Plants undergo a lot of early environmental stressors pre- and post-harvest and a solution by AgroFresh can block the elements that take a toll on plants.
Springboard – a Kraft Heinz platform dedicated to nurturing and scaling ‘disruptive’ US brands - has unveiled its second incubator class, spanning lupini bean snacks, seed-packed bars, plant-based yogurt, ancient grain snacks, and cold pressed almond...
The number of class action filings against food and beverage companies rose 9% to 158 in 2018, with firms vulnerable to legal action on a host of fronts, from slack fill to natural claims, says law firm Perkins Coie.
US sales of beverages infused with hemp-derived CBD are predicted to reach $600m in 2019, and approach $1bn in 2020, with water accounting for two thirds of the market, predict analysts at Cowen, which believes that “US CBD can conservatively generate...
US sales of in-store meal kits reached $93m in 2018, according to the latest Nielsen data, with 187 new retail meal kit items introduced during the year as high-profile brands sought to reach consumers that like the concept, but don’t want to commit to...
Kite Hill – a leading player in the fast-growing plant-based dairy category utilizing cultured almondmilk to create cream cheeses, yogurts and filled pastas – will be unveiling a new logo, package design and strapline (‘plant based artisans’) at the Natural...
RightRice, the brainchild of Popchips co-founder Keith Belling, has closed a $5.5m minority investment led by Strand Equity and a roster of celebrity investors and industry veterans, including Impossible Foods, COO David Lee, and celebrities Karlie Kloss,...
Coconut Collaborative has expanded distribution to more than 1,000 stores since launching in the US last year, and according to co-founder Edward Averdieck, the brand is hitting its stride just as the plant-based yogurt market is showing signs of becoming...
Three decades after the technology was first developed, Epogee (formerly Choco Finesse) is gearing up for a commercial launch of fat replacers called EPGs (esterified propoxylated glycerols) which can reduce calories from fat by up to 92% without impacting...
Nitro cold brew company RISE Brewing Co. is hoping the same strategies it used to successfully carve out a niche in the highly competitive ready-to-drink-coffee segment will help it win again, but this time in the increasingly crowded oat milk category.
After helping to pioneer the nascent drinkable soup segment, the startup ZÜPA NOMA is ready to expand into adjacent categories with a fresh look, different name and new products.
Tests from Florida-based lab Beta Analytic prove that the allegations in a recent lawsuit challenging LaCroix’s all natural claims are “false and devoid of legal and factual merit,” claims LaCroix brand owner National Beverage Corporation (NBC).
If Amazon is planning to launch a new retail offer with lower prices than Whole Foods, it would lend credence to the idea that “well-designed, well-located brick-and-mortar stores have an important role to play in the years ahead, even as e-commerce continues...
Ingredion has acquired privately-held potato starch producer Western Polymer in Washington state, expanding the company's potato starch manufacturing capacity and processing capabilities.
Despite being around since 2010, bean chip brand Beanfields is now experiencing the kind of growth (i.e. triple digit sales growth in January 2019) most food and beverage startups see in their first few years on the market.
Whether through multi-million dollar investments in startups or high dollar mergers and acquisitions of larger, established companies, the food and beverage industry currently is being flooded with funding, and with it many opportunities as well as challenges.
Chr. Hansen is tapping into the growing demand for plant-based dairy products with the launch of nu-trish LGG DA, a version of its Lactobacillus rhamnosus LGG strain designed for fermented plant-based dairy.
‘We’ve had pushback [over genetic engineering] for years now, but the conversation has to change’
If printing out DNA sequences that instruct yeast or bacteria to express proteins identical to those in eggs or milk in big fermentation tanks sounds a little ‘unnatural,’ consider how natural, sustainable, or indeed ethical, it is to continue to produce...
