R&D

Soozy's at the Winter Fancy Food Show in January this year

'It’s more about a lifestyle and philosophy of eating ...'

Soozy’s raises $2.5m: ‘We’re not sure what the shelf-life of the Paleo trend will be, but the philosophy behind it is here to stay’

By Elaine Watson

If some of the trends Soozy’s is tapping into – Paleo, gluten-free, grain-free – lack universal appeal, its broader philosophy of “clean eating,” minimally processed foods with “ingredients you can pronounce” and no “fillers, stabilizers and additives,”...

Products with the Heart-Check mark are growing at a faster rate than their category averages, according to Nielsen sales data. ©GettyImages/Goran13

Label Insight and AHA collaborate to uncover heart healthy products

By Mary Ellen Shoup

Label Insight has worked with the American Heart Association (AHA) to provide a new data-driven Heart Check Standard Certification Industry View to help brands, retailers, government agencies, and researchers better understand which products are heart...

Picture: istockphoto-pedrojperez

IAG seeks to patent dairy-free yogurt made from green banana flour

By Elaine Watson

International Agriculture Group (IAG) is seeking to patent a dairy-free yogurt made from high starch fruits such as green bananas or unripe breadfruit, promising “improved taste, texture and sensory characteristics compared to commercial non-dairy yogurts...

Wild Type co-founders (L-R) Aryé Elfenbein and Justin Kolbeck:

'We’ve spoken to large and small food companies that are interested in partnering with us'

Is cultured meat ready for prime time? In conversation with Wild Type

By Elaine Watson

It’s not hard to see why cell-cultured (aka ‘clean’) meat is beginning to attract some serious attention – and investment. The addressable market is huge, and the product – if it delivers on its promise – could ensure meat does not become a luxury only...

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