Following on from Beneo’s investment in Meatless, the functional ingredients supplier has taken the ‘next step’ in its plant-based protein strategy with a 14% stake in hybrid vegetarian and vegan brand Grillido.
This week's innovation gallery features two IP-protected ways to produce cheese alternatives: one using melon seeds and the other leveraging root vegetables as a base ingredient. We also learn about a new tie-up between Unilever's The Vegetarian...
From deposit return schemes to ‘dumpster diving’ legislation and single-use plastic bans, sustainability-driven policies are making a mark in Europe. How will this progress in 2023?
While in the long-term, Czech start-up Bene Meat Technologies plans to develop a cell-based steak product for human consumption, its short-term focus has pivoted to cultured pet food, CEO Roman Kříž tells FoodNavigator.
Foodology by Univar Solutions has forecast the trends that will likely shape the food industry's overall outlook for the year and provide a first-mover advantage for new product introductions throughout the marketplace.
A study has claimed to show that modern ‘green’ products recycled from human excreta are excellent – and importantly, safe – fertilizers to use on food crops.
From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.
Food price inflation in Europe is a serious worry for many consumers staring down the barrel of higher prices at the checkout. What impact is this going to have on F&B innovation and consumer demand in 2023?
Scientists have warned that consuming just one serving of freshwater fish per year could expose people to levels of ‘forever chemicals’ that may be harmful to health.
The maker of mycoprotein-based seafood alternatives has begun buildout of a new facility in the US, from where it will produce products for the European market.
Global food giants are being urged to follow suit after Danone was applauded for announcing it is the first food company to set a methane reduction target and align with the ambition of the Global Methane Pledge launched at COP26.
Multus Biotechnology’s ‘first-of-its kind’ facility will open its doors before the end of the year. We catch up with co-founder and CEO Cai Linton to ask: Why should industry outsource growth media, rather than develop it in-house?
In Israel, Vgarden Ltd. has developed what it claims is ‘game-changing’ vegan tinned tuna. Omer Eliav, chief of R&D and Vgarden co-founder runs us though the most challenging aspects of replicating the kitchen staple, fish-free.
What do Dutch consumers think about cultured meat compared to its conventional counterpart, fish, insects, and plant-based meat alternatives? Researchers investigate.
Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.
Biotech group Novozymes has invested in new ‘energy-friendly’ raslysation technology developed by Danish company Lyras to replace filtration processes. It is expected to result in lower costs and increased efficiency.
The environmental impact of beef and dairy is halved by a new assessment method that calculates a food’s protein quality, say scientists at Rothamsted Research.
US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.
Combining cellular agriculture technology with diverse, locally available crops allows food producers the chance to provide ‘authentic, next-generation meat alternatives on an industrial scale’, claims the VTT Technical Research Centre of Finland.
From meatless burgers to Beanz Bowls and pasta sauces, The Kraft Heinz Company is entering multiple new categories with an expanded plant-based portfolio. Cristina Kenz, Chief Growth & Sustainability Officer, International, Kraft Heinz, explains why...
From Ukraine to neighbouring Romania and north-eastern Lithuania, interest in alternative proteins is on the up. Meet three new start-ups developing animal-free whole cuts, mycoprotein ingredients, and plant-based sashimi.
Food safety, traceability and sustainability will be hot topics in 2023 as food and beverage manufacturers focus on investments that deliver returns in a down economy – and increased digitalisation will be an important tool to enable businesses to increase...
With new European Union (EU) packaging rules on the horizon, the bakery and snacks sectors are gearing up to address packaging requirements and waste management policies that better reflect market and environmental needs.
A Ukraine-based yeast maker has defied the challenges of war and launched a biotech arm producing a range of yeast-based solutions for the food industry.
Why does bovine milk dominate the infant formula category, when plant-based is booming in adult nutrition? FoodNavigator speaks with lawyer Jessica Burt from Mills & Reeve, as well as brands Aptamil and Sprout Organic to discuss the plant-based potential...
Natural colours have undergone a significant makeover. Once seen as too expensive, unstable and unable to deliver vibrancy, these challenges have been overcome by an industry working to deliver on consumer demand for cleaner labels with zero compromise....
Buoyed by a fresh $6.4 million fund raise, Denmark-based aroma start-up EvodiaBio says its engineered yeast can make non-alcoholic beer taste better and provide a greener alternative to the growing, transporting and processing of hops.
Nutrition, health and bioscience company DSM’s business includes solutions it believes will help make the food system more sustainable across both human and animal nutrition. When we caught up with Elisabeth Hirschbichler, VP of Strategy, Innovation and...
Weetabix Food Company has committed to producing a zero-carbon box of Weetabix Original breakfast cereal by 2050. John Petre, supply chain, procurement and technical director at the Weetabix Food Company, explains how.
Toast Ale wants to ‘rescue’ 1bn slices of surplus bread from waste streams. The company has secured fresh investor backing and is planning to collaborate with Heineken as it works toward this ‘earthshot goal’.
ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...
Mycelia-focused MycoTechnology has teamed up with ingredients supplier IFF to expand its reach to Europe, all the while Novel Foods approval for its FermentIQ protein is imminent, Lisa Wetstone, Director, Innovation & Growth Strategy, tells FoodNavigator....
Danish enzyme and cultures suppliers Novozymes and Chr. Hansen plan to merge their businesses in a move they say will create a ‘leading global biosolutions partner’.
FMCG food and beverage brands making popular consumer products need to step up and publicly support sustainable palm oil in order to make a real impact in the sector, according to leaders of the RSPO.
Players in Brazil’s orange juice industry have been investigating a technique known as densification, whereby more citrus trees are planted in the same area to increase yield. We catch up with CitrusBR’s Tatiana Campos to learn about the productivity...
The UK’s CLEAR consortium complains that a lack of global data that distinguishes between farming methods and countries risks making eco-labels a blunt tool for consumers seeking greater transparency about food products.
The German ingredients supplier is investing in UK-based Clean Food Group (CFG) – a start-up developing a bio-equivalent cultivated alternative to palm oil – via its investment arm, Doehler Ventures.
