CSM Ingredients has unveiled a 'novel' approach to sustainability in its ‘Thrive for Impact’ plan. The overall aim is to be what CEO Aldo Uva describes as ‘net positive’. But what does this mean? We caught up with the chief executive to ask...
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...
Diageo will invest €200m ($203m) in Ireland’s first purpose-built carbon neutral brewery on a greenfield site in Littleconnell, Newbridge, Co. Kildare: which will become the second largest brewing operation in the country after St. James’s Gate.
Little Freddie’s is launching the UK’s first baby food pouch carrying the OPRL label intended for home recycling. The baby food brand’s sustainability manager, Nicola Smith, talks us through the new flexible packaging.
In Switzerland, a seed variety has been developed that appears to do it all: the edible Jatropha curcas seed produces vegetable oil and protein, captures CO2 from the atmosphere, and thrives on previously unproductive fallow land.
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.
Unilever has introduced a project that it hopes will improve livelihoods and safety in the Indonesian coconut sector, while also securing future supplies of this versatile palm fruit. The European consumer goods giant is helping to introduce a specially...
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.
Ohly, the yeast-based extracts and flavours business owned by ABF Ingredients, is launching its first carbon-neutral ingredients alongside a commitment to reach net zero emissions by 2030. FoodNavigator hears more.
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...
The legislation has been condemned by plant-based and animal rights advocates such as the Vegan Association Turkey (TVD), which has filed a lawsuit against the Ministry of Agriculture and Forestry.
Investing in the alternative protein sector has one of the biggest impacts on decarbonization when assessed in terms of the market value of avoided CO2e emissions per dollar invested in mitigation efforts, claims a new report.
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.
One-fifth of all dairy products are wasted. How can this be tackled? Ingredient supplier IFF believes its bioprotective cultures have a role to play. We spoke to Julien Plault, Global Product Manager of Meat & Protective Cultures, to learn what that...
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.
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.
Danone unveiled what it described as an ‘industry first’ this week: a new infant formula that blends plant and dairy ingredients. Manuela Borella, Vice President of Global Plant Based Strategy & Business Acceleration, tells FoodNavigator the approach...
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.
The European Union and New Zealand have inked a free trade agreement. With the deal being universally condemned by the dairy industries of both regions, we look at what concessions have been made and ask if anyone has come out on top.
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.
The European Council has backed Commission proposals designed to combat deforestation linked to consumer goods sold in the region – but with some important carve-outs. As environmentalists accuse EU Environment Ministers of ‘significantly watering down’...
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.
In an industry first, fossil-free ‘green’ fertilizer – made using renewable electricity – is being developed at a commercial scale. FoodNavigator catches up with Yara to find out how.
The CTO tells FoodNavigator why the higher proliferation capacity of pluripotent stem cells is key to enabling large scale production and why he’s devising ‘exercise plans’ for cells.
As the alternative protein industry looks to new technology and ingredients to fuel growth, the Swiss supplier has unveiled new partnerships designed to improve the taste and texture of plant proteins.
In Germany, a brother-sister duo is developing seafood alternatives from microalgae, plant proteins, and other ‘natural ingredients’. The first product on the table? Vegan canned tuna.
Fresh research suggests transport accounts for one-fifth of total food-system emissions, with fresh fruit and vegetables amongst the most carbon-intensive.
JBS has set targets to stamp out deforestation in its supply chain and move to net zero emissions by 2040. Former World Wildlife Fund (WWF) sustainability expert Maurício S. Bauer tells us why he has decided to transition from the NGO sector and join...
The G7 Leaders’ Communiqué might be high on rhetoric about Russia and the need for a green energy transition - but little was agreed to ease the pressure on food supply chains and avert a global food crisis, critics warn.
With vegan chocolate ‘transitioning into the mainstream’, ingredient supplier Beneo is investigating what European consumers want and need from the category.
Six of the world’s largest food and agribusiness companies have developed a new method to tackle deforestation and grassland conversion for soy crops in Brazil’s biodiversity-rich Cerrado region, which neighbours the Amazon.
The decision to prohibit terminology such as ‘veggie biltong’ and ‘plant-based meatballs’ in South Africa is polarising. Those working in the meat sector are ‘very pleased’, encouraging ‘swift and firm action’ against offenders. Plant-based stakeholders,...
The five food firms chosen for the prestigious European Innovation Council Accelerator reveals a commitment to solutions attempting to improve the resilience and sustainability of the food system, but a seperate report demostrates how Europe's start-up...
The global food price crisis will be the hot topic of discussion at the G7-World Bank food crisis meeting today and G7 Leaders’ Summit this weekend. Will action be taken to avert imminent catastrophe?
The Spanish dairy major has launched the second edition of its global incubation programme for cellular agriculture technologies in the dairy industry.
A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.
Legally binding targets at EU and national level to reduce by 50% the use and the risk of chemical pesticides by 2030 have been proposed by the European Commission.
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
Europe must diversify its raw material sourcing for fertiliser production, suggest industry experts. How else can regulators and businesses help mitigate the impacts of war on the sector?
