The Dutch food tech pioneer is working with regulators to bring cultivated meat to Europe. But in the meantime, Meatable is focused on Singapore, where a regulatory exemption was recently achieved to hold the ‘first of many’ tastings.
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
Using Mediterranean almonds predominantly grown with rainwater, rather than their ‘intensively produced’ Californian counterparts, Italian start-up Dreamfarm is development plant-based alternatives to mozzarella and spreadable cheese.
As criticism around ultra-processed food builds, a panel of nutritionists and food engineers argue the practice has huge potential in producing safer and environmentally sustainable nutrition to the masses.
Acknowledging the pain points of the NOVA classification system, researchers have developed a machine learning algorithm to accurately predict the degree of processing for any food.
Just short of 18 months after the beverage-to-snacks giant launched its pep+ strategy, we check in to ask what nutritional progress has been made – and what is still left to do – for PepsiCo to meet its end-to-end objectives.
The health authority for France’s Île-de-France region, which includes the city of Paris, is warning citizens not to consume eggs sourced from domestic coops due to risk of persistent organic pollutant contamination.
The recent Plant-Based Protein Manufacturing Summit in Amsterdam brought together leading businesses in the plant-based food and beverage industry with co-manufacturers, innovative equipment and solution providers to explore the challenges and opportunities...
This week, the Netherlands announced Nutri-Score will ‘definitely’ be adopted as its official voluntary nutrition labelling scheme. The move is a controversial one, with nutritionists arguing the scheme contradicts its food-based dietary guidelines.
Plant-based company Heura, known for its meatless chorizo sausages, chorizo burgers, and chicken, has unveiled new technology to create high-protein plant-based meat, free of e-numbers.
Swapping out meat with plant-based alternatives is likely to benefit cholesterol levels, and over a two-year period, could reduce the risk of developing heart disease by a quarter, say researchers.
Swiss multinational Nestlé has entered into a joint venture with private equity firm PAI Partners. The venture will focus on Nestlé’s frozen pizza brands in Europe. The company's pizzas already generate around CHF 400mn (€408.5mn) a year, but the...
By René Floris, NIZO Food Research Division Manager
With consumers increasingly aware of the health consequences of their diet and businesses facing an increasingly challenging economic environment, is there a way to repurpose leftover microbes to help both groups?
Jonny Greenwood is best known as guitarist for the bands Radiohead and The Smile, as well as the composer of soundtracks for films such as There Will Be Blood, Norwegian Wood, and Spencer. Now, he is releasing his own olive oil, which he has been making...
An overwhelming majority of delegates at FoodNavigator’s recent Positive Nutrition Summit see potential in the ‘hybrid’ category, but meat-free innovators are not convinced.
On shelves where Nutri-Score is widely displayed in France, nutritional quality has significantly improved, according to UFC-Que Choisir, a consumer organisation calling for its mandatory adoption.
CSM Ingredients wants to uncover ‘sustainable frontiers’ in fats and oils – including plant-based oil replacements made from microorganisms – with the inauguration of a new Innovation Center in Delmenhorst, Germany.
Could a hybrid cheese analogue – which swaps out some dairy for faba protein and mealworm flour – improve nutrition and sensory properties? Researchers investigate.
From nutrition to innovation, functionality and affordability, industry can do more for babies and their carers in ‘the first 1000 days’, FoodNavigator hears.
The vast majority of Nomad Foods’ net sales come from ‘healthy’ meal choices. But not all. From ‘health through stealth’ through to pizza reformulation, group nutrition leader Lauren Woodley reveals why incoming HFSS regulations presents an opportunity...
Consumers are talking less about ‘general health’, and more about cleansing, detoxing, carb-free, and cholesterol-free, according to Tastewise. How does this trend translate into opportunity for industry?
Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.
Benchmarking its products against the Health Star Rating system, Nestlé has become the first food major to report on the nutritional value of its entire global portfolio. FoodNavigator asks Nestlé executives Bernard Meunier and Marie-Chantal Messier about...
Love it or hate it, Nutri-Score is one of the most popular front-of-pack nutrition labelling systems for food and drink. Now, the European Public Health Association, a non-governmental organisation of public health institutes across Europe, has expressed...
A recent report by the World Health Organization (WHO) presents the efforts of countries and organisations globally to eliminate trans fats in food. However, there is still a long way to go.
Precision fermentation leaders have banded together to launch Food Fermentation Europe (FFE), an alliance seeking to revamp current regulatory processes it describes as ‘far too lengthy and opaque’.
Eating a traditional Mediterranean-type diet – rich in foods such as seafood, fruit, and nuts – may help reduce the risk of dementia by almost a quarter, a new study has revealed.
Golden Agri-Resources (GAR) has been slammed by environmental campaigners for renouncing its HCSA membership. According to the palm oil major, the move represents a commitment to ‘doubling down on what’s working’.
From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.
The ingredients supplier has joined forces with Spanish food tech start-up Cubiq Foods aimed at accelerating healthier, more sustainable and better-tasting plant-based food solutions.
A significant increase in production and consumption of crops high in vegetable protein is achievable within six years, according to initiators of a ‘master plan’ put towards the House of Representatives.
Macro trends, including the COVID-19 pandemic and the cost-of-living crisis, are driving uptake of products claiming to be both healthy and indulgent, according to ingredients suppliers.
Estonian start-up ÄIO joins the ranks of those brewing solutions to replace palm oil, coconut oil and animal fats with sustainable and healthier alternatives.
A political agreement has been reached on the European Union’s due diligence legislation, and sustainable palm oil organisation Roundtable on Sustainable Palm Oil (RSPO) is supportive. Yet challenges and risks exist, explains Ruben Brunsveld, deputy director...
Having closed a $6m seed round, the Israeli start-up has plans to validate its functional casein – produced in ‘plant factories’ – in an industrial process with cost-efficient yields, co-founder and CEO Tal Lutzky tells FoodNavigator.
Although households on lower incomes are spending more on unhealthy food and drink than affluent households, healthier challenger brands have the potential to win over these consumers, FoodNavigator hears.
In Spain, start-up Väcka is developing plant-based cheeses with an unlikely ingredient: fermented melon seed milk. Co-founder and CEO Ana Luz Sanz talks us through the nutritional and functional benefits of mixing water with ground melon seeds.
From perceptions of over-processing to the potential slowing of meat reduction across multiple geographies, the plant-based sector faces challenges. Innovation, ingredients majors tell FoodNavigator, is required to propel the category forward.
UK scientists have uncovered what makes chocolate so popular: lubrication and fat release are key. This understanding, they say, can unlock opportunities to develop a new, healthier, generation of chocolate.
In Israel, Vgarden Ltd. has developed what it claims is ‘game-changing’ vegan tinned tuna. Omer Eliav, chief of R&D and Vgarden co-founder runs us though the most challenging aspects of replicating the kitchen staple, fish-free.
Swedish mycoprotein start-up Mycorena is working to accelerate the hybrid meat category through a collaboration with meat manufacturer Nybergs Deli and supermarket retailer ICA.
In an unexpected discovery, a new frying oil designed to prevent foaming in restaurant and par-frying industries has been found to reduce oil pick up in end-products by up to 25%, explains Renee Boerefijn, director of innovation at Bunge.
From Ukraine to neighbouring Romania and north-eastern Lithuania, interest in alternative proteins is on the up. Meet three new start-ups developing animal-free whole cuts, mycoprotein ingredients, and plant-based sashimi.
ABF Ingredients, the speciality ingredient arm of Associated British Foods, secured a ‘record’ performance in the face of difficult conditions seen throughout 2022. But it looks likely that the worst is not yet behind us, with expectations of a deepening...
FMCG food and beverage brands making popular consumer products need to step up and publicly support sustainable palm oil in order to make a real impact in the sector, according to leaders of the RSPO.
