What do you get when you cross chicken cells with plant-based ingredients and 3D printing technology? KFC collaborates with biotech research lab 3D Bioprinting Solutions in Moscow to bring hybrid nuggets to the Russian market.
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.
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’.
‘Rotting flesh’, ‘charred bodies’, and ‘early death’ scented scratch and sniff patches have been developed by animal rights group PETA to help consumers go vegan.
Non-alcoholic beer is competing in a number of categories, from conventional beer to craft ale and soft drink, Nirvana Brewery co-founder Becky Kean tells FoodNavigator. “Ideally, in the future, it will just be seen as another style of beer.”
As the plant-based trend continues to grow, food manufacturers and ingredients suppliers will be forced to adapt, Ulrick & Short’s Robert Lambert tells FoodNavigator.
Nutri-Score is attracting increased attention – both good and bad – from MEPs in the lead up to the Commission’s decision on an EU-wide mandatory labelling scheme.
Alcohol-free Nirvana Brewery was born out of a love for craft beer. Three years on, demand for the category has grown ‘massively’, co-founder and director Becky Kean tells FoodNavigator: “People go crazy for it.”
Any drop in food standards post-Brexit could increase demand for fresh produce from transparent supply chains, says Rich Osborn, founder of Fresh Range.
Swedish start-up Mycorena has developed a fungi-based ingredient for vegan products. Targeting the B2B – rather than the B2C – market, the mycoprotein producer is hoping to make a splash in a category largely dominated by alternative protein brand Quorn...
Having closed a funding round worth €1.9m, a group of entrepreneurs are working to boost the efficiency of insect protein production in Thailand and grow demand for their cricket flour snacks in Europe.
Plant-based start-up Yofix Probiotics has secured $2.5m to fund ‘global expansion’ of its non-dairy yoghurt alternatives. Dairy players Müller and Bel Group are among its backers.
