Israeli foodtech incubator The Kitchen has made two new investments in food safety device Inspecto and sugar reduction technology Better Juice, both of which are responding to pressing consumers demands.
Every year, grocery retailers and food media put out trend lists for the coming year, predicting what’s going to be big in food. A careful look at these lists can help us predict, not what technologies are going to get a vote of confidence from VCs and investors - but rather, which technologies are going to have the attention of consumers in the year ahead.
The Irish company will launch the first food ingredient discovered using artificial intelligence next year.
Algae in various forms can be integrated into a wide array of foods and beverages, ranging from veggie shakes and smoothies to meal replacements and the growth potential is limited only by the capacity to establish a robust, ever-expanding supply chain.
Lisa Curtis shares stories of gender discrimination and great mentors in the latest installment of our Women in Agtech Series.
It's a scary fact for any parent, particularly at bedtime tomorrow: children eat an average of three cups of sugar on Halloween.
The Canadian Food Inspection Agency claims that the Soylent meal replacement drink does not fulfill the nutritional requirements of a meal.
Protein-rich foods are in particular demand, but with the meat industry responsible for more than 15% of greenhouse gas emissions, Innovative Food startups are finding alternative ways to give consumers what they want.
There are a number of key areas of opportunity for agrifood tech startups in Europe as the support and resources available to entrepreneurs increases slowly, write Thomas van den Boezem and Louisa Burwood-Taylor.
We caught up with Lisa Feria, CEO of Stray Dog, ahead of her speaking slot at Future Food-Tech conference in London next month where she's discussing the industry-wide trends set to transform the consumer-goods landscape by 2030.
MycoTech uses mushrooms and fungi to remove bitter tastes from food and drinks.
The company uses a blend of oats, lentils, sunflower seeds, coconut, sesame seeds and has created three flavors of yogurt with no added sugars, while eliminating the waste common in plant-based dairy alternatives such as soy milk.
The startup has now raised $273.5 million in debt and equity in total, making it the best funded alternative protein startup to date.
The cooperative hopes that the accelerator will encourage and nurture innovation in dairy products, particularly relevant in the face of growing competition from dairy alternatives.