Tate & Lyle is expanding in the plant-based protein arena with a deal to acquire chickpea protein and flour supplier Nutriati. The global ingredients company best known for sweeteners and texturisers tells FoodNavigator the deal will boost its portfolio...
Vienna’s Fermify claims its digitised production platform delivers casein proteins with the same superior functional properties and nutritional profile of real cheese and allows producers to produce cow-free cheese at scale.
Sweden-based Melt&Marble has developed a precision fermentation-derived beef fat alternative. FoodNavigator asks co-founder and CEO Dr Anastasia Krivoruchko how the technology differs from that used to make other cell-cultured fats and precision fermentation-derived...
Despite environmental and ethical concerns, consumers are unwilling to give up conventional cheese, according to Real Deal Milk. So the start-up is taking a different approach to dairy production: one that uses microbes, rather than cows.
Food giant Mars Inc. has teamed with an artificial intelligence firm PIPA to speed the discovery of new plant-based ingredients for the human and animal food and dietary supplement markets.
An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and...
Rapid grocery delivery (RGD) is growing fast. FoodNavigator catches up with Seb Robert, CEO and founder of same-day delivery service Gophr, to learn about how the need for speed is disrupting the weekly supermarket shop.
The Naturist is leveraging hemp to create what it describes as the ‘ultimate formula’ for its sustainable, protein-rich ‘vegan meat’, Crump. FoodNavigator caught up with innovators at the Estonian start-up to learn more about the benefits this ‘underrated...
The founder of UK-based ‘super natural’ chewing gum start-up Milliways is also calling for a single-use plastic levy to make it easier for consumers to switch to a ‘more sustainable’ option.
Amongst FMCGs, governments, and consumers, who is responsible for turning the tide on plastic pollution? FoodNavigator asks Coca-Cola Europacific Partners GB, NGO A Plastic Planet, and plastic alternative start-up Sulapac, for their takes on the plastic...
Geneva-based company planetary has closed on of the largest seed rounds of a European food company, collecting CHF 7.5m (€7.3), led by impact investor Astanor Ventures, with participation from XAnge, Blue Horizon, Nucleus Capital, Exceptional Ventures...
This question is soon to be on industry’s lips, according to Dr Jeremy Chignell, senior fermentation scientist at BIO-CAT Microbials, who, together with Eva Sommer from Fermify and regulatory expert Dr Hannah Lester, talks the ‘biggest obstacles’ facing...
France-based Umiami tells FoodNavigator its proprietary high moisture extrusion process surpasses other commercially available technologies by producing thicker, whole cuts of substitute meat.
The US-based company has built a proprietary fermentation platform which makes functional ingredients using mycelium, the fibrous root structure of mushrooms.
Agrifood SMEs are crucial to the development of much-needed innovation in the food system but encounter limited access to scale up facilities and technological proficiency, reveals a new report from EIT Food, the food arm of the EU-funded European Institute...
SORTEDfood, the social media movement dedicated to cooking, has launched an app that it says can help home-cooks make ‘amazing meals’ while saving ‘at least 30%’ on food bills and cutting food waste.
Ag-tech start-up Better Origin wants to fix the broken food chain through its AI-powered insect ‘mini-farms’. The group has just completed a Series A funding round. FoodNavigator catches up with CEO Fotis Fotiadis to learn more about what the future holds.
Industrial livestock are responsible for a ‘huge’ environmental footprint. But alternative proteins aren’t necessarily the silver bullet solution they have been billed as, food systems specialists at International Panel of Experts on Sustainable Food...
The protein challenge is in the spotlight as food innovators try to figure out how to meet the needs of a growing global population within planetary boundaries. For Joost Matthijssen, Nutreco's director of venturing and business, emerging technologies...
Investing in cell-cultured meat is a calculated risk for investors, but “not a wild gamble,” says the co-founder and CEO of Dutch startup Meatable, who says he is confident that Meatable can put a “cost competitive product on the market by 2025.”
Private labels are bouncing back after stalling during the pandemic when consumers sought sanctuary from the familiarity offered by the big-name brands.
Cultivated meat is often heralded as an emerging alternative to intensive animal agriculture, promising new ways to produce slaughter-free beef, pork or poultry proteins. But one cellular ag start-up is working from a different playbook. Primeval Foods...
While animal feed and pet food present bigger commercial opportunities for edible insects in the short term, two key European players in the segment - Innovafeed and Ÿnsect, who are both planning large-scale, highly-automated production facilities in...
Israeli start-up BioBetter is repurposing tobacco plants in attempt to overcome the greatest hurdle currently facing the budding cultivated meat industry: scaled production.
Precision technology, assisted by photonic technology, allows a faster, lighter, more durable, and much cheaper way of producing plants and animals believe Dutch growers.
High moisture extrusion (HME) technology is currently all about improving the texture of meat analogues. But it may also be the key to improving the nutritional profile of plant-based meat and seafood.
Premium British hard seltzer brand SERVED claims it has become the ‘world’s first’ carbon negative hard seltzer brand to introduce carbon footprint labelling which it will roll out across its range from next month.
With at-home coffee consumption enjoying a renaissance, FoodNavigator looks at how convergence with another rising trend – plant-based dairy alternatives – is whipping up excitement.
Danish carbon capture firm Algiecel is to receive funding for a photobioreactor that uses CO2 waste to produce products such as omega-3 oils, protein and biomass for food products.
Fintech app Breedr wants to ‘put data at the heart of farming’ to make the beef supply chain more efficient and improve farmers’ profits and environmental footprints.
Israeli start-up More Foods has developed protein- and fibre-rich ‘meaty’ products made from pumpkin and sunflower seeds. FoodNavigator asks founder and CEO Leonardo Marcovitz about the line’s sustainability, nutritional, and ‘clean label’ credentials.
The Swiss-Ghanaian start-up, best known for its upcycling of cocoa side streams, has partnered with seedtrace and MTN Group to ‘disrupt transparency standards’ in cocoa.
The South Africa-based food tech company is developing ‘nature identical’ proteins from scratch to help infants get the ‘right’ nutrition from the beginning, co-founder and CEO Jean Louwrens tells FoodNavigator.
Lisaqua has secured €4.9m in funding to launch France’s first land-based shrimp farm. FoodNavigator asks co-founder and CEO Gabriel Boneu about the company’s ‘low environmental impact’ production system.
US start-up Apeel Sciences has landed its first big retailer contract in the UK with Asda, which will see fruit protected by Apeel’s edible layer sold across 150 stores.
Juicy Marbles is debuting its plant-based filet mignon steak in e-commerce ahead of a full launch in retail and foodservice. The Slovenian food tech company claims the product is an industry first: a plant-based whole cut with fat marbling.
A significant proportion of the food and beverage sector is served by SMEs and local producers. If the industry is to transition towards net zero, these businesses need to be part of that journey. FoodNavigator catches up with Growing Green, a UK project...
Onego Bio, the cellular agriculture spin-off from the VTT Technical Research Centre of Finland, says it uses a commercially-proven Trichoderma technology to solve environmental problems associated with eggs, one of the world’s most used animal proteins.
Kerry Taste & Nutrition is expanding its reach in the biotech space through acquisitions, including a deal to take control of German-based biotech company c-LEcta. Albert McQuaid, Chief Science and Technology Officer of Kerry, explains why the company...
