Researchers at Wageningen University & Research claimed a world-first when they came up with a method to extract high-value Rubisco protein from tomato leaves, removing the naturally-occurring toxins from the plant.
In this week's gallery of new product launches, we learn about shelf-stable smoothies leveraging aseptic processing technology, Mars' plant-powered NPD, and the 'I Love' campaign to support British pork farmers who are struggling under...
Dairy cooperative Fonterra outlined its strategic innovation priorities – with a focus on nutritional benefits such as ‘cognition, sight and stress’ – as it noted higher milk prices were squeezing the margins of dairy processing business.
At Vitafoods Europe, ADM were showcasing their latest concepts with experts on-site to answer questions about how they will be keeping the health-conscious consumer in mind.
The cultivated protein sector holds a distinct advantage over its plant-based counterparts by having better relationships with existing big meat and food industry brands, but more work still needs to be done in terms of boosting government partnerships...
Research findings from the Accountability Framework initiative (AFi) and CDP show that companies cannot afford any more delay in tackling deforestation across supply chains, with forest-related risks identified at almost US$80bn.
Cultivated meat innovator Ivy Farm Technologies urged the UK to take an ‘agile’ approach to regulation of the rapidly emerging cultivated meat sector at a Parliamentary event held last week.
While much of the press coverage in food tech is devoted to brands making meat, egg, and dairy alternatives, these technologies will only be scalable – and sustainable - if we pay the same level of attention to the enabling technologies underpinning them,...
Italian agribusiness and food ingredients company Cereal Docks has set up a corporate venture arm: Grey Silo Ventures. FoodNavigator catches up with Cereal Docks’ business development manager to find out which food tech areas they’re targeting and why.
Iceland is forging a model for the ‘blue economy’ that has driven down waste and enhanced the value of fish. Supported by a vibrant innovation ecosystem, the seafood sector is working towards a zero-waste model that is better for both business and the...
Food companies are increasingly opting for insetting over offsetting their carbon emissions, it's been claimed, as the voluntary carbon offset market continues to look to improve its credibility.
Dairy is in a ‘strong position’ to meet the nutritional needs of the global food market and help feed a growing and ageing global population, the Nordic Dairy Congress heard last week.
Swedish digital innovator Stravito is launching a new tool, Atlas, to help food and beverage manufacturers digest the ‘overwhelming’ amount of data that they are bombarded with on a daily basis. FoodNavigator catches up with Thor Olof Philogène, CEO and...
Ingredient supplier Sweegen hailed its victory against PureCircle in a stevia Rebaudioside M (Reb M) patent battle as opening the door to ‘major expansion’ opportunities. However, FoodNavigator understands PureCircle owner Ingredion is already preparing...
Functional ingredient supplier BENEO has acquired Meatless, a Dutch innovator in plant-based texturizing solutions for meat and fish alternatives. FoodNavigator hears more about how the deal will accelerate growth at the businesses.
Under pressure from consumer organisation foodwatch, the European Commission has established limits for the presence of MOAH in food products. No transition period has been offered to businesses…is that fair?
Regenerative practices and new technology could be a ‘game changer’ for dairy farming, according to the Unilever-owned ice cream brand, which is looking to bring greenhouse gas emissions at 15 of its dairy farms to half the industry average by the end...
ADM’s nutrition business may represent only 15% of its operating profit currently, but executives expect that to double in the next three years and to drive a majority of the company’s operating growth thanks to its “systems” approach to business development,...
With the plant-based boom showing no signs of slowing, FoodNavigator profiles the technology, ingredients and culinary science powering innovation in meat and dairy alternatives.
Tomato genome editing may provide a route to vitamin D sufficiency, says a study, which also states the waste material produced could provide the basis of increased supplement production.
Challenger cereal brand Crispy Fantasy hits all the right buzz words. It is high protein, plant based, clean label and gluten-free. But does it have what it takes to disrupt the European breakfast category? Founders Andrea Rodrik and Raphael Nahoum tell...
The global food price crisis illustrates the need for key players in the food chain to bring forgotten and under-researched crops to the attention of markets and to consumers' tables, according to author Dan Saladino.
Our latest round up of new products features ‘Chip Shop Scraps & Fries’ from premium bar snack brand Made For Drink, which are designed to be enjoyed with a glass of champagne. Elsewhere, a UK start-up is launching what it claims is the ‘world’s first’...
A new study in the Journal of Dairy Science determined that adding pickled cucumbers to sour cream can improve its antioxidant properties and enhance its health-promoting activities.
Coffee-to-snacks group Paulig is investing in Dutch plant-based cheese start-up Willicroft. We hear from Marika King, Head of Paulig’s venture arm PINC, about what makes Willicroft stand-out in the alt. cheese space.
On a macro level, health and wellness is as important than ever. Yet there are many facets to this: do consumers want sugar or sweeteners or are they more concerned about functional benefits or clean label ingredients? Soft drink company Britvic puts...
Russia has been accused of weaponising food by disrupting supplies of wheat and other commodities, which is exploding the price of food and putting millions at risk of starvation.
Following the acquisition of 3D Bio-Tissues (3DBT), BSF has announced its listing on the London Stock Exchange, and released details on how it plans to produce the UK’s first 100% cell cultured meat product.
New research has revealed that when mice only eat during their most active time of day, and follow a reduced-calorie diet, lifespan is extended ‘substantially’.
In a move which has satisfied trade bodies but disheartened health campaigners and some challenger brands, the UK government has announced a one-year delay to the proposed ban on buy-one-get-one-free deals for foods high in fat, salt or sugar.
Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
California-based Impossible Foods is making its European debut in the UK this week with the launch of plant-based chicken nuggets and sausage patties, formulated without its flagship soy leghemoglobin ingredient, which is not yet approved in the UK or...
Flavours giant Givaudan is developing Customer Foresight, a platform that leverages ‘advanced data technologies’ alongside artificial intelligence and human insight to predict the future of food.
The Natasha Allergy Research Foundation, the charity set up by the parents of Natasha Ednan-Laperouse who died aged 15 from a severe food allergic reaction, has set up a clinical trial in the UK that will investigate if commonly-available peanut and milk...
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.
Flavours are not currently defined by their most important functionality: taste. We speak to flavour tech innovator iSense about how it is using sensory data and digitalisation to develop a marketplace approach that delivers transparency to boost agility...
By René Floris, NIZO Food Research Division Manager
In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?
The increased demand for functional food and drink is anticipated to boost sports drinks sales – and yet, at the same time, growing functional claims across neighboring categories is likely to stiffen competition. How should sports drinks navigate this...
Givaudan has developed a patent-pending ‘synergistic combination’ of plant-based ingredients and natural flavourings that it says can be used as a nitrite replacement in meat.
Multi-sensorial food and beverage experiences can attract mainstream appeal despite the backdrop of the cost of living crisis, according to MMR Research.