Israeli food tech startup Amai Proteins is finalizing the initial closing of a $100m funding round as it gears up to launch its first product next year: a designer sweet protein up to 3,000 times sweeter than sugar with a clean taste and excellent heat and pH stability, making it suitable for applications from ketchup to low/no sugar beverages.
Pharma-style dispersal technology opens food, bev doors to wide array of botanical ingredients
Markets
Plant-based ‘honey without bees’ prepares to create a buzz in Europe
Manufacturers
Private label makes small gains in food & beverage, driven by Boomers, Gen Z, Millennials
Markets
Emissions: Nestlé and Fonterra to trial net-zero dairy farm
Markets
Kroger/PBFA report: ‘Health is the primary reason shoppers consume plant-based foods’
Prepared Foods
Talking sustainability and food colors with GNT: ‘Of course, natural does not automatically mean sustainable…’
Bakery
What does FDA’s greenlight of cultivated meat mean for Europe? ‘There are worldwide implications’
Meat
Can a rail strike – and by extension food shortages on shelves – be avoided?
Bakery
Danone’s energy plan to cut emissions and build resilience: ‘We don’t want to be dependent on fossil fuels’
Sustainability
Alt yogurt: Chr. Hansen and CP Kelco unveil prototype ambient yogurts
Trendspotter
Holiday grocery shopping: Consumers swap name brands for private label
Clean label
Cargill acquires soybean processing facility and refinery
Whole grains
