A fermentation bottleneck still exists for the microbial fermentation sector, according to Swiss biotech Planetary, who is working to optimise protein and fat production with not just ‘overall infrastructure, but correct infrastructure’.
Imagindairy's Eyal Afergan says the company's ownership of industrial-scale production lines allows for growth ‘on our own terms’ as he predicts the market to ripen in one to two years.
Sustained government support and transparent scientific research, such as USDA’s landmark grant to Tufts University’s National Institute for Cellular Agriculture program, can energize cellular agriculture R&D and renew attention from the private sector,...
Japanese tech giant Konica Minolta and Swiss foodtech start-up Planetary are working on a first-of-its-kind solution that leverages artificial intelligence (AI) and advanced sensing technology to optimize the production of precision fermentation-derived...
The global food and beverage company is running a six-week promotion in partnership with retailers to drive the consumption of plant-based milk alternatives in Belgium.
Working alongside Lund University, the food processing and packaging major will leverage bioprocessing technologies to create sustainable foods and materials in a newly-formed research hub based in North Europe. “Bioprocessing-derived proteins can be...
We speak to Kite Consulting’s sustainability expert Hayley Campbell-Gibbons as we look at what really matters when it comes to greenhouse gas emissions reporting and the strategies at play that can help producers reduce their environmental impact.
The CEO and co-founder of the Danone-backed precision fermentation startup reveals what lies ahead for Imagindairy. “We’re laser-focused on scaling up.”
Israel's Brevel is claiming a world first in combining the sugar-based fermentation of microalgae with the high concentration of light at industrial scales.
Many vegetarians choose not to consume meat for ethical reasons, believing that harming and killing animals simply to provide humans with food is wrong. However, they still eat non-meat animal products (NMAPs), which often have the same result. A new...
Mark Spencer MP refused to accept that reducing livestock grazing land was a viable solution to minimizing meat and dairy’s climate impact, and also eschewed lab-grown meat as an alternative food source.
From improving sustainability and nutritional value of products to anticipating technological changes, there are plenty of challenges ahead for the early life nutrition sector as it faces its toughest customers yet. FrieslandCampina Ingredients'...
Sydney-based precision fermentation firm All G Foods is doubling down on R&D and consumer insights research to complete its first finished product, as it sets sights on the APAC, Middle East and US markets.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
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...
The Israeli startup has put on hold the construction of what it described as the world’s largest precision fermentation plant as the company opts to ramp up production at an existing facility.
Alt protein advocates are calling for governments to ‘step up’ to build a ‘more sustainable food system’ after data showed that global investment in sustainable proteins decelerated last year and sales of meat alternatives dipped in some countries.
Japan's plant-based reluctance, Ultimeat on product localisation, APAC readiness for insect protein and more feature in this edition of Alt Protein Watch.
From functional dairy to precision fermentation, ADM’s Brad Schwan lays out what manufacturers should anticipate in the year ahead to meet new consumer trends and tap into growing markets.
The world's largest food and beverage company is concocting an animal-free dairy protein drink as it seeks to scope out the opportunities offered by precision fermentation technology.
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?
A five-year investor engagement with 25 leading global food retailers and manufacturers on protein transition finds evidence of clear leadership and reports the number of firms adopting formal targets to grow their alternative protein offerings is on...
