An IoT, blockchain, and AI-powered digital food supply chain platform is being developed to boost the traceability of ingredients in pre-packaged sandwiches.
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.
Finnish coffee producer Meira, part of the Massimo Zanetti Beverage Group, has launched Vallilan Paahtimo, a new range that offers ‘a more sustainable cup, inside and out’. In partnership with packaging manufacturer Amcor, the line includes a bio-based...
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...
UK scientists have created a new modified wheat variety that can increase grain production by up to 12%. They claim the innovation is a potential solution to help meet rapidly growing global demand, but also expect it to trigger heated debate around genetically...
The Upcycled Food Association has published its first ever draft certification standard. It is also in the process of developing a food label for certified products, the UFA’s COO revealed.
A coalition of South American banana growers have warned that the price they receive from European retailers is unsustainable after it emerged Aldi will cut the amount it pays for the fruit next year.
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.
Plant-based foods have shot up in popularity over the last couple of years with the numbers of vegans, vegetarians, and flexitarians increasing rapidly, although from a small base since 2016.
Barry Callebaut is planning a global push for its La Morella Nuts business as it works to tap into growing demand for plant-based products and consumer interest in health and sustainability.
UK start-up Fellow Creatures has developed a plant-based chocolate its founder says is a far cry from the ‘sickly sweet’ vegan offerings currently on-shelf.
Aleph Farms, the Israeli cultured meat start-up backed by food and retail giants Cargill, Migros, and the Strauss Group, says it believes its lab-grown products will reach cost parity with conventional meat quicker than most plant-based meat alternatives.
