UK Advertising Standards Authority has banned an advertising campaign for Burger King’s Rebel Whopper – which uses a patty made by Unilever-owned The Vegetarian Butcher – for implying it is suitable for vegans and vegetarians.
Heat from sewage systems holds the key to growing more locally-grown produce and protecting food systems from the structural weaknesses exposed by coronavirus, it has been claimed.
Israeli start-up Yemoja has developed a ‘super intensive’ growing platform for microalgae, which CEO Eyal Shalmon says he hopes will bring the ‘super crop’ into the mainstream.
Dutch food and biochemicals company Corbion is leveraging fermentation technology to help make aquaculture more sustainable, reducing the industry’s reliance on wild caught fish for fishmeal.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Young Foodies, a community for small and medium-sized food brands, is launching a new direct-to-consumer sales channel, Mighty Small. It is hoped the innovation will help smaller brands who have seen their shelf space squeezed during the COVID-19 crisis.
Freeze-dried berry powders have been found to act as ‘outstanding’ stabilizers, according to US research, offering manufacturers exiting clean label solutions for customers.
The coronavirus outbreak is driving fluctuations in demand for the UK’s ready-meal sector, with certain retail channels, and businesses, faring better than others.
The food system is charged with providing safe, affordable and trusted nutrition. This means operating as efficiently and transparently as possible. FoodNavigator caught up with John McPherson, director of Global Solutions at supply chain tech innovator...
Vertical farms are poised to capitalise on a US$50bn (€45.6bn) global market opportunity, according to market analysts at Barclays Capital. However, challenges remain.
McVitie’s is reducing sugar in nine of its best-selling UK biscuits by up to 10%, in what it calls a breakthrough in sugar reduction that doesn’t compromise taste.
As consumer awareness into what truly goes into our foods is increasingly influencing the level of transparency manufacturers and retailers must provide, we look at the balance between artificial intelligence (AI) governance and the realisation of its...
Coronavirus has provoked the food packaging debate, with some using the crisis to hammer home the message that plastic is vital for protecting food from germs and extending its shelf life, while others stress that the pandemic highlights the fact that...
Unprecedented demand for home-delivered recipe boxes is putting strain on Gousto, Mindful Chef, and Pasta Evangelists in the UK as they work to meet demand.
As the coronavirus crisis deepens in Europe Bo Zhou, CEO of supply chain software specialist FuturMaster, shares insights into managing the crisis and lessons learnt from keeping the cogs turning in China. “Everything that seems normal everyday becomes...
As the UK Prime Minister warns against eating in restaurants and pubs, and an increasing number of people enter self-isolation, online food delivery may be one of the only sectors that stands to gain.
Lettuce grown on board the International Space Station has been deemed ‘safe to eat’ and at least as nutritious as Earth-grown plants. “If we ever want to be self-sustainable in space colonisation, plants will be integral,” NASA’s Gioia Massa tells FoodNavigator.
Efforts to create synthetic replacements for palm oil are likely to require ‘several years’ of development before they are commercially viable, meaning emphasis should be placed in the ‘immediate’ drive to make existing production more sustainable.
Belgian ingredients supplier Puratos wants to tap into the latest consumer trend with the launch of a new inclusion ingredient, Smoobees. ‘Texture is the new taste,’ CEO Daniel Malcorps declares.
A public-private collaboration aimed at developing a high-protein, plant-based ingredient for food manufacturers has received backing from the Danish government.
Danone and Microsoft have joined forces to launch the AI Factory for AgriFood, an accelerator programme to support start-ups developing sustainable food and regenerative agriculture solutions.
