As part of a “moonshot” to end hunger and eliminate food waste, The Kroger Co.’s Zero Hunger Zero Waste Foundation and seed stage funder Village Capital are offering $2.5 million in collective grants and development programming to 10 innovative startups...
Armies of microscopic single-celled microbial food factories (yeast, bacteria, fungi, algae) are now routinely deployed to produce high-value food ingredients more efficiently than plants or animals. But next-generation ‘cell-free’ biomanufacturing processes...
When it comes to feeding children, caregivers have a wealth of nutritional information at their fingertips that they say they understand, and yet most children fall short of the recommended intakes of fruit, vegetables and whole grains and consume too...
Even as more Americans are vaccinated and some local economies begin to reopen, recent consumer research suggests many of the shopping changes consumers adopted during the pandemic are here to stay, including a heightened focus on safety, financial health...
A grant from the United States Department of Agriculture National Institute of Food and Agriculture (USDA-NIFA) will explore the functional food possibilities of nettle and its potential to manage obesity, diabetes, and overall immune system health.
When former Annie’s president John Foraker joined fresh baby food startup Once Upon a Farm in 2017, it was doing less than a million dollars. Last year, revenues were north of $30m, he says, and while there have been some bumps along the road, the “brand...
Flow Water founder Nicholas Reichenbach launched with some pretty lofty ambitions (cue comparisons to Fiji, Evian, building the ‘Tesla of water’ and becoming an ‘iconic’ brand). But if you’re going to get into a business as capital intensive as bottled...
North Carolina-based Barvecue is significantly scaling up production of its plant-based pulled pork line, tapping into an underserved opportunity in the plant-based meat alternative space, says brand founder and CEO Lee Cooper.
Innovation still drives the food landscape even though “treasure hunting” may look different now than before the pandemic sidelined casual in-store consumer browsing and retailers and brands rationalized SKUs to focus on best-sellers to alleviate supply...
Dairy-free cheeses featuring a novel bacterial protein could hit the market by the end of the year, adding an intriguing new dimension to the burgeoning dairy-alternative space, says microbial fermentation specialist Superbrewed Food (formerly known as...
The FMCG giant recently tasked start-ups to find solutions that promise to improve the taste, texture, sustainability and affordability of plant-based meat and dairy alternatives. The winner? A French company with a patented plant-based fat that closely...
Sales of functional beverages are rebounding and have a bright future despite the pandemic shutting down for most of 2020 in-person impulse purchases and food service sales which previously drove the category’s fast growth, according to market research...
For cell-cultured meat to be commercially viable, we’ll need to see significant movement in the price and availability of growth factors (signaling proteins that stimulate cell growth and differentiation) says UK-based CellRx, which says it can produce...
With a new puffs line in several points of distribution, a line of baking mixes in the works, and plans to convert oat milk byproduct into finished product applications later this year, ReGrained is building a case for the mainstream viability for upcycled...
Since the pandemic began, food insecurity in America has increased exponentially, and stakeholders across the value chain are stepping up to provide relief, including Simply Organic, which is giving $150,000 to five organizations that not only help put...
