Food & beverage trends, regulation, labeling, innovation

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Ross Mackay: 'Animal rights activists and experts on the environmental impact of food production have been begging us to stop eating meat for a long time, but chicken consumption is still increasing...' Image credit: Daring Foods

Daring Foods CEO talks plant-based chicken: ‘In every retailer, we’re performing above the category average’

While plant-based meat sales have slowed significantly over the past year with many commentators blaming the inflationary environment, Daring - a premium brand deploying pricy high-moisture extrusion to make its plant-based chicken pieces – is going from strength to strength, says co-founder and CEO Ross Mackay, suggesting price is not necessarily what’s holding the category back.

‘A continuing pattern of antagonism by FDA toward CBD in food and beverages’: Experts weigh in on recent warning letters

The recent raft of warning letters to brands selling CBD-infused foods and beverages marked a shift in FDA approaches to the ingredient, with the Agency seeming to opine that food and beverages are “somehow a greater risk than supplements”.

Content provided by CHT USA

The holy grail of emulsions: precision-made, silicone-based solutions designed to keep lines moving

Using a silicone-based emulsion and antifoam, customized for your production line, can maximise efficiency and increase output. Pete LeBaron of CHT explains how.

Soup-To-Nuts Podcast: Plant-based yogurt sales are dropping – can they be revived?

Sales of non-dairy yogurt – like those of most plant-based products – have sharply declined in the past year, but a few bright spots revealed by consumer research and recent innovations by players in the space suggest the category could turn around with...

Pharma-style dispersal technology opens food, bev doors to wide array of botanical ingredients

New food and beverage applications have been demonstrated for a whole host of bioactive botanical ingredients via a new dispersal technology.

Content provided by IFF

Constant cravings: Making plant-based foods a daily choice

How a new innovation is unlocking the door to rapid, cost-effective diversification in the meat alternative space.

Firmenich’s flavor of the year for 2023 is… dragon fruit: ‘Light, refreshing, sweet, and delicious…’

Dragon fruit is making the shift from niche to mainstream, says flavors giant Firmenich, which has selected the fruit as its flavor of the year for 2023 after it exhibited “one of the fastest growth rates of any ingredient we’ve tracked in recent years.”

Amai Proteins finalizing initial closing of $100m round as it gears up for launch of ‘designer’ sweet protein in 2023

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...

PepsiCo to increase reusable beverage packaging

PepsiCo wants to see 20% of its beverages served via reusable models by 2030: highlighting the four approaches it will focus on to achieve this goal.

WATCH: SuperMeat CEO on cultivated meat metrics: ‘We have a trajectory to cost parity, and I'm not just talking about beef, I'm talking about chicken…’

What’s the most efficient way to make meat, outside of an animal, at scale? Startups in the nascent cultivated meat space are deploying multiple approaches from hybrid strategies combining cell biomass and plant-based protein, to tissue engineering and...