In today’s era of sustainability, rising ingredient and energy prices, reducing waste by extending shelf life is more imperative than ever. But what implications does this have for clean labels? Where do manufacturers draw the line between extending shelf...
How do upcycling innovators ensure they have abundant supply of side stream raw materials to develop new ingredients for the food and beverage industry?
Finnish start-up Solar Foods is marketing its novel microbial protein Solein for the first time. In partnership with Singapore-based restaurant Fico, the duo has developed a dessert made with ingredients ‘derived out of thin air’.
The two agriculturally important counties of Norfolk and Suffolk in the east of the UK are aiming to untap their ‘high potential opportunity’ in plant science for nutrition, FoodNavigator learns.
Does Meatless Farm’s decision to send employees home for good suggest a particularly challenging period for the plant-based meat sector? Are industry experts hopeful for the future of meat alternatives in the UK and further afield?
Most countries are yet to realise the full potential of including food systems in their climate action plans, according to a new report calling for food and agriculture to be at the heart of discussions.
Soy is one of the main drivers of deforestation around the world. Forests are cut down every day to make way for the growth of soy crops. However, most of this soy, in fact almost 80%, is grown to feed not humans, but animals.
In the highly competitive, complex landscape manufacturers are now in, product acceptance is more than ever about the emotions a product generates, FoodNavigator hears.
WNWN Food Labs is rethinking chocolate, without cocoa. FoodNavigator visits the start-up’s R&D lab to see how its dark and ‘milk’ chocolate alternatives are made.
French ingredients company Roquette has opened up a new food innovation centre, focusing on developing a wide range of foods with a small number of ingredients, prominently pea protein, wheat protein, polyols, soluble fibres and starches. FoodNavigator...
Uncommon, formerly called Higher Steaks, leverages RNA, the molecule that contains the chemical instructions that direct cells’ natural machinery into making a protein, to create cultivated bacon and pork belly from animal cells.
The cell bank initiative is being spearheaded by Extracellular, a CDMO concerned that cultivated meat research is being impeded by costly animal primary cells.
Nestlé has announced that it will partner with Yield Lab Latam, a Latin American venture capital fund, to work on sustainable packaging and regenerative farming. Yield Lab Latam provides funding to agri-food companies across Latin America, connecting...
From its origins in Ethiopia to its cultivation in the Ottoman Empire, coffee has always been international. But the popularity of single-origin coffee, demarcated by its origin from a single nation, is growing. What is the appeal of this kind of coffee,...
A major new innovation project led by the University of Copenhagen will convert nutrients and CO2 from shrimp and fish farming into seaweed for the food sector.
Napolina-owner Princes Group has completed what it claims is a first-of-its-kind Human Rights Impact Assessment (HRIA) into pulses from Argentina – taking a major step forward in evolving its approach to human rights due diligence and supply chain transparency.
Environmental labelling scheme Planet-Score is expanding its focus to include a product’s degree of processing, origin, and whether fair remuneration was paid to its producers.
Spain’s Rice in Action is using innovative technology to produce a healthier, sustainable and easy to cook rice which can help boost productivity for food service providers and appeal to time-poor consumers lacking culinary skills.
Some products, such as croissants, need a bit of butter to get their unique texture. Israeli startup Gaven Technologies hopes to provide a vegan replacement of butter and other animal fats in bakery products, with its new plant-based fat FaTRIX.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
The company says its plant-based butter is already as good as its conventional counterpart, and plans to close any taste and texture gaps in dairy-free creams and cheeses within the next three years.
While some fear AI spells the end of the humanity, others are optimistic the technology will optimise food production and achieve ‘what has previously not been possible’.
A ‘ground-breaking’ £1 million project has been announced in the UK, which aims to both produce peas that are tasteless but retain nutritional value and have a significant impact on reducing the need for UK imports of soya.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
In working to improve the taste of plant-based seafood alternatives, Dutch start-up Upstream Foods is cultivating fat from salmon cells for the B2B market.
As ProVeg International, a group wanting to replace animal consumption with alternative protein by 50% by 2040, opens an office in Nigeria – where most people already follow a plant rich diet, and where greenhouse gas emissions are low compared to developed...
Research suggests when it comes to buying sustainable products, an ‘intention-action gap’ exists amongst consumers. Which ‘nudging’ approaches can brands and retailers take to encourage more sustainable consumption?
Henry Dimbleby is bleak in his stinging assessment of the food system’s current ills, namely diet-related disease and environmental destruction, which are damaging both our dietary and planet’s health. But we can look to the past for solutions, he says,...
French cheese and snacks maker Bel Group aims to achieve an annual methane reduction of 400 tons, and a CO2 reduction of 11,000 tons, by reducing methane in milk destined for Central Europe and UK markets.
Fertilised chick eggs can be sexed by the “sniffing” of chemicals that they exude through their shells, a new study has found. The technique could lead to a better, more humane treatment of chicks, the researchers say.
With the global dairy alternatives market projected to reach over $61bn by 2029, what started as a niche offering is now commonplace in household fridges. Innovators are leaning into new product formats and category expansion to grow alt dairy, so what’s...
In collaboration with energy company Eneco, and leveraging technology from German start-up Kraftblock, PepsiCo is electrifying the production of Lay’s and Cheetos crisps at its Broek of Langedijk site in the Netherlands.
In the food industry’s search for alternative protein sources, upcycled ingredients are becoming more useful and more popular. But it is often with difficulty that they are developed – upcycling products into edible and palatable foods often requires...
Since agriculture first developed around 8,000 BC, fences have been vital to keep livestock reigned in. For Norwegian company Nofence, however, physical barriers are not necessary. Its technology uses GPS to provide an invisible barrier, or ‘virtual fence’,...
Edible insects have many benefits. They are a good source of alternative protein, a rival to plant-based meat; they are often considered more sustainable than conventional meat; some insects are even higher in protein than beef. However, many consumers...
The world is not a stable place. Conflicts, both civil and international, as well as deglobalisation and the looming threat of climate change, are just some of the things that have the potential to radically disrupt the food system. At the City Food and...
New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
The joint venture between Nestlé and General Mills aims to halve its greenhouse gas emissions by 2030 and achieve net zero by 2050. How does the company plan to get there?
