Meat Newsletter - BioMar works with N GO to ensure sustainable Ecuadorian shrimp industry / The tech behind ‘single-ingred ient’ smoked salmon analogue revealed: ‘Our spirulina can act as a complete repl acement for animal-based protein’
BioMar is collaborating with a non-governmental organization (NGO) with the goal of supporting more responsible shrimp farming in Ecuador.... Read more
An Israeli food tech company has developed a proprietary process leveraging spirulina to mimic ‘virtually any type of fish and animal tissue’. It’s first product: a ‘single-ingredient’ smoked salmon analogue. FoodNavigator catches up with co-founder and CEO Lior Shalev to learn more about the technological innovation underpinning this fresh approach to plant-based products.... Read more
Barcelona-headquartered Heura is collaborating with UK food influencers BOSH! on a new plant-based offering for flexitarian consumers: a chorizo burger. Heura co-founder Bernat Añaños tells us why.... Read more
Motif FoodWorks has filed a motion to stay a patent infringement lawsuit brought by Impossible Foods over the use of heme ingredients in meat alternatives while the US Patent Trial and Appeal Board (PTAB) reviews the patent at the heart of the case.... Read more
Singapore-based Umami Meats has highlighted its innovation focus on fish species that are popular as part of Asian cuisines but are also on the IUCN Red List in terms of vulnerability, targeting a 2024 product launch date for its blended cultivated-plant-based seafood.... Read more
