Will big food companies increasingly buy in innovation and serve simply as scale up platforms for smaller, more 'authentic' brands they didn’t create, or can they come up with their own cool stuff that will resonate with new generations of consumers?...
If harnessed appropriately, rapid advances in digital technology could offer much-needed solutions to some of the unintentional negative diet- and nutrition-related consequences from otherwise positive Industrial Revolution era developments, according...
Fermentation: A pathway to 'superior cannabinoids at significantly reduced cost'?
CBD (cannabidiol) produced via fermentation could hit the market early next year following a partnership between synthetic biology expert Amyris, and LAVVAN, Inc., a newly-formed company committed to “providing the market with superior cannabinoids at...
While modern wisdom may favor launching fast and iterating quickly based on consumer feedback, the director of innovation at Endangered Species Chocolate says when it comes to packaging and branding it is better to slow down and invest in consumer research...
Revive Kombucha is taking a direct shot at the center aisle carbonated soft drink (CSD) consumer with a shelf-stable sparkling kombucha in 12-ounce cans that contains less sugar (5g) and lower calories (20 calories) than its raw refrigerated kombucha....
“Disheartened” but “not surprised” that so little venture capital currently is invested in startups led by women and minority entrepreneurs, Chobani Incubator’s new program director Zoe Feldman says she wants to more intentionally support founders from...
CBD far and away stole the show as the hot new ingredient at Natural Products Expo West in Anaheim last week, but it wasn’t the only notable trend with promising market potential or significant recent development.
Emerging brands in the plant-based frozen food space are plentiful, but not many have proven their value in international markets as Strong Roots has in the UK and its home base of Ireland.
Triton Algae Innovations - a San Diego-based firm building a production platform for food proteins from algae - says it can produce heme (the red, meaty-tasting star ingredient in the Impossible Burger) without using genetic engineering, generating significant...
Clio Snacks, which makes chilled Greek yogurt bars dipped in chocolate, sees itself as supplementing a declining Greek yogurt category by expanding usage occasions and answering the consumer call for a permissibly indulgent snack.
Frustrated that 8 million metric tons of plastic go into the ocean every year, the founder of the sustainable seafood company LoveTheWild is ditching the plastic in her packaging and downsizing her carton as part of a relaunch of her meal kits and to...
Following the lead of many other established food & beverage players, Mars, Incorporated is launching a new accelerator to help early stage food-focused companies fast-track growth in exchange for access to the energy and ground-level market insights...
Over half (61%) of Americans following an exclusion diet (e.g. vegetarian, vegan, gluten-free, keto) believe that following a restrictive diet means having to pay more for food and nearly half (47%) say that it takes a toll on their social life, according...
As Tillamook County Creamery Association marks its 110th anniversary, the farmer-owned cooperative is growing faster than ever with new products, a fresh look and rapidly expanding distribution.
Mondelēz International has taken a minority investment in Uplift Food, a startup focusing on prebiotic functional foods, marking the first investment of Snack Futures, the snacking giant's independent innovation and venture hub.
