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Cultures, enzymes, yeast

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Sales of sprouted grains to reach $250 million in five years, expert predicts

The niche market for sprouted grains and seeds is primed to shoot up in the next five years with sales in the U.S. increasing eight times the current level as more products featuring the trendy ingredients launch, predicts food and nutrition expert Julian Mellentin. 

Chao Slices promise to revolutionize vegan cheese as a “real” food

Field Roast Grain Meat Co. expands its portfolio into the retail vegan cheese category with the Jan. 1 launch of Chao Slices, which it claims are “revolutionary” because they do not try to mimic dairy cheese like other players in the segment. 

Health Beverage Innovation

Pok Pok Som drinking vinegar offers a soda alternative, but has a few hurdles to overcome

The rising popularity of drinking vinegar available in a wide variety of bold flavors could give soda a run for some of its money by tapping into consumer interest in sugar reduction. 

Healthy Beverage Innovation

Kickstarter helped beverage firm Genki-Su launch, but may not be ideal platform for foods & drinks

The crowdfunding website Kickstarter helped the beverage company Genki-Su raise nearly twice as much money as necessary to pay for the first round of bottling for its concentrated Japanese drinking vinegar, but company co-founder Judy Tan acknowledged the platform has constraints when it comes to funding foods and drinks.

Media investment means US probiotic growth outpacing EU

US probiotic market growth has been bolstered by big media investment, something yet to be seen in the EU, according to the Swedish firm Probi which just secured its largest transatlantic order to date.

Healthy beverage innovation

The Vermont Switchel Company finds identifying boundaries fuels growth

Narrowing down where retailers position multi-faceted drinking vinegar is an essential step in establishing it as a category, and the step is one that the founder of the Vermont Switchel Company is resistant to take. 

FDA warning over infant's death shouldn't call safety of probiotics into question, experts say

The recall last last year of a probiotic product found to be contaminated with a fungus should not cast a pall over the entire sector, experts say.  Though they are products consisting of cultured microorganisms, probiotic ingredients are no more at risk of this type of contamination than any other ingredient category, they say.

Consumers will eat more seeds and less red meat in 2015, dietitians predict

Seeds and nuts will usurp kale and coconut as the top two superfoods in 2015 as consumers look for on-the-go, nutrient dense foods, according to a survey of 500 registered dietitians conducted by the trade magazine Today’s Dietitian and the public relations agency Pollock Communications. 

Monsanto exec: GMOs are not the Holy Grail. What they are is an important tool if used properly

Genetically engineered crops are not a magic bullet and some weeds have become resistant to the herbicide glyphosate (RoundUp) used with selected GM crops, said Monsanto’s chief technology officer Dr Robert Fraley in a debate on Wednesday. But that doesn’t mean the whole ag-biotech experiment has ‘failed’ and that we should throw out the GM baby with the bathwater.

Synthetic biology pioneers team up to create 'powerhouse in yeast fermentation technologies'

Evolva to expand microbial fermentation empire with acquisition of Allylix

Evolva - the Swiss ‘synthetic biology’ company developing stevia, vanillin, and other ingredients via microbial fermentation - is to acquire San Diego-based Allylix to create a “true powerhouse in yeast-based fermentation technologies”.

Ganeden gets foreign ingredient approvals to boost growth

Probiotic ingredient supplier Ganeden Biotech is expanding its horizons, and is looking to foreign markers for additional growth.

Interview: Neil Goldsmith, CEO, Evolva

Synthetic biology is cheaper, faster, and more sustainable, says Evolva CEO: 'We’re proud of what we do'

What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities of natural flavors, sweeteners or phytonutrients; or making them via a fermentation process using baker’s yeast that’s been engineered to produce them a thousand times more efficiently?

Attorney: ‘I don’t think food is the next tobacco… Virtually all 'all-natural' cases face significant hurdles’

While new class action lawsuits over ‘all-natural’ claims on food labels are still filed in the ‘food court’ in California on a weekly basis, some recent orders from judges handling these cases present a glimmer of hope for beleaguered food & beverage firms, says one attorney.

Best practices in ingredient marketing

Anderson Partners: Ingredient suppliers have a brand story to tell, too

Ingredient suppliers are taking on expanded roles in the packaged food and beverage industry beyond just selling ingredients, from research and development to consulting. 

Food manufacturers divulge chemical use; shouldn’t be the last word, CSPI says

The Grocery Manufacturers Association (GMA) has decided to share its database on how food manufacturers use chemicals that are Generally Recognized As Safe (GRAS) with the US Food and Drug Administration, an initiative the trade group claims will “improve the process and increase transparency for making GRAS determinations of ingredients added to food.”  

Nebraska Cultures joins rush to put probiotics into food with GRAS status on bacillus coagulans ingredient

Nebraska Cultures has joined the ranks of probiotics suppliers competing in the functional food realm with spore-forming bacterial ingredients with the announcement of GRAS status on its ProDura Bacillus coagulans ingredient.

New Pediococcus acidilactici probiotic's origin in nature confers its high stability, supplier says

A probiotic isolated from switchgrass is one of the newest competitors in the robustness claims sweepstakes. Developed by biotech firm Imagilin Technology and marketed by New Jersey-based A&B Ingredients, the new ingredient is based on a proprietary strain of the Pediococcus acidilactici species.

FDA satisfied with protocols in Chobani’s Greek yogurt plant post moldy yogurt incident

An FDA inspection of Chobani’s yogurt production facility in Twin Falls, Idaho, conducted after it recalled some products last fall, found “minor” deficiencies in good manufacturing practices (GMPs), but nothing to warrant issuing a ‘483’ letter, the agency has confirmed.

Attorney: Chobani could face more lawsuits over moldy yogurt, but they are very hard to prove

The publication of a paper alleging that the fungus in yogurts voluntarily recalled by Chobani last fall is more virulent than originally thought could prompt a new wave of civil lawsuits against the Greek yogurt maker, although product liability cases are very tough to prove, say food law experts.

Starbucks tests new ‘Evolution Fresh Cold-Pressed Juice Smoothie inspired by Dannon’ in San Jose & St Louis

Starbucks-owned brand Evolution Fresh is test marketing a new range of co-branded smoothies made with cold pressed, high pressure processed juice and Dannon Greek yogurt in 200 Starbucks stores in San Jose and St Louis.

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