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?
Mondelez International’s innovation hub, SnackFutures, has developed NoCOé – a French cracker brand that the company says is both carbon neutral and nutritious. “Snackers, especially the younger generation, are looking for values or purpose in brands,”...
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.
UCC is the first operator in the UK to partner with the IBM Blockchain-powered platform, which aims to enhance traceability, efficiency, and sustainability in coffee and cacao supply chains.
Why did VC fund Veg Capital invest in a plant-based pizza disruptor? Investor relations chief Simi Valecha Johnson reveals what got One Planet Pizza across the line.
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...
Frustrated at the range of dairy alternatives currently on-shelf, a French start-up has developed a plant-based milk made from faba protein and algae. “Its advantages in comparison to conventional dairy are almost outrageous,” Update Foods CEO Clémence...
DuPont Nutrition & Biosciences is advancing its innovation strategy through a partnership with non-profit research organisation the Institute for the Future (IFTF). The collaboration targets ‘far sighted’ innovation and will allow the company to ‘better...
What do European consumers really think of novel meat products that incorporate plant-based ingredients? An EIT-funded project led Dr Simona Grasso from the University of Reading has sought to find out.
