The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
Italian researchers are urging front-of-pack labelling systems to take into account processing methods as well as nutritional composition after their work linked ultra-processed food with an increased mortality risk.
The pressure of inflation and general consumer disillusionment are causing an overall downward trend in self-reported consumer usage of plant-based categories, finds new research from Evergi, Brightfield Group's research platform.
A €13.1m research project is bringing together 22 partners from across Europe to investigate the role fermentation can play in creating novel, nutritious, plant-based ingredients.
Scientists at Carlsberg Research Laboratory have invented a non-GMO breeding method, called ‘FIND-IT’, which helps find variants that better tolerate heat, drought or other climatic challenges. And while the obvious application for the brewer is barley...
Risk of contracting monkeypox through food cannot be completely ruled out, according to experts at the European Centre for Disease Prevention and Control and French food agency ANSES.
With question marks about Europe's ability to produce enough fertiliser for its crops, Finland’s Tracegrow, which makes organic certified fertilizers from used batteries, hopes circular economy solutions can prove a vital tool.
Allulose, a novel rare sugar, is currently making its way through the Novel Foods process to gain regulatory approval in Europe. Does it have the characteristics that European shoppers are looking for in sweeteners?
Mondelēz International has released its annual Human Rights Due Diligence and Modern Slavery report for 2021, demonstrating, it claims, progress against its 2025 ESG (Environmental, Social and Governance) goals.
Arla Foods Ingredients (AFI) has developed a plug and play solution – meaning it can be used as is or within a recipe – to helps snack producers create bars with a high protein content in every layer.
There is a significant opportunity for brands to capitalize on the momentum in the plant-based space to create standout cheese alternatives that appeal to both plant-based purists and curious flexitarians alike, claims Royal DSM.
In research organised by the European Institute of Innovation and Technology Food community (EIT FOOD), academics looked to eliminate the shortcomings of ordinary takeaway packaging.
Smallholder farmers are highly vulnerable to weather changes and water scarcity, leading Diageo to launch a fund for innovations which promise to lessen and monitor the impact of water and climate crises on such farms in Africa.
What food innovation is hitting shelves across Europe? In Germany, consumers will notice a new range of nut butters in the supermarket, while across multiple countries rapid delivery start-up Gorillas is expanding into private label. In the UK, Heinz...
Israeli start-up Profuse Technology is ‘revolutionising’ the cell-based meat sector with its small molecule-based media ‘cocktail’. Co-founders Guy Nevo Michrowski and Dr Tamar Eigler-Hirsch explain how the supplement is optimising muscle creation in...
Scientists have identified the key chemicals found in vanilla bean extract and combined this with sensory data to understand what consumers want from vanilla flavours.
The quest for ever more eco-friendly packaging in the food and beverage industry is often done ‘without consideration for the effect on overall recyclability’, FoodNavigator hears.
Hain Celestial had a tough fiscal 2022 year but has a positive outlook on its North American business as supply chain disruptions abate and consumers remain loyal to the natural and organic segment.
While weakening retail sales and grim quarterly earnings from some publicly listed players have prompted intense debate about the future of meat alternatives, the “crisis of confidence” this has prompted has overshadowed the fact that amid all this noise,...
The potential for sunflower press cakes to be upcycled into vegan meat alternatives and blended hybrid products is being investigated by a new EIT-Food funded project.
After dominating the UK CBD space with help from a highly engaged online fanbase, CBD beverage, oil and gummy brand Trip is hoping to cement a similar position in the US – but this time with the additional aid of $12m in funding from prominent entrepreneurs...
The EU’s proposed directive on corporate sustainability due diligence promises a level playing field for big food and beverage companies already implementing due diligence procedures, FoodNavigator hears.
Fertiliser production is being reduced across Europe due to high gas prices. This is having a knock-on impact on the availability of carbon dioxide. Meat producers are calling for urgent government intervention.
Fresh research shows that high emissions scenarios place the vast majority of ocean life at ‘high’ or ‘critical’ risk, with implications for the economic wellbeing of costal economies and future food security.
Steakholder Foods, formerly MeaTech, has evolved its commercialisation strategy and rebranded in what it describes as the ‘next logical step’ to position itself as ‘primarily a food company’. “We wanted a name that would reflect the fact that ultimately,...
What do kids think about plant-based meat alternatives? Is a meat-free diet even suitable for children? As a growing number of studies seek to answer these questions, FoodNavigator brings you the findings.
The UK-based manufacturer has joined the growing number of big food producers – including Mondelez, Nestle, retailers Tesco and Aldi and foodservice operators Compass Group and Sodexo, among others – that have pledged to use 100% cage-free eggs across...
Israeli start-up Pigmentum is producing biomolecules for the food industry in transgenic plants. Co-founder Tal Lutzky explains how the technology works, which hurdles stand in the way of commercialisation, and whether consumers are willing to drink ‘lettuce...
As deforestation hits a six-year high in the Brazilian Amazon, the most effective action is to make the entire landscape of beef production ‘forest positive’, says The Consumer Goods Forum’s Didier Bergeret.
The meal kit company has launched its Green Chef brand in the Netherlands after spotting strong interest in special diets among consumers in the country.
A new study out of the UK suggests pheasants killed by hunters using shotguns can leave small lead particles in the meat. Consumers of these carcasses are ‘likely’ to be exposed, according to researchers.
Ben & Jerry’s dispute with Unilever over a potential licensing deal in Israel and the West Bank ended Monday with a blow for the maker of Phish Food ice cream.
The United Nations will host its 27th Climate Change Conference in a matter of months. As leaders gear up for COP27 in Egypt, food industry experts want to see an increased focus on food system resilience and transformation. Here’s why.
Researchers have for the first time genetically-modified a major food crop to improve photosynthesis and make them more efficient at using sunlight to their own food. The breakthrough improved soybean seed yield by over 30 per cent in field trials, they...
“It has been clear for a while that plant-based analogs will not displace meat,” says the CEO of Israeli cell-cultured (a.k.a. ‘cultivated’) meat co Aleph Farms. “The addressable market is larger for cultivated meat than for plant-based because the products...
Brother-sister duo Dr Maximilian and Dr Sara Marquart are working to ease the pressure on cocoa supply chains with an alternative developed via traditional and precision fermentation techniques. FoodNavigator catches up with one half of the ‘chocolate...