NEW TECH FOODS

Happy New Year from New Tech Foods!

Simona Fehlmann, CEO and co-founder of Sallea, explains how scaffold innovation is enabling manufacturers to produce structured whole cuts like steaks and fillets, overcoming key technical challenges in lab-grown meat production.

We speak to Matias Muchnick, CEO of NotCo, a company that leverages artificial intelligence (AI) to create innovative products that mimic the taste and texture of animal-based foods.

Once primarily leveraged to replicate dairy proteins for plant-based applications, fermentation is now entering a new phase – one defined by technical diversification, novel ingredient production and the potential to transform formulation, functionality and sustainability across the food and drink industry. Leah Smith explores.

Season’s greetings from New Tech Foods!

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations – we speak to Shen Ming Lee, co-founder and CEO of Terra Oleo.

Annick Verween, head of Biotope by VIB, told FoodBev and our sister site, New Tech Foods, more about the important role of incubators.

Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of Regenerative Agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover.

Writer Katie Johnson caught up with Celleste Bio CEO Michal Berresi Golomb to discuss the company’s first-of-its-kind, cell-cultured cocoa butter and its potential impact on the chocolate industry.

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations – we speak to the founders of Polysense.

Michael Gordon, CEO of BlueTree Technologies, explores how clean-label innovation and physical sugar removal technologies could redefine what 'better-for-you' means in 2025 and beyond.

Shoji Takeuchi and his team at the University of Tokyo are advancing lab-grown meat, using hollow fibers to grow healthy, structured chicken tissue, a key step toward sustainable, ethical protein.

We speak to Dafna Gabbay, co-founder and CEO of Finally Foods, an AI-driven molecular farming start-up.

When it comes to protein, price has always been a key driver for consumers, followed by nutrition. Felipe Lino, co-founder and chief technology officer at Berlin-based fermentation company Nosh.bio, tells us more.

This month, the spotlight is on Leaft Foods: a New Zealand-based food-tech innovator developing functional ingredients and consumer products made from green leaf protein. We spoke to Ross Milne, the company’s CEO, to find out more.

Digital twins offer a way to bridge the persistent gap between what’s happening on the ground and the digital systems designed to increase efficiency and productivity, observes Alex de Vigan, CEO and founder of French technology company Nfinite.

Miranda Stahn, New Harvest’s programme manager for Western Canada, and Yadira Tejeda Saldana, the organisation’s Canadian director of responsible research and innovation, explain how CAPE plans to help farmers create new income streams, make better use of agricultural sidestreams and build a strong, sustainable food innovation hub in the Prairies.

FoodBev Events  has officially announced the first 30 expert speakers for the sixth edition of the Vertical Farming World Congress , set...

Laura Noone Reducing our reliance on animal agriculture is a key challenge in the pursuit of a more sustainable world, one that can...

New Tech Foods speaks to Daan Raemdonck, CEO and co-founder of Koppie, a coffee alternative company made from fermented pulses.