Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.
Manufacturers and retailers are improving their technology stack through digital transformation strategies and AI to improve operations and address historical food and beverage challenges from ingredient shortages and reformulations to predicting current...
Mycoprotein supplier ENOUGH has raised €40m to scale up production in the Netherlands. And if global demand increases, the company will look to replicate its model further afield, CEO Jim Laird tells FoodNavigator.
Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.
What’s the latest in alternative meat and dairy innovation? Join our expert speakers – including Nestlé, Oatly, Redefine Meat, Those Vegan Cowboys and more – at Protein Vision 2023 to find out.
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
The news that Marlow Foods, parent company of the popular meat-free brand Quorn, will make its mycoprotein available to food and beverage manufacturers got us thinking how the ingredient could stir up the dairy alternatives market.
London-based Milltrust Ventures and Ireland’s Earth First Food Ventures have launched a new £242 (EUR270) million investment fund targeting sustainable alternatives to meat proteins.
US-based MycoTechnology says it is set to accelerate its growth plans in Europe after the European Commission granted Novel Food status to two of its mycelium-based plant proteins.
A new method of treating mycoprotein to make it suitable for 3D printing has been developed by supplier Mycorena, who in a research collaboration with Revo Foods is exploring its potential in vegan seafood whole cuts.
Germany’s The Cultivated B. has emerged from stealth mode and has bold plans to enable cellular agriculture at an industrial scale, FoodNavigator hears.
From pea protein substitutes to whole cut meat alternatives and pet food, the versatility of mycelium is helping to attract a growing number of start-ups to the space. How are entrepreneurs innovating to bring this sustainable ‘root-like’ structure to...
From fermented dairy proteins to cellular agriculture and molecular farming, Spanish dairy major Pascual has its finger on the pulse when it comes to innovation in next generation dairy. But why should a traditional dairy processor invest in this space?
Britain risks falling behind China and EU in making and selling meat substitutes and other alternative proteins because the government lacks a coherent strategy for their development, a think-tank says.
Redefine Meat has commercially launched the world’s first whole cut plant-based 3D printed steak in Europe. FoodNavigator hears from renowned British chef and restaurateur Marco Pierre White to learn more about what it is like to cook with this ‘New Meat’.
Most consumers are not interested in mimicking, ingredients supplier IFF says. People instead want more novel experiences from the meat alternatives category.
Israeli firm InnovoPro – which recently launched a US subsidiary in Chicago – has unveiled a textured vegetable protein (TVP) combining chickpea and pea protein that it claims will enable food manufacturers to expand the ingredient toolbox for plant-based...
Addressing the lack of public investment in the alternative proteins space, the Good Food Institute (GFI) is awarding nearly $5m to 22 research projects that the organization says will get closer to unlocking “the holy grail” of alternative proteins:...
The meat alternatives company has given its latest innovation challenge award to a French start-up with new technology that differs from conventional extrusion.
Variety for end-consumers holds the key to improving the taste, texture, format and nutritional challenges of the next generation of alternative food and beverages.
The companies have tasked start-ups, via the next Future Food-Tech innovation challenge, to make products that can mimic whole meat cuts and deliver newer gastronomic experiences to consumers.
Despite rapidly growing consumer demand, the quality of plant-based milk products very often underwhelms. The solution? More consistent testing at R&D stage.
