Meat, fish and savoury ingredients

How mycelium innovation is ‘unlocking the potential of the fungi kingdom’

16-Sep-2022 By Flora Southey

From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...

Study linking deaths to red meat ‘appears implausible’ and ‘lacks transparency’

09-Sep-2022 By Flora Southey

The World Cancer Research Fund International is accusing the GBD 2019 study of ignoring the nutritional value of red meat and lacking rationale.

‘Highly’ marbled cell-based beef bites developed with 3D printing tech

08-Sep-2022 By Flora Southey

Steakholder Foods has coined the ‘first-of-its kind’ and ‘richly marbled’ structured meat product Omakase Beef Morsels.

What’s meat's beef with vegan burgers? The case against ‘meaty’ names for plant-based substitutes

07-Sep-2022 By Flora Southey

For the most part, the meat industry is against the use of ‘meaty’ denominations for plant-based alternatives. What’s the sector’s beef with ‘vegan burgers’ and ‘plant-based sausages’? FoodNavigator investigates.

Can monkeypox virus be transmitted via food? Experts aren’t ruling it out…

01-Sep-2022 By Flora Southey

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.

Cell-based meat with 5 times more protein? Media supplement developed to fill ‘huge whitespace’ in industry

29-Aug-2022 By Flora Southey

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...

Are children hungry for plant-based meat?

24-Aug-2022 By Flora Southey

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.

GUEST ARTICLE

Beef boycotts aren’t enough to save the Amazon rainforest

23-Aug-2022 By Didier Bergeret

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.

Norway invests in cellular milk, egg, and meat production as a ‘new direction’ for industry

19-Aug-2022 By Flora Southey

The Research Council of Norway is funding the development of cellular agriculture technologies to produce the ‘food of the future’.

One ingredient that can do it all? Bio-based hydrocolloid developed to ‘clean’ up plant-based

16-Aug-2022 By Flora Southey

German start-up Bioweg claims its bio-based hydrocolloid made from bacterial cellulose can improve taste, texture, and appearance of plant-based meat and dairy alternatives.

60% people don’t want lab-grown meat: UK adults quizzed on cellular agriculture, genetic modification, and meat consumption

15-Aug-2022 By Flora Southey

A survey in England, Wales, and Northern Ireland is asking the big questions: Are consumers willing to try cell-based meat? Have they heard of genetic modification? And are they reducing how much red meat, poultry, and fish are on their plates?

Paper pack designed for Iceland frozen food boasts ‘grease and oil resistance’

11-Aug-2022 By Flora Southey

‘One of the world’s first’ paper recycling packaging solutions for frozen food has been developed by Iceland and Parkside.

German startup presents its first cultivated seafood products in Europe

09-Aug-2022 By Oliver Morrison

Bluu Seafood says it is ready to enter the regulatory approval process in the EU, UK and rest of the world after producing its first market‐ready products made from cultivated fish cells.

Detect nitrites with a smartphone? Colour-changing film developed to check nitrite levels in cured meat

05-Aug-2022 By Flora Southey

Scientists in Spain have developed a colour-changing film consumers could use to analyse nitrite levels themselves.

Bringing cultivated meat to Britain: What will it take to scale up?

04-Aug-2022 By Flora Southey

For cell-based meat to reach its full potential in the UK, it must be a widely available, preferred choice among consumers. Boston Consulting Group and Ivy Farm Technologies share the challenges standing in the way.

Meat products less healthy, less sustainable than plant-based alternatives, finds research

01-Aug-2022 By Flora Southey

Forty-three studies investigating the healthiness and environmental impacts of swapping out meat products for their plant-based alternatives have been reviewed by researcher Christopher Bryant from the University of Bath, UK.

How is the cost-of-living crisis impacting the health and sustainability of shopping baskets?

01-Aug-2022 By Flora Southey

Consumers are feeling the pinch. Can they still afford to be as healthy and sustainable in their food choices as they’d like?

Vegan ‘steak’ on the back burner? France suspends ban on ‘meaty’ terms for plant-based products

28-Jul-2022 By Flora Southey

France’s Council of State (Conseil d’État) has agreed to put its ban on the use of words like ‘steak’, ‘bacon’, ‘sausage’ or ‘Carpaccio’ to describe plant-based foods en pause.

SuperMeat links with retail major Migros on cultivated meat distribution: ‘We expect to be selling in Switzerland by 2025’

27-Jul-2022 By Flora Southey

Israeli food tech company SuperMeat has signed a Memorandum of Understanding (MoU) with Switzerland’s largest supermarket and meat manufacturer, Migros.

Cultivated seafood start-up targets ‘fleshy’ tilapia species for mass disruption: ‘Our cell-based fish will be better than the original’

25-Jul-2022 By Flora Southey

E-FISHient Protein is developing raw material for fish cutlets, fish fingers, and fish balls, with plans to do the same for fish fillet, the start-up’s CEO Dana Levin tells FoodNavigator.

Clean label claims boost sales, but what categories benefit most?

20-Jul-2022 By Katy Askew

The clean label ingredients market is witnessing continued growth, with evidence suggesting clean labels increase consumer willingness to pay a higher price point and build loyalty. FoodNavigator digs down into the trend to profile what categories and...

Calls for standardized and rigorous dataset to ensure seafood fraud enforcement

13-Jul-2022 By Oliver Morrison

The most comprehensive study of seafood fraud ever published underlines a requirement for a standardized and rigorous dataset through which food fraud can be scrutinized to ensure enforcement.

Meat producers lay out work to reduce nitrites in cured pork products as campaigners demand action

12-Jul-2022 By Oliver Morrison

The British meat industry says it is actively engaged in working to reduce nitrites in cured pork products after reports by The Guardian that a group of food scientists and MPs in the UK are pushing for a ban on the use of chemicals in bacon that they...

'We plan to sharply increase production in 2023-24': Methane-reduced beef trial in Sweden ‘sold out in less than a week’

11-Jul-2022 By Katy Askew

A collaboration between biotech company Volta Greentech, supermarket chain Coop and food company Protos saw the world’s first methane-reduced beef hit the shelves in Sweden. How did it perform? FoodNavigator asks Fredrik Åkerman, CEO Volta Greentech.

Cell-based collagen: Great idea… but what are the potential food applications?

07-Jul-2022 By Oliver Morrison

Biotech start-up JellaTech proudly unveiled the first sample of cell-based collagen ever be seen outside a laboratory at the recent Bühler Networking Days event in Uzwil, Switzerland.

Electrified cutlery could help salt reduction efforts

07-Jul-2022 By Oliver Morrison

Knives and forks that send an electrical current to the tongue can enhance the saltiness and possibly the savouriness of low-sodium foods, scientists claim, and may help millions stick to a low-sodium diet without sacrificing taste.

Start-up creates cell-based oysters to bring nutritious delicacy to the masses

05-Jul-2022 By Oliver Morrison

A Danish-born entrepreneur is developing what she claims are the world’s first cell-based oysters to allow more people to experience the delicacy’s unique taste and health benefits.

Tetra Pak collaborates on mycoprotein site as part of ‘long-term’ vision: ‘This is our first greenfield plant within the new food fermentation category’

01-Jul-2022 By Flora Southey

The Swedish food processing and packaging major has partnered with Mycorena to construct an alternative proteins plant on home soil.

‘People used to look at me funny… you've no idea how different it is now’: Meatable’s Daan Luining on why he’s bullish on cultured meat

30-Jun-2022 By Oliver Morrison

The CTO tells FoodNavigator why the higher proliferation capacity of pluripotent stem cells is key to enabling large scale production and why he’s devising ‘exercise plans’ for cells.

South Africa bans meaty names for vegan products: A ‘long awaited’ or ‘counterproductive’ measure?

27-Jun-2022 By Flora Southey

The decision to prohibit terminology such as ‘veggie biltong’ and ‘plant-based meatballs’ in South Africa is polarising. Those working in the meat sector are ‘very pleased’, encouraging ‘swift and firm action’ against offenders. Plant-based stakeholders,...

Fish-free seafood made from fungi and seaweed: Scientists and Michelin-starred chef to develop product ‘good enough for fine dining’

23-Jun-2022 By Flora Southey

A team of scientists led by Dr Leonie Jahn from the Technical University of Denmark is collaborating with Diego Prado, head of research at Copenhagen’s two Michelin-starred restaurant Alchemist, to develop sustainable alt seafood through fermentation.

Mermade makes cell-based scallops with circular aquaponics tech: ‘Our technology is relevant for the entire cell-based meat industry’

10-Jun-2022 By Flora Southey

Claiming to be the only cell-based alt protein player leveraging aquaponics technology, Mermade Seafoods is developing ‘more sustainable’ cultivated seafood offerings, beginning with scallops.

Alt fat from insects: Exploring the circular economy potential of larvae fat for feed and food

20-May-2022 By Flora Southey

Could insect-derived fatty acids, fuelled by mixed food waste, replace conventional dietary fat in feed and food applications?

BSF plans to produce the UK’s first lab-grown meat following LSE listing: ‘Cutting into a lab-grown steak for dinner is definitely a reality’

19-May-2022 By Flora Southey

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.

'It might replace cheap chicken or grass-fed beef or even prove irrelevant... we don't know yet': Project to probe if lab-grown meat is friend or foe to farmers

16-May-2022 By Oliver Morrison

Farmers are teaming up with cultured meat businesses, food companies, charities and government to explore the pros and cons of cell-based meat.

Beef-like fat prototype produced via precision fermentation: ‘It’s a ground-breaking step towards making plant-based meat tastier’

05-May-2022 By Flora Southey

Sweden-based Melt&Marble has developed a precision fermentation-derived beef fat alternative. FoodNavigator asks co-founder and CEO Dr Anastasia Krivoruchko how the technology differs from that used to make other cell-cultured fats and precision fermentation-derived...

Meat consumption must fall by 75% in rich countries, argue researchers: Are vegetarian diets for all the solution?

04-May-2022 By Flora Southey

Should everyone eat less meat to achieve the international climate targets? Researchers in Germany investigate.

‘Nobody is making chorizo burgers’: Heura looks beyond sausages, mince, and ‘most sold’ products on the market

28-Apr-2022 By Flora Southey

Barcelona-headquartered Heura is collaborating with UK food influencers BOSH! on a new plant-based offering for flexitarian consumers: a chorizo burger. Heura co-founder Bernat Añaños tells us why.

Price gap between meat and alt meat is shrinking, but is plant-based getting cheaper or meat more expensive?

21-Apr-2022 By Flora Southey

Results from a Dutch survey, commissioned by ProVeg Netherlands, suggests meat and alt meat are nearing price parity. FoodNavigator asks why.

Nomad Foods calls for innovators to help expand use of mussel meat, develop paper-based packaging for frozen foods, and create ‘clean label’ methylcellulose alternatives

14-Apr-2022 By Flora Southey

Frozen food giant Nomad Foods has launched an Open Innovation Portal, inviting academics and SMEs to share ideas that could be scaled to ‘shape the future of food’.

Monkfish off but herring and sardines back on menu, says updated sustainable seafood guide

11-Apr-2022 By Oliver Morrison

The latest Good Fish Guide ratings from the Marine Conservation Society are good news for tinned fish, with herring and sardines joining mackerel and some tuna on the green rated, or Best Choice, list.

Meet the start-up converting raw materials into protein in a day: ‘We have the fastest protein production in the world’

11-Apr-2022 By Flora Southey

MicroHarvest is taking a three-pronged approach to commercialisation, targeting the food, feed, and petfood markets with its microbial fermentation-derived alternative protein. FoodNavigator catches up with CEO and co-founder Katelijne Bekers to hear...

Plant-based ‘marbled’ steaks developed from fat and pea protein in Switzerland

08-Apr-2022 By Flora Southey

ETH Pioneer Fellow Martin Hofmann has developed a way of producing plant-based meat alternatives that mimic the fibrous structure and ‘marbling’ of the real thing.

Duck duck…goose? Meat fraud amongst breaches revealed in foie gras investigation

07-Apr-2022 By Flora Southey

An investigation into the labelling and composition of foie gras products in France has revealed numerous cases of non-compliance.

How is the war in Ukraine impacting the global meat industry?

04-Apr-2022 By Flora Southey

How is Russia’s invasion of Ukraine impacting meat production, consumption, and exports in eastern Europe and further afield?

Griffith Foods talks nutrition and plant-based innovation: ‘Think different, think centre plate transformation’

29-Mar-2022 By Katy Askew

Griffith Foods is focusing its product development might on the core pillars of nutrition and plant-based product development, with efforts informed by the ‘guiding star’ of sustainability. European President Wim van Roekel weighs in on the massive potential...