Swedish start-up Hooked is developing what it claims to be the ‘world’s first’ plant-based shredded salmon product. The aim? To meet the ‘rapidly increasing’ demand for seafood with healthy, tasty, and planet-friendly alternatives, the founders tell FoodNavigator.
In the latest edition of our new product development trend tracker, FoodNavigator covers a new range of chunky tartare sauces, a selection of flavoured seitan products crossing the pond, and new meat-free formats from Richmond Sausages.
The coronavirus pandemic has placed considerable strain on small and medium sized food producers. Many have responded with ‘inspiring, creative and innovative solutions’. REFRAME takes us on a tour of how SMEs in the North Sea region have adjusted their...
Lockdown measures have driven an unprecedented surge in demand for recipe box services. Yet once the dust settles, so too will subscription numbers, suggests Philip Koh, co-founder of London-based brand design agency Without. “Meal kits are unlikely to...
German ingredients supplier Emsland Group has partnered with US start-up JUST, Inc to process mung bean protein for the latter’s plant-based scrambled egg alternative Just Egg.
Little Tummy hopes to disrupt the UK baby food sector with paediatrician-developed meals with more micronutrients and less sugar than other brands on the market.
Future Meat Technologies says its plan to sell grow-your-own cell-based meat to food companies will make cultured meat accessible and affordable at both the retail and consumer level.
The coronavirus pandemic has touched every part of our lives. With the social and economic consequences still largely to be felt, many commentators suggest it will mark a before and after point for society. In this edition of The FoodNavigator Podcast,...
Fast-growing, robust, sustainable, nutritious... it even tastes like bacon. Is there no end to seaweed's talents? Meet the firm establishing what it claims is the UK’s first and only commercial offshore seaweed farm.
A new consortium has been launched to support the development of sustainable production and processing techniques for insect-based products in North-West Europe. FoodNavigator caught up with ValuSect to find out more about how it plans to make insects...
Home delivery is here to stay, suggests analysis by a global law firm, which notes that the food delivery sector is holding up in testing markets as businesses look to diversify.
Researchers in Norway are examining how seaweed farming can be commercialised in the country. “Seaweeds may become a profitable piece of the green transition.”
Barcelona-based Novameat has entered the pork alternative space with a 3D printed plant-based pork muscle cut. “The alternative meat industry is moving beyond ground meat analogues,” CEO Giuseppe Scionti tells FoodNavigator.
Israeli start-up Remilk hopes to replace cows as ‘food factories’ with its microbe-based ‘milk’. Co-founder Aviv Wolff tells FoodNavigator the product is functional, versatile, and ‘behaves the same way as cow’s milk’.
HelloFresh has raised its earnings expectations for the full year after reporting a successful start to 2020 as increased numbers consumers dine at home amid coronavirus restrictions.
The development of fermentation technologies will help the plant-based manufacturers deliver products that are healthier and tastier, Dr David Welch, director science and technology at the Good Food Institute (GFI) suggests.
The Israeli start-up discusses its new sustainability plans, why it sees cultured meat as a 'necessity' and also why the sector can live in harmony with the traditional meat industry.
Start-up Fiid has witnessed tremendous growth in demand for its plant-based ambient ready meals in the wake of the coronavirus crisis and subsequent lockdown. “There’s potentially a silver lining for our particular category,” founder Shane Ryan tells...
Heura is one of Europe’s fastest growing plant-based brands. We spoke to CEO Marc Coloma, founder of Heura maker Foods for Tomorrow, about what is propelling the company’s success, the impact of COVID-19 and the future of plant-based innovation.
Seakura, an Israeli ag tech company, has developed a unique biomass production system that it believes will enable it to capitalise on growing demand for plant-based ingredients. We caught up with the company to find out more about its tech and international...
Plant-based products benefit from something of a health halo. However, the nutritional profile of these often ultra-processed foods is coming under increased scrutiny. FutureBridge forecasts four-up-and coming plant-based proteins that could disrupt the...
The cultured meat sector is set to eventually be buoyed by the coronavirus crisis as consumers become more interested in food solutions seen as sustainable and safe, believes the co-founder and managing director of cultured meat supplier Peace of Meat.
Recipe box supplier Gousto has raised £33m to expand its services and boost manpower – the latter, now urgently required given the coronavirus outbreak.
Israeli start-up Yemoja has developed a ‘super intensive’ growing platform for microalgae, which CEO Eyal Shalmon says he hopes will bring the ‘super crop’ into the mainstream.
Plant-based seafood specialist Kuleana is targeting seafood and sushi lovers with what it describes as the ‘next generation of raw tuna powered by plants and biotechnology’. FoodNavigator speaks to co-founder and CEO Jacek Prus about developing plant-based...
Young Foodies, a community for small and medium-sized food brands, is launching a new direct-to-consumer sales channel, Mighty Small. It is hoped the innovation will help smaller brands who have seen their shelf space squeezed during the COVID-19 crisis.
The coronavirus outbreak is driving fluctuations in demand for the UK’s ready-meal sector, with certain retail channels, and businesses, faring better than others.
The food system is charged with providing safe, affordable and trusted nutrition. This means operating as efficiently and transparently as possible. FoodNavigator caught up with John McPherson, director of Global Solutions at supply chain tech innovator...
Amid tales of furloughing, cash flow problems, and shuttered doors, Minor Figures is getting creative. CEO Stuart Forsyth tells us how the oat m*lk brand is doing its bit to keep small businesses afloat.
Vertical farms are poised to capitalise on a US$50bn (€45.6bn) global market opportunity, according to market analysts at Barclays Capital. However, challenges remain.
For many, alcohol-free beer or spirits doesn’t ‘feel’ quite right, according to YesMore account director Lolly Watkins. Does CBD have the potential to remedy this issue for consumers?
A food technology firm in the UK has launched an Immunity Support TAG to help food retailers capitalise on increased demand for immune-boosting products.
As consumer awareness into what truly goes into our foods is increasingly influencing the level of transparency manufacturers and retailers must provide, we look at the balance between artificial intelligence (AI) governance and the realisation of its...
While the coronavirus outbreak has prompted existential questions for The Marshmallowist, the UK start-up says consumer engagement has increased – as has basket spend.
A new fund and accelerator programme has been launched in the UK to support food and beverage brands who are targeting a reduction in childhood obesity linked to inequality.
Non-alcoholic beer is competing in a number of categories, from conventional beer to craft ale and soft drink, Nirvana Brewery co-founder Becky Kean tells FoodNavigator. “Ideally, in the future, it will just be seen as another style of beer.”
Researchers in Norway are investigating commercial farming practices for sea cucumbers, which they say should be exploited as a raw ingredient for health products.
Unprecedented demand for home-delivered recipe boxes is putting strain on Gousto, Mindful Chef, and Pasta Evangelists in the UK as they work to meet demand.
Small and medium sized food brands who have benefited from the diversification of the grocery aisle in recent years are now feeling the squeeze as the unprecedented coronavirus crisis sweeps Europe – and the world.
As the UK Prime Minister warns against eating in restaurants and pubs, and an increasing number of people enter self-isolation, online food delivery may be one of the only sectors that stands to gain.
Alcohol-free Nirvana Brewery was born out of a love for craft beer. Three years on, demand for the category has grown ‘massively’, co-founder and director Becky Kean tells FoodNavigator: “People go crazy for it.”
Rising public awareness of the problem of plastic pollution can help polymers such as polyvinyl alcohol (PVOH) make more headway in the food sector, believes Mark Lapping, CEO of PVOH polymer manufacturer Aquapak.
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
Demand for natural flavours and flavouring materials in food and beverages in Western Europe is up by 7.5% year-on-year and worth nearly €5bn, according to market data from Foodtrending.
With just over a week to go before the CBD Global Summit kicks off in London, time is running out to register for this must-attend event spotlighting opportunities in an exciting and provocative category.
