Climate change is threatening existing food sources, making the discovery of viable alternatives essential. MicroHarvest believes microorganisms to be a sustainable, scalable solution.
The meat and plant-based industries have locked horns as a new report cites diet change as a key tool in the fight to control global warming and even reverse the climate crisis.
Emerging meat alternatives – cultivated meat and precision fermentation-derived meat – need to present an appealing image to consumers if they are to succeed.
New plant-based meat patent application figures have fallen globally for the first time in near a decade, with companies including Nestlé slashing numbers by almost 50%.
Meat alternatives are back in growth, with recent Europe-wide data showing the category has rinsed away its droop and is ticking up. But what at are the factors behind this early-stage turnaround?
After raising “peanuts” to launch a plant-based meat business around Covid-19, Juicy Marbles is set to break even within its fourth year and is planning NPD along with another funding launch.
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.
The murky waters of urological health are rarely linked to or promoted within food and drink marketing. Could plant-based diets reduce the risk of common conditions such as erectile dysfunction?
Despite both being sustainability-focused, regenerative agriculture and protein diversification have not always got along. How can the two sectors work together?
Quorn, Redefine Meat, THIS, La Vie and Rude Health are among the high-profile brands providing their valuable market intelligence at this year’s Protein Vision digital event.
The cultivated meat market is growing, but price remains a major barrier to success. Roslin Technologies believes it has the answer, with its animal stem cell solution.
Plant-based meat alternative heavyweight Redefine Meat has plotted a series of new launches and retail listings as the market rebounds following a recent tumble and stagnation.
Healthier food-tech business MicroLub, which uses tech to replace fats and oils with water – while claiming sensory retention – has closed a €4.2 seed investment round to commercialise.
The plant-based seafood market is underserved – enter BettaF!sh. This week we're discovering how founder, Deniz Ficicioglu, is revolutionising the fish-free fish space in the first edition of FoodNavigator’s start-up pitch series.
A biotech start-up is producing iron compounds, through precision fermentation, that are more bioavailable than much naturally occurring iron in plants.
The Veganuary movement is rocketing, gaining power and influence. It has become a staple across Europe, so how will brands drive Veganuary 2025 sales to new heights?
Heura Foods is flexing its business muscles and seeking to bolster its portfolio by expanding beyond meat alternatives into other markets, with collaboration a key tactic in its arsenal.
Sales of branded meat-free sausages are growing despite a wider plant-based category slump, but meat and alt-meat processor, Pilgrim’s, says any sales positivity could easily reverse.
The OG meat alternative mycoprotein is set to retake the spotlight in a sector rife with food start-ups bringing to market products through an increasing array of food-tech innovations.
Food-tech industry leaders have turned the table and asked who is responsible for the sluggish pace at which alternative proteins gain legislative approval in Europe.
Private investor and government backing has sparked a jobs and revenue boom in Europe’s alternative protein market, leading to a need for specialist recruitment services.
Losses have continued for Quorn and Cauldron parent company Marlow Foods as the vegetarian and vegan mycoprotein food major suffers the shocks of the relentless meat-alternative market slowdown.
A full spectrum of ‘cheeses’ can be made without cows, following the development of a casein that can self-assemble into micelles, the foundation for stretchy, protein-rich cheese alternatives.
A recent study suggested that radical cost reduction in cultivated meat production is possible. Ivy Farm, Aleph Farms and Vital Meat speak on the potential of this.
Many of food and beverage's greatest innovations are born from from start-ups. But why is innovation on a decline and what's the future of food and drink NPD?
The food and beverage industry is throwing out the rule book to create new, sustainable systems, which will protect food security for future generations. Discover how at Climate Smart Food 2024.
Additional protein intake for older people should begin much earlier than most consumers think, providing food and drink manufacturers with a new market to profit from.
How do food tech and alternative meat and dairy start-ups gain the interest of investors? Kim Anders Odhner has his ear to the ground and explains what backers might be looking for.
