The government of Catalonia, Spain has invested €7m into alterative protein research, one of the largest investments into the sector in Spain’s history. It will aim to scale up Catalonia’s plant-based and fermentation-made food production.
Mycoprotein and fungal proteins hope to offer a solution to the negative impact to the environment associated with industrial farming, heard FoodNavigator’s recent Climate Smart Food digital summit.
One of the most pervasive cultural perceptions around food consumption in general is that eating meat is for men and that, conversely, veganism is feminine. A new study explores whether reframing vegan dishes through masculine marketing alters men’s conception,...
Thanks to collaboration, education and labelling innovation, brand influence can pass over the threshold to help shift consumer behaviour, Danone tells FoodNavigator’s Climate Smart Food summit.
In this week’s NPD trend tracker, we have a range of new plant-based products, a new look for a dairy-free drinks range, and a jam’s partnership with Children in Need.
As part of an investment of €50m into Cargill’s Saint-Cyr en Val facility in Orleans, France, American multinational Cargill is opening a protein innovation hub. The hub promises to give the company's customers the tools to trial, create and taste...
Having achieved muscle and protein gains in 2D environments, Profuse Technology is celebrating a ‘breakthrough’ in cultivated meat growth within 3D environments, CEO Guy Nevo Michrowski explains.
As the EU’s Farm to Fork Strategy continues to outline key sustainability regulations, which are sure to impact the food industry significantly, the Belgian meat sector must learn to manage the effects of such regulations. According to speakers at the...
The food system is a significant contributor to harming the natural world, often stretching its biocapacity beyond breaking point. Now, a recent study shows that the EU-27 countries have exceeded biocapacity within Europe, and the food system in partly...
Ivy Farm Technologies sounded the warning it will look to open its first production facility in another country, likely the US, if the Food Standards Authority drags its feet on giving regulatory approval to this fledgling industry.
A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
Can technological innovations help turn the tide on plant-based meat? We ask ingredient suppliers which technologies might be letting down the category, and what tools can be leveraged to reignite consumer excitement.
As arguments rage about the use of ‘meaty’ or ‘dairy-like’ names for plant-based versions of animal-based foods, we ask could plant-based sector momentum be improved if meat and dairy alternatives avoid imitating the names of animal-based products.
Despite the abundance of NPDs for plant-based meat in recent years, concerns about nutrition still resound in the sector. There are many nutrients, critics claim, that are difficult to find outside of animal products. One of these is B12. Yet it is possible...
UK grocer Sainsbury’s is launching a new Taste the Difference Aberdeen Angus range which it claimed offers a 25% lower carbon footprint compared to industry standard, making it the largest low carbon beef range ever produced in the UK.
The food industry has responded to bullish predictions of a boom in plant-based meat alternatives with a gold rush mentality. But as sales slow and interest dips, can advances in food science come to the rescue of a category that is struggling to live...
German discount store Penny’s recent week-long trial saw it raise product prices based on their environmental impact, prompting the food sector to consider whether a ‘climate cost’ model is coming to our retailers and wholesalers.
With research into cultivated meat becoming ever more abundant, a report from the Good Food Institute shows that funding is strong. However, a study from Stanford University reveals that traditional meat is still receiving more public funding, and a more...
Unilever-owned The Vegetarian Butcher has partnered with döner producer The Düzgün Group to reinvent the traditional döner kebab with plant-based ingredients.
Researchers from Germany, Israel and the UK have been given €1.2 million in funding to work on solving the barriers to creating cultivated meat at scale, and thus to provide it on a commercial basis.
A new whitepaper explores the instability in the current macro environment and the risks and opportunities this will bring for the beverage industry over the next few years.
As food service giants Taco Bell, Wendy’s and Starbucks enter the metaverse with their devised lands and non-fungible tokens (NFTs), we explore whether it is only a matter of time before manufacturers take a bite out of the metaverse experience.
The popular high-fat and low carbohydrate diet is popular for weight loss. But fresh research suggests it may also have positive – and negative – impacts on some cancers.
Meet GreenProtein AI: the non-profit leveraging artificial intelligence and advanced machine learning to help innovators improve the texture of their plant-based meat products.
A cultivated chicken cell line has not only met kosher standards for the first time, but the world’s largest kosher certification body has recognised cultivated meat as both kosher and meat.
Can the meat industry be sustainable? This is the question on the lips of multitudes within the food industry. In a new scheme, Belgium’s meat producers aim to keep track of sustainability, with a focus on aspects such as eco-friendly practices and labour...
Israeli food major Tnuva is launching the ‘Vegetarian Series’: the first product line developed at its new R&D Center for Alternative Protein in Rehovot.
Australian philosopher Peter Singer, best known for his 1975 book Animal Liberation, spoke to FoodNavigator about his views on the ethical implications of meat eating and veganism.
A new £15 million research hub will look to improve the UK’s alternative protein sector: how to improve taste and texture of alternative proteins, reduce the cost and scale up production of alternative proteins, and even improve best practice.
A report published by the Good Food Institute Europe (GFI Europe) suggests that the UK government should invest between £245m and £390m, or between £49m and £78m annually, between 2025 and 2030 into the growth of sustainable proteins such as plant-based...
Halal food is growing in popularity in the UK and globally, suggests a new report from food futurologist Lyndon Gee, on behalf of halal convenience food manufacturer TAKUL. The report suggests due to both a growing Muslim middle-class spending more on...
Bioprocessing company CellRev has signed a joint development agreement with fluid management-focused Saint-Gobain Life Sciences to rejuvenate spent cell culture media for the cultivated meat sector.
Sustainable food consumption is a significant market in Europe. However, in urban South Africa, a new study suggests, meat consumption is a symbol of prosperity to a greater degree than in Europe, while conversely, those least concerned about environmental...
A study in Finland has found that reducing meat consumption, along with spending more time reading and playing organised sports, helped develop children’s reasoning skills.
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.
Plant-based meat maker Juicy Marbles is preparing to launch an early prototype of its ‘edible vegan bones’, made predominantly from plant protein, in EU, UK, and US markets.
A new report shows that food environments, from promotional offers to the placement of food in shops, can influence consumers to make less healthy and less sustainable food choices.
One of the barriers to consumer acceptance of plant-based proteins is often considered to be texture – a dry, non-juicy texture that doesn’t accurately replicate the succulent nature of meat. A new study has found that plant proteins can be given more...
What’s a ‘good’ carbon credit and how do businesses use them without fear of criticism from consumers? New guidance on carbon credits has been issued as attitudes shift among food and beverage companies towards using offsets to meet their climate targets.
This week, it was announced that revenue for plant-based meat brand Beyond Meat had fallen by more than 30%. Does this say more about Beyond Meat or the plant-based sector in general? Why are some consumers rejecting plant-based meat?
Faced with a global market slowdown, plant-based meat players are looking is renew demand and encourage repeat purchases of their vegan beef, pork, and seafood alternatives. Pulling levers from taste to texture and nutrition, how can plant-based meat...
Cultivated meat is still a new phenomenon, having only received regulatory approval in a few places worldwide. Naturally, then, it is new to consumers. Fresh research examines the influence of food technology neophobia, or the fear of the new, on consumers’...
Efforts to reduce methane emissions are urgently needed if we are to meet global climate change goals. Could innovation, informed by study findings, help move the needle? We look at the latest research promising emission reductions from agri-food production.
