Start-up pitch
How HydroWatt Zero is supporting innovators to protect food security
Future food security is under serious threat. But industry innovators are fighting to revolutionise the food system and change the story. Discover more...
Videos
Start-up pitch
How New Wave Biotech is using AI to make biotechnology scalable
Developing and scaling the production of new food and beverage technologies is a major focus for the industry. But it can be complex and extremely costly. Enter New Wave Biotech.
Start-up pitch
How Carbiotix is making upcycling pay
Cutting food waste at all stages of production is key to future food security, but it needs to be profitable for brands to embrace it. Carbiotix can help.
The 3 big focus food and drink ingredients trends
Three macro trends will dominate the food and drinks sector – and ingredients landscape – in the year ahead, as FoodNavigator reveals.
Video
Why Exberry is focusing on innovation to drive growth
Plant-based colour creator, Exberry, reveal why innovation is at the centre of its long-term growth strategy.
Dsm-firmenich focuses on trio of business-driving investments
Ingredients major dsm-firmenich will invest in a trio of areas to bolster business growth over the coming years.
ADM reveals 2025 strategy – healthy indulgence takes centre stage
Ingredients giant ADM has revealed the NPD and consumer trends driving its business forwards, including healthy indulgence.
Start-up pitch
How MicroHarvest is making sustainable protein from microorganisms
Climate change is threatening existing food sources, making the discovery of viable alternatives essential. MicroHarvest believes microorganisms to be a sustainable, scalable solution.
Start-up pitch
How Senoptica Technologies is fighting food waste with smart packaging
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.
Start-up pitch
How Fabas Foods is making alt dairy nutritious and sustainable
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.
Lack of imagination to novel food blocks – food and drink industry challenges
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.
Top technologies food and drink makers are using now
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?
Video
Ask the experts: What do F&B start-ups get wrong?
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.
Novonesis develops ‘cleaner ingredient deck’ for plant-based meat with biosolution technology
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.
Future Food Tech Alternative Protein Summit
50/50 Foods targets flexitarians with Both Burgers featuring half beef, half veggies
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...
Spate brings the speed of machine intelligence to trendspotting in food, beverage
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...
Trend spotting: Holistic hydration a hit across demographics
'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.
WATCH – Down on the cultured meat farm with Ivy Farm Technologies
Ivy Farm Technologies invites FoodNavigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval.
Youth Athletes: Setting the right nutrition foundations
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.
WATCH: How Birds Eye grows, harvests, and processes its frozen peas
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
Building a business case for sustainability requires bridging the gap between what consumers say and do
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...
WATCH: Working with fungi to ‘break the plant-based ceiling’
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.
WATCH: Paleo talks animal-free myoglobin, regulatory challenges, and the ‘vegan’ opportunity
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...
WATCH: Collagen in functional food and drink – the next ‘hot trend’ after CBD?
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...
WATCH: SuperMeat CEO on cultivated meat metrics: ‘We have a trajectory to cost parity, and I'm not just talking about beef, I'm talking about chicken…’
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...
WATCH: Next-gen biomanufacturing… from lower-cost feedstocks for precision fermentation to ‘cell-free’ approaches
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...
![WATCH: Future Meat rebrands as Believer Meats: ‘A cow needs about two acres of land to grow. This [pilot plant] is the size of your living room and it can make a cow a day’](https://www.foodnavigator.com/resizer/v2/NKPTSIGBBVOVNDND7Y2FSNHFDA.jpg?auth=565445653f5ab716fe9ff916f0d491943cd40643844fda231daa3123789f5fe1&width=294&height=165&smart=true)
WATCH: Future Meat rebrands as Believer Meats: ‘A cow needs about two acres of land to grow. This [pilot plant] is the size of your living room and it can make a cow a day’
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...
Talking Dawn’s people, patent-pending tech and trends
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...
Natural Products Expo East
What will it take to bolster plant-based protein? Meatless Farm says innovation
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.
SVZ talks sustainability: ‘Everyone in the F&B industry should think about the next generation’
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.
Mondelēz SnackFutures VP talks future of snacking: 'I think COVID shocked our systems in a lot of ways'
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...
Apeel-protected fruits roll out in Asda to extend shelf-life: ‘It works by sealing moisture in and keeping oxygen out’
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.
Does cultivated chicken pass SuperMeat's blind taste test?
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.
2022’s top healthy food resolutions… and how long we stuck to them
New sales data shows that shoppers were quick to introduce New Year resolutions in 2022 – but struggled to stick to them.
Do UK consumers want to try cultivated meat? And what about insects?
New research from the Food Standards Agency is investigating how willing consumers are to taste test alternative protein products.
WATCH: What's it like to cook with cultivated 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?’
‘A transformational event in our history…’ Roquette unveils ‘world’s largest pea protein plant’
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...
FoodBytes! Pitch 2021 highlights sustainable supply chain solutions, enhanced nutrition & improved resource management
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...
FREE BROADCAST EVENT
Climate Smart Food: Striving for sustainable nutrition
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.
Do Europeans trust the food system?
Amid the COVID-19 pandemic, EIT Food examined consumer trust in the food system and in food products.
What’s inspiring innovation in low-to-no beverages?
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.
Investing in the Future of Food:
Could a new pricing model finally end poverty in coffee & ensure beans are truly ethically sourced?
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.
COVID-19 has ‘knocked’ green consumerism: Survey
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.
WATCH: Heather Mills’ plant-based firm VBites eyes micro-factories to boost food security following Middle East expansion
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.
Lockdown lifts interest in home-cooking: 91% of Brits plan to cook ‘as much, or more’ this year
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.
Coronavirus
Barry Callebaut Group releases ‘Consumer Responses Post-Lockdown’ research for confectionery sector - WATCH
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...
The future of cell-based protein: ‘Food manufacturers should look at this as an opportunity’
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.
VIDEO: Inside the UK's only non-alcoholic brewery
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.”
VIDEO: Grieg Seafood on ‘diving’ into the ocean to feed growing populations
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.
Brain wave: How DuPont is pushing the boundaries of sensory testing for better consumer feedback
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, to...