Cornell University food scientists have created a low-calorie butter-like spread that consists of 80% water and minuscule drops of vegetable oil and milk fat, mimicking the look and texture of dairy butter without the use of artificial stabilizers.
While the shelf-stable market for plant-based meats and eggs is small compared with the frozen and chilled segments, it represents an area of significant untapped opportunity, says Atlantic Natural Foods (ANF), which is gaining traction in this market...
The question of what a healthy gut microbiota looks like has loomed over discussions in the microbiome realm for a long time. A new paper by experts convened by the North American branch of the International Life Sciences Institute (ILSI North America)...
Americans’ love affair with plant-based meat likely will continue to heat up in the coming year with the vast majority of consumers who have tried them reporting that they intend to continue to buy them, even though many prefer eating animal-based meat,...
Boston-based Motif FoodWorks (formerly Motif Ingredients) - which is deploying synthetic biology to engineer microbes to produce proteins with a fraction of the environmental footprint of their conventionally-produced counterparts – has raised $27.5m...
If super low carb, zero-sugar, keto-friendly cereal sounds like a super niche opportunity, think again, says Catalina Crunch founder and CEO Krishna Kaliannan, who is already generating “close to a million in monthly sales” via his website just a year...
How consumers buy and experience food is changing with the emergence of online shopping and a busy on-the-go culture, so it only makes sense that how companies test potential new products also evolves to better align with modern usage and values, according...
Change is hard – especially when it revolves around something that may not appear pressing or even necessary at first blush, but as illustrated by Kraft Heinz’s digital shelf journey leaders can streamline changes by breaking the process into three parts.
As the dog days of summer drag on, people nationwide are reaching for frozen desserts to help stay cool, but unlike in the past when the promise of providing a moment’s respite from the heat in the form of a sweet treat was enough to land a product in...
The percentage of children’s products making front-of-pack nutritional and ‘better-for-you’ claims has increased significantly in the past decade, as has the use of ‘fun appeals,’ but the nutritional quality has not, according to a recent study that prompted...
The ‘blended trend’ is emerging in the meat aisle as leading brands launch burgers and nuggets combining animal- and plant-based protein. But will it work in the dairy aisle?
An $8 million injection of Series B funding led by MAW Investments will help turbocharge plant-based snack company Biena Snacks’ already fast growth by empowering it to expand its marketing team at the same time it expands distribution of its new Chickpea...
Parabel USA – best known for its green-hued ingredients from the ‘water lentil,’ a micro aquatic plant also known as duckweed/Lemna/Lemnaceae – has unveiled a neutral-tasting, beige-colored protein hydrolysate suitable for a wide range of applications...
Chobani has opened a 71,000 sq ft innovation and community center at its Twin Falls plant in Idaho, the world’s largest yogurt production facility, as its celebrates a 6.9% jump in dollar sales in measured channels in the latest 52 weeks (Nielsen Total...
Many Americans are scared their diets could cause serious illness or even death, and as such want to eat healthier, yet many struggle to do so, according to new research, which the co-founder of Spoon Guru says reveals an opportunity for brands and retailers...
