Meatly: UK approval to use cultivated meat in pet food

 19 Jul 2024

Meatly has become the first-ever European company authorized to sell cultivated meat, following UK clearance for its cultivated pet food. CEO & co-founder Owen Ensor speaks to us about the long-awaited approval. He explains how Meatly’s forthcoming slaughter-free pet food offerings will help overcome the “animal lovers paradox,” where dog and cat owners don’t want to feed their beloved pets with meat from animal livestock.

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19 Jul 2024 | NutraEx

Harvey Martins, VP of business development at NutraEx, told us that the company’s indulgent natural sweeteners help F&B manufacturers reduce products’ sugar content. At IFT First 2024, the company introduced a “sugar blocker,” l-arabinose, which can inhibit sugar absorption. Martins highlighted that an... Read More

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18 Jul 2024 | Cargill

Cargill’s marketing insights and analytics manager for North America, Keith Albright, talks to us live from IFT about the importance of understanding consumer behavior and trends in the F&B industry. He also shares insights from the company’s TrendTracker technology, such as the rise of healthy indulgence,... Read More

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17 Jul 2024 | Bunge

Erin Massey, Bunge’s business development manager, talks to us about the company’s Beleaf PlantBetter dairy butter alternative, which helps mitigate rising dairy butter prices and taps into consumers’ sustainability demands. She also explains how Bunge uses R&D and its sunflower lecithin ingredient to match... Read More

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17 Jul 2024 | HealthTech BioActives

HealthTech BioActives’ general manager North America & Global Food Division head Jordi Ferre, talks to us from the show floor about the company’s sugar reduction solutions that taste close to sugar and retain the mouthfeel in beverages, dairy, bakery and confectionery. He also highlights the ongoing consumer... Read More

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17 Jul 2024 | Samyang

Samyang’s VP of North America Business, Douglas Lim, talks to us live from IFT about the growing demand for allulose sweeteners due to their clean label and calorie-reduction benefits. He also details the potential of allulose and corn fiber together to achieve smooth textures in ice creams and gut health... Read More

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16 Jul 2024 | Tate & Lyle

Tate & Lyle’s senior research chef, Christine Kerekes, talks to us from IFT about the company’s chickpea flour ingredient, which enhances the binding capability in snacks like falafel and a vegan emulsifying system for creamy textures. She also highlights the company’s dragon fruit-based prebiotic beverage,... Read More

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16 Jul 2024 | Roquette

Roquette’s Alexandre de Souza Carvalho talks to us live from IFT about the company’s new coconut milk beverage with fava protein which delivers great taste. The company also offers other pea protein solutions and taps into trends such as label-friendly innovation with the right texture. He also highlights... Read More

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15 Jul 2024 | Solynta

Director of strategic alliances and developments at Solynta, Charles Miller, examines a recent potato partnership to use true potato seeds to bring new hybrid potato varieties to Kenyan and Indian markets. This collaboration with Bayer will leverage Solynta's expertise in potato breeding to develop robust... Read More

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11 Jul 2024 | Daesang

At Daesang’s headquarters in Seoul, Korea, we sit down with Angie Jang, the company’s marketing manager for the marketing division of the ingredient business unit, to discuss the multifunctional benefits and versatility of its GoldRella and White Chlorella solutions for plant-based food applications. Jang... Read More

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10 Jul 2024 | Samyang

We catch up with Dr. Wookyung Chung, the VP and head of Food R&D at Samyang at the company’s headquarters in Seoul, South Korea. Dr. Chung details the company’s latest innovations, speaks to the trends and consumer demands impacting the industry and offers a glimpse into Samyang’s future focuses.

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09 Jul 2024 | Cargill

Cargill senior application specialist for beverages Wouter van Beneden discusses the company’s recent moves to create prototypes in the powdered beverage space. He examines how Cargill can demonstrate their capabilities, including helping manufacturers and brands overcome formulation challenges in sugar... Read More

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05 Jul 2024 | Nosh.bio

Nosh.bio uses fermentation to produce sustainable and scalable proteins, notably mycelium. It’s on track to reach a mycelium protein production capacity of thousands of tons per year using the infrastructure of an old brewery. The company uses a fermentation process tailored to produce ingredients for... Read More

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04 Jul 2024 | Fooditive

Moayad Abushokhedim, CEO of Fooditive, discusses emerging trends in the alternative sweetener industry and the importance of sugar substitutes delivering on functionality, such as preservation and personalization, besides the focus on flavors. Moayad also shines a light on the fermentation process the... Read More

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03 Jul 2024 | dsm-firmenich

Dr. Elisabeth Hirschbichler, senior vice president, Taste, Texture and Health, at dsm-firmenich spotlights the emerging technologies in the healthy food ingredients realm. She talks about the importance of adding the “good” ingredients like vitamins and probiotics while reducing sugar and salt.

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27 Jun 2024 | PB Leiner

Traceability and strict safety standards are of growing importance to the Chinese market, which is showing broad interest in collagen ingredients. Henry Ye, general manager for Asia, explains how PB Leiner is demonstrating full traceability for its fish collagen due to a joint venture with the largest... Read More

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26 Jun 2024 | Redefine Meat

Redefine Meat is now being served in 6,000 restaurants globally — from steakhouses to fine-dining restaurants. The company recently entered retail for the first time in the UK and the Netherlands. Edwin Bark, senior vice president and general manager EMEA, tells us about the move into foodservice and why... Read More

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25 Jun 2024 | Seed to Surf

Canadian firm Seed to Surf specializes in tinned alt-fish products and uses whole vegetables to imitate traditional seafood and recreate a “seafood experience.” We speak with co-founder Alex Bergquist, who explains how the company came about and why they saw a gap in the market for plant-based seafood... Read More

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