The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
Smallholder farmers are highly vulnerable to weather changes and water scarcity, leading Diageo to launch a fund for innovations which promise to lessen and monitor the impact of water and climate crises on such farms in Africa.
Steakholder Foods, formerly MeaTech, has evolved its commercialisation strategy and rebranded in what it describes as the ‘next logical step’ to position itself as ‘primarily a food company’. “We wanted a name that would reflect the fact that ultimately,...
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
The meal kit company has launched its Green Chef brand in the Netherlands after spotting strong interest in special diets among consumers in the country.
Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
This week's tour of new product launches includes a chocolate brand targeting Gen Z with exciting flavour profiles and strong sustainability messaging. We also learn about a new plant-based eel analogue targeting Japanese and traditional European...
Vienna-based start-up Arkeon Biotechnologies is producing all 20 amino acids with just three inputs: a microorganism, carbon dioxide, and hydrogen. FoodNavigator catches up with CEO Gregor Tegl to find out how.
Growth in the plant-based space has been fuelled by the development of products that mimic meat with increasing accuracy. But formulation challenges remain as the industry works to develop high quality analogues that are also clean label. Could a synergistic...
What are consumers most concerned about on-pack? Is Yuka having an impact on reformulation efforts? And what does the future hold for the popular food scanning app? FoodNavigator catches up with co-founder François Martin to find out.
Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.
NoPalm Ingredients envisages a palm and coconut oil-free future. Instead, the Dutch start-up is fermenting yeast with side stream inputs to produce microbial-based alternatives for the food industry.
UK ag-tech startup Muddy Machines has secured €1.8 million in seed funding. The funds will help the company continue developing a robotic platform that is capable of deploying a variety of harvest tools in specialty field crops.
For cell-based meat to reach its full potential in the UK, it must be a widely available, preferred choice among consumers. Boston Consulting Group and Ivy Farm Technologies share the challenges standing in the way.
Morrisons has become the first UK supermarket to launch its own line of carbon neutral eggs as part of its target to be directly supplied by ‘zero emission’ British farms by 2030.
British start-up Clean Food Group is developing a bio-equivalent cultivated alternative to palm oil. FoodNavigator hears from CEO Alex Neves to find out how.
Wary of long, unpronounceable ingredients lists in the plant-based category, the Madrid-based start-up is turning to well-known fruit, vegetables, and sauces.
FlexFarming aims to help localise food production and is tackling one of the biggest challenges facing the sector – energy use – ‘head on’. FoodNavigator caught up with CEO Ahmad Mohseni to find out how.
Fine chemicals co DIC and San Diego-based startup Debut Biotech are developing a vibrant natural red color that is heat-stable, light-stable, and stable across a wide pH range, using a novel hybrid approach combining microbial fermentation and ‘cell-free’...
Ice cream maker NORTHERN BL°C is growing rapidly as its plant-based treats resonate with UK consumers. With things on the up-and-up, we ask how the brand differentiates itself in an increasingly crowded category.
Israeli start-up Gavan Technologies has developed a novel continuous extraction method that utilises the entire plant. FoodNavigator caught up with CEO Itai Cohen to learn more.
E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.
The ‘Clara’ data platform rates the sustainability credentials of UK supermarket products. FoodNavigator asks co-founder of Impact Score – the start-up behind the new tool – how the platform differs from its flagship app.
Oxford start-up Deep Planet is leveraging AI and satellite imagery data to help wine growers and producers adapt to climate change. We catch up with COO Sushma Shankar to ask how VineSignal can impact wine pricing on-shelf.
Aliga Microalgae is a Danish food tech company that has developed a white Chlorella ingredient that, it says, packs the nutritional punch of algae with a neutral taste and white colour. FoodNavigator hears more.
The Israeli start-up has established a pilot facility at GEA’s innovation centre in Ahaus, Germany. FoodNavigator asks Better Juice co-CEO Eran Blachinsky about the strategy.
How is the ‘clean label’ trend evolving? FoodNavigator invites Mintel, SAFE, and Yuka onto the podcast to discuss ultra-processed foods, the definition of ‘natural’, and what exactly shoppers want from food and drink.
Spanish beverage company Mahou San Miguel is launching an open innovation platform alongside food tech accelerator Eatable Adventures as it searches for the ‘drink of the future’. FoodNavigator learns more about the challenges and opportunities in beverage...
The UK’s Food Standards Agency has said it will allow products containing edible insects to remain on the market while they undergo the Novel Foods authorisation process to assess safety.
As Belgian startup Paleo ups the ante in the meat alternatives space with a suite of meaty-tasting heme proteins from multiple animal species it aims to commercialize in 2023, FoodNavigator-USA caught up with CEO Hermes Sanctorum to talk mammoth myoglobin,...
Stem claims to be the first start-up developing cell-cultured coffee for the masses. We catch up with its founders to ask how technology can help replace unsustainable practices and future-proof flavour.
Milk Moovement is a software as a service (SaaS) company developing innovative digital solutions for the dairy supply chain. Its aim is to get the right milk, to the right place, at the right time. We caught up with CEO and Co-Founder Robert Forsythe...
A collaboration between biotech company Volta Greentech, supermarket chain Coop and food company Protos saw the world’s first methane-reduced beef hit the shelves in Sweden. How did it perform? FoodNavigator asks Fredrik Åkerman, CEO Volta Greentech.
Biotech start-up JellaTech proudly unveiled the first sample of cell-based collagen ever be seen outside a laboratory at the recent Bühler Networking Days event in Uzwil, Switzerland.
Animal-free dairy startup Remilk has teamed up with Israeli Coca-Cola bottler CBC Group - which also owns leading dairy processor Tara Dairy - to develop a line of drinks, cheeses, and yogurts featuring 'animal-free' dairy proteins for the Israeli...
Circular food solutions, upcycled ingredients and local production all offer the food and drink sector a solution to counter current global economic pressures and supply chain volatility.
A Danish-born entrepreneur is developing what she claims are the world’s first cell-based oysters to allow more people to experience the delicacy’s unique taste and health benefits.
Human insect consumption has received another boost as the lesser mealworm (Alphitobius diaperinus) becomes the fourth insect to receive a positive assessment by the European Food Safety Authority (EFSA) for human consumption.
Israeli tech firm Phytolon, which is biosynthesizing alternatives to synthetic food colors, has raised $14.5m in a series A funding round* led by DSM Venturing as it gears up to commercialize betalain pigments produced via fermentation of genetically...
Diageo has acquired Vivanda, the owner of the technology behind Diageo’s digital ‘What’s Your Whisky’ online platform as well as the ‘Journey of Flavour’ experience at Johnnie Walker Princes Street in Edinburgh.
Infarm officially opened one of Europe’s largest vertical farming facilities in the UK last week. The investment is part of the company’s vision to help cities and countries become more self-sufficient in food production.
Belgium-based food-tech company Paleo has unveiled details of its GMO-free animal heme proteins made via precision fermentation to help food manufacturers improve the taste, aroma, colour and nutritional qualities of plant-based meat.
