Markets

Provenance, sustainability and nutrition: the versatility of soybeans

Provenance, sustainability and nutrition: the versatility of soybeans

By Deniz Ataman

Soy’s claim to fame to is its versatility in applications, nutrition and its harvest process, Pam Smith, RDN, explained to FoodNavigator-USA. Consumers, whether they’re from the camp of meat or plant-based, believe that sustainability should be a standard...

Source: Getty/	MTStock Studio

Guest Post: When will peace & prosperity return to Altmeatland? Sooner than you might think

By Paul Shapiro, CEO of The Better Meat Co., author of Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, a five-time TEDx speaker, and the host of the Business for Good Podcast

To read recent headlines about plant-based meat, you might think that the animal meat industry was flying high. The reality paints a different picture.

Image courtesy of Brightseed

Bioactives’ moment has arrived

By Danielle Masterson

A new coalition has formed, paving the way for mainstream awareness about bioactives found in plants, fungi and other natural sources.

Source: Getty/	ajcespedes

FDA food traceability measures need specific data standards - FMI

By Lauren Nardella

The Food and Drug Administration offers more information to help the food and beverage industry implement its Food Traceability Rule through the recent release of FAQs, while industry suggests certain data standards could help it meet challenges in compliance.

IFT Preview: Consumers will pay more for cleaner and natural ingredient labels

IFT FIRST

Consumers will pay more for cleaner and natural ingredient labels

By Deniz Ataman

“Generally, consumers are not really interested in the science. Just looking at the ingredients label, a shorter ingredient label deck resonates very much with consumers, and they attach it to a healthier product,” Lauretta-Lyn Katsriku, global platform...

Don’t get caught in the greenwashing trap

Don’t get caught in the greenwashing trap

By Gill Hyslop

Despite high inflation, the majority of consumers are happy to pay more for products with a sustainable backstory. So there’s money to be made from environmental credentials, which makes falling into the greenwashing trap a bigger temptation than ever...

Source: E. Crawford

Summer Fancy Food Show

Soup-To-Nuts Podcast: Six trends to watch from the Summer Fancy Food Show

By Elizabeth Crawford

At the Summer Fancy Food Show in New York City late last month emerging and established brands were going back to basics with simplified ingredients, streamlined packaging, clear cut benefits and natural – if not always familiar – flavor profiles.

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