Marks and Spencer is launching the Innovation Hub, a new specialist team that will focus on ‘disruptive innovation’. As part of this initiative, the UK retailer is partnering with biotech start-up 3F BIO to develop a vegan range using ‘protein powerhouse’...
A study carried out by the German Federal Institute for Risk Assessment (BfR) has examined the differences between vegan and mixed diets, concluding ‘Vitamin B12 is well supplemented, iodine is a matter of concern’.
This week, The Protein Brewery announced a €22m Series A investment to help scale up production of its fungi-based alternative protein Fermotein. FoodNavigator asks founder Wim de Laat what benefits the novel food ingredient will bring to manufacturers,...
Within just a few years, the ‘relatively small’ SME Oatly has transformed into a global dairy alternative brand valued at $2bn. UK General Manager Ishen Paran shares the disruptor’s ‘rocket ship’ journey.
The Danish biotech making upcycled flour from spent coffee grounds is preparing to scale up production having secured €1.1m in seed funding, co-founder and CCO Alejandro Franco tells FoodNavigator.
Food manufacturers, supermarket retailers, and foodservice operators continue to step up their plant-based offerings. UK branch of animal welfare charity PETA highlights some of the most ‘exciting’ and ‘new’ vegan products in its 2020 Vegan Food Awards....
A trial suggests that oral immunotherapy treatment, which involves repeated exposure over time to gradually increase doses of the allergen, could allow sufferers to increase their tolerance to peanuts. They would not be able to eat nuts at will, but their...
The plant-based brand is facing consumer backlash following a recent investment round led by Blackstone – a name muddied by alleged ties with deforestation in the Amazon.
The concept allows London-based start-up Erbology to better understand what its customers want, and ultimately, make a better product for them, co-founder Irina Turcan tells FoodNavigator.
Glebe Farm, the maker of oat drink brand PureOaty, is developing its business-to-business model. Managing director Rebecca Rayner tells FoodNavigator the company expects to see a jump in demand, supported by category growth and Brexit disruption.
The use of antibiotics and other adulterants in meat is a global health problem. Consumers increasingly demand products that are free-from contaminants and additives. But how can you be sure the meat you eat is hormone or antibiotic free?
Israeli start-up SavorEat has developed an automated, closed system that 3D prints and cooks plant-based meat alternatives for foodservice. “This robot can replace manufacturing practices,” CEO Racheli Vizman tells FoodNavigator.
Romanian food company Salconserv Food has invested €3m to grow its sustainable plant-based brand, Verdino, and the brand now has international ambitions. “The future of food is also produced in Romania,” CEO Eberhart Răducanu says.
A recent study analysed recent advances to improve the quality of gluten-free bread, focusing not only on the latest conventional ingredients and innovative approaches to replace the gluten-network, but also on technological and processes methods that...
