Eating a straw for additional nutrients

Many countries have seen a sudden surge in concern about ocean plastic pollution over the past year. Some have even moved to ban disposable plastic items, including straws. When it comes to eco-friendly alternatives, biodegradability is a minimum. But one entrepreneur is adding value with edible and flavoured options. Read More

Okara: extracting value from soymilk byproducts – Claire Schlemme [Interview]

San Francisco-based company Renewal Mill is on a mission: reducing food waste sustainably while offering new culinary experiences to their customers. Using the nutritional by-products of food manufacturing, they turn leftover produce pulp into ready-to-use flour. Read More

Nanoencapsulation solves formulation problems with bioactives – Mariano Oto [Interview]

One of the challenges food manufacturers can face is developing functional and healthy products that take advantage of the full range of properties of bioactive ingredients. By enabling a controlled release of bioactives and microorganisms, encapsulation can offer a solution. Read More

Functional flour from defatted sunflower seeds – Aleh Manchuliantsau [Interview]

One of the biggest challenges for the global F&B industry is feeding a growing population whilst protecting the environment. Could upcycled by-products provide a solution? Ingredient-tech startup Planetarians have developed a one-step technology to produce functional flours from defatted sunflower seeds – an ingredient traditionally used as animal feed. Read More

Is fungi protein the future of vegan meat? – Wim de Laat [Interview]

Dutch startup, FunGeneX has developed a novel fermentation process to create vegan meat products. Tapping into the growing trend for sustainable alternative protein, this process also brings a number of health benefits. Read More

Printing our way to a sustainable food supply – Eshchar Ben-Shitrit [Interview]

Animal products, particularly meat, have come under fire lately as not being a sustainable solution to long term food supply. There is a growing shift towards plant-based alternatives, and companies who are developing products with the look and feel of meat are catching a lot of interest. Read More

Turning sugar in juice into beneficial nutrients – Eran Blachinsky [Interview]

Better Juice – the winner of the Most Innovative Technology or Service Supporting F&B category of the Startup Innovation Challenge 2018 – has developed an exciting technology to reduce sugar in natural fruit juice whilst adding beneficial nutrients, such as dietary fibres. We caught up with Eran Blachinsky, CEO of Better Juice, to learn more. Read More

Aleph Farms makes history with world’s first lab-grown steak

Israeli startup Aleph Farms has revealed the first cell-grown steak with the texture and appearance of whole muscle beef without animal slaughter, and at a fraction of the cost of earlier cultured meat prototypes. Read More

European Food Tech Report 2018 [Download]

European Food Tech Report 2018 [Download] A report on the State of European Food Tech by Five Seasons Ventures in partnership with – featuring the current impact on the food value chain of investments in Food Tech, as well as details on the focus areas for the next generation of Food Tech entrepreneurs. Read More

Insect proteins to help solve food scarcity – Eran Gronich [Interview]

With the world population rapidly growing people are becoming increasingly concerned about food scarcity. This has made the alternative protein market gain momentum and insect-based proteins should be considered as one of the front runners. Read More