As an iconic breakfast staple, cereal remains a morning favorite – but concerns about sugar are dragging down the category, while demand for protein and convenience are driving sales growth for drinkable yogurt, eggs and, somewhat surprisingly, muffins,...
The founder of startup A Dozen Cousins doesn’t want consumers to have to choose between cultural products they grew up eating and loving and healthy foods that are “better for them,” which is why he is launching a natural food brand that blends recipes...
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What’s the motivation behind consumers’ snacking habits? According to Mintel research, 50% of US consumers said the top reason they snack is to treat themselves, and 28% agree that taste is more important than health when choosing a snack.
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...
“Handmade” and “small batch” claims that attract the attention of consumers who are looking for “authentic” and “artisanal” products do not have to be self-defeating as a company automates production to meet increased demand as long as the company holds...
Clean meat technology is progressing rapidly, says Brian Spears, co-founder at cell cultured meat start-up New Age Meats, but perhaps not as quickly as we've been led to believe, as there’s a huge difference between launching at a high-end restaurant...
South Africa-based Green Cell Technologies has signed an exclusive global licensing agreement with Citrosuco - one of the world’s largest orange juice producers - to use its Dynamic Cellular Disruption (DCD) technology: a novel process that breaks up...
Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves, spanning probiotic oatmeal and butter coffee creamers to flank steak jerky and keto-friendly pizza.
Impossible Foods is gearing up to start a second shift at its Oakland production facility that will double production of its plant-based Impossible Burger by the year-end, and is planning a second factory at an undisclosed location as it seeks to “not...
To the casual observer, ‘cleaning up’ food labels sounds like an eminently sensible thing to do. After all, who wants to ingest anything ‘dirty?’ But what, precisely, are these grubby imposters apparently lurking in our foods and beverages?
If you’ve just managed to get your head around the concept of ‘clean meat’ – meat produced by culturing animal cells outside of an animal - Bond Pet Foods is about to push the food industry’s boundaries again with a new approach to meat protein production...
Snacking on cheese is nothing new – whether it be on crackers, as part of a fancy pairing with cured meat and wine or pulled apart as ‘string’ – but consumers’ rising demand for higher protein and their fading fear of fat is taking the trend – and cheese...
In the early days, the economics of making organic kombucha – by hand – were not for the faint of heart, recalls Health-Ade co-founder Daina Trout during a tour of the company’s production facility in Torrance, CA, with FoodNavigator-USA. “We were making...
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...
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).
