Food companies must ‘put their necks on the line’ to address the climate emergency, according to Olam co-founder and Group CEO Sunny George Verghese, who is calling for public disclosure of carbon, water, land, and waste footprints.
Fifteen innovative start-ups tackling some of the big issues around sustainable agricultural production, healthy diets and circular economy solutions for the food sector joined FoodBytes! by Rabobank yesterday.
Natural Machines’ 3D printing technology can help professional kitchen users personalise their food offerings ‘down to the nutrient level’, co-founder and CMO Lynette Kucsma tells FoodNavigator.
Innovation in proteins will be needed to solve the ‘complex puzzle of achieving a healthy and sustainable protein balance’, according to Dutch agrifood ecosystem FoodValley.
Having received EFSA’s nod of approval, Italian manufacturer Obà Food says it is the first to commercialise pasta made from fonio. “We are ahead of the curve”, founder and CEO Gabriele Fortunato tells FoodNavigator.
Israeli start-up Zero Egg has developed an all-purpose, plant-based egg replacement for food manufacturers, which it claims tastes, looks and functions like the real thing.
UK start-up Pep & Lekker launched in 2016 in response to the overly processed nature of vegan alternatives on the market. Three years on, we hear from co-founder Susan Gafsen on her motivation for starting the business and where she sees the market...
Israeli start-up FFW is championing yeast as a ‘major protein source’ – offering an alternative to soy and pea protein in the plant-based space, founder Leonardo Marcovitz tells FoodNavigator.
An alternative protein start-up has secured CHF 7m (€6.3m) in seed funding to build production capacity, invest in R&D, and expand into ‘key European markets’.
Hemp and CBD have caught the public's imagination as ingredients offering a host of health benefits. But, from regulatory ambiguity to consumer confusion, uncertainty remains. FoodNavigator speaks to Agropro - Europe's largest hemp grower –...
The tech giant is working to boost transparency across the food value chain through digitalisation, project lead Dr Rudolf Sollacher tells FoodNavigator.
Innovation plays a major role in igniting ‘systemic’ change in the food system, EIT Food chief Andy Zynga tells FoodNavigator. So which areas are in the most need of attention?
Alternative supermarket HISBE is balancing purpose and profit to ‘set a new course’ for conventional retail. “Now is the time for supermarkets to evolve and we are here to help show the way,” says executive director Ruth Anslow.
Innovation as a Service (IaaS) is a concept gaining steam in the food sector. According to Dr Raphaëlle O' Connor, founder of IaaS start-up iNewtrition, this reflects a mindset shift as the industry embraces more collaborative approaches to open...
