Meat and dairy alternatives made from 100% plants don’t hit the mark on taste, texture, and nutrition, suggest cellular agriculture pioneers: “If you don’t deliver on that, go home.”
Nutritional labelling and government-backed dietary guidelines are designed to deliver the greatest good, to the greatest number of people. But this nutritional advice and information is often based on flawed or incomplete data. Scientists at Aberystwyth...
Dutch cultivated meat group Meatable is expanding into Singapore through a partnership with contract manufacturer ESCO Aster. FoodNavigator catches up with Meatable co-founder and CEO Krijn de Nood to learn about the food tech pioneer’s international...
Plant-based oil producer Bunge is launching a joint venture alongside Olleco, the cooking oils collection division of ABP Food. The companies plan to collaborate to create a business model that encompasses the 'full life-cycle' of edible oils.
The global taste and nutrition company is calling for collective action in tackling food security, launching a digital tool to help both consumers and producers reduce unnecessary waste.
Tech consultancy AgriFORCE is expanding its business through a spate of M&A including the recent deals to take control of European ag tech innovators Deroose Plans and Delphy. AgriFORCE says it wants to ‘change the game’ in ag tech through its innovation...
Unusually for a premium whisky business Penderyn is not based in Scotland or Ireland, but in the Welsh Valleys. FoodNavigator caught up with the craft distiller to learn more about the unique nature of single malt Welsh whisky.
Givaudan has developed a ‘radical approach’ that it says can assist efforts to reduce the amount of sugar in products: ‘holistic profiling’. FoodNavigator hears more about how this new technique represents a departure from conventional approaches to cutting...
In research that suggests a role for the food industry in helping those with dementia re-construct memories, scientists in the UK have shown how the smell of food can enable ‘time travel’.
What do potential early adopters think about animal-free dairy? Researchers – including one from precision fermentation start-up Formo – have sought to find out.
French start-up Gourmey is moving from ‘R&D to production and commercialisation’ with a new facility in Paris, having secured €48m in Series A funding.
Dutch start-up Northern Wonder is combatting coffee-related deforestation with an alternative developed from non-tropical ingredients, including barley, rye, chickpea, and chicory.
By placing regenerative agriculture at the heart of coffee sourcing Nestlé hopes to support farmer livelihoods and reduce carbon emissions. We caught up with the Swiss group to find out more.
The lower barrier for entry to market for startups and emerging brands created by the surge in online grocery shopping early in the pandemic is creeping back up as consumers increasingly return to brick-and-mortar stores for the bulk of their shopping...
Innovators developing novel alternative proteins from mycelia – the root-like structure from which fungi grow – are keen to launch in Europe. We look at the hurdles standing in their way.
Digital Twin of a Consumer (DToC) technology has been launched by Foodpairing in Belgium. The tech aims to improve food and beverage NPD by predicting ‘winning’ flavour combinations and product formulations.
The partnership will see The Kraft Heinz Company team up with agri-food tech accelerator StartLife to help meet consumer expectations across its portfolio, Miriam Ueberall, VP R&D International, Kraft Heinz, tells FoodNavigator.
Less than two-months out from COP27 in Egypt, we ask how the dialogue around food has changed since last year’s UN Climate Change Conference in Scotland. What role can technology play in encouraging food systems transformation? And what’s in-store for...
In the UK, Adamo Foods has secured funding and investment to complete the development of ‘Europe’s first convincing beef steak alternative’, Adamo Foods founder and CEO Pierre Dupuis tells FoodNavigator.
Vegetarian diets are often characterised as healthy options delivering higher nutritional quality. But the surge seen in recent years of plant-based analogue products that many classify as ultra-processed has placed this reputation under pressure. Are...
Food manufacturers should be bolder and braver about using ingredients from new side-streams and by-products, FoodNavigator’s Climate Smart Food has heard.
As the scientific understanding of microbiome health deepens, experts are predicting it will unlock the possibility of truly personalised nutrition that delivers specific health outcomes. But there is a long way to go before this vision becomes a reality.
Technological advances will soon allow the dairy and the livestock sectors to neutralise their climate impact, FoodNavigator’s Climate Smart Food heard.
CSM Ingredients has entered into a strategic partnership with Allozymes, a Singapore-based start-up that leverages proprietary tech to develop novel enzymes, FoodNavigator can reveal. In this global exclusive, we catch up with CSM CEO Aldo Uva to learn...
Over 20 vertical farming companies have come together to commit to the development of a sustainable food system - and a sustainable controlled agriculture industry. With money pouring into the sector, ‘it has never been more important for us to define...
Food technology company Aliga Microalgae progresses its plans to scale the microalgae ingredient, chlorella, as an alternative protein after buying an existing production facility in Holland.
Sue Garfitt has been appointed the new CEO of Dutch alternative protein start-up The Protein Brewery. FoodNavigator catches up with Garfitt to ask what factors influenced her decision, what expertise she plans to bring to the company, and what’s next...
As calls to lower sugar levels in food and beverages louden, formulators and brands centre their efforts on improving taste, testing and technology in sugar-reduced products.
AINIA, the Institute of Agrochemistry and Food Technology, and Productos Lácteos Romar embark on a new project to turn citrus, watermelon and kaki waste into functional food items.
Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.
De Novo Dairy, Africa’s only precision fermentation specialist, is edging closer to releasing its debut product, which will feature cultivated dairy proteins.
FAIRR Initiative and the Good Food Institute (GFI) have developed a reporting framework they believe will help companies demonstrate the positive impact their alternative protein businesses are having – and increase investment in the space.
France’s Standing Ovation is hoping to accelerate the development of its animal-free casein and cheese substitute production process after closing a €12 million Series A financing round.
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...
Packaging manufacturer Huhtamaki is investing in the sustainable packaging fund established by Emerald Technology Ventures. The hope is to uncover ‘next generation sustainable packaging solutions’.
BioBetter is a food tech start-up that aims to address one of the biggest bottlenecks facing the cultured meat sector: the high cost and low availability of growth factors. A fresh round of funding positions it to do just that.
Nestlé is dipping a toe into the increasingly crowded but still highly fragmented and nascent animal-free dairy category by teaming with startup Perfect Day to use synthetic biology to create a milk-like beverage from genetically engineered microflora...
Researchers at the VIB-UGent Center for Plant Systems Biology are accelerating gene discovery for crop breeding in the pursuit of a more resilient food system.
Swiss-based Cultivated Biosciences has secured fresh funding to develop its solution to the challenge of improving mouthfeel and texture in plant-based dairy.
The food-tech start-up’s proprietary combination of high-moisture extrusion and fermentation technology is central to addressing the challenges in the meat alternative sector, FoodNavigator hears.
With question marks about Europe's ability to produce enough fertiliser for its crops, Finland’s Tracegrow, which makes organic certified fertilizers from used batteries, hopes circular economy solutions can prove a vital tool.
Smallholder farmers are highly vulnerable to weather changes and water scarcity, leading Diageo to launch a fund for innovations which promise to lessen and monitor the impact of water and climate crises on such farms in Africa.
