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      <image:caption><![CDATA[AquaCultured Foods is making whole cut pieces of seafood from microbes, including calamari. GettyImages/rez-art]]></image:caption>
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      <image:caption><![CDATA[In this episode of our Food and Beverage Trailblazers podcast we speak to Christoph Langwallner, CEO of WhatIF Foods about his vision to change the world ‘one meal at a time’.]]></image:caption>
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      <image:caption><![CDATA[LIVEKINDLY Collective acquires The Dutch Weed Burger / Pic: LIVEKINDLY Collective]]></image:caption>
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      <image:caption><![CDATA[Tyson targets net zero / Pic: GettyImages-Julio Ricco]]></image:caption>
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      <image:caption><![CDATA[Intelligent robots being used in Yili's liquid milk factory . ©Yili]]></image:caption>
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      <image:caption><![CDATA[Hong Kong-based plant-based meat – and now seafood – firm Omnimeat has just launched a product range with a focus on versatility to fit in with local Asian and other cuisine options. ©OmniFoods]]></image:caption>
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      <image:caption><![CDATA[By launching a range of vegan tuna, salmon and crab alternatives, OmniFoods wants to 'make change happen, one meal at a time'. GettyImages/Giodano Cipriani]]></image:caption>
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      <image:caption><![CDATA[DSM is leveraging data and AI to address the environmental footprint of animal proteins / Pic: GettyImages-Chris Strickland]]></image:caption>
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      <image:caption><![CDATA[Source: Getty/humanmade]]></image:caption>
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  <url>
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  <url>
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      <image:caption><![CDATA[Rhiza from the fermenter: 'It looks a bit like chicken...' Picture credit: The Better Meat Co]]></image:caption>
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      <image:caption><![CDATA[IXON's ASAP technology can keep meat fresh and juicy for up to two years without refrigeration or the use of preservatives ©IXON]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Image supplied by Gousto]]></image:caption>
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      <image:caption><![CDATA[Pinduoduo recently filed a patent for its cold chain logistics system with the China National Intellectual Property Administration. ©Getty Images]]></image:caption>
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      <image:caption><![CDATA[South Korea’s first food upcycling firm RE:Harvest has developed a flour alternative from beer and sikhye byproducts which has a direct claim on carbon emissions. ©RE:Harvest]]></image:caption>
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      <image:caption><![CDATA[The head of Dole’s packaged foods division has revealed how product affordability and access are at the core of the firm’s strategy in the Asia Pacific region. ©Dole]]></image:caption>
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      <image:caption><![CDATA[Picture: Shaun Quade]]></image:caption>
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      <image:caption><![CDATA[The Israeli start-up is working to address the 'texture challenge' in plant-based meat. Image source: Meat.The End]]></image:caption>
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      <image:caption><![CDATA[Source: Getty/ Muqamba]]></image:caption>
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      <image:caption><![CDATA[Source: Getty/ Penelope Graßhoff]]></image:caption>
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      <image:caption><![CDATA[Pictured: Dr James Richardson at the Winter Fancy Food Show, 2020]]></image:caption>
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      <image:caption><![CDATA[Nowadays founders Dominik Grabinski (left) and Max Elder (right). Picture credit: Nowadays]]></image:caption>
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  <url>
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      <image:caption><![CDATA[More varieties of grains and pulses will feature in the next generation of plant proteins, reckons IFF's taste, food and beverage division Nourish. Image: Getty/baibaz]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Image supplied by Discarded Spirits]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Mylkcubator aligns with Pascual's 'innovative spirit', says Gabriel Torres Pascual. GettyImages/olhakozachenko]]></image:caption>
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  <url>
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      <image:caption><![CDATA[L-R: Nourish co-founders James Petrie and Ben Leita. Picture credit: Nourish Ingredients]]></image:caption>
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    <loc>https://www.foodnavigator.com/Article/2021/06/01/PepsiCo-backs-EU-wide-environmental-labelling-Consumers-should-be-supported-and-industry-incentivised/</loc>
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      <image:caption><![CDATA[GettyImages/Danilin]]></image:caption>
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      <image:caption><![CDATA[Kara Goldin: 'I remember going to the team and saying, Can we do this? This is this is crazy, right?' Picture credit: Hint Inc]]></image:caption>
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      <image:caption><![CDATA[Potonguler has now set its sights on a major expansion drive. ©Potonguler]]></image:caption>
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      <image:caption><![CDATA[Dr Robert Lustig: "We need to protect the liver from the tsunami of refined carbohydrate and sugar that it has to deal with..." ]]></image:caption>
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      <image:caption><![CDATA[Egg'n'up is working to replace eggs used as ingredients in food formulation. GettyImages/Lilechka75]]></image:caption>
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      <image:caption><![CDATA[Source: Getty/ Irina Lev]]></image:caption>
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      <image:caption><![CDATA[New Zealand hemp-based meat firm Sustainable Foods has revealed plans to scale up exports over the next five years with Asia Pacific countries its main targets. ©Sustainable Foods]]></image:caption>
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      <image:caption><![CDATA[New Zealand-based Leaft Foods has highlighted leaf-based protein as an ideal new plant-based protein source for F&B product manufacturing. ©Getty Images]]></image:caption>
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      <image:caption><![CDATA[New app hopes to make healthy choices more accessible for young people / Pic: GettyImages-ViewApart]]></image:caption>
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      <image:caption><![CDATA[In this episode of our Food and Beverage Trailblazers podcast we speak to Zac Chua, CEO of Singapore popcorn firm The Kettle Gourmet. ]]></image:caption>
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      <image:caption><![CDATA[EggField is developing an ingredient that mimics the functionality of whole egg, for us in products such as pasta. GettyImages/Toli]]></image:caption>
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      <image:caption><![CDATA[Ikan bilis (deep fried anchovies) are commonly used in Malaysia as a side dish or condiment. ©Getty Images]]></image:caption>
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