Just 15% of the olive is used when making olive oil. But with the right technology, the remaining 85% can be valorised, according to Israeli start-up PhenOlives.
The rise of extreme weather events across the globe is posing a major threat to food security. So how can we create more resilient supply chains to ensure food supplies in the future?
The latest victory for cultivated meat shines a light on the situation in the EU, where not one novel food application for cell-based meat has been submitted for regulatory approval.
FrieslandCampina Ingredients is expanding its precision fermentation focus beyond HMOs. But will parents be open to feeding their babies precision fermentation-derived dairy?
Functional food trends are driven by more than just taste: they’re driven by human need. With AI, the market can be analysed and the needs driving consumption understood.
Two producers of precision fermentation-derived dairy – developing products within the same category – have decided to work together, rather than in strict competition with each other.
You’ve heard of plant-based burgers, vegan nuggets, and perhaps even fish-free tuna. But whole cut meat-free octopus tentacles, with ‘distinct suckers’ to boot?
It’s very difficult to ‘crack’ better-for-you indulgence, according to maker of HFSS compliant doughnuts Urban Legend. Here’s how founder and ex-Graze CEO Anthony Fletcher claims to have done it.
Although developing meat alternatives from a single ingredient was not Nosh Bio’s initial aim, the start-up very quickly realised it had something ‘super powerful’ on its hands.
Cruise lines are confronting the major issue of food waste head on. So how are they doing it and what can food manufacturers learn from their approach?
Potassium deficiency in soil has been revealed as a major threat to livestock and agricultural farming. So what does this mean for global food security and can the current threat be reversed?
Variations in the properties of arabica coffee, such as in taste, caffeine content and disease resistance, are determined by chromosome mutations, according to a recent study. But are these findings purely academic, or relevant to industry? And how could...
Israeli start-up Day 8 has emerged from stealth mode with plans to disrupt plant-based food and drink. Its secret weapon? A protein derived from leaves: Rubisco.
Fermentation is, alongside plant-based and cultivated meat, one of the driving forces behind the alternative protein sector. A new investment from the UK Government aims to boost fermentation innovation.
Do ultra-processed foods lead to poor health outcomes by definition? A ‘hyper-literal’ focus on definitions is not the point, suggest Henry Dimbleby and Chris van Tulleken: ‘ultra-processed food’ as a category encapsulates the toll that an industry dominated...
Last year, Italy attempted to ban cultivated meat production and the marketing of cultivated meat products. However, the law has come into difficulty for its failure to go through the right procedures at EU level.
In this week's NPD Trend Tracker, we see how high orange juice prices have led to the development of mandarin orange juice, and the rise of generative AI has led to the creation of an AI cookbook. Furthermore, we see a rebranding from Mallow &...
Palm oil is cheap to produce in large quantities but unsustainable production methods, notably deforestation, means the bad can far outweigh the good. As a result, brands are increasingly distancing themselves from the use of irresponsible palm oil in...
Hybrid dairy, whereby conventional dairy is blended with plant-based ingredients, holds ‘considerable appeal’ as a category, according to Mintel, but innovation is rare. What can industry do to win new consumers?
After four years in development, Swedish dairy-free start-up Stockeld Dreamery claims to have mastered the meltability experience of cheese with plant-based ingredients.
A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.
Gluten-free substitutes such as rice and corn flour have for decades aimed to take the role of wheat flour in baked goods, so that those with coeliac disease can consume them. Now there is a new substitute: wheat flour itself.
Could plant-based meat products be made more sustainably? Research trialling a ‘revolutionary’ concept that shortens supply chains and promotes plant protein diversity has received EU support.
Food quality technology plays a vital role both in ensuring that food is safe to eat, therefore reducing food waste, and providing insights around its health and composition. Three European start-ups tell FoodNavigator how technology can help them understand...
Foodtech company, Hailia, is taking a ‘waste not want not’ approach to seafood production by utilising more of every fish caught and repurposing what might once have been cast off.
Cultivated meat needs growth factors in order for its cells to grow. These are usually added to the cell culture media at considerable expense, impacting potential for commercialisation. New research, however, has shown that edited bovine cells can produce...
The world’s first regulatory approval for cultivated beef has been granted in Israel. For EU cultivated meat stakeholders, is the greenlight yet another sign the EU – which has yet to approve such a product – is falling behind? Or does it hold promise...
According to delegates from Italy, France and Austria, cellular agriculture practices represent a threat to primary farm-based approaches and ‘genuine’ food production methods.
Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production...
A collaboration between two Finnish companies – Solar Foods and Fazer – has seen protein ‘made from air’ added to a chocolate snack bar for consumers in Singapore.
Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.
Rice is one of the most important crops in sub-Saharan Africa. However, it is particularly at risk from disease. A new study has found that CRISPR technology can be used to edit genes in some strains of rice, developing resistance.
Increased production costs and changes in consumer preferences have both played a key role in how the industry evolved and developed in 2023, so what are these changes and how will they affect the industry going forward?
Colour is an important part of what appeals to consumers about food, making it stand out on the shelf and enhancing the perception of taste. Food colourants, therefore, have a vital job to do. Fermentation, which can produce vegan, kosher and halal colourants...
While the alternative protein scene continues to pursue widespread uptake and acceptance, in 2024, expect to see new and evolving concepts, technologies and regulatory support to progress towards attaining resilient food systems.
From Q2 2024, Ingredion will begin marketing Better Juice’s sugar reduction technology to its customer base. It’s a ‘win-win situation’ that leverages each company’s strengths, Better juice co-founder and co-CEO Gali Yarom tells FoodNavigator.
A new era of convenience will emerge in 2024 as ever-evolving augmented reality (AR) and artificial intelligence (AI) technology streamlines consumers’ meal planning, shopping and cooking habits.
European cultivated chicken ingredients may soon be winging their way to Asia if Vital Meat is successful in its novel food regulatory submission to the Singapore Food Agency (SFA).
Steakholder Foods, which claims the launch is a ‘world first’, says its proprietary tech allows the start-up to closely mimic the taste, texture and appearance of traditional meat and seafood.
Producing the right food in space is difficult, given the particular nutritional needs of astronauts and the difficulty of growing anything in the final frontier. Luckily, researchers have developed the ‘perfect meal’ for male astronauts: a vegetarian...
Finnish biotech start-up Enifer will open its first factory in order to develop its mycoprotein ingredient, following its receiving of €12m in funding. To develop these ingredients, it will use PEKILO fermentation, a process developed in the 1970s by...
