All Novel foods & approvals articles
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NewsMeatly moves to Imperial College site ahead of 2027 production launch
Cultivated meat company Meatly has relocated to Imperial College London’s Grapht Works manufacturing facility in West London, as it prepares to launch large-scale production operations in 2027.
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ArticleWhat evidence is needed to bring cultivated meat to market?
As cultivated meat advances towards commercial production, Ben Cornwell explores the evidence regulators require to establish its safety, with insights from the FSA’s Dr Thomas Vincent.
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NewsCelebrities and MPs demand end to male chick culling
More than 45 million male chicks are killed annually in the UK, but campaigners, politicians and high-profile figures are demanding the Government set a firm deadline to end the practice.
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NewsFSA issues new regulatory guidance for cell-cultivated food developers
The Food Standards Agency and Food Standards Scotland have released new guidance for businesses developing cell-cultivated food products in Great Britain.
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ArticlePlant-based homogenisation starts with the right pre-mix
Steffen Jahnke of GEA explores how the right pre-mix sets the foundation for successful plant-based homogenisation, and what scale-up really tests.
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NewsLidl launches hybrid high-protein meat range with pea protein
Lidl is rolling out a new high-protein hybrid meat range that blends British meat with pea protein, claiming at least 20 percent more protein than traditional alternatives.
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NewsDutch coalition demands €65m fund to boost plant-based food
A coalition is urging the Dutch government to establish a €65 million annual Plant-Based Acceleration Fund and national action plan, modelled on Denmark’s plant-based food strategy.
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NewsScientists turn plastic waste into ingredients for protein-rich cookies
Researchers at Southern Illinois University have programmed yeasts to convert PET plastic and agricultural waste into protein-rich cookies, in a breakthrough with potential applications from disaster relief to deep-space missions.
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NewsTufts University launches innovation hub to scale emerging food technologies
Tufts University has launched a food innovation hub giving companies shared facilities to develop, test and scale emerging food technologies.
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WebinarDeveloping foods for the GLP-1 era: reformulation, claims and market readiness
As GLP-1 use redefines appetites and nutritional priorities, expectations around what food products need to deliver are changing. This webinar explores nutrient-dense reformulation and the claims and labelling challenges involved in bringing these new products to market.
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WebinarHuman safety assessment for novel foods: de-risking the path from concept to compliance
Watch this webinar to discover how a strategic, tiered approach to human safety assessment can help you build the right evidence, reduce unnecessary testing and move towards regulatory approval with greater confidence.
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NewsFSA issues new guidance for cell-cultivated food approvals
The four new guidance documents aim to cut approval delays and help UK cell-cultivated food businesses meet safety and hygiene rules.
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ArticleWhy scaling food biotechnology is an engineering challenge, not just a scientific one
As fermentation and microbial production scale up, Food Manufacturing Technologies Europe President Ola Elmqvist explains why reliability, efficiency and economics – not biology alone – will determine commercial success.
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NewsGEA consolidates biotechnology scale-up centre in Sarstedt
The €4 million centre will test precision fermentation and cell cultivation processes before food firms commit to industrial-scale production plans.
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NewsEU approves fibre-based novel food additive targeting weight gain
EU approval of IPE could open new opportunities for satiety-led foods targeting gradual weight gain before drug intervention.
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ArticleRebuilding food from air: how Solar Foods is scaling a new production system
Solar Foods is pioneering a new way to produce protein using energy, microbiology and gas fermentation instead of agriculture. New Food Deputy Editor Ben Cornwell speaks to Dr Juha-Pekka Pitkänen about the technical, regulatory and industrial challenges of scaling this novel food technology.
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NewsUK approval of Wegovy pill signals next phase of GLP-1 growth
MHRA approval makes Wegovy the UK’s first GLP-1 weight-loss tablet, offering eligible patients an alternative to injections.
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ArticleHow fermentation can transform the global food system
Shirin Bamezai, PhD candidate in synthetic biology at Imperial College London, and Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein, examine how advances in synthetic biology are transforming this ancient practice for the future of food.
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NewsTate & Lyle expands plant-based sweetener innovation partnership with BioHarvest Sciences
The expanded BioHarvest collaboration targets flexible next-generation sweeteners as food manufacturers respond to rising global demand for sugar reduction solutions.
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NewsMeatly raises £10.4m to build Europe’s largest cultivated meat facility
Meatly will use new funding to scale cultivated meat production and accelerate commercial launches in the UK pet food market.