SwissDeCode has closed its first venture round. The funds will be used to accelerate development of its technology for real-time certification of food authenticity and quality. We caught up with the start-up’s co-founders to learn about the company’s...
The dairy aisle is in a period of transformation, as an increasing number of animal-free alternatives compete for shelf space. If we were to fast forward a decade, what would it look like then? Tim Geistlinger, Chief Scientific Officer at animal-free...
Quantis is launching geoFootprint, a digital tool that the company describes as the ‘first’ to use satellite technology to map the environmental impact of food production on an interactive map. The innovation holds the key to ‘smarter, science-driven...
Whisk, an app that allows consumers to turn recipes into shopping lists, has added UK supermarket Sainsbury’s to its list of partner companies as retailers and CPGs seek to take full advantage of the growth in online shopping.
The Swedish company, which makes milk from peas, has raised £4.8m from London-based VGC Partners to develop its products and expand in its core markets including the UK, US and Canada.
Spanish start-up Novameat has developed what it claims to be the biggest cell-based meat prototype in the world. FoodNavigator catches up with founder and CEO Giuseppe Scionti to talk R&D, investment, and collaborating with Michelin-starred Disfrutar.
Unilever is trialling its first ‘nano factory’, which operates within a 40 foot sea container to deliver flexible production lines that can be moved all over the world. “This trial is assessing a de-centralised production model,” one of the engineers...
Fats and oils specialist Bunge Loders Croklaan (BLC) has unveiled a new premium lipid ingredient for baby formula which it claims allows manufacturers to get closer than ever before to the gold standard of mother’s milk.
COVID-19 has accelerated interest in the role that automation, robotics and data can play in food and agricultural production. We speak to industry leaders to learn about the latest developments.
The newly formed Association of Alternative Food Producers (AAFPP) is preparing to welcome its first cohort of start-ups in the plant-based space. The incubator is an industry first for Russia and the Commonwealth of Independent States (CIS), say its...
Beneo predicts to see significant growth in the market for chicory root, sugar beet, wheat and rice starches as consumers in 2021 demand cleaner but also natural easily recognisable ‘cupboard ingredients’.
Tech companies have long been developing methods for a faster and more efficient shopping experience for consumers. These are all gaining traction in a new world of social distancing and sanitation, says Will Broome, CEO of retail tech app Ubamarket.
The Spanish National Center for Food Technology and Safety (CNTA) has issued a report looking at the trends that shaped R&D in 2020 and how it expects these to define the sector in 2021.
A team in the UK has developed two methods – one hand-held, the other lab-based -- that can accurately detect adulteration of Basmati rice. The testing has the potential to save food manufacturers time and money in their attempts to protect their supply...
Operations expert Victoria Cobos joined General Mills in early November, as the company grappled with the challenges of COVID-19 and the fast-approaching Brexit deadline. We caught up with her to learn what the Supply Chain Director’s priorities are moving...
UK research projects that seek to fundamentally transform the UK food system, by placing healthy people and a healthy natural environment at its center, received a £24m ($32.9m) boost last week.
Interest of private equity funds in Europe was piqued this year by the food ingredients sector. Partner at advisory group Oghma Partners, Mark Lynch, tells FoodNavigator he expects this trend to continue.
By the year 2030, trend forecaster Dr Morgaine Gaye predicts much will have changed in terms of how food is consumed: supermarkets will be forced to diversify, urban areas will be transformed by biodiversity legislation, and we will be on our to using...
Within the next decade, trend forecaster Dr Morgaine Gaye predicts we will have moved beyond the current protein craze, be eating food made from ‘the biggest ingredient of the future’, and variety will play a greater role in all things fruit and veg.
Smart labels that use state of the art technology to give shoppers a host of new information about products could create a direct line of communication between consumers and producers and help foster a new era of trust between them, according to a new...
Cultivated or cultured fat could be the key to improving the taste and texture challenges of plant-based meat alternatives, according to one player in this market.
Developer of ‘hyper-sweet designer proteins’, Amai Proteins, is teeing up with Ocean Spray to create a reduced sugar cranberry juice product – without compromising its ‘bold’ taste.
How can cell-based shrimp, sea cucumber and fish filets, and vegan shredded salmon, reach the scale required to truly disrupt the seafood market? Trailblazers Avants Meats, Shiok Meats, and Hooked weigh in.
Embion Technologies, a spin-off of the Swiss Federal Institute of Technology in Lausanne, has entered into a joint development agreement with Japanese drinks giant Asahi Group Holdings to up-cycle brewing by-products into ‘super potent extracts’ for food...
In the short-term, JollyGut aims to simplify and personalise the shopping experience for consumers both in-store and online. In the long-term, CMO Dmitry Dubovik says the start-up is setting its sights further afield: “We want to become an Amazon for...
Julien Denormandie has taken to social media to make his position on cell-based meat clear: ‘Meat comes from life, not from laboratories’. Is this stance a blow to French food tech?
The Coca-Cola Co. is trying to make the best of a bad situation by using the pandemic, which had decimated its revenues with the closure of public places, as a “catalyst for change” to “drive out some of the bureaucracy,” refocus on local opportunities...
New technology developed at the VTT Technical Research Centre of Finland enables the use of pectin-containing agricultural waste, such as citrus peel and sugar beet pulp, as raw material for bio-based polyethylene furanoate (PEF) plastics for replacing...
Israeli start-up SavorEat is celebrating going public on the Tel Aviv Stock Exchange (TASE), which co-founder and CEO Racheli Vizman says represents an industry first for food tech.
How big a landmark moment is Eat Just’s approval in Singapore? What does it tell us about the opportunities for cultivated meat in Europe? We hear from enthusiasts and detractors of this quickly emerging yet controversial sector to digest the ramifications...
A Swedish start-up has developed food labelling technology that offers real-time monitoring of food quality to help reduce waste and alert consumers of spoiled food.
With 2023 likely to be designated the International Year of Millet by the UN, the ancient grain is hoping to surpass the quinoa boom to soon become part of everyday diets across the world.
An IoT, blockchain, and AI-powered digital food supply chain platform is being developed to boost the traceability of ingredients in pre-packaged sandwiches.
Finnish coffee producer Meira, part of the Massimo Zanetti Beverage Group, has launched Vallilan Paahtimo, a new range that offers ‘a more sustainable cup, inside and out’. In partnership with packaging manufacturer Amcor, the line includes a bio-based...
Hyperspectral imaging may not sound the sexiest of subjects. But this rapidly emerging technology is promising to help the food industry gain ground in a host of areas, from quality assurance, pathogen detection and farm management.
Moolec Science has developed a hybrid concept – which combines plant-based and cell-based technologies – to make affordable alternative proteins for food. FoodNavigator caught up with the company’s co-founders to find out how molecular farming can boost...
UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...
