Anuga F&B News - Article overview

Laboratory environment representing the development of sustainable, CO₂-based fat alternatives.

How Savor is redefining fat production

The food industry is facing a paradigm shift – and one of the most exciting companies driving this change is called Savor. Read more about the story.

Portrait of Paul Shapiro, founder of Better Meat Co., with Rhiza mycoprotein in a lab environment.

The Better Meat Co. and the future of meat alternatives

Better Meat Co. is focusing on Rhiza mycoprotein in 2025: Sustainable, healthy and innovative - the future of meat alternatives starts now.

Peas, Plant-based raw materials like peas, soy or broad beans form the basis of many innovative protein products.

The rise of alternative proteins

Thanks to huge public investments and regulatory progress the past few years have proven decisive for the alternative protein industry. A review of a development that is fundamentally changing the world of food.

Food upcycling and cell-based food

Food upcycling and cell-based food are driving the development of sustainable food. An overview of the trends and opportunities for the industry.Food upcycling and cell-based food are driving the development of...

Two people walking past a wall with the inscription Anuga Trend Zone - symbolic for food innovations at Anuga 2025

Ten food innovations that boost your product range

We are presenting ten food innovations from Anuga 2025 that the customers want, but which are largely still missing from retail outlets.

Cultured meat on the plate: How close are we to the breakthrough?

A vegan view of the future of nutrition

Cultured meat promises less animal suffering and a more sustainable future - real meat from the lab, without slaughtering. However, is this innovation compatible with vegan principles or does it still foster the...