Lofty Box has a mission to reduce food wastage. The UK subscription-based brand takes surplus stock that typically goes to waste or ends its life in landfill and creates boxes for conscious consumers.
The Food Innovation Hub Europe – an initiative from the World Economic Forum, Foodvalley NL and partners – has launched Booster, a prize award that aims to support initiatives aimed at reducing obesity.
For the Global South to achieve the Sustainable Development Goals, help stabilise global warming and protect water resources, agricultural innovation is needed. Investing US$15.2bn a year more will bring a number of ‘critical goals’ within reach, according...
Dutch start-up Orbisk, which says its monitor can help hotels, restaurants, and industrial kitchens reduce food waste, is scaling up in preparation for market entry.
From bioreactors to flu vaccines and cell proliferation, the pharmaceutical industry has experience in avian cell production that can help the cultivated meat industry scale, according to Gourmey's CSO Antoine Davydoff.
Commodities giant Cargill has entered a partnership with vertical farming experts AeroFarms to examine how indoor farming technologies can be used in the cocoa sector.
If the cultivated meat industry were to set the ambitious target of supplying 10% of the global meat market, how much product would be required? How many factories, containing how many bioreactors, would need to be built? And where?
An ag-tech company says it has discovered a new genomic pathway -- a series of interactions among molecules in a cell that leads to a certain product or a change in a cell and which can trigger the assembly of new molecules, such as a fat or protein –...
In a landmark report, the UN’s intergovernmental panel on climate change (IPCC) gave the first major review of the science of climate change since 2013.
With terminology ranging from cell-based to cell-cultured, cultivated, clean, and in vitro, how can consumer research help industry settle on one single term for next-gen seafood made from fish cells?
South Africa’s Mzansi Meat Co. is on a mission to improve food security, all while bringing subsistence farmers’ into the formal economy, through its production of cultivated local delicacies.
Oatly has lost its trademark infringement case against British oat milk producer Glebe Farm, claiming that it never saw the dispute as a David v Goliath power play. Glebe calls the case a victory for consumer choice in a growing category.
From cradle to distribution, Glebe Farm’s oat drink produces less CO₂e per litre than any other oat drink reporting its carbon footprint in the UK, including Oatly. FoodNavigator speaks to Glebe Farm to find out how.
Findings from a Gen Z study commissioned by EIT Food are instrumental to understanding what the food system will look like, as well as which innovations are needed to fulfil the needs and demands of the future, Saskia Nuijten, Director of Communications...
Pressures brought on by the ongoing climate crisis are predicted to drive the price parity and race towards product launches for high-tech dairy alternatives using cell-based technology and precision fermentation, according to a panel of experts.
No longer hampered by regulatory uncertainty, the UK’s M&A market is thriving. Oghma Partner’s Mark Lynch explains how technology, and particularly D2C expertise, is helping drive the revival.
The current crop of start-ups under the wing of EIT Food -- Europe's largest food innovation initiative -- illustrate the challenges the plant-based sector is looking to overcome.
Multus Biotechnology Ltd has raised £1.6m (€1.8m) to commercialise its animal-free growth media by the end of the year. FoodNavigator catches up with CEO and co-founder Cai Linton to find out how their solution differs from others on the market.
Wicked Kitchen has closed a US$14m funding round that will support the company’s plans to expand internationally. We hear from co-founder Derek Sarno about what the cash means for the group – and the company’s culinary-led approach to plant-based that...
With UK mussel producers starved of income and European consumers denied a product, the EU has reiterated that its ban on shellfish imports from the UK is permanent. The stalemate benefits no one.
Researchers at the KU Leuven university in Belgium have obtained an innovation grant from the Flemish Agency for Innovation and Entrepreneurship (VLAIO) to test and develop a new unsaturated fat which they claim remains solid at room temperature.
SMARTCHAIN, a three-year EU-funded project, is developing a roadmap to support the extension of Short Food Supply Chains (SFSCs). This will deliver a number of ‘socio-economic benefits’, the researchers claim.
In an industry first, a new accelerator programme is focusing on sustainability, quality, and innovation to ‘build the future of bakery’. FoodNavigator catches up with Ana Thielen, Cereal Manager, Europastry, to ask what prompted the initiative.
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
Israeli start-up Vanilla Vida is leveraging smart farming to overcome the ‘biggest pain point’ for flavour houses in the natural vanilla market: an unstable supply chain.
From the United Arab Emirates to Greenland, Spanish start-up Atlantic Farms says its vertical farming and high-tech greenhouse technology allows for leafy greens to be grown in any climate.
Spanish start-up Innomy is growing fungal mycelium on grains to ‘replicate the experience’ of eating ‘juicy and delicious’ meat, but with a substantially lower environmental impact, says the start-up’s CSO and co-founder Dr Francisco Kuhar.
A team of researchers from the Max Planck Institute of Molecular Plant Physiology, the University of Naples Federico II, the Weizmann Institute of Science and the Porter School of the Environment and Earth Sciences, compared the efficiency of growing...
Cambridge University spinoff Xampla is reorganising plant proteins to develop biodegradable alternatives to single-use plastics. FoodNavigator catches up with Marc Rodríguez Garcia, Co-founder and Head of R&D, to find out how nature is inspiring the...
Researchers have analysed the profitability and business model of food home delivery platforms such as Just Eat, Glovo and Deliveroo in Barcelona, to discover the sustainability of these business models is based on attracting users and on complementary...
