UK-based Ivy Farm, which produces cultivated meat, began as a spin-off from Oxford University. Now, says its new CSO, Dr. Harsh Amin, commercialisation is in sight.
Food tech company Nourish Ingredients launches its animal-free fat, Tastilux, calling it a “world-first” and “breakthrough” new product development designed to enhance global food security.
As Food Ingredients Europe (FiE) comes to a close in Frankfurt, we round up some of the most innovative B2B ingredients and technologies from the show floor.
How can bread waste products be put to good use? In a new partnership between UK-based Clean Food Group and Roberts Bakery, the former will use its fermentation technology to transform the waste products of the latter into oils and fats that can be used...
As part of Mars Inc.’s strategy to reduce greenhouse gas emissions, the confectionery major is optimising product recipes to include more environmentally friendly ingredients.
Can the complexities of breast milk be replicated by cows? France-based Nūmi doesn’t think so. The start-up is turning to cell culture to develop the ‘closest thing possible’ to breast milk.
Researchers have discovered the genetic sequencing behind two mutations in peas responsible for high iron content. This discovery could aid future research into improving biofortification.
The London School of Economics and Political Science (LSE) is launching a food and drink incubator programme for entrepreneurs, open to ‘anyone in the wider London F&B fraternity’.
The European Institute of Innovation and Technology (EIT), partnering with Foodtech HUB Latam, is expanding its Food Accelerator Network (FAN) to Brazil, where it will open a hub that will help develop burgeoning agrifood-tech start-ups in the Latin America...
The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.
According to analysts, Beyond Meat is in ‘survival mode’, as the plant-based meat maker continues to lose share in US retail. At the same time, the company is increasing distribution across the pond, where it has observed a faster-growing market.
Ivy Farm Technologies invites FoodNavigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval.
The Dutch-Swiss ingredients supplier has developed single-cell proteins it claims have the potential to offer ‘net zero carbon protein’ for the food, feed, and pet food markets.
The number of deals in the cultivated meat market in the first eight months of 2023 has significantly declined since 2022, a report by financial advisory firm Oghma Partners shows. However, strong government investment and potential regulatory approval...
Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.
The production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with the potential to be far greater in volume than the meat...
Finnish start-up Aircohol is working to decarbonise the alcohol industry by producing drinks from carbon dioxide released during alcohol fermentation. The result? A crop-free liquor with up to 50% reduced carbon footprint.
When rethinking packaging, London-based Notpla turns to fruit for inspiration. Just like fruit peel, the start-up’s plant-based plastic alternatives are naturally biodegradable, and some can even be consumed whole ‘like a cherry tomato’.
Austrian start-up inoqo, which uses AI to help grocery retailers and food and beverage brands to reduce the environmental impact of their food supply chains, has announced a tie-up with Norway-based online grocery delivery provider Oda.
Food companies can potentially cut their volumes of waste up to 75% using insect bioconversion, whilst at the same time creating valuable new revenue streams, FoodNavigator hears.
Pringles has just announced that new technology will be added to cans to make them more accessible to blind and partially sighted people. Other brands are being encouraged to follow suit.
To grow crops, one normally needs a range of resources: soil, access to sunlight and space, and most importantly, an abundance of time. A new technology, which uses an automated system to grow crops, such as nutritious microgreens and mushrooms, indoors,...
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
Hospitality accounts for 10% of UK administrations, the fourth highest out of the country’s different sectors. However, a new ePOS tool aims to help the hospitality sector by increasing staff retention, reducing food waste and retaining customer loyalty....
While more than two billion coffee cups are consumed each day, according to some estimates, the oil from coffee grounds, despite being rich in nutrients, is rarely utilised. Kaffe Bueno, a new startup, has opened a coffee biorefinery in Rødovre, Denmark...
NPD takes time. Long hours of R&D lie between an idea and a product launch. AI, however, is helping a range of major companies generate product ideas, as well as do market research and gain insights into the minds of consumers.
UK-based BIOVIT is poised to launch plant-derived nutrient blends targeting fortified food and meal-replacement markets. Its vitamins and minerals, extracted from leaves, flowers, roots and fungi extracts, guarantees nutrient content, it claims, to boost...
Branston, one of the UK’s largest suppliers, has begun trials to assess the viability of creating net zero potatoes. Field Technical Manager Andrew Blair shares his insights into the methods the company is following and how it hopes to establish a process...
Thanks to collaboration, education and labelling innovation, brand influence can pass over the threshold to help shift consumer behaviour, Danone tells FoodNavigator’s Climate Smart Food summit.
The Mylkcubator programme has largely focused on next-gen dairy innovation to date. But for the incubator’s third edition, dairy-major Pascual wants to expand its focus to alt coffee, cocoa, salt, sugar and more.
From the COVID-19 pandemic to extreme weather events and war in Ukraine, ‘cascading crises’ are impacting countries across the world. Responsible agri-food practices can help mitigate the impact of these disruptions, suggests Kaveh Zahedi, director of...
Kern Tec, which makes dairy alternative ingredients from stone fruit seeds, has closed a €12m Series A funding round. Co-founder Luca Fichtinger tells FoodNavigator the investment will help the team ‘double down’ efforts on NPD.
Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry.
The breakfast brand’s commitment to clean label – or as clean label as functionality allows – will see it through the current plant-based ‘shakedown’, co-founder and brand director Camilla Barnard tells FoodNavigator.
A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
Can technological innovations help turn the tide on plant-based meat? We ask ingredient suppliers which technologies might be letting down the category, and what tools can be leveraged to reignite consumer excitement.
Despite the abundance of NPDs for plant-based meat in recent years, concerns about nutrition still resound in the sector. There are many nutrients, critics claim, that are difficult to find outside of animal products. One of these is B12. Yet it is possible...
The food industry has responded to bullish predictions of a boom in plant-based meat alternatives with a gold rush mentality. But as sales slow and interest dips, can advances in food science come to the rescue of a category that is struggling to live...
The presence of Bisphenol A (BPA) in humans is above acceptable levels for health in many European countries, the EU's European Environment Agency (EEA) reports.
Scotland-based OCEANIUM announces a $2.6 (€2.4) million fundraise to scale up its proprietary biorefinery technology to meet market demand for its seaweed ingredients and materials.
Research into dietary preferences and novel releases by food-focused neuroscience companies are helping to expand and shape consumers’ food experiences based on their specific preferences.
Researchers from Germany, Israel and the UK have been given €1.2 million in funding to work on solving the barriers to creating cultivated meat at scale, and thus to provide it on a commercial basis.
As food service giants Taco Bell, Wendy’s and Starbucks enter the metaverse with their devised lands and non-fungible tokens (NFTs), we explore whether it is only a matter of time before manufacturers take a bite out of the metaverse experience.
Researchers have hailed the landmark agreement to allow the UK to re-join the Horizon Europe research programme as an associate member, which will pave the way for pioneering food breakthroughs.
The abilities of AI are numerous, and one of its key abilities is discovery. In a new partnership between Israeli companies Agrematch and ICL, it will be used to discover new compounds and biostimulants for crop nutrition, compounds that can optimise...
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
