A new review observes that polyphenols influence the gut microbiota by shifting populations to beneficial strains, thereby influencing the microbial metabolites produced and influencing the central nervous system via the gut-brain axis.
While economists predict inflation will ease slightly in the coming quarters, this year could easily become a “groundhog day version of 2022” if the weather takes a turn for the worse and triggers a domino effect that strains transportation, commodity...
While several firms are growing fungi in fermentation tanks to make meat analogs, Israeli startup Kinoko is ditching the stainless steel vessels, adding fungi strains to legumes and grains in stacked trays, and letting them work their magic in a solid...
In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...
A consortium of Dutch businesses and academia have launched a five-year research project examining the use of protein-based biopolymers for potential food and healthcare applications. The outcome could have a significant impact on the cultured meat sector...
Iron intake was shown to have a positive effect on intelligence scores in children and adolescents from low- and middle- income countries (LMICs), in a new meta-analysis and systematic review.
No longer a lumbering giant when it comes to R&D, Nestlé significantly increased its number of new product launches and number of patents in priority areas by simplifying its innovation process, fostering an entrepreneurial culture and collaborating...
'Cocoa used to be in a fruit on a tree. Through technology we make it in a cell mass in a bottle...'
New data from IRI and SPINS shows continued steep declines in sales of refrigerated meat alternatives but pockets of growth in frozen products and some plant-based milk, cheese, and yogurt subcategories, which do not all behave in the same way (spoiler...
The European Food Safety Authority (EFSA) has said that dietary intakes of sulfites ‘could be a safety concern’ for people with a ‘high’ consumption of foodstuffs containing the additives.
Does cultivated meat have a lower environmental impact than conventional meat? Given that no one is yet operating a commercial scale facility, definitive data is not yet available. However, a life cycle assessment (LCA) conducted by Ohio State University...
Supplementation with some but not all micronutrients may benefit cardiometabolic health, says a new review published in the Journal of the American College of Cardiology. Others may even be bad for your heart.
Recognizing more Americans increasingly weigh products’ environmental impact when shopping, but that it is “impossible” for them to verify related marketing claims, the Federal Trade Commission (FTC) voted unanimously this week to review formally its...
After eight years of research and development, Joywell Foods has rebranded as Oobli, and unveiled the first food products – chocolate bars boasting 70% less sugar – to feature the sweet protein brazzein.
Ingredient supplier Kemin Industries is looking to further tap into the thriving functional beverage market with a water dispersible form of its BetaVia immune health ingredient.
Already a dominant player in coffee with 22% of the nearly $108bn global retail market, Nestlé wants to capture additional share and drive growth in- and out-of-home in the coming years as consumption across both continues to rebalance post-pandemic with...
In part three of our gallery of highlights from FoodNavigator-USA's recent trip to Israel, we profile startups exploring everything from high-tech indoor vanilla cultivation to the manufacture of no-sugar-added snack bars using compression and ultrasonic...
Danone North America, the maker of International Delight creamers, wants to entice the next generation of coffee drinkers who are just establishing their daily rituals with a line-up of flavors launching this holiday season and throughout the new year...
Santiago-based NotCo – a food tech company deploying a proprietary artificial intelligence (AI) platform called ‘Giuseppe’ to bring a new level of sophistication to the formulation of meat and dairy alternatives – has raised $70m in a series D1 round*...
While the European Commission recently banned the use of titanium dioxide (TiO2) in foods in the EU, and the Center for Science in the Public Interest (CSPI) has just warned consumers to avoid it, the FDA tells us it has reviewed the scientific opinion...
The “three-headed monster” of rising inflation, product shortages and labor challenges continues to wreak havoc across the food industry with little sign of relief on the horizon – prompting many consumers to shift their shopping habits and forcing manufacturers...
Research from scientists at Rutgers University and supported by Danone has focused on the impact COVID-19 has on the microbiome, the collection of microorganisms that live in and on the human body. The findings could feed into Danone’s R&D efforts...
While the alternative cheese market remains relatively small and the focus of a niche consumer-base of vegan and lactose-intolerant consumers, a partnership between cheesemaker Bel Brands USA and animal-free dairy protein innovator Perfect Day seeks to...
In part two of our gallery of highlights from FoodNavigator-USA's recent trip to Israel, we profile startups exploring everything from upcycled yeast proteins and carob to antimicrobial proteins. Best viewed on a laptop!
Israeli startup BELIEVER Meats (formerly Future Meat Technologies) has broken ground on a 200,000-square-foot facility in Wilson, North Carolina, that it claims will be the largest cultivated meat production facility in the world with the capacity to...
Motif FoodWorks has filed a suite of new petitions with the US Patent and Trademark Office challenging US patents held by Impossible Foods over the use of heme proteins in meat alternatives as it defends itself against accusations of IP infringement....
Berkeley-based Orbillion Bio – which is carving a distinct path in the nascent cultivated meat industry by concentrating on premium ‘heritage’ breeds from Wagyu to elk – has teamed up with bioprocessing specialist Solar Biotech to scale up production...
Industry leaders are lauding proposed changes to FDA’s food program outlined in a highly-anticipated external review by the Reagan-Udall Foundation published yesterday that includes calls for a “single clearly identified” leader with direct lines of authority...
The German ingredients supplier is investing in UK-based Clean Food Group (CFG) – a start-up developing a bio-equivalent cultivated alternative to palm oil – via its investment arm, Doehler Ventures.
It's got a population of under nine million, but in the food innovation stakes, Israel punches way above its weight. FoodNavigator-USA headed to Tel Aviv for the Food Tech IL annual innovation event organized by The Strauss Group’s The Kitchen FoodTech...
Dragon fruit is making the shift from niche to mainstream, says flavors giant Firmenich, which has selected the fruit as its flavor of the year for 2023 after it exhibited “one of the fastest growth rates of any ingredient we’ve tracked in recent years.”
Sales of non-dairy yogurt – like those of most plant-based products – have sharply declined in the past year, but a few bright spots revealed by consumer research and recent innovations by players in the space suggest the category could turn around with...
While plant-based meat sales have slowed significantly over the past year with many commentators blaming the inflationary environment, Daring - a premium brand deploying pricy high-moisture extrusion to make its plant-based chicken pieces – is going from...
Israeli food tech startup Amai Proteins is finalizing the initial closing of a $100m funding round as it gears up to launch its first product next year: a designer sweet protein up to 3,000 times sweeter than sugar with a clean taste and excellent heat...
US-based MeliBio is partnering with organic food producer Narayan Foods to bring its plant-based bee-free honey product to Europe under the Better Foodie brand.
What’s the most efficient way to make meat, outside of an animal, at scale? Startups in the nascent cultivated meat space are deploying multiple approaches from hybrid strategies combining cell biomass and plant-based protein, to tissue engineering and...
Precision fermentation specialist Perfect Day has completed its acquisition of Indian firm Sterling Biotech Limited (SBL) – which will double its production capability in the near-term - and secured the green light from the Food Safety and Standards Authority...
The hope is to eliminate all on-farm emissions in 10 years while keeping operations ‘commercially viable’. An opt-in subsidy scheme for farmers is also in the works.
Undeterred by a slowdown in e-commerce over the past year compared to earlier in the pandemic, Nestlé remains committed to its goal of capturing 25% of sales online and becoming a “data-powered, fully digitized experience-brands company” by 2025, executives...
From breeding carrots with greater color intensity to using filtration to increase dry matter content in fruit concentrates before deploying energy-intensive evaporation techniques, coloring foodstuffs specialist GNT is exploring a multi-pronged approach...
In the US, a cultivated meat product has successfully completed the FDA’s pre-market safety review, moving it one step closer to commercialisation. What implications does this regulatory greenlight have for Europe’s cell-based meat sector?
While Nestlé CEO Mark Schneider touted the company’s “consistent financial results” over the past few years despite “living in a very volatile and turbulent environment” thanks partly to an aggressive portfolio reshaping, he also acknowledged not all...
Danone has launched a new energy programme, Re-Fuel Danone, that aims to ‘transform’ the energy footprint of its global manufacturing sites. This offers the potential to make the Alpro-to-Activia manufacturer’s operations more agile, cost efficient, resilient...
The ‘vegurts’ can be stored outside the fridge and recipes can be tweaked to meet different formulation objectives – from low-fat and low-sugar to textures and flavors.
The stressful one-two punch of pandemic lockdowns followed by runaway inflation has many consumers looking for comfort and escapism from their food and beverages, which industry leaders say is driving demand for new flavor combinations that are nostalgic,...
Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...
