Lallemand is joining the steering committee of the Grand Défi Ferments du Futur, a ‘highly strategic’ program that aims to accelerate research and innovation in ferments and fermented foods to meet the challenges of agronomy, an ecological transition...
What’s missing from the food tech landscape? We ask incubators in Spain, Germany, and Israel what’s trending, what challenges start-ups are facing, and where the ‘whitespace’ lies.
Fermentation-derived alt seafood maker Aqua Cultured Foods has cemented across-the-pond ambitions via a Proof of Concept (PoC) agreement with Switzerland’s largest retailer Migros.
Clara Foods is leveraging precision fermentation technology to develop animal-free egg proteins. While first concentrating on the North American market, Chief Technology Officer Ranjan Patnaik says the start-up intends to commercialise in Europe.
German biotech LegenDairy is bringing together precision fermentation and the heritage of European cheese making to develop ‘stretchable, meltable and delicious’ cheese alternatives.
First there was Perfect Day in the US, then Remilk in Israel, and now UK start-up Better Dairy is also vying for a piece of the precision fermentation pie. FoodNavigator catches up with CEO and co-founder Jevan Nagarajah to discuss Better Dairy’s plans...
Fermented foods are a rich source of lactic acid bacteria (LAB), which are potentially probiotic. But when such foods are consumed, how many LAB become part of the microbiome?
Researchers are repurposing waste bread into a medium that can kick start fermentation in food and beverage products, such as sourdough, yoghurt, and wine.
The imminent collapse of dairy and cattle industries has been forecast by think tank RethinkX, with precision fermentation protein set to ‘outperform the cow’.
