Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.
Although efforts show progress on plastic pollution is possible, the world is ‘not on course’ to eliminating plastic waste and pollution, stresses the Ellen MacArthur Foundation.
What’s the latest in new product development? In chocolate, Ombar is rolling out a range specifically designed for impulse shopping, while WNWN Food Labs is launching cocoa-free takes on well-known classics. In plant-based, we see Juice Marbles secure...
As free from brands spot long-term growth potential, a perpetual debate is reigniting: is it best for these products to be in separate or standard aisles?
When rethinking packaging, London-based Notpla turns to fruit for inspiration. Just like fruit peel, the start-up’s plant-based plastic alternatives are naturally biodegradable, and some can even be consumed whole ‘like a cherry tomato’.
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
The Andes has traditionally been a source of excellent food and medicinal plants. Now science is turning to ancient Peruvian crops to explore their benefits in boosting the gut health and preventing and treating type 2 diabetes.
Eighteen months after the Agreement on the green transformation of Danish agriculture was approved by the Danish Parliament, Food Minister Jacob Jensen has launched the government's new action plan for plant-based foods.
In this week's NPD Trend Tracker, we have a medical drink to help children with disease-related malnutrition and an educational programme to help children learn about food waste. We also have a dandelion-spiced rum, condiments that help metabolic...
French plant-based whole-cut chicken producer Umiami has secured a further €32.5 million Series A funding, bringing its total raised to date to over €100 million.
At Rethink Events’ Future Food Tech Summit in London last month, investors discussed the challenges of the past, present and future of food tech investment
The government of Catalonia, Spain has invested €7m into alterative protein research, one of the largest investments into the sector in Spain’s history. It will aim to scale up Catalonia’s plant-based and fermentation-made food production.
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
While more than two billion coffee cups are consumed each day, according to some estimates, the oil from coffee grounds, despite being rich in nutrients, is rarely utilised. Kaffe Bueno, a new startup, has opened a coffee biorefinery in Rødovre, Denmark...
NPD takes time. Long hours of R&D lie between an idea and a product launch. AI, however, is helping a range of major companies generate product ideas, as well as do market research and gain insights into the minds of consumers.
UK-based BIOVIT is poised to launch plant-derived nutrient blends targeting fortified food and meal-replacement markets. Its vitamins and minerals, extracted from leaves, flowers, roots and fungi extracts, guarantees nutrient content, it claims, to boost...
Thanks to collaboration, education and labelling innovation, brand influence can pass over the threshold to help shift consumer behaviour, Danone tells FoodNavigator’s Climate Smart Food summit.
Japanese drinks such as matcha and sake are being brought to ‘Western’ countries such as the UK and North American countries. Japanese sake is mostly drunk in restaurants the UK, although an event in Kensington, London stressed that it can be more versatile....
In this week’s NPD trend tracker, we have a range of new plant-based products, a new look for a dairy-free drinks range, and a jam’s partnership with Children in Need.
As part of an investment of €50m into Cargill’s Saint-Cyr en Val facility in Orleans, France, American multinational Cargill is opening a protein innovation hub. The hub promises to give the company's customers the tools to trial, create and taste...
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
Kern Tec, which makes dairy alternative ingredients from stone fruit seeds, has closed a €12m Series A funding round. Co-founder Luca Fichtinger tells FoodNavigator the investment will help the team ‘double down’ efforts on NPD.
Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry.
The breakfast brand’s commitment to clean label – or as clean label as functionality allows – will see it through the current plant-based ‘shakedown’, co-founder and brand director Camilla Barnard tells FoodNavigator.
A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
As arguments rage about the use of ‘meaty’ or ‘dairy-like’ names for plant-based versions of animal-based foods, we ask could plant-based sector momentum be improved if meat and dairy alternatives avoid imitating the names of animal-based products.
Nordic tech company Cambri today announced the release of Launch AI, which provides companies with advice and predictions for NPDs. The AI, which has worked with food and beverage companies such as Carlsberg and Nestlé, reduces the risk that inevitably...
UK grocer Sainsbury’s is launching a new Taste the Difference Aberdeen Angus range which it claimed offers a 25% lower carbon footprint compared to industry standard, making it the largest low carbon beef range ever produced in the UK.
The food industry has responded to bullish predictions of a boom in plant-based meat alternatives with a gold rush mentality. But as sales slow and interest dips, can advances in food science come to the rescue of a category that is struggling to live...
In a wide range of areas as diverse as transportation, education and plastic collection, Danone has teamed up with a range of companies across the private sector in its new ‘Partner for Growth’ initiative. The initiative will begin with a joint business...
With research into cultivated meat becoming ever more abundant, a report from the Good Food Institute shows that funding is strong. However, a study from Stanford University reveals that traditional meat is still receiving more public funding, and a more...
Regulatory bottlenecks are threatening to hinder CBD innovation on both sides of the Atlantic, the former professional road racing cyclist Floyd Landis tells FoodNavigator.
Unilever-owned The Vegetarian Butcher has partnered with döner producer The Düzgün Group to reinvent the traditional döner kebab with plant-based ingredients.
Research into dietary preferences and novel releases by food-focused neuroscience companies are helping to expand and shape consumers’ food experiences based on their specific preferences.
Researchers from Germany, Israel and the UK have been given €1.2 million in funding to work on solving the barriers to creating cultivated meat at scale, and thus to provide it on a commercial basis.
While shifting our diets away from meat and dairy is often the recommended way to reduce greenhouse gas emissions in the food industry, a recent study has shown that this, on its own, is not sufficient. Instead, optimising agritech could be the way forward....
The project will see Cargill supply cocoa shells to CCm Technologies, who in turn will manufacture fertiliser for two farms supplying Nestlé UK & Ireland.
Researchers have hailed the landmark agreement to allow the UK to re-join the Horizon Europe research programme as an associate member, which will pave the way for pioneering food breakthroughs.
Our latest new product development round-up brings you a ‘new product category’: shelf-stable probiotic yoghurt. Another innovation lies in vertical farming technology, which sees Jones Food Company launch its first consumer facing brand Homegrown, and...
The abilities of AI are numerous, and one of its key abilities is discovery. In a new partnership between Israeli companies Agrematch and ICL, it will be used to discover new compounds and biostimulants for crop nutrition, compounds that can optimise...
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
Biotechnology has many uses. According to a new non-profit, the Plenty Foundation, one of these is the creation of plant-based foods to mitigate food insecurity. Through a combination of R&D and philanthropy, and partnerships with NGOs, governments...
A four-year project aimed at developing whey protein from CO2 and electricity has been selected for investment by the European Commission via its innovation programme.