Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.
The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
Less than two-months out from COP27 in Egypt, we ask how the dialogue around food has changed since last year’s UN Climate Change Conference in Scotland. What role can technology play in encouraging food systems transformation? And what’s in-store for...
In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.
Technological advances will soon allow the dairy and the livestock sectors to neutralise their climate impact, FoodNavigator’s Climate Smart Food heard.
What solutions exist to reduce the amount of plastic in food and beverage packaging? How can they be sustainably disposed of? And are consumers ready to adopt them? FoodNavigator hears from Great Wrap, Huhtamaki, and Foodbytes! by Rabobank.
Over 20 vertical farming companies have come together to commit to the development of a sustainable food system - and a sustainable controlled agriculture industry. With money pouring into the sector, ‘it has never been more important for us to define...
The Israeli biodegradable plastic packaging specialist has unveiled an innovative compostable film – which acts as a laminate for the so-called ‘caustic’ properties of salty snacks – at London Packaging Week.
Sue Garfitt has been appointed the new CEO of Dutch alternative protein start-up The Protein Brewery. FoodNavigator catches up with Garfitt to ask what factors influenced her decision, what expertise she plans to bring to the company, and what’s next...
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
By René Floris, Food Research Division Manager at NIZO
Sustainability goals have already made reducing energy consumption a priority for the food industry. Now, soaring energy costs are adding economic urgency to that drive. How can vital energy savings be achieved?
Europe’s largest dairy group has signed a long-term agreement with Eurowind Energy to deliver renewable electricity to all of the co-op's Danish farms and production hubs by 2025.
Mycoprotein supplier ENOUGH is opening its flagship production facility in a move the company says will deliver ‘game-changing’ additional production capacity in the animal-free protein market.
Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.
Processed food can get a bad rap. But according to researchers in Norway, new processing techniques can help extend shelf-life to reduce food waste and its detrimental effects on the environment.
FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having – and increase investment in the space.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
Nanoplastics can be transferred from contaminated soil to plants. When those plants are fed to insects, who are themselves eaten by fish, a potential health risk is presented to humans, according to fresh research out of Finland.
Members of the European Parliament (MEPs) voted today on the EU draft law on deforestation, including due diligence obligations for EU financiers investing in forest-risk sectors.
Packaging manufacturer Huhtamaki is investing in the sustainable packaging fund established by Emerald Technology Ventures. The hope is to uncover ‘next generation sustainable packaging solutions’.
Just as smartphone application ‘Shazam’ identifies the song playing by hearing just a section of the tune, Israeli start-up Alteco.ai identifies which device is consuming what by using just one smart meter to help manage energy consumption, cut costs,...
Researchers at the VIB-UGent Center for Plant Systems Biology are accelerating gene discovery for crop breeding in the pursuit of a more resilient food system.
A public-private partnership aiming to produce 12 seaweed-based products – including fermented fibres for meat alternatives and biomaterials for packaging – has launched in the Faroe Islands.
Since the launch of its strategic ‘end-to-end’ transformation agenda, dubbed Pep+, the company has hit a number of milestones on topics ranging from regenerative agriculture to reformulation. FoodNavigator catches up with Katharina Stenholm, Chief Sustainability...
Ecolabels, many hope, could offer consumers the information they need to promote the purchase of environmentally friendly foods. Oxford University researchers decided to put this theory to the test in an experimental field study.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
Intercropping, whereby more than one crop is cultivated in a field at the same time, has proved beneficial in Africa and Asia. Now researchers are investigating its potential to improve sustainable agricultural practices in Europe.
Researchers have developed an innovative technology that enables the growth of “enriched seaweed” superfood infused with nutrients, proteins, dietary fibre, and minerals.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
With question marks about Europe's ability to produce enough fertiliser for its crops, Finland’s Tracegrow, which makes organic certified fertilizers from used batteries, hopes circular economy solutions can prove a vital tool.
Mondelēz International has released its annual Human Rights Due Diligence and Modern Slavery report for 2021, demonstrating, it claims, progress against its 2025 ESG (Environmental, Social and Governance) goals.
Smallholder farmers are highly vulnerable to weather changes and water scarcity, leading Diageo to launch a fund for innovations which promise to lessen and monitor the impact of water and climate crises on such farms in Africa.
Israeli start-up Profuse Technology is ‘revolutionising’ the cell-based meat sector with its small molecule-based media ‘cocktail’. Co-founders Guy Nevo Michrowski and Dr Tamar Eigler-Hirsch explain how the supplement is optimising muscle creation in...
The quest for ever more eco-friendly packaging in the food and beverage industry is often done ‘without consideration for the effect on overall recyclability’, FoodNavigator hears.
The potential for sunflower press cakes to be upcycled into vegan meat alternatives and blended hybrid products is being investigated by a new EIT-Food funded project.
The EU’s proposed directive on corporate sustainability due diligence promises a level playing field for big food and beverage companies already implementing due diligence procedures, FoodNavigator hears.
Fresh research shows that high emissions scenarios place the vast majority of ocean life at ‘high’ or ‘critical’ risk, with implications for the economic wellbeing of costal economies and future food security.
What do kids think about plant-based meat alternatives? Is a meat-free diet even suitable for children? As a growing number of studies seek to answer these questions, FoodNavigator brings you the findings.
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
As deforestation hits a six-year high in the Brazilian Amazon, the most effective action is to make the entire landscape of beef production ‘forest positive’, says The Consumer Goods Forum’s Didier Bergeret.
