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.

Here’s our round-up of the top 10 stories that shaped the new tech foods landscape this year – showing how science, sustainability and creativity are changing the way our food is made.

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.