UK-based bio-tech business Clean Food Group has announced a further £2.3 million in funding to accelerate the commercialisation of its sustainable oils and fats technology
An investigation into the drivers and barriers of plant-based dairy consumption in six European countries suggests Germany to have the highest sales and greatest market potential.
Food packaging has a number of key roles. Firstly, it aims to keep food safe from its environment, so it doesn’t get dirty or contaminated. Secondly, it makes it more convenient to transport. Thirdly, it can serve to extend food shelf life. It is this...
Packaging is the shop window for your brand, the primary interface through which food and beverage manufacturers interact with consumers. Packaging innovation, therefore, cannot be taken lightly. How are R&D teams leveraging packaging science to develop...
Start-ups are rethinking how conventional products – such as coffee and chocolate – are made in an effort to reduce environmental and human rights violations in global supply chains. Join pioneers in the cocoa-free chocolate and bean-free coffee sector...
Vertical Future will be the first UK-based company working in the agri-space sector after it received a grant to develop controlled environment agriculture (CEA) technology for future space exploration missions.
A ‘green’ fertilizer with up to 90% reduced CO2 footprint compared to its conventionally produced counterpart is being rolled out in Germany. Contract farmers for Bindewald & Gutting Milling Group will use the fertilizer to cultivate wheat, which...
One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...
What’s a ‘good’ carbon credit and how do businesses use them without fear of criticism from consumers? New guidance on carbon credits has been issued as attitudes shift among food and beverage companies towards using offsets to meet their climate targets.
The causal mutation responsible for sweetness in white lupin beans, a traditionally bitter legume, has been identified by researchers. The discovery could help encourage greater diversity in plant protein cultivation and consumption.
This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?
Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...
In a squeezed investment climate, we spoke to Fiona Choppe-Magal, Partner, Foodtech and Agritech, at Israel-based Cukierman Investment House, who reveals some crucial advice for Europe’s agrifood tech entrepreneurs to maximize their chances in dealings...
Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.
It is important not to mislead consumers with sustainability claims. However, fears of inadvertently misleading consumers can, according to findings from a recent roundtable, contribute to ‘greenhushing’, when companies fail to share progress in sustainability...
Nanotechnology – when matter is manipulated at the microscopic level – has the potential to be transformative in many fields. One of these fields is agriculture.
FoodNavigator is pleased to announce the next wave of speakers for our Climate Smart Food Digital Summit: a three-day event investigating how industry can contribute to a more sustainable system of food production, with human and planetary health in mind....
Einkorn is grown as a relict or niche crop in Europe. But as heatwaves shrivel the region’s grain production, it may hold the key for helping crop breeders in Europe to develop bread wheat varieties with improved hardiness, enhanced disease resistance...
With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?
We have a lot of sweet treats this week with blueberry muffin popcorn, KitKat Chunky Hazelnut and two different types of cookie dough ice cream. We also have the renewal of an old partnership for Whole Earth, and a new plant-based cheddar for Violife....
France’s Council of State is calling on the European Court of Justice for greater understanding of implications concerning a potential ban of ‘meaty’ denominations for plant-based foods.
Alternative dairy products, by their very nature, are more sustainable in one crucial aspect compared to dairy: they cut out the animal from the production process. However, there are other ways to maximise sustainability. How central should sustainability...
Part of its strategy includes exploring alternative plastic materials, but the company wants to make sure new solutions don’t end up having a worse impact on the environment. “It’s a complicated puzzle, but it’s one we’re committed to solving,” Rashida...
The UK’s Notpla, which creates sustainable packaging solutions from seaweed and plants that disappear naturally to give consumers the convenience of single-use without the plastic waste, is cheering after Prince William unveiled ‘The Earthshot Burger’...
The purpose of alternative dairy products, such as milk and cheese, is to act as a substitute for animal-based dairy. But that doesn’t necessarily mean it must taste exactly like the products it is replacing.
A new study suggests consuming insect protein slows weight gain and improves health status in obese mice. The findings are promising for humans, lead study author Kelly Swanson, interim director of the Division of Nutritional Sciences at the University...
FoodNavigator presents Climate Smart Food Digital Summit: a three-day event investigating how industry can help drive a more sustainable system of food production, with human and planetary health in mind. We’re excited to announce first speakers, which...
At peak production, Nomad Foods-owned Birds Eye UK can produce 48 tonnes of frozen peas per hour. FoodNavigator visits its Yorkshire operation to see how ‘sweet and tender’ peas are produced for the masses within just 150 minutes, from field to freezer.
As plant-based foods become more ubiquitous in many key European markets and experts warn against eating too much meat, animal agriculture is considered by many as a problem. Can it be produced more sustainably for the future?
Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.
Vertical farming, and controlled environment agriculture more generally, holds the promise of environmental sustainability. But rising energy costs and challenging economic conditions are straining the sector. Can technology help overcome obstacles to...
A new study with a sample size of 55,504 has found that the more meat a diet consists of, the worse it is for the environment. While vegans had the least environmental impact, followed by vegetarians, it was those with a high meat consumption whose diet...
Just 12% of the milk alternatives studied had a comparable or greater amount of nutrients calcium, vitamin D, and protein, compared to that found in cow’s milk.
The UK government wants to unleash the opportunities of gene editing as soon as possible, revealed Thérèse Coffey, Secretary of State for Environment, Food and Rural Affairs.
This week, we have a range of products aiming for sustainable packaging: from wine and spirits, to coffee, to ketchup. We also have kombucha made from watermelons grown in Italy, honey from the UAE, and bread from Danish bakery Ole and Steen.
The seafood giant has announced near-term and long-term climate targets, including an ambition to achieve net zero ambitions by 2050. Adam Brennan, chief sustainability officer at Thai Union Group, talks us through the strategy.
German ingredients company Döhler has announced plans to acquire SVZ, a Dutch supplier of fruit and vegetable ingredients, from Royal Cosun. The move is expected to buildout Döhler’s portfolio, notably in red fruit and vegetable ingredients.
Coined in 2001, social psychologist Melanie Joy’s theory of carnism suggests a philosophical basis behind the defence and justification of meat consumption. In a time where plant-based diets fight to replace those of meat, it is more relevant than ever....
The first government sanction in the EU for how cultivated meat tastings can be conducted has received national government approval in the Netherlands.
Europe's meat farmers face a host of burdens. They need to remain competitive in a global market, cut their environmental footprint, while all the while meeting consumer expectations for animal welfare standards.
MycoTechnology says it is ‘standing on the brink of a sweet revolution’ having discovered a sweet protein derived from honey truffle. “Proteins are widely recognised as the future of sweeteners,” says MycoTechnology CEO Alan Hahn.
Redefine Meat is accelerating its UK distribution to meet demand with eight wholesaler partners. Its UK wholesalers now span national and regional brands including Albion Fine Foods, Braehead Foods, Brakes, Classic Fine Foods, Elite Fine Foods, Food Republic,...
