Plant-based meat manufacturing capacity and pathways for expansion – The Good Food Institute
The plant-based meat category has experienced strong growth over the past decade and supply chains must keep pace to avoid…
The Dirty Business Of Fats And Why Alternatives Are Key To Future-Proofing Our Food System
Each year, 221.5 million tons of fats and oils are produced globally, a yearly average of 27 kg per person.…
Deep dive: How to overcome the difficulties in creating plant-based cheese and dairy
In parts of the world, people have been drinking milk alternatives for centuries, whilst margarine has widely been made without…
These 10 Women Are Re-Imagining The Future Of Food With The Help Of Synthetic Biology
These ten inspiring women – many of whom will be speaking at the SynBioBeta conference later this month – are…
Consumer interest in animal-free dairy builds, but many still have questions about processing, safety
Reflecting on these findings, GFI concluded that “these surveys and others demonstrate an opportunity to build consumer awareness of these…
Fish 2.0? EU funds wave of algae-based fish substitutes
Kicking off in 2021, the Seafood Alg-ternative project is leveraging Algama’s processing and food engineering skills to develop four algae-based…
Rebellyous Foods raises $9.5M to build its plant-based chicken tech
Rebellyous wants to take a bite out of the processed chicken comfort and convenience food market — products including frozen…
Molecular farming: the newest trend among foodtech investors
Molecular farming basically consists of engineering plants to make animal proteins. For example, the technology can be used to make…
From Meat to Plant-Based, One Factory at a Time
Karell thinks the current plant-based products are still not good enough to convert over most hedonistically motivated meat consumers. But…
Alt-meat fever has cooled. Here’s why.
Sofía De La Parra, an analyst at the investor network FAIRR Initiative, anticipates cultivated meat will reignite interest in plant-based…