The Danish company Lyras A/S has given Australian food and beverage company Beston Global Food Company the exclusive rights to use Lyras’ sustainable technology for production of lactoferrin and similar products in Australia and New Zealand, for a limited...
As demand for plant-based products rises, large players looking for a piece of the action likely will continue to buy their way in, but one market analyst predicts that the checks they will cut and stakes they will take in innovators in the space will...
Fresh research has compared the taste characteristics of cell cultured and traditional meats. With consumer acceptance highly dependent on sensory characteristics, did cell cultured meat pass the taste test?
Dutch start-up Mosa Meat has revealed how it achieves muscle differentiation without the use of foetal bovine serum (FBS) in the interest of ‘openness’ and ‘transparency’.
Bakery ingredient specialist Puratos has entered a tie-up with upcycling start-up ReGrained. Through an exclusive collaboration and supply agreement, the companies will supply upcycled solutions to the commercial baking industry.
A variety of sweet onion that doesn’t reduce the cook to tears has secured a listing at Waitrose & Partners. US-headquartered BASF is behind the innovation.
Redefine Meat has commercially launched the world’s first whole cut plant-based 3D printed steak in Europe. FoodNavigator hears from renowned British chef and restaurateur Marco Pierre White to learn more about what it is like to cook with this ‘New Meat’.
A new sustainable food app has launched promising to reveal to end consumers a greater level of transparency about the environmental impact of their food choices.
A team of scientists has developed biodegradable food packaging made from corn protein and other naturally-derived bioplymers infused with a mixture of natural antimicrobial oils that can extend the shelf life of fresh fruit by up to three days compared...
From advances in fermentation capabilities to developments in our understanding of diet and health or the rapid evolution in digital technologies, Cargill’s R&D chief Florian Schattenmann talks FoodNavigator through the trends and tech he believes...
Unilever is partnering with microbiome experts at Holobiome to identify food and beverage ingredients that could positively impact ‘mental wellbeing’ by targeting the gut-brain axis. Unilever Science and Technology manager Dr Simone Pyle tells FoodNavigator...
ReGrained is a food upcycling technology and ingredient platform that ‘rescues’ production side streams – currently brewers’ spent grain – and turns them into ‘delicious, versatile, better-for-you’ ingredients. FoodNavigator speaks to co-founder and CEO...
The global food industry is entering a period of radical transformation, which S2G Ventures likens to the decades-long $4 trillion global energy transition that ushered in disruptive clean technology innovation and sustainable solutions.
A new monitoring platform claims it allows CPGs, retailers and farmers to track their land-based carbon footprint within supply chains and target ‘nature-based solutions at scale and speed’.
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 Wageningen University spin-off is developing a plant-based fat ingredient from European-grown sunflower seeds, designed to boost alt dairy’s nutritional and sustainability profile, as well as mouthfeel.
Dutch ingredients maker Fooditive Group is fermenting DNA-modified yeast to create casein proteins, but without the cow. Founder and CEO Moayad Abushokhedim tells FoodNavigator he hopes the ingredient will help reduce dependence on animal agriculture.
Food testing and authentication companies ORIVO and Imprint Analytics are teaming up to provide transparency to the seafood market through ‘highly advanced chemical fingerprinting analysis’.
Herbs and leafy greens are being grown from a soil substrate composition within Future Crops’ indoor vertical farming system. FoodNavigator asks co-founder and CEO Gary Grinspan what makes this development an ‘industry first’.
New red microalgae discovered by Israeli start-up Yemoja adds ‘bloody’ juiciness to plant-based burgers and steaks, as well as cultivated meat products.
European produce supplier Greenyard aims to ramp up innovation as it works to capitalise on growing demand for ‘healthy, low processed, plant-based food’.
Rising commodity prices put an onus on food and beverage manufacturers to exploit the opportunities presented by air as an ingredient in products, believes ‘food futurologist’ Dr Morgaine Gaye.
PepsiCo has expanded its green tech accelerator programme in partnership with the UAE Ministry of Climate Change and Environment (MOCCAE) to reach sustainable design innovators across the Middle East and North Africa (MENA) region.
Dole is aiming to launch high-value products from food waste in the second half of next year across its recently-formed speciality ingredients business, in addition to expanding its upcycling efforts to more markets in the region.
From vertical farming to greenhouses and plant factories, Controlled Environmental Agriculture could help address the global challenge to produce more food with less environmental impact. But a state-of-the-industry study reveals proponents are concerned...
There’s a strong case for the future growth of robots in food production in Europe, believes Dutch bank ING, as companies look to boost competitiveness, improve product quality and respond to rising labour costs.
Canadian branded ingredient supplier CK Ingredients has announced a partnership with a Dutch developer to commercialize a protein ingredient from a novel source.
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
How can industry achieve a circular bioeconomy in food packaging? The solution lies in valorising waste into packaging products that can later be biodegraded back into soil, according to Professor Jose Lagaron from the Spanish Council for Scientific Research.
From ingredients to finished products, start-ups are innovating to produce the next hottest products in the alternative ingredient space. FoodNavigator hears from three making a splash in Israel’s food tech scene.
Food tech company Next Gen Foods has set its sights on rapid international growth. As the company enters Europe, CEO and co-founder Andre Menezes tells FoodNavigator that the group’s ambition isn’t just to become a leading plant-based brand globally....
The food system is exposed to increased food safety risks from climate change – a danger regulators must be mindful of, UK Food Safety Agency Chair Professor Susan Jebb suggests. Authorities also need to help the sector mitigate the contribution it currently...
In the UK, beef cattle are wearing ‘Fitbits for cows’, in Germany, an independent certification scheme is improving animal welfare for pork and poultry, and in Bulgaria, Big Data is serving to differentiate local products from imported competition. FoodNavigator...
Drones will provide governments and industry with solutions to speed progress towards the COP26 goals, predicts Hannah Tew, Director of Air Mobility at Connected Places Catapult, which is responsible for the delivery of the UK government-backed Drone...
The sweetener producer claims combining functional ingredients with sugar alternatives can attract a new generation of customers to products that offer guilt-free indulgence and nutritional benefits.
The finalists of the Fi Europe 2021 Innovation Awards & Startup Innovation Challenge have been confirmed, revealing topics such as sustainability and plant-based high on the list, mirroring current market trends and developments.
The ag tech revolution is real and a host of solutions are becoming available that promise to help food manufacturers deliver more sustainable products. But there’s a catch: who pays?
From in vitro to synthetic, lab-grown, cell-based, cultivated and cultured, slaughter-free meat grown from animal cells has been called a myriad of names in its relatively short lifespan. But which term is most appealing, and transparent, to consumers?...
The European Food Safety Authority (EFSA) has green-lighted the mung bean protein ingredient used in Eat Just’s egg substitute product, paving the way for the company to launch its JUST Egg plant-based alternative in Europe.
The Coca-Cola Company, Changchun Meihe Science & Technology and UPM have announced the first planned commercialization of new tech to create plant-based monoethylene glycol (bMEG): which can replace traditional oil-based MEG in PET bottles.
