The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.
German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.
Vienna-based start-up Arkeon Biotechnologies is producing all 20 amino acids with just three inputs: a microorganism, carbon dioxide, and hydrogen. FoodNavigator catches up with CEO Gregor Tegl to find out how.
Cultivated Biosciences is addressing textural challenges in plant-based dairy with a fat ingredient developed from oleaginous yeast. Co-founder and CEO Tomas Turner explains how.
What’s new in plant-based? FoodNavigator hears from entrepreneurs making whole muscle cut seafood alternatives from microorganisms and Mexican specialties from plants.
Current regulation prevents Swedish ice cream maker Nick’s from using the same ingredients on both sides of the pond. FoodNavigator catches up with founder Niclas Luthman to find out why he is set on using new innovation, when available in Europe.
Israeli start-up Kinoko-Tech is tapping fermentation to produce new alternative protein products from fungal mycelium growing on legumes and grains. “We are not aiming to be meat analogues,” said co-founder and CEO Jasmin Ravid, who wants consumers to...
