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.