NEW TECH FOODS

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.

Revo Foods has revealed plans to make its unique plant-based octopus alternative, The Kraken, a permanent part of the brand’s portfolio after a limited initial run last year. We spoke to the company’s CEO, Robin Simsa, to find out more.

Following the news that Simple Planet, a food-tech start-up based in Seoul, has announced its strategic initiative to pursue Halal certification for its cell-based food products, New Tech Foods spoke to Simple Planet’s Dominic Jeong to learn more about the certification and how moving into the global Halal market can help the cultivated meat industry gain more traction.

Lucas van der Zee, scientist and co-founder of the Plant Cell Institute, talks to New Tech Foods about how the evolution of plant cell culture has reached this exciting turning point and why collaboration is essential for sustained industry success.

Sandra Perletti, global head of food and beverage at Siemens Smart Infrastructure, believes change is still possible – but it all starts with a shift in mindset.

As the term ‘ultra-processed food’ (UPF) becomes a catch-all for health concerns, experts like Tufts University’s Suzi Gerber urge caution – warning that not all new food innovations, like cultivated meat, belong in the same category.

Hosted at the Underground Cookery School in central London, Umami Bioworks' first UK tasting event offered a behind-the-scenes experience of what may well become the future of seafood.

With the gap between food and medicine narrowing, the nutraceuticals market is exploding with innovative, flavour-packed solutions that...

Artificial intelligence (AI) is no longer the stuff of sci-fi – it’s in your warehouse, your supply chain and maybe even your cheese. As...