Plant-based milk brand milkadamia moves into the refrigerated set and proves “less is more” with the debut of its organic Artisan macadamia milk and blends line that skips the fillers and gums common in many non-dairy beverages and responds to a growing...
A resounding theme of “better” emerged at the Winter Fancy Food Show in Las Vegas last week, where more than 1,200 specialty food companies came together to showcase the latest innovations in cheese, condiments, baked goods, snacks and more.
The presence of star ingredients will drive purchasing and packaging decisions, Innova Market Insights reveals in its Top Ten Trends for food and beverages in 2024.
Female-founded startup Evergreen is ready to go head-to-head with legacy players that currently dominate the $1.2 billion frozen waffle set with a brightly-colored, playful new look and an updated recipe packed with fruit and vegetables that promises...
The world’s first regulatory approval for cultivated beef has been granted in Israel. For EU cultivated meat stakeholders, is the greenlight yet another sign the EU – which has yet to approve such a product – is falling behind? Or does it hold promise...
Prebiotic dietary fibre maker Comet believes that offering an Ozempic alternative, bringing Gen Zers onboard, giving woman a bigger focus and driving home the value of a product are the most robust opportunities for microbiome-enhancing snacks in the...
Food-tech startup Voyage Foods’ clean-label cocoa-free chocolate offers manufacturers a one-to-one replacement for traditional chocolate that it says doesn’t compromise taste or texture but, according to a new life cycle analysis, bypasses many of the...
Austrian start-up Revo Foods is well known for its 3D-printed fish and meat whole cuts. Now, it has announced technology that can work continuously and produce a variety of products simultaneously, introducing significant flexibility into the production...
Historically, most Americans have liked to keep their food and tech separate, as in the case of genetic modification, but research from animal-free dairy company New Culture suggests the majority of consumers will accept technology or unfamiliar production...
Just over one month has passed since COP28 closed its doors in Dubai, UAE, giving members of the Food4Climate Pavilion time to reflect on the climate change conference. Was food high enough on the agenda? And what’s on the menu for COP29?
A four-year research project between IFF and Unilever, along with Wageningen University & Research (WUR) scientists in the Netherlands, will focus on how flavors bind to protein molecules “with the goal of recommending novel flavoring strategies that...
Once considered taboo and woefully underfunded in terms of research and product development, women’s health will continue to emerge as a major growth opportunity for food and beverage brands in 2024 as hormonal health and menopause rise to the top of...
Since the pandemic, cases alleging food and beverage companies violated California’s Prop 65 by not adequately warning Californians that a product may expose them to chemicals that can cause cancer, birth defects or reproductive harm have increased dramatically...
Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...
Oatmilk pioneer Oatly’s new Unsweetened Oatmilk and Super Basic Oatmilk, which launched this week, respond to rising consumer concerns about plant-based milks, including their nutritional value and, for some, long lists of unfamiliar ingredients, which...
Chickpeas could take a more prominent role in PepsiCo’s snack portfolio given rising consumer interest in the legume, its environmental sustainability attributes and its versatility stemming from its mild flavor and diverse texture applications, according...
At a time when many retailers are cutting back on the assortment and number of plant-based proteins they stock, fungi-based newcomer Meati continues to gain retail shelf space with the launch of four of its whole-cut MushroomRoot cutlets and steaks in...
Dr. Heiko Rischer and his team at VTT Technical Research of Finland published its cell-cultured coffee recipe, highlighting the opportunity to strengthen and reinforce the global coffee supply chain.
The spark for biotech company Helaina hit founder Laura Katz on the New York City subway as she was listening to a podcast about black-market breast milk.
Intensifying criticism of ultra-processed foods without nuanced consideration of their nutrition could unfairly tar some plant-based meats and milks that “compare well with their animal-based counterparts,” which may be viewed more favorably because they...
Spurred on by a drive to pursue positive impact and leave the corporate world, four founders came together to launch their Mediterranean cacao-free chocolate brand.
Pioneering the growth of nutrient-dense duckweed in its indoor farm, Israeli start-up Green Onyx launched its flagship product, Wanna Greens, to the International Space Station (ISS) aboard SpaceX. The mission allows them to test their innovative cultivation...
As an early adopter of the “triple bottom line” framework, the premium confection company Endangered Species Chocolate has been “doing well by doing good” for 30 years by responsibly sourcing ingredients, supporting fair trade, prioritizing sustainability...
Greek yogurt behemoth Chobani is taking another shot at the coffee category as part of broader, yet hit-and-miss strategy to diversify beyond yogurt, with the acquisition of La Colombe for $900m, announced Friday.
Nearly a decade after FDA determined partially hydrogenated oils in foods are no longer Generally Recognized as Safe, the agency confirmed in a Federal Register notice today that Dec. 22 is the effective date for the revocation of partially hydrogenated...
Grocery technology and delivery company Instacart estimates since its launch in 2012 it has helped drive nearly $8m in incremental revenue for the US grocery industry and helped thousands of CPG brands and produce providers reach new customers and generate...
High-quality consumer data is essential to successfully innovating and marketing new CPG products – but it is also expensive and difficult to obtain via traditional research methods, and it can take so long to gather and analyze that it could be out of...
Microplastics are tiny pieces of plastic debris which are often found in food. When consumed, they can lead to negative health effects. A recent study has developed a way to use artificial intelligence to help find microplastics more efficiently, which...
“Greenwashed out” consumers are lethargic from a lack of transparency and distrust in some brand sustainability claims, market research company Euromonitor told the audience at Food Ingredients Europe (FiE).
After Perdue Farms received unsolicited but ultimately what it characterized as “fair” criticism for its approach to animal care years ago, the protein producer began inviting annually animal welfare advocates, farmers, academics and stakeholders from...
Campbell Soup Co. is embracing a direct store and integrated project delivery model to “unlock the full potential” of its iconic snack brands, including Goldfish, Lance and Late July, at a time when some Americans’ enthusiasm for snacking may be slowing....
Tyson Foods celebrated the much-anticipated grand opening of a new 325,000-square-foot fully-cooked food production facility in Danville, Va., last week – marking a significant milestone in its “bold,” multi-point plan to improve its performance, which...
Innovation director at Domino’s Pizza Group, Louise Pilkington, talks us through the process of rethinking pizzas, sides and desserts for today’s consumer.
FDA, USDA and EPA want to make it easier for producers, manufacturers, retailers and food service providers to give to those in need nutritious food that would be wasted by offering financial incentives and tax credits to encourage donations, developing...
Is the labelling of Nestlé’s plant-based ‘Vuna’ product too similar to conventional tuna? This was up for debate recently in Brussels, where stakeholders met to discuss ‘fishy’ labelling for plant-based alternatives.
Givaudan has partnered with neuroscience company Thimus to gain an indepth understanding of the motivations, culture and emotions that underlie the consumers’ experience.
The Institute of Food Technologists (IFT) is readying food and beverage professionals for the future of AI with several educational courses designed to provide instructions and insight on getting started with AI and how it might impact the industry moving...
As COP28 kicks off, we look at Danone’s partnership with the Global Methane Hub and how effective technical solutions to methane mitigations really are.
Health and wellness remain top priorities for snackers, but as peak pandemic continues to recede, indulgence is becoming more important and as such consumers are less willing to sacrifice taste for functional benefit, according to Emily Strobel, VP, growth...
Snacking in the US continues to climb, according to data from Circana, despite predictions that a surge in the frequency and sales of snacks during the pandemic was unsustainable and would revert to pre-COVID levels as consumers returned to in-person...
Nearly 150 dairy industry stakeholders, including producers, entrepreneurs and investors, gathered at a winery in idyllic Livermore, Cali., earlier this month to celebrate the winners of the 5th Real California Milk Excelerator competition, which scoured...
Front of package nutrition labeling intended to help consumers select healthier foods and beverages by potentially calling out the amount of added sugar and other nutrients of interest could unintentionally expose children to higher levels of non-nutritive...
While consumers are spending less, inflation continues to boost FMCG sales. A new report finds growth and resilience are possible through strategic pricing structures that support new product development (NPD) and sustainability.
While allulose may technically be a ‘rare’ sugar, marketing it simply as sugar could mislead consumers to believe it is or is the same as common table sugar, the National Advertising Division of BBB National Programs determined in a recent decision.
CPG companies are turning to sustainable packaging, including compostable options, to boost ESG scores and reduce waste, but they must consider a host of implications for food safety, consumers, and the planet, Rhodes Yepsen, executive director at the...
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