French investment firm Roquette Ventures (part of ingredients company Roquette Group), which supports start-ups in the food, nutrition, and health markets, is looking to scale up production of plant protein sweeteners made using precision fermentation.
The European Commission has set out an ambitious agenda as it works to move food production to a more sustainable footing. However, there is a pressing need to move from target-setting to engagement and achievement.
Ingredient supplier Meelunie is investing in a new fava protein manufacturing facility where it will leverage ‘breakthrough’ process innovation to deliver fava protein that is free from beany off-notes.
Low-to-no alcoholic beverages are a growth space exciting the drinks sector. Experts from FoodNavigator and sister publications BeverageDaily, The Grocer and Lumina Intelligence weigh in on the segment’s prospects.
The company says it has successfully mastered precision fermentation technology to make animal-free milk proteins from yeast that are ‘indistinguishable from the real thing’ and which it expects will be available on the market in two years.
Verlinvest tells FoodNavigator it is doubling down on the consumer shift towards sustainability, ethics and health. ‘This is where the growth is coming from’, it says.
Royal DSM has launched a ‘first-of-its-kind’ intelligent sustainability service to deliver ‘accurate, simple and actionable’ farm-level solutions that it says will help improve both the environmental footprint and profitability of animal protein production.
Food safety is a business-critical issue. People worry about food safety and security as much as global warming, pollution and poverty, research from confectionery giant Mars reveals. FoodNavigator hears from Dr Guangtao Zhang, director of the Mars Global...
In our latest new product development trend tracker, the ‘world’s first’ nutritionally complete vegan protein powder is rolling out in the UK, recipe box company Gousto is partnering with Marmite, ManiLife and Hellmann’s, and ‘natural’ energy drink challenger...
Now that consumer acceptance and taste have been achieved in plant-based, Meat.The End is tackling the final frontier: texture. FoodNavigator catches up with CEO Dr Yishai Mishor to find out how.
The trend of people consuming 'less but better' in their homes opens up exciting innovation opportunities for food NPD and products that pair well with beer and other alcohol, say firms.
The UK’s Discarded Spirits has just unveiled a grape-based vodka, made using waste-products recovered from the wine making process, in an attempt to tap into consumer desire for zero waste ingredients.
Spanish dairy company Pascual has launched a global incubation programme for cellular agriculture technologies. Cow-free dairy can both disrupt and complement traditional operations, Gabriel Torres Pascual tells FoodNavigator.
New Culture – one of a cluster of startups in the emerging ‘animal-free’ dairy space* engineering microbes to produce dairy milk proteins, without cows – is aiming to launch animal-free Mozzarella in late 2023.
Exploring unique food pairings offers food brands the chance to tap into consumer desire to improve immunity via functional food, according to a report.
Finnish ag tech company iFarm has entered into a multi-year partnership with Sadarah Partners to bring what it describes as the ‘next generation’ of sustainable vertical farming to Qarar.
Chromologics has developed a method of producing natural colourings via a fungal biotech platform that, Co-Founder and CEO Gerit Tolborg says, addresses the ‘main challenges’ in the colourings sector, producing natural colours that are vegan, sustainable...
FrieslandCampina Food & Beverages is leveraging its expertise in spray-dry powders to bring plant-based innovation to the bakery and desserts market. FoodNavigator hears how the group is building on the heritage of Kievit.
Unilever has partnered with food tech company ENOUGH, which will supply it with mycoprotein to fuel innovation behind its plant-based brands, starting with The Vegetarian Butcher.
The Kraft Heinz Company is on a journey of ‘strategic transformation’ that is expected to deliver a ‘fundamental shift’ in how it grows its brands. FoodNavigator caught up with Cristina Kenz, International Chief Growth and Sustainability Officer, to hear...
The founders of Israeli meat alternative company SavorEat are expanding into the plant-based egg space with Egg’n’up: a new start-up leveraging plant-cellulose to recreate the texture of egg.
The ‘fragility’ of the food system has been exposed by rising hunger levels, the COVID-19 pandemic and climate change. At an event staged ahead of the UN’s Sustainable Food Summit, the Food and Agriculture Organization and Members of the European Parliament...
The plant-based meat and dairy market is booming globally. But, as consumer concern over safety increases, experts from Kerry Taste and Nutrition stress that there is a need to develop food safety strategies that build consumer trust in the sector.
Zurich-based EggField is working to disrupt the conventional egg ingredient sector with alternatives that ‘use very few ingredients’. “Functionality comes before everything,” co-founder Silvan Leibacher tells FoodNavigator.
For today’s increasingly health-conscious consumers, what goes into the food they buy is more important than ever, driving the demand for shorter, more natural and less tongue-twisting ingredient lists. In turn, new and fresh grain-based snack and bakery...
SIG’s on-the-go combismile carton pack enters the French market for the first time this month, with a new fruity-flavored range for adults and kids from natural mineral water brand Volvic.
By René Floris, NIZO Food Research Division Manager
In this series, NIZO Food Research Division Manager and FoodNavigator advisory panel member René Floris discusses some of the big issues in today’s food industry. Today, he focuses in on the hot topic of improving the organoleptic profile of plant proteins....
An Oxford University spin-out hopes to become the first British commercial producer of cultured meat after claiming to discover a ‘cheaper, efficient and faster’ cell proliferation process.
UK food brands are currently digesting planned government legislation coming next year which will prevent marketing and advertising of HFSS being shown on TV (pre-9pm) and online from 2022 and limit where these products can be placed in bricks and mortar...
With calls to reformulate food and drink products to reduce fat, sugar and salt, we explore: What influences prompt brands to reformulate? What does the process really entail? And can it be done successfully during a global pandemic?
By Hannah Pearse, Head of Nutrition and Scientific Affairs at IGD
With the impending publication of part two of the National Food Strategy in the UK, IGD convened major retailers, manufacturers, food service companies and members of the National Food Strategy team to discuss reformulation, the challenges, and opportunities....
Danone has confirmed the appointment of outgoing Barry Callebaut CEO as its new chief executive. What could the move mean for the French group’s future strategy?
Lab-grown meat meat will be a ‘significant’ part of peoples’ future diets, the Isreali cultured meat start-up Aleph Farms has claimed after its study revealed ‘compelling’ support among young UK and US consumers.
Israeli seed specialist Equinom says its new variety of protein-rich sesame seed could help the solve the taste and texture challenges of plant-based food and beverages.
Arbiom is a start-up developing solutions to convert timber by-products into food and feed ingredients. The group recently unveiled its first protein ingredient, SylPro. We caught up with the company to find out more about its technology and commercialisation...
The Food and Drink Federation says UK plans to restrict in-store promotions of foods high in fat, salt and sugar will deter companies from developing lower sugar and fat alternatives.
According to the clean label ingredients specialist, its portfolio of agglomeration ingredients answers a raft of technical challenges, but also present a huge opportunity for producers wanting to produce clean label products.
Last year was the biggest to date for sustainable protein company launches, private investments, and retail sales, according to the Good Food Institute, which has just released its annual State of the Industry reports covering the plant-based, cellular...
Food brands have an opportunity to diversify their online shopping experiences to better meet quicky shifting consumer demands, according to a new report.
What is ‘nooch’, you ask? The term is short for nutritional yeast, and UK brand Notorious Nooch Co has just released two new flavours of it. Elsewhere in this week’s new product development photo gallery, we look at Nourished’s expansion into personalised...
Cargill has acquired Leman Decoration Group in a deal that the company said represents a win-win: It will enhance Leman’s chocolate expertise and expand Cargill’s overing in the decorations space.
Consumer demand for CBD products has soared during lockdown, according to the Association for the Cannabinoid Industry (ACI), which estimates the sector will generate £690 million in annual sales this year, above a previous forecast of £526 million.
Following its acquisition by Investindustrial, CSM Bakery Solutions has rebranded as CSM Ingredients. FoodNavigator speaks to the group’s CEO Aldo Uva about the opportunities the new ownership structure will unlock.