Future Foods

Most plant-based meats underperform on the taste front for omnivores, and blended meat could be a potential game-changer, detailed sensory analysis has found. Vegan meat analogues need to be spicier, smokier, sweeter, darker, juicier,…
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Dutch alternative protein startup Revyve is launching a powdered egg substitute made from spent brewer's yeast to enhance plant-based meat formulations. Revyve will debut its latest microbial protein innovation at next month's IFT First…
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Andre Menezes, founder and former CEO of plant-based meat maker Tindle Foods, explores the vegan industry's rollercoaster period post-pandemic, and where it's headed next. In the world of startups and innovation, few sectors have seen…
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Climate-focused food tech companies in Europe raised $2B last year, making up 58% of global investment in the sector and surpassing the US for the first time. European food tech startups focused on climate change solutions attracted $2B…
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Israeli biotech firm Ever After Foods has secured $10M to accelerate the growth of its bioreactor platform that allows cultivated meat producers to scale up manufacturing while driving down costs. Ever After Foods has received $10M from…
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In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Upside Foods' cultivated meat tasting in Florida, a fermented sweetener…
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In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Alpro's collaboration with Peter Crouch, a new alternative protein jobs…
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US biotech startup Pureture has developed an innovation that cuts the production time for its yeast-derived casein protein by 30%, and enables clean-label alt-dairy formulations. As part of a rapidly expanding market for animal-free…
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Californian biotech startup Prolific Machines has closed a $55M Series B1 round for its photomolecular platform, which leverages light to create novel proteins at significantly lower costs. The $55M investment represents the first close…
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Finnish researchers have come up with a way to make cultivated meat without expensive growth factors, relying on stem cell metabolism instead. As the race to produce cost-effective cuts of cultivated meat continues, researchers at the…
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In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers Starbucks' upcoming Oatly collaboration, a vegan certification for…
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The University of Essex has built a new facility to develop crops that can adapt to a hotter and drier planet, which features a vertical farm and is backed by AI-assisted research. Researchers at the University of Essex will leverage…
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Californian alternative protein leader Eat Just has debuted the fifth iteration of its vegan Just Egg, made from mung beans, which further closes the gap in taste and functionality with conventional eggs. It's five years, five versions…
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Israeli startup Brevel's first commercial-scale facility will churn out hundreds of tons of microalgae protein powder to supply the plant-based dairy industry. Biomass fermentation player Brevel has opened a 27,000 sq ft commercial…
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Hellmann's has made a big splash by rebranding its vegan mayo to appeal to flexitarians, in a sign of the influence of labels on sustainable food purchases. In the UK, Hellmann's egg-free mayonnaise is no longer labelled 'vegan', with…
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The annual HackSummit is fast approaching. As one of Europe's best climate events, it must deliver a sustainable catering menu – and it has. We speak to the team who designed it. Later this month, food tech community FoodHack will…
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Germany's Kynda has broken ground on a 6,200 sq m commercial facility that will allow it to produce 2,000 tonnes of mycelium meat each year. Hamburg-based biotech startup Kynda, which makes plug-and-play bioreactors, starter…
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Researchers in Hong Kong have developed a fungi-derived fat alternative that can decrease the fat content of a product and improve gut health and metabolic benefits. The alt-fat world has been blossoming lately. Microbes, microalgae,…
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Lower sugar, lower emissions, lower waste – it's a chocolate bar that can do it all, and uses it all. Can this sustainable indulgence save chocolate and the world? Switzerland is renowned as one of the chocolate capitals of the…
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In our weekly column, we round up the latest news and developments in the alternative protein and sustainable food industry. This week, Future Food Quick Bites covers a new vegan restaurant in India, blended meat for kids, and Oatly's…
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Israeli startup NewMoo is using soybean plants to produce casein proteins in liquid form for animal-free cheese applications, with plans to partner with the dairy sector. As the molecular farming space continues to blossom, NewMoo has…
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