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Sustainable sourcing

Sustainable sourcing

Sustainability is no longer an optional add-on for food manufacturers and their suppliers. Climate change and shrinking resources mean a responsible approach is called for – and shareholders and customers want to know what is being done to safeguard food supplies and the interests of future generations.

Innovation hot spot lies at overlap of 'natural,' science and sustainability, expert says

The drive toward shorter, cleaner labels and the oft-mentioned dearth of innovation in the supplement sphere are both factors of the maturation of the dietary supplement  and functional foods industries,...

How to overcome 4 major hurdles to use more renewable resources

Using renewable resources to make and package food and beverages is good for more than just the environment – it also is good for business, as long as companies can...

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: The evolution of local food to do-it-yourself options

Consumer demand for local food and beverages is no longer a niche market – rather it is fully mainstream. But an outgrowth of this trend that is just starting to...

Fairtrade International Annual Report 2015 - 2016: Significant growth in sales of coffee, banana, cocoa

Last year, 1.6 million Fairtrade farmers and workers across 75 countries benefited from an estimated €138 million (approx. US $155 million) in a Fairtrade premium, according to Fairtrade International.

Soup-To-Nuts Podcast:The rise & future potential of grass fed claims

Grass-fed claims on products are a beacon for consumers who are health-conscious, want minimally processed food and care about animal welfare, and as such manufacturers increasingly are using them on...

New research tackles carrageenan safety concerns

New research attempts to set the record straight on the safety of carrageenan – a controversial but widely used stabilizer and thickening ingredient that has been called into question as...

Hip Chick Farms overcomes terrible odds to secure $2M to fund fast-paced growth

After pitching potential investors for “two years solid,” all the hard work of the co-founders of Hip Chick Farms finally paid off – literally – to the tune of $2...

Annual viral outbreaks & fluctuations in vitamin D could explain seasonal association of celiac disease

Epidemics of seasonal viral infections, such as the flu, or seasonal fluctuations in mothers’ vitamin D levels, could explain why celiac disease is strongly associated with children’s season of birth...

Geltor seeks to disrupt the gelatin market with potentially game-changing animal-free alternative

If you think producing gelatin from a genetically engineered micro-organism in fermentation tanks doesn’t sound like something Grandma would do; hydrolyzing collagen from animal skin, bones and connective tissues on...

Soup-To-Nuts Podcast: What does it take to drive up seafood consumption in the US?

Seafood checks many of today’s on-trend boxes, including being high in lean protein and omega-3 fatty acids, sustainable, natural and minimally processed – yet consumption of it in the US...

Could 2017 be the breakout year for home-grown ancient grain sorghum?

It might not have attracted as much media attention as quinoa or chia, but sorghum – a home-grown gluten-free grain that is every bit as attractive in the nutritional and...

Mission possible: is Impossible Foods’ new plant-based burger a “breakthrough”?

It’s taken five years and a reported $80m (€72m) of research, but the meat-free burger that “bleeds” has finally arrived. The company behind it, Impossible Foods, believe its similarities to...

Waiākea CEO: 'We've never claimed that we're bottling spring water'

Bottled water brand Waiakea has “never claimed” to be spring water, founder and CEO Ryan Emmons has insisted in the wake of media reports in Hawaii alleging that the company...

Soylent: 'Proudly Made with GMOs'

It’s a bold move given how highly-charged – and extremely polarized - the debate has become, but Los Angeles-based start-up Soylent has weighed into the conversation over genetically engineered food...

SuperMeat is working on cultured chicken liver meat, minced meat and chicken breast meat

SuperMeat founder: ‘The first company that gets to market with cultured meat that is cost effective is going to change the world’

Cultured meat may be a novelty today, but it could be a food staple in the future, predicts Israeli start-up SuperMeat, which claims to have developed a process enabling cells...

Sustainable cocoa sector needs long-term credit access for farmers: Rainforest Alliance

The chocolate industry should explore longer four-year financing projects for cocoa farmers if it is serious about making the cocoa sector sustainable, says certification body Rainforest Alliance (RA).

News in brief

Global Pulse Confederation unveils 'Made with Pulses' seal at the IFT show

A new ‘Made with Pulses’ logo has been unveiled at the IFT show in a bid to help food and beverage manufacturers flag up their use of beans, dry peas,...

Dow a step closer to commercializing canola oil with meaningful levels of DHA omega-3

Dow AgroSciences is a step closer to commercializing oil from canola plants bred to produce meaningful amounts of the coveted long-chain omega-3 fatty acids DHA (3.7%) and EPA (0.7%), which...

Soup-To-Nuts Podcast

Soup-to-Nuts Podcast: What are GMOs and how do they impact the health of humans and Earth?

With the effective date for Vermont’s GMO labeling law officially here and the debate surrounding whether and how to identify genetically engineered ingredients in food and beverage continuing to amplify,...

Chobani secures 20% share of US spoonable yogurt category: ‘We’re back on the front foot and playing offense’

Chobani says it has been steadily increasing its share of the total US refrigerated spoonable yogurt market over the past 16 months, moving up from 16.5% in February 2015 to...

Plant-based Beyond Burger to roll out across Whole Foods: ‘The reception has just been remarkable’

The Beyond Burger – the first refrigerated plant-based patty to sit in the meat counter - is set to roll out across Whole Foods in the coming months after wildly...

Beans, peas, lentils, chickpeas: The hottest ingredients in the snack developer's toolbox?

North American pulse growers still export a lot of their wares, but domestic demand has ramped up significantly in recent years as beans, peas, chickpeas, and lentils have started to...

Even doubled income for farmers won’t make cocoa sustainable: Mars

Cocoa living income may need to quadruple to secure the long term future of the crop, says Mars’ global procurement head.

Soup-to-nuts podcast

Soup-To-Nuts Podcast: Quinoa’s rise to superfood superstar status and the challenges it must address

Quinoa was one of the first superfoods to take America by storm more than a decade ago, and one of the few such stars to sustain its reign long enough...

Taste Test Friday

Taste Test Friday: Banza chickpea pasta with One Hop Kitchen Bolognese offers a twist on a classic

On the menu for this edition of Taste Test Friday is a blind sampling of a classic American-Italian meal: pasta with Bolognese sauce – but with a twist. 

Key Industry Events