While much of the press coverage in food tech is devoted to brands making meat, egg, and dairy alternatives, these technologies will only be scalable – and sustainable - if we pay the same level of attention to the enabling technologies underpinning them,...
Italian agribusiness and food ingredients company Cereal Docks has set up a corporate venture arm: Grey Silo Ventures. FoodNavigator catches up with Cereal Docks’ business development manager to find out which food tech areas they’re targeting and why.
Iceland is forging a model for the ‘blue economy’ that has driven down waste and enhanced the value of fish. Supported by a vibrant innovation ecosystem, the seafood sector is working towards a zero-waste model that is better for both business and the...
Food companies are increasingly opting for insetting over offsetting their carbon emissions, it's been claimed, as the voluntary carbon offset market continues to look to improve its credibility.
Dairy is in a ‘strong position’ to meet the nutritional needs of the global food market and help feed a growing and ageing global population, the Nordic Dairy Congress heard last week.
Swedish digital innovator Stravito is launching a new tool, Atlas, to help food and beverage manufacturers digest the ‘overwhelming’ amount of data that they are bombarded with on a daily basis. FoodNavigator catches up with Thor Olof Philogène, CEO and...
Ingredient supplier Sweegen hailed its victory against PureCircle in a stevia Rebaudioside M (Reb M) patent battle as opening the door to ‘major expansion’ opportunities. However, FoodNavigator understands PureCircle owner Ingredion is already preparing...
Functional ingredient supplier BENEO has acquired Meatless, a Dutch innovator in plant-based texturizing solutions for meat and fish alternatives. FoodNavigator hears more about how the deal will accelerate growth at the businesses.
Regenerative practices and new technology could be a ‘game changer’ for dairy farming, according to the Unilever-owned ice cream brand, which is looking to bring greenhouse gas emissions at 15 of its dairy farms to half the industry average by the end...
ADM’s nutrition business may represent only 15% of its operating profit currently, but executives expect that to double in the next three years and to drive a majority of the company’s operating growth thanks to its “systems” approach to business development,...
With the plant-based boom showing no signs of slowing, FoodNavigator profiles the technology, ingredients and culinary science powering innovation in meat and dairy alternatives.
Tomato genome editing may provide a route to vitamin D sufficiency, says a study, which also states the waste material produced could provide the basis of increased supplement production.
Challenger cereal brand Crispy Fantasy hits all the right buzz words. It is high protein, plant based, clean label and gluten-free. But does it have what it takes to disrupt the European breakfast category? Founders Andrea Rodrik and Raphael Nahoum tell...
The global food price crisis illustrates the need for key players in the food chain to bring forgotten and under-researched crops to the attention of markets and to consumers' tables, according to author Dan Saladino.
Coffee-to-snacks group Paulig is investing in Dutch plant-based cheese start-up Willicroft. We hear from Marika King, Head of Paulig’s venture arm PINC, about what makes Willicroft stand-out in the alt. cheese space.
Russia has been accused of weaponising food by disrupting supplies of wheat and other commodities, which is exploding the price of food and putting millions at risk of starvation.
Following the acquisition of 3D Bio-Tissues (3DBT), BSF has announced its listing on the London Stock Exchange, and released details on how it plans to produce the UK’s first 100% cell cultured meat product.
New research has revealed that when mice only eat during their most active time of day, and follow a reduced-calorie diet, lifespan is extended ‘substantially’.
In a move which has satisfied trade bodies but disheartened health campaigners and some challenger brands, the UK government has announced a one-year delay to the proposed ban on buy-one-get-one-free deals for foods high in fat, salt or sugar.
Plant-based meat analogues are still striving to deliver a genuine ‘meaty’ taste, texture and mouthfeel. Could combining plant proteins with cultured animal fats offer a solution? Food tech innovators ENOUGH and MeaTech3D have launched a collaboration...
California-based Impossible Foods is making its European debut in the UK this week with the launch of plant-based chicken nuggets and sausage patties, formulated without its flagship soy leghemoglobin ingredient, which is not yet approved in the UK or...
Flavours giant Givaudan is developing Customer Foresight, a platform that leverages ‘advanced data technologies’ alongside artificial intelligence and human insight to predict the future of food.
The Natasha Allergy Research Foundation, the charity set up by the parents of Natasha Ednan-Laperouse who died aged 15 from a severe food allergic reaction, has set up a clinical trial in the UK that will investigate if commonly-available peanut and milk...
What’s missing from the food tech landscape? We ask incubators in Spain, Germany, and Israel what’s trending, what challenges start-ups are facing, and where the ‘whitespace’ lies.
Flavours are not currently defined by their most important functionality: taste. We speak to flavour tech innovator iSense about how it is using sensory data and digitalisation to develop a marketplace approach that delivers transparency to boost agility...
By René Floris, NIZO Food Research Division Manager
In plant-based milk, consumers are increasingly aware of the importance of nutritional parity - including protein levels - with dairy milk or high-protein beverages. Is it as easy as simply adding protein to the mix?
Givaudan has developed a patent-pending ‘synergistic combination’ of plant-based ingredients and natural flavourings that it says can be used as a nitrite replacement in meat.
Multi-sensorial food and beverage experiences can attract mainstream appeal despite the backdrop of the cost of living crisis, according to MMR Research.
If sustainability means different things to different people, what does it mean for businesses working in distinct links of the supply chain? FoodNavigator hears from a brand, a distributor, and a retailer.
Farmers in East Anglia, UK, have received funding from a collaboration backed by Nestlé to implement regenerative practices and landscape improvements.
A tie-up between Finnish dairy major Valio and biotech start-up eniferBio could unlock new possibilities to upcycle of dairy side-streams for novel sustainable protein.
Mars Inc hopes to make a positive contribution to the livelihoods of smallholder cocoa farmers. The chocolate giant is trialling two new programmes that aim to address some of the structural issues that stand in the way of living incomes in cocoa. FoodNavigator...
In this latest edition of our new product development photo gallery, we look at new vegan convenient snacks hitting the supermarket aisle – notably a meatless jerk chicken style flatbread and a madras chicken style flatbread. Elsewhere, we cover a gin...
Brazil is introducing new labelling requirements that include the addition of front-of-pack warnings alerting consumers to high levels of added sugars, saturated fats and sodium. Arla Foods Ingredients says its whey permeate Variolac can stop brands falling...
Researchers working to identify genes that control the development of bread wheat ‘spikelets’ have unexpectedly discovered a potential way to increase protein content by up to 25%.
To combat deforestation, interventions must support both development and inclusion. Smallholders need to be brought on the journey towards zero deforestation. A new research collaboration aims to assess what programmes see most success on these dual deliverables.
Some food and beverage start-ups are claiming carbon neutrality by offsetting their emissions. Others are setting their sights on net-zero, and forgoing the ‘carbon neutral’ claim. FoodNavigator hears who is doing what and why.
Swiss-Ghanaian start-up Koa has secured two major investments to scale up its impact in the cocoa sector by successfully completing its Series A round raising a total of $4.7 million in equity – and a $3.5 million investment from climate adaptation and...
UK start-up WNWN Food Labs is launching what it claims to be the ‘world’s first’ cacao-free chocolate. Made from two ‘hero ingredients’ – barley and carob – we ask co-founders Arhum Pak and Dr Johnny Drain what makes their product better than the real...
Private label loyalists (shoppers that buy them over 75% of the time) now equal those of national brands in all key European markets, claims fresh IRI data.
