news
UMIAMI harnesses $34.7 million to conquer US plant-based market
UMIAMI, a plant-based ‘chicken’ food tech has raised $34.7 million to allow for growth in the US market and shares three key expansion pillars.
List view / Grid view
Product Development
article
What is driving the alternative protein ecosystem forward?
ADM's Jacquelyn Schuh explores how the alternative protein landscape is transforming to meet global demand, with evolving consumer preferences and innovative technologies at the forefront.
news
Planted secures spot on Tesco shelves
European FoodTech scale-up company Planted has secured a new major retailer listing in supermarket chain Tesco and has introduced a new plant-based product.
news
JBS to open Brazil’s first cultivated protein research centre
One of the world’s largest meat processing companies JBS has announced it will be opening Brazil's first cultivated protein research centre in late 2024.
article
Expanding the scope of foodborne pathogen detection: a genomic approach
Detecting pathogens in foods before they cause harm – whether to human health or the manufacturer’s reputation – is an ongoing issue that industry is seeking to address. Valentin Pflüger and Olaf Degen reveal how a new database from Mabritec, based on Bruker technology, introduces a game-changing solution.
news
Carrefour teams up with industry to launch plant-based venture
Leading global retailer Carrefour is working with seven industrial partners to form a coalition to increase its plant-based offerings.
article
Modified atmosphere packaging and the technology to test it
Even small variations of oxygen, nitrogen, carbon dioxide or water vapour inside a sealed package can have a large impact on product spoilage as well as product attractiveness. For this reason, modified atmosphere packaging testing is necessary to validate the mixture of gases inside sealed containers of food and drinks,…
article
Harnessing food tech to reshape the food industry
Rogério Peres, Chief Information Officer at JBS discusses how AI is revolutionising the way we produce, process, distribute, and consume food.
news
Researchers make plant-based meat “more palatable”
University of Leeds researchers have developed a colloidal technique that “could give a juicy sensation without adding fat” to plant-based meat.
article
Finnish liquid gold: Kyrö Distillery’s award-winning whisky journey
Co-founder of Kyrö Distillery Company Miika Lipiäinen pours a glass of the heritage behind the Finnish rye whisky haven in Isokyrö, blending tradition, innovation, and community spirit.
news
Researcher awarded $3 million grant for agricultural innovation
Kiho Lee, a researcher from the University of Missouri, has been granted $3 million to explore refining gene-editing processes to inform biomedical and agricultural innovation.
news
Aleph Farms makes historic European cultivated meat submission
In a landmark moment, Aleph Farms has made Europe’s first cultivated meat approval submission to Swiss regulators.
article
Protein diversification: a win for people and planet
Andy Zynga outlines why protein diversification is an “urgent necessity” in today’s world and why it benefits both people and the planet.
article
eBook: The Field Guide to Food Powder Characterization
Discover the key to unlocking your food manufacturing potential with our new eBook, The Field Guide to Food Powder Characterization. Gain insights into particle size analysis, laser diffraction techniques, and additive influences to optimise product quality and reduce costs.
news
Heinz unveils Culinary Tomatoes range
Heinz is launching its new Culinary Tomatoes range which uses “only the finest Heinz tomatoes”.
