You don’t launch a new brand in the gum category by calling the buyer at Walmart and asking nicely for some shelf-space at the checkout between Juicy Fruit and Trident, observes the founder of aspartame-free PÜR Gum.
Big interview, Yves Potvin, founder and CEO, Garden Protein (Gardein)
Despite all the recent hype about plant-based protein, the frozen meat alternatives category was stuck in a bit of a rut until pretty recently, says the man behind the fastest growing brand in the market.
The media frenzy surrounding AquaBounty’s GE salmon and the accompanying ‘Frankenfish’ headlines obscure the fact that it is "just a fast-growing fish”, according to one animal biotechnology specialist.
What precedent might it set if firms are forced to label foods made using new technologies, even if the end product does not differ in any meaningful way from foods developed by ‘traditional’ methods?
If you plot them both on a graph, the rise in diagnosed cases of autism correlates closely with the rise in sales of organic foods. So do organic foods cause autism? Of course not.
Open innovation used to be just for the likes of P&G and Unilever, but today, it's being embraced by a lot of mid-sized companies in the $100m-$1bn revenue range as well, according to Andy Zynga, CEO of open innovation expert and corporate matchmaking...
Those who feel uneasy about the Academy of Nutrition & Dietetics’ (AND’s) ties with corporate sponsors such as Pepsi and McDonald’s argue that getting into bed with such purveyors of ‘junk food’ - however transparently or responsibly you go about...
The good news: Around 15% of global palm oil produced in the past year was certified by the Round Table on Sustainable Palm Oil (RSPO). The bad news: Only half of it earned a premium, which doesn’t sound like a great recipe for inspiring more producers...
One of the founding fathers of agricultural biotechnology, best-known for his pioneering research on virus-resistant plants, Dr Roger Beachy caught up with FoodNavigator-USA to give us his perspective on the current debate over the role of GM crops in...
Big interview: Kevin Klock, CEO Talking Rain (Sparkling ICE)
Want to know what success looks like? Check out Sparkling ICE. In early 2010 it was generating $10m a year. This year, it’s on course to generate $350-400m and CEO Kevin Klock tells FoodNavigator-USA it could be a $1bn brand by 2018.
Big interview, Gregory Jaffe, Director of Biotechnology, CSPI
The Center for Science in the Public Interest (CSPI) has made a name for itself by tackling the food industry’s big guns on everything from artery-furring entrees to misleading label claims. But where does it stand on genetically modified organisms (GMOs)?
What do you think about when you buy a frozen pizza? What’s on deal? The taste? How long you’ll need to spend in the gym tomorrow if you wolf down a whole one in front of the TV tonight?
![Potvin: 'Growth had stagnated, it was stuck between a bun, and we’d all had our fair share of [veggie] burgers'](https://cdn-a.william-reed.com/var/wrbm_gb_food_pharma/storage/images/7/2/6/2/2712627-1-eng-GB/Gardein-CEO-75-of-the-growth-in-the-frozen-meat-alternative-category-last-year-came-from-us_news_teaser_medium.jpg)
![McLaughlin: 'My worry is that companies are using the absence of [affordable] segregated palm products as an excuse not to do anything'](https://cdn-a.william-reed.com/var/wrbm_gb_food_pharma/storage/images/5/3/7/0/1540735-1-eng-GB/SPECIAL-FEATURE-In-conversation-with-the-WWF-The-rocky-road-to-sustainable-palm-oil_news_teaser_medium.jpg)
