NEW TECH FOODS

Polish cultivated meat company LabFarm has been awarded €2 million from Poland’s National Centre for LabFarm is Poland’s first firm focused on developing cultured meat, with a focus on cell-based chicken “Obtaining the grant means that LabFarm will be able to implement a research plan to increase production The success of LabFarm is an example of how strategic initiatives and support can lead to real change #LabFarm #Poland #ProVeg

Swiss high-purity oil and fat specialist Nutriswiss has opened a state-of-the-art sensory laboratory Michèle Béatrice Suter, laboratory manager at Nutriswiss, said: “Smell and taste are critical in determining With our new sensory lab, we can now evaluate products under completely neutral conditions – free from The lab has been built to meet the most current recommendations from the German Society for Fat Science

launched Amysta L 123, a thermally soluble pea starch that promises to reshape the landscape of clean label , designed specifically to meet the growing consumer demand for transparency and simplicity in food labelling According to recent data, nearly one-third of new food and beverage products globally are marketed as clean label Furthermore, in the EU, it can be labelled as 'soluble pea starch,' while in the US, it is simply 'pea starch,' aligning with consumer preferences for clear and familiar ingredient labels.

less interested in cell-based meat (20% and 17%, respectively) than centrists and leftists such as the Labour Party and Liberal Democrats (30% each). Matthew Smith, head of data journalism at YouGov, said: “Despite the implication that lab-grown meat e.g. wild animals, the public are significantly less likely to think it would be acceptable to create lab-grown

In this podcast, we're exploring the impact of the C-Label, for cell-cultivated foods, and the F-Label Lubo Yotov These new labels have been introduced by V-Label, the globally recognised certification for food-tech landscape and the complexities these advancements bring to the forefront when it comes to labelling FoodBev Media's deputy editor and editor of The Plant Base , Melissa Bradshaw, joins head of V-Label Switzerland, Lubo Yotov , to discuss the significance of the new labels and how they will serve to improve

new labelling system. Building on this legacy, F-Label – following closely behind the introduction of the C-Label – emerges Just as V-Label and C-Label have brought clarity to plant-based and cultivated foods, F-Label serves to influence global labelling discussions. Ultimately, the goal is the same as with V-Label and C-Label: to greatly reduce the use of animals.

V-Label, an international trademark for the labelling of vegetarian and vegan products, has introduced The recently established C-Label Building on the success of C-Label The launch of F-Label comes on the By establishing a clear framework for labeling cultivated products, C-Label has set a precedent for transparency According to V-Label, the F-Label will help accelerate the transition to a more ethical and sustainable This two-pronged approach – first with C-Label and now with F-Label – reflects a comprehensive strategy

He continued: “The bill that I’m going to sign today is going to say, basically, take your fake, lab-grown They want to do this stuff in a lab to be able to wipe the people sitting here out of business. Lab-grown ‘meat’ is not proven to be safe enough for consumers and it is being pushed by a liberal agenda States are the laboratory of democracy, and Florida has the right to not be a corporate guinea pig.

Gummy supplement manufacturer TopGum has unveiled its latest innovation, Gummiotics – an all-in-one functional gummy solution containing probiotics, postbiotics and prebiotic fibre. The gummies offer a ‘powerhouse trio’ of probiotics and postbiotics bound together in a patent-pending prebiotic fibre-based matrix. They are designed to provide comprehensive gut health benefits in a convenient, chewable format, available in two fruity flavours: orange and strawberry. They contain natural colours and flavours, with no added sugar or artificial additives. According to TopGum, each 3g mandarin slice-shaped gummy contains 1 billion CFUs of spore-forming strains of the Bacillus subtilis  (DE111) probiotic, and 34mg of the postbiotic Bifidobacterium animalis subsp. lactis  (BPL1). Each gummy is also infused with 60% prebiotic content, stemming from its fibre-powered gummy matrix. TopGum’s Gummiceuticals delivery system is based on a blend of plant-based fructooligosaccharides that act as a natural sweetener while exerting a prebiotic effect. The solution taps into the rapidly growing market for biotics-based products, harnessing a convenient format in which the pre, pro and postbiotics work synergistically to support multiple aspects of gut health, including nutrient absorption and digestive balance. Prebiotics are known to provide essential nutrients for beneficial bacteria in the digestive tract, while probiotics colonise the digestive system with beneficial bacteria. Postbiotics are metabolites produced from the breakdown of probiotic bacteria, increasingly attracting attention in the F&B industry due to their gut barrier function support. Jennifer Toomey, head of new product development for TopGum USA, said: “One of the biggest challenges in incorporating probiotics into the gummy format is their inherent sensitivity to heat. That is why we use dormant spore-forming probiotics that maintain stability under conditions of heat and low pH, rather than using active live ones.” She added: “Unique to TopGum’s synbiotic gummy is that it does not need added prebiotic fibre or sugar, since these are naturally present in our proprietary Gummiceuticals fibre base and act as a direct replacement for sucrose or other fully caloric sugars”. One of the key fibres in the Gummiceuticals composition is chicory root fibre, a clinically validated ingredient that can offer low-sugar/sugar-free health claims at certain doses. The Gummiceuticals technology can deliver effective doses of the bioactive ingredients without the need for refrigeration. Eyal Shohat, CEO of TopGum, said: “One of our key missions at TopGum is to continuously track market trends and scientific advancements to ensure we stay ahead of evolving consumer needs”. “Gut health has become a key focus for both consumers and supplement brands, driven by growing research on the benefits of pro-, pre-, and postbiotics. Their impact on digestion, weight management and even mood and cognitive function presents strong opportunities for innovation, and we are committed to delivering science-backed solutions that align with these trends.” Top image: © Breeze Animation

make sure our schools can serve real meat from our ranchers, not a fake substitute that’s grown in a lab high-quality, local beef readily available for our students, there’s no reason to be serving fake, lab-grown Bill Bullard, CEO of R-CALF USA, added: “The claim that cell-cultivated meat grown in a laboratory is livestock producers in the upper midwest aren’t ham-stringed by schools suggesting that because of liberals Not long after, Texas governor Greg Abbott signed a bill requiring clear labelling of plant-based and

India has inaugurated its first Animal Stem Cell Biobank and Animal Stem Cell Laboratory at the National They include a stem cell culture unit, 3D bioprinter, bacterial culture lab, cryostorage, autoclave rooms

With this shift comes a greater demand for sugar reduction, clean-label ingredients and functional foods Finding the right lab, with a strong reputation to support and meet the regulatory requirements to get Labcorp partners with global developers and manufacturers to help bring novel food products to market Science that powers smarter, safer ingredients  At Labcorp, our mission is to improve health and improve Comprehensive support for novel food development  Labcorp offers testing solutions tailored to the unique