At IFT next week in New Orleans, entrepreneurs in the NEXT Start-Up Alley will show how they are combining “science, creativity and new thinking” to offer disruptive new solutions to some of the most persistent problems in the food industry, including...
25g of soy protein a day reduces LDL (‘bad’ cholesterol) by approximately 3–4% in adults, according to a new meta-analysis. But will it be enough to convince the FDA not to revoke its health claim on the relationship between soy protein and reduced risk...
Applications are now open for the 16th FoodBytes! by Rabobank global pitch competition, which is coming to Chicago for the first time in September and seeking emerging food and ag brands to pitch their innovations and network with corporate leaders and...
Ingredient supplier Puris’ Texturized Pea Protein can help manufacturers meet the rising consumer demand for plant-based meat that rivals the mouthfeel and taste of animal-based options, but without compromising clean-label and non-GMO or organic standards.
In a recent trial with UHT milk, Lycored’s tomato-based colors ‘Resolute Ruby’ and ‘Constant Crimson’ outperformed artificial colorant Red #3 from a performance and consumer preference perspective, claims the Israeli firm, which will be showcasing its...
A study published recently has found a level of liver toxicity for CBD, putting up a big caveat to the notion within the hemp/CBD world that its products have nothing in the way of safety concerns.
Israeli sea salt supplier, Salt of the Earth, will highlight how its clean-label Mediterranean Umami can be used to create a 'craveable' mac 'n' cheese using less salt and 10% less cheese at the upcoming IFT Expo in New Orleans this...
Despite what your parents told you growing up – looks matter – especially for food and beverage products in the current era of Instagram where more than 500 million people around the world check their photo feeds daily and 68% of Millennials photograph...
As one of the largest food companies in the world, Tyson Foods recognizes that it must help create a stable and sustainable food system at a time when a growing population and climate change are straining already limited resources.
Do picky eating habits when children are toddlers follow them into their teenage years? And should parents be concerned that their picky eaters aren't getting as many nutrients as their non-picky eater peers?
In the past decade, venture capitalists have emerged as a primary gatekeeper for innovation in the food and beverage industry as the amount of money they are pouring into startups in the space continues to rise exponentially, and so-called big-food continues...
A new source of more affordable long-chain omega-3 fatty acids could give fish oil, krill, and microalgae a run for their money and open up new fortification opportunities for food manufacturers, claims Barcelona-based start-up Cubiq Foods, which has...
Recognizing that ‘dieting’ and weight-management have fallen out of style among health-conscious consumers, the natural and organic cereal company Kashi is rebranding its top-selling GOLEAN cereal line as Kashi GO to better align with consumers’ expanding...
Amano Enzyme has developed new enzymes designed for tea, coffee, and protein beverages that it will showcase at the IFT show in New Orleans next month.
Paragon Pure, a New Jersey-based ingredients company, has developed a powdered flavor carrier made from brown rice flour which can meet the growing demand for cleaner labels.
