Climate change is threatening existing food sources, making the discovery of viable alternatives essential. MicroHarvest believes microorganisms to be a sustainable, scalable solution.
Food waste is a serious issue for the planet and a major threat to food security. Senoptica Technologies claims to hold a solution to one of the many flaws in the food system – ‘use by’ dates.
Alt dairy is proving to be one of the great plant-based success stories. But associations to UPF and questions over sustainability are holding it back. Fabas Foods believes it has the solution.
Red tape, lacking investment and negative connotations around new and novel food types are just three of many issues standing in the way of Europe’s food and drink sector progress, experts have warned.
Using the best technologies can help food and drink businesses stand out from the competition. But what’s out there and how are companies using tech in different ways?
What do food and drink start-up businesses get wrong? It’s the big question facing many fledgling businesses. FoodNavigator speaks to nine industry experts to find out.
Biotech company, Novonesis, addresses core taste, texture and nutritional challenges in plant-based meat and dairy with its biosolution technologies, potentially reducing the ingredient label deck.
50/50 Foods' Both Burgers with a 50/50 beef and veggie blend target flexitarians who love meat but want more plants, while also addressing water scarcity caused by traditional agriculture, according to CEO Drew Arentowicz at the Future Food Tech...
Two former Google researchers, who helped write the algorithm for trendspotting using queries from the search engine, are using their knowhow to empower product developers to create the must-have meals and breakout beverages of the future with the expansion...
'Holistic hydration' and 'hydration+' appeared as popular concepts across the Vitafoods tradeshow in Geneva earlier this month, with Arla Foods Ingredients and PharmaLinea offering dynamic options.
Ivy Farm Technologies invites FoodNavigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval.
Nutrition is a critical aspect of development and performance in youth athletes, but one that can be undervalued, according to an expert panel at the Active Nutrition Summit.
FoodNavigator visits Birds Eye during harvest season to learn how the company works with partners to cultivate, harvest, and freeze its peas for the UK market.
Sustainability and future-proofing the food system
Improving the sustainability of the food system is no longer optional from an optics and long-term business perspective, but short-term challenges – including consumer engagement – threaten immediate and mid-range returns and margins, complicating the...
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
The taste, appearance, and nutritional profile of plant-based meat analogues can be improved by a single ingredient, according to Belgian start-up Paleo: myoglobin. We catch up with co-founder and CEO Hermes Sanctorum to ask about this novel, animal-free...
The collagen trend has been building over the last few years and Romain Quillot, co-founder of functional collagen food and drink brand Humble+, expects it to continue. We ask about the challenges of incorporating collagen into products, the functional...
What’s the most efficient way to make meat, outside of an animal, at scale? Startups in the nascent cultivated meat space are deploying multiple approaches from hybrid strategies combining cell biomass and plant-based protein, to tissue engineering and...
Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...
Growing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. But it’s never been done...
At the International Bakery Industry Exposition (IBIE) held in Las Vegas, US, last month, Dawn Foods unveiled its 2023 global bakery trends reports and showcased it’s game-changing non-sticky doughnut glaze. BakeryandSnacks also used the opportunity to...
While plant-based is still one of the hottest trends in food and beverage, sales and consumer engagement with alternative proteins have slid in recent quarters – prompting some players in the space to rethink their strategy.
Premium fruit and vegetable ingredient supplier SVZ is working towards 100% sustainable sourcing: alongside a host of other initiatives. We find out more about the challenges - and opportunities - it sees in its efforts to be more sustainable.
Snacking behaviors evolved in a few key ways over the past few years as consumers balanced familiarity with health and wellness and are now looking to expand and diversify their snacking routines, says Brigette Wolf, VP, global head of SnackFutures at...
US start-up Apeel Sciences has landed its first big retailer contract in the UK with Asda, which will see fruit protected by Apeel’s edible layer sold across 150 stores.
Cultivated meat has been put to a blind taste test and the results are in. Here’s what gastronomic experts thought when they sampled SuperMeat’s cultivated chicken alongside conventional meat.
FoodNavigator travels to Paris to take its first bite of a cell-based chicken ingredient, asking the chef: ‘What’s it like to cook with cultivated meat?’
Roquette - a key supplier of protein to Beyond Meat – has opened what it claims is the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, becoming the first player to operate major pea protein facilities on both sides of the Atlantic....
From plant-based and nutritionally enhanced products to improved sustainability and packaging innovations, the 45 startups participating in FoodBytes! by Rabobank’s Pitch 2021 competition announced today hit on some of the hottest trends and biggest challenges...
How can the food industry contribute to food system transformation and provide sustainable nutrition for personal and planetary health? Join our FREE Climate Smart Food summit to find out.
Low-to-no alcoholic beverages are a growth space exciting the drinks sector. Experts from FoodNavigator and sister publications BeverageDaily, The Grocer and Lumina Intelligence weigh in on the segment’s prospects.
Poverty in the coffee industry is an “enduring crisis,” despite US consumers’ willingness to pay upwards of $16-$22 per 12-ounce bag of roasted coffee and a premium for products that promise to ethically source beans and pay farmers a fair price.
New research shows that people say they are more environmentally aware since the onset of the COVID-19 pandemic but also reveals this is not translating to greener consumption behaviours.
UK’s plant-based firm VBites – owned by media personality and activist Heather Mills – is hoping to launch micro factories in the Middle East on the back of its regional expansion.
The closure of out-of-home foodservice channels and having more time on our hands during lockdown has raised interest in home-cooking and, new research suggests, this trend could have sticking power when restrictions ease.
Extensive research carried out by the Barry Callebaut group into consumer responses around the coronavirus pandemic has revealed new implications and opportunities for the confectionery market. In an exclusive video interview, Bas Smit, Global Vice President...
Cell-based cultured protein is an industry still in its infancy. Food makers should look at the emerging field as an opportunity to collaborate and invest in the sector’s development, according to experts speaking at IFF’s Plantful Virtual Festival.
Alcohol-free Nirvana Brewery was born out of a love for craft beer. Three years on, demand for the category has grown ‘massively’, co-founder and director Becky Kean tells FoodNavigator: “People go crazy for it.”
With the global population estimated to reach 8.6bn in the next 20 years, the salmon farming company recommends we ‘dive’ into the ocean to boost food production. FoodNavigator visits Grieg Seafood in Norway to find out how this can be done sustainably.
How are we going to make food taste better if we cannot rely on what people say they like? DuPont Nutrition & Biosciences is grappling with this challenge by embracing brain testing techniques, in conjunction with traditional sensory testing panels,...
Perrier has partnered with SoScience, which connects people from the worlds of Science, Innovation and Technology, to support three start-ups who have the potential to change the future of packaging.
Most parents believe it is important that their kids eat five portions of fruit and veg each day. But fresh research finds considerable confusion over what counts as one of your five-a-day, with some parents pointing to chips and milkshakes.
In the second part of GlobalMeatNews’ interview with New Zealand’s representative in the UK, Jeff Grant, we discuss growth markets and categories for red meat producers.
German-based ingredients provider Beneo says there's a growing desire for its low-glycaemic sweetener Palatinose among the video gaming community, who are keen to use the product’s slow energy release to stay focused.
