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Is the plant-based bubble bursting?
Despite a previous surge in plant-based demand, Sam Sharp explores hurdles in the sector, including market saturation, cost concerns, and M&A sluggishness post-pandemic.
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Could this cut cultivated meat production costs?
Scientists at Tufts University have created bovine muscle cells, something they claim can remove “costly ingredients from the production process” of cultivated meat.
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Ÿnsect granted first approval of its kind
The AAFCO has granted Ÿnsect authorisation to use defatted mealworm proteins in dog nutrition. Find out more here…
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Net zero: A half full or half empty promise in the beverage industry?
With the beverage industry contributing four percent of global CO2 emissions, how can companies adapt with green initiatives and genuine commitment essential amid evolving regulations? Colin Rodgers investigates.
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Forsea develops its first cultured eel prototype
Israel-based foodtech startup Forsea Foods shares its mission to save wild eel populations through its first prototype of cell-cultivated freshwater eel.
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Europe’s first KitKat with Nestlé Accelerator cocoa debuts
Nestlé introduces Europe's first KitKat crafted from cocoa grown by farmer families from its Income Accelerator programme.
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Training future investigators for sustainable industry solutions
Kathryn Whitehead explains how the SurfSAFE project unites academia to reduce biofouling in food processing plants, emphasising interdisciplinary training and industry collaboration.
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Recall Roundup: Moth larvae and pathogens
In the latest instalment of Recall Roundup we list recent recalls from around the world including savoury biscuits being recalled due to the presence of moth larvae.
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How manufactures can reduce food waste during food production
In this piece, Andrew Poles reveals key tips for food manufactures on cutting down the amount of food being wasted during the production process.
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Aleph Farms makes history as world’s first cutlivated beef is approved for sale
The first non-chicken cultivated meat product has recieved a "no questions" letter from the Israeli Ministry of Health.
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Eating smart: Innovating food for health, flavour and the planet
Kerry's Dr Aoife Marie Murphy explains why the food industry must come together to create sustainable nutrition solutions that deliver better nutrition without compromising taste, while minimising negative environmental impact.
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EIT Food launches Entrepreneurship applications for 2024
Food innovation giant EIT Food has opened applications for its 2024 entrepreneurship programmes to launch, accelerate and scale impactful agrifood tech startups.
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UK sees a £7.1 billion boost thanks to Scotch Whisky
A report has found that the Scotch Whisky industry supports 66,000 jobs across the UK and contributes £7.1 billion to the economy.
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Mars shares plans for a $237 million baking facility in the US
As part of its Nature’s Bakery project, Mars has announced it will be opening a 339,000 sq. ft. baking facility in Salt Lake City.
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Harnessing data and AI to improve food quality and safety
Food safety expert Anoek van der Wal discusses the role AI can play in offering more accurate monitoring, enhancing traceability in supply chains, improving efficiency, and product quality.
