A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat sector...
Buoyed by a fresh $6.4 million fund raise, Denmark-based aroma start-up EvodiaBio says its engineered yeast can make non-alcoholic beer taste better and provide a greener alternative to the growing, transporting and processing of hops.
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
Mycelia-focused MycoTechnology has teamed up with ingredients supplier IFF to expand its reach to Europe, all the while Novel Foods approval for its FermentIQ protein is imminent, Lisa Wetstone, Director, Innovation & Growth Strategy, tells FoodNavigator....
Motif FoodWorks has filed a suite of new petitions with the US Patent and Trademark Office challenging US patents held by Impossible Foods over the use of heme proteins in meat alternatives as it defends itself against accusations of IP infringement....
The German ingredients supplier is investing in UK-based Clean Food Group (CFG) – a start-up developing a bio-equivalent cultivated alternative to palm oil – via its investment arm, Doehler Ventures.
Israeli food tech startup Amai Proteins is finalizing the initial closing of a $100m funding round as it gears up to launch its first product next year: a designer sweet protein up to 3,000 times sweeter than sugar with a clean taste and excellent heat...
US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.
In the US, a cultivated meat product has successfully completed the FDA’s pre-market safety review, moving it one step closer to commercialisation. What implications does this regulatory greenlight have for Europe’s cell-based meat sector?
OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...
Unilever has said it is exploring making ‘cow-free’ ice cream and is hoping to soon launch a product made with dairy proteins made via precision fermentation, but admitted there’s a danger they will be ultimately be rejected by shoppers if they are perceived...
Loki Foods, located in the ‘seafood capital of the world’, is tackling climate change through food. Its first project is a plant-based whitefish alternative boasting an equivalent nutritional profile – without the nasties.
A UK-based molecular farming start-up has developed a new genetic engineering method to make lower-cost growth factors from tobacco plants that can be used for cultivated meat production.
Pascual’s open innovation arm has picked two precision-fermentation dairy startups to invest in, while a quintet of companies has been selected for the second edition of the startup accelerator program.
Spain's Bio2Coat is hoping to solve the twin problems of food waste and plastic waste coming from packaging materials with a 100% natural, edible coating that extends shelf-life of fruits and vegetables and a 100% natural, edible packaging material...
French cheese and snacks maker Bel Group has entered into a strategic partnership with precision fermentation start-up Standing Ovation. The company says the move will help it ‘meet the challenge of proteins for the future’.
Plant-based meat start-up Meat.The End (MTE) is announcing its first commercial collaboration, with Burger King in Israel. MTE CEO Dr Yishai Mishor explains how its veggie burger and plant-based nuggets ended up on the QSR major’s menu.
Israeli start-up Resugar has developed a 1:1 sugar substitute for food manufacturers, and ice cream major Froneri – owner of the Nestlé-Froneri brand in Israel – is amongst its first clients.
According to new research out of Scandinavia, vertical farming has a ‘mixed sustainability performance’, often requiring more energy than field agriculture. Given the dramatic rise in energy costs, how can the sector survive?
Sophie’s BioNutrients has collaborated with the Danish Technological Institute to develop a dairy-free chlorella-based ice cream that mimics the texture of its conventional counterpart.
More people are choosing to adopt more balanced lifestyles during lunch breaks, with healthy food orders doubling since 2019, according to new report from Uber for Business.
For food to be ‘natural’, do consumers need to know where it came from? Can it be ‘natural’ if it was grown in a lab? And is defining ‘natural’ even important, anyway?
A French start-up has unveiled a urine-based fertilizer to limit the use of chemical ones and make use of valuable nutrients lost when we flush. Toopi Organics claims the solution has many environmental benefits and is cheaper for farmers.
London-based Collectiv Food is ‘breaking free’ from the conventional logistics model with a network of temperature-controlled Points of Distribution (PODs) for professional kitchen clients.
European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.
Solein, Solar Foods’ protein grown with CO2 and electricity, has received regulatory approval from the Singapore Food Agency (SFA). Commercial launch is planned for 2024, CEO and co-founder Pasi Vainikka tells FoodNavigator.
Protein design company Arzeda and specialty fats and oils supplier AAK have entered into a joint development agreement targeting more sustainable plant-based edible oils. FoodNavigator caught up with Dr Alexandre Zanghellini, CEO of Arzeda, to find out...
Fancy some plant-based foie gras? What about alt seafood made from both micro- and macroalgae? Or a glass of chickpea-based milk alternative? These were just some of the plant-based innovations that caught our eye at SIAL 2022 in Paris.
Vegan QSR brand Neat Burger – backed by Lewis Hamilton and Leonardo DiCaprio – is expanding its presence in the UK and the US, with plans to launch into Dubai and Italy, FoodNavigator hears.
Aqua Cultured Foods has signed an agreement with Swiss hospitality and catering company SV Group to bring fermentation-derived alt seafood to smart fridges, cafeterias, and event venues.
Environmental concerns don’t motivate consumers to replace meat products with plant-based alternatives, new research suggests. So, what does prompt people to make the swap?
Food and beverage manufacturers are looking for ingredients that can tap into demand from end consumers for natural solutions associated with mental wellbeing benefits, FoodNavigator hears.
Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
