With kids spending so much of their day in school while also being heavily influenced by their parents' eating habits, how can we get kids to make healthy food and beverage choices?
When Kraft Heinz launched its Springboard incubator program earlier this year, it was flooded with more than 200 applicants for only five spots – an overwhelming response that underscores the importance of fine-tuning a pitch when presenting to potential...
The ideal situation for families with young children is a sit-down dinner seven days a week, but in many cases that's just not realistic, says co-founder of Nurture Life Jennifer Chow.
Three simple farming strategies, based in regenerative agriculture philosophy, could hold the key to the “ancient and ongoing” problem of soil degradation, which could be nearing a tipping point as the world’s population – and need for more food – continues...
While phrases such as ‘eating clean’ are starting to appear more frequently in consumer marketing, Mintel research shows some consumers are confused by the term ‘clean’ when used on pack, says Stephanie Mattucci, Mintel’s associate director for food science,...
According to recent research from Innova Market Insights, consumers are making more mindful choices about their diets and it is changing how they evaluate products, including pushing them to look more closely at ingredient decks and to consider the product’s...
Slightly more than two years after setting out on a mission to make childhood dreams of safely eating raw cookie dough a reality, the founder of The Dough Jar is realizing her own dream come true with the opening of a brick and mortar store in the Washington,...
Renewal Mill – a startup founded by two Yale grads that works with food manufacturers to upcycle byproducts from food processing to create value-added ingredients and food items – is tackling the mounting issue of US food waste, specifically the 6 million...
Consumers increasingly are adopting plant-based diets not just for animal welfare reasons, but also for environmental ones – placing a premium on products and crops that are sustainable, such as peas.
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
Through a two-prong approach focused on innovation and acquisition, Nestle is remaking its image from a company perceived in the US to make primarily chocolate and confections to one that is “fit for the future” with brands across multiple categories...
Walter Robb, former co-CEO of Whole Foods Market, will join Apeel's board of directors
Apeel Sciences – the Santa Barbara-based firm behind Apeel, an invisible plant-based edible skin proven to dramatically extend the shelf-life of fruits and vegetables – has raised $70m in a funding round led by Viking Global Investors with Andreessen...
Almonds have a had a strong consumer perception for being “heart healthy” with one gram of unsaturated fat and nine grams of monounsaturated fats per 30 gram serving (according to the Almond Board of California), but can they compete on protein content?...
New Jersey-based FlavorHealth is aiming to commercialize a novel natural high-intensity sweetener with a flavor profile it claims is much closer to sugar than stevia by 2019 or 2020.
Cell-cultured and fermentation-based milk proteins, egg whites and meat are creating novel challenges for food marketers and regulators, but as long as products are safe and shoppers are not being misled, regulators should not stymie innovation by favoring...
