Finnish startup generates umami flavour from plant-based products
The company aims to become the leading supplier of vegan umami by scaling its fermentation-based technology into an industrial-sized pilot plant.
Vgarden partners with Israeli supermarket Tiv Taam in global expansion
The global plant-based alt-meat market is currently worth over US$5 billion and is projected to surpass $27 billion by 2030.
Meat milestone: Approval sought for cultivated quail meat in Australia, NZ
Thomas King, founder and CEO of Food Frontier, said the advancements in Australian food production will guarantee that Australia stays at the forefront of food innovation worldwide.
Food tech SuperGround uses almost the whole fish – even the bones – to make more food
Any fish processing companies worldwide are invited to apply to use SuperGround’s food production technology.
8 plant-based meal kits you can try in the US
If you’re looking to try plant-based meal kits, Viable.Earth has curated a list of plant-based meal kits you can find in the US to help you get started.
Startup harvests broccoli waste to create protein products
Thanks to artificial intelligence (AI) and computer vision, the harvester is able to collect the centre portion and stems separately.
China’s Haofood launches plant-based “pulled chicken” from peanuts
The company says its Carefree Pulled Chickless is made using extrusion technology that creates a rich fibrous structure and texturised product similar to real chicken fibres.
Meet The Good Cup: A fully sustainable takeaway coffee cup – lid included
The sustainable takeaway cup also packs flat, saving storage space and energy during transport, and is designed so that the top flap is built into the cup itself, folding and locking into place when closed to create a “lid”.
Lobsters have feelings too: UK body launches crustacean welfare standards
After the recent discovery that decapod crustaceans such as crabs, lobsters, and prawns are sentient creatures, companies in the UK will face the first-ever assessment of welfare standards for crustaceans.
New brand Boldly Foods unveils 100 per cent vegan alt-fish range
Boldly aims to imitate the original seafood’s flavour and texture, targeting consumers who are adopting more plant-based items in their diets.
Australia’s Grill’d launches ‘world first’ seaweed-fed beef burger
The burger chain says it seeks to empower diners at 61 of its restaurants to be eco-friendly, all while still enjoying beef.
Overherd’s new oat milk powder cuts packaging by 90 per cent
The brand has abandoned traditional cartons in favour of recyclable lightweight pouches that can each produce eight litres of on-demand and quick oat milk.
Tech startup Pigmentum creates milk from lettuce
The company genetically modifies lettuce in hi-tech greenhouses to produce casein, which is the main ingredient required to make cheese and other dairy products.
Here’s how your cup of coffee contributes to climate change
Global coffee consumption has been increasing steadily for almost 30 years. It is estimated that around 2 billion cups of coffee are consumed daily worldwide.
Consumers eat less beef when fast food chains disclose its climate impact
“These results suggest that menu labelling, particularly labels warning that an item has high climate impact, can be an effective strategy for encouraging more sustainable food choices in a fast food setting,” says lead author, Julia Wolfson, associate professor in the Department of International Health at the Bloomberg School.