Aliga Microalgae purchases new facility to scale chlorella

Danish-based Aliga Microalgae (Aliga) has purchased one of Europe’s largest chlorella algae facilities in Holland. Equipped…

ENOUGH opens mycoprotein facility: ‘Game changing scale for non-animal protein’

One year after breaking ground on the protein facility, food tech company ENOUGH celebrated the completion…

Coca-Cola confident 2 years after reorganization despite ‘all the inflationary weirdness’

“There’s no silver bullet out there that’s going to suddenly change the Coke Company. It’s too…

‘Empowering companies to measure and communicate positive impact’: Alt protein advocates develop reporting framework to communicate ESG credentials

FAIRR Initiative is a US$68 trillion investor network focusing on ESG risks in the global supply…

Do artificial sweeteners increase risk of cardiovascular diseases?

Excessive added sugar consumption is recognised as a major risk factor by public health authorities. The…

Is Truss planning to scrap HFSS restrictions? UK accused of ‘huge setback’ in obesity strategy

The new UK Prime Minister Liz Truss has ordered a review into proposals to limit the…

‘BioBetter has the key to scale-up cultivated meat’: An innovative approach to growth factors could cut cultured meat costs

Proponents of cell cultivated meat, where stem cells are grown in bioreactors to create animal-identical proteins,…

How the ‘Shazam’ of energy management is empowering F&B: ‘It’s time to manage, not just consume energy’

Latest figures suggest food production contributes around 37% of global greenhouse gas (GHG) emissions. There is…

‘Highly’ marbled cell-based beef bites developed with 3D printing tech

In Japanese, the word omakase ​translates as ‘I leave it up to you’. In dining, therefore,…

EU-backed macroalgae project wants to ‘prove the sceptics wrong’: ‘We aim to make seaweed a staple of European diets’

SeaMark represents the first ever Horizon Europe project to be hosted by a Faroese company.Led by…