The duo’s latest white paper, “10 Alternative Protein Pathways: Opportunities for Greater Efficiency”, provides insights into how the sector can make plant-based products more affordable and sustainable.
A holistic integration of cultivated meat for non-human consumption is essential to “stabilize the depletion of natural resources,” according to Jennifer Bushman, a new advisor for the cultivated seafood company UMAMI Bioworks.
The Gen Z-oriented coffee brand Chamberlain Coffee released Salted Caramel and Mocha oatmilk lattes last month to “appeal to those that like a sweeter coffee and prefer oats as their top choice of milk,” Christopher Gallant, CEO, told FoodNavigator-USA.
A recent white paper published by the Institute of Food Technologists (IFT) on the sustainable production of nutritious foods through processing technology highlights how various processing techniques can improve food and nutrition security. Yet the challenge...
Cell-cultured or precision fermentation-derived products including meat and dairy alternatives will be rejected by consumers in 2024, US grocery chain Natural Grocers predicts.
Pioneering the growth of nutrient-dense duckweed in its indoor farm, Israeli start-up Green Onyx launched its flagship product, Wanna Greens, to the International Space Station (ISS) aboard SpaceX. The mission allows them to test their innovative cultivation...
Following strong trends in protein and immunity throughout 2023, Holland and Barrett predicts new consumer demands for natural energy alternatives, cognitive care, personalised hormonal support, and optimised hydration in 2024.
Plant-based protein isn’t just about meat and dairy analogues. At Food Ingredients Europe in Frankfurt last month, FoodNavigator spoke to companies doing a range of things with alternative proteins outside of simply adding them to plant-based burgers,...
Nearly a year after its acquisition, Tofurky is capitalizing on the synergies with its parent company Moringa Nutritional Foods as the brand prepares to grow its retail and global presence despite headwinds facing the plant-based market, company CEO Jaime...
Plant-based meat company Before the Butcher is focusing on growing and innovating its private label and foodservice businesses, as it assess how the alternative protein retail market will shake out, company founder and CEO Danny O'Malley told FoodNavigator-USA.
WNWN Food Labs’ recent completion in Mondelēz International, Inc.’s CoLab Tech accelerator is “just the beginning” for the cocoa-free brand, Johnny Drain, co-founder, WNWN, told FoodNavigator-USA.
While more companies are ordering Better for All’s land and marine compostable cups compared to five years ago, the cups’ base biopolymer P-Hydroxy-Benzoate Hydroxylase (PHBH) is roughly 1.6 times more expensive than PLA (polylactic acid), a natural polymer...
Biotech startup, Clever Carnivore, closed $7m of seed round funding to expand production of its low-cost cultivated pork sausage with plans to launch its prototype, the Clever Bratwurst in early 2024 without asking the consumer to pay more, Virginia Rangos,...
Farmless, a startup producing protein using a feedstock which combines hydrogen, nitrogen, CO2 and renewable energy, is planning to build a pilot plant after a new injection of funding. Its purpose is simple – cutting down on the land used to create protein,...
While Plenty will continue growing leafy greens in its 100,000 square foot Compton, Calif., facility to retailers like Walmart, the indoor vertical farm heads for the East coast to Richmond, Va., where it will use Driscoll’s genetic know-how to grow flavorful...
In Europe, many consumers associated seaweed with the rotting, smelly kelp that washes up on beaches. How can industry cultivate consumer appetite for marine plants?
The plant-based protein market has faced a year of headwinds from slumping unit sales to lower investments, but companies like Chunk Foods and Konscious Foods are hoping to tap into underserved markets in the US to grow, as the entire industry prepares...
The recently launched association Future Ocean Foods is changing the narrative for alternative seafood through industry and consumer education and partnerships, including with traditional seafood, to reflect the category’s nutritious, sustainable, equitable...
The pantry staple by The Kraft Heinz Not Company features a plant-based sauce made of fava bean protein and coconut oil powder in two flavors—original and white cheddar—priced at $3.49 a box on shelves this month and continuing its rollout in early 2024....
Food ingredient company Vivici has partnered with Ginkgo Bioworks to develop a range of new alternative dairy proteins created through precision fermentation, as biotechnology can help create a more sustainable dairy market, Dena Strehlow, senior director...
Snacking in the US continues to climb, according to data from Circana, despite predictions that a surge in the frequency and sales of snacks during the pandemic was unsustainable and would revert to pre-COVID levels as consumers returned to in-person...
A report finds that plant-based burgers, meatballs and bacon alternatives are healthier than their meaty counterparts, but animal meat scores better for chicken chunks, chicken fillet, and schnitzel.
Consumers might be warming up to the idea of technology playing a role in what they eat and drink, but startups and CPG companies still have a ways to go before they see the potential of what food tech can do for them, according to a panel discussion...
Despite notable advances in alternative protein production in 2023, including clearing regulatory hurdles, increasing capacity and expanding distribution, the segment faces significant hurdles, including questions about safety, sales and its ability to...
The lines that separated retail and foodservice are blurring and breaking, as food technology is addressing logistic and supply chain issues and providing new ways for consumers to experience products, Kevin Ryan, CEO of Malachite Strategy & Research,...
The Future Ocean Foods association has several activities on the agenda, including improving the nutritional profile of alternative seafood, with a particular focus on protein and omegas.
Contrary to high-profile headlines about sliding sales of meat alternatives, consumer demand for plant-based products across categories continues to climb, but for the segment to reach its full potential – and continue expanding its consumer base – new...
This week, join FoodNavigator-USA and stakeholders across the supply chain, including Eat Just, The Hartman Group, Oishii, NotCo, Instacart, NIQ, Consumer Brands Association, FMI – The Food Industry Association, Cargill and more for our three-day Futureproofing...
According to analysts, Beyond Meat is in ‘survival mode’, as the plant-based meat maker continues to lose share in US retail. At the same time, the company is increasing distribution across the pond, where it has observed a faster-growing market.
The functional and perceived health benefits of tea and coffee paired with their familiarity and diverse usage occasions across dayparts make them ideal platforms for beverage manufacturers to meet consumers’ evolving preferences for indulgence, health...
Located in Thousand Oaks, Ca., the 15,000 square-foot pilot plant has the capacity to produce up to 400 tons of product, strengthening Omeat's path towards regulatory review and approval for a growing demand of sustainable alternative proteins.
Chilean food tech company NotCo is taking its AI-based technology Giuseppe to a wider business-to-business (B2B) audience in an effort to create the "ChatGPT of food," as it continues to find new ways to innovate in the plant-based market, company...
As designer fat supplier Yali Bio's first senior vice president of engineering and biomanufacturing, Don DiMasi will focus on expanding the company's biomanufacturing capacity and developing new processes to economically scale up fermentation...
Why do people buy meat alternatives? A new study reveals that values focused on one’s relationship to a group, such as ‘self-transcendence’, are far more likely to influence their decision to buy meat alternatives than ‘self-focused’ values such as a...
Ivy Farm Technologies invites FoodNavigator to its pilot plant in Oxford, UK, to talk cultivated meat production, sustainability credentials, and plans for regulatory approval.
The Colombian CPG food company’s alternative meat product line will feature EVERY EggWhite to enhance taste, texture and mouthfeel without the use of eggs, according to a co-issued press release from both companies.
The number of deals in the cultivated meat market in the first eight months of 2023 has significantly declined since 2022, a report by financial advisory firm Oghma Partners shows. However, strong government investment and potential regulatory approval...
Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.
The production of cultivated meat will need stable cell lines from multiple different species to be successful. It is produced from stem cells, which are highly flexible and can create yields with the potential to be far greater in volume than the meat...
While the ‘routine use’ of antibiotics in animal agriculture is banned in the EU, increasing globalisation can make it difficult to avoid imported meat reared in this way. While the routine use of antibiotics can increase the risk of antimicrobial resistance,...
Food processing distributor, Nelson-Jameson, partners with Vaess and Lallemand Specialty Cultures (LSC) in response to growing customer demand for plant-based and hybrid products.
By René Floris, NIZO Food Research Division Manager
To successfully launch a plant-based product onto the market today, businesses have to go above and beyond in flavour to stand out. How can a new, more holistic flavour approach put an end to organoleptic compromise?
Bio Gut Fiber is a result of Brightseeds’ AI-driven platform, Forager, which discovered the unique bioactives from hemp hulls to fortify the gut lining, Alina Slotnik, VP bioactives, Brightseed, explained to FoodNavigator-USA.
While with any food, ‘taste is king,’ texture is also extremely important, especially in products aiming to mimic meat. For optimal texture, many manufacturers argue, animal fats, which contribute significantly to the texture of real meat, must be replicated...
When most people think about protein, they think about meat, dairy – maybe legumes – but food-tech newcomer Equii wants them to also think about bread, including its portfolio of soft, sliced white and multi-grain loaves that are packed with 8 to 10 grams...
Between FDA and USDA greenlighting the sale of cultivated chicken in the US, the ground-breaking of a large-scale precision fermentation facilities and advances in molecular farming, 2023 has been a banner year for novel protein production. But the path...
Food-tech is a sought-after solution to address systemic challenges facing the industry, including feeding a growing global populace, but many consumers are not convinced of its importance or worse — they want nothing to do with it.
