In a bid to create a more “memorable” identity, Israeli food-tech company DouxMatok is rebranding to share the same “single, powerful” name as its signature sugar reduction product – Incredo – which it plans to further develop and commercialize with the...
SP Nutraceuticals has released the results of a recent poll showing that North Americans know little about metabolic dysfunction but suffer widely from its symptoms. The Canadian company suggests that AvoB, a novel bioactive found only in certain avocados,...
Grocery stores could lose upwards of $20b in sales in 2023, or 2.8% of the industry’s $850b in sales last year, due to cuts in the Supplemental Nutrition Assistance Program, formerly known as food stamps, and unless they act with “genuine” empathy that...
Despite a slight dip in plant-based dairy sales in the last three quarters – mostly due to higher prices – “there is a lot of sustained appetite for plant-based dairy, and we’re very optimistic for future growth opportunities in this category,” Bethany...
New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
Ingredient supplier ADM and food-tech startup Air Protein are partnering to scale production of the latter’s novel air-based nutritional protein that promises to “reinvent the supply chain” in a way that simultaneously improves food security and ease...
Unit sales of plant-based dairy products are sliding even as dollar sales are up in most categories as inflation-related price hikes simultaneously cushion companies’ margins and discourage some consumers from trying new products and paying premium products....
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
In a Vitafoods presentation, Yves Desjardins, PhD, professor at Laval University in Quebec, discussed soon-to-be published findings on the observed prebiotic effects of cranberry polyphenols.
Between consumer desire for a more sustainable food system, growing momentum behind extended producer responsibility legislation and – of course – a desire to do the right thing, many CPG manufacturers are exploring more environmentally friendly packaging....
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25 times higher than regular beef if a highly refined growth medium is used in its production.
With increasing demands for bakery manufacturers to find innovative ways to meet rigorous sustainability goals, plant-based ingredients are set to be an important part of the solution.
Residents in Oakland, California have bought fewer sugary beverages since a local soda tax went into effect, says a study from UC San Francisco. The study also found savings in health care costs and compared them to other public health policies.
Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.
Kellogg’s “stronger than anticipated” first quarter in which the company saw double-digit organic net sales and adjusted operating profit growth not only places the company in the “enviable position” of raising its full year guidance, but suggests it...
Even as plant-based dairy newcomer Armored Fresh prepares to roll out is innovative Almond Milk Cubes and American Slices at select Kroger stores next month and nationwide through its recently unveiled online storefronts, the food-tech company continues...
Kraft Heinz expects to gradually regain lost market share in the US, which tumbled 30 points on a mix-adjusted basis in the first quarter, by selectively working with retailers to boost shelf space, ramping up marketing and innovation, and tackling lingering...
As criticism around ultra-processed food builds, a panel of nutritionists and food engineers argue the practice has huge potential in producing safer and environmentally sustainable nutrition to the masses.
A “massive” repeat purchase rate of 74% direct-to-consumer and 54% at retail combined with healthy margins and strong “no f***ing way” factor helped food-tech startup Hero Bread secure $15m in series B funding despite the challenging economic environment.
Acknowledging the pain points of the NOVA classification system, researchers have developed a machine learning algorithm to accurately predict the degree of processing for any food.
The biotech firm has become the first company to get the green light from Israeli regulators for its precision fermentation-derived milk protein, paving the way for a new breed of dairy alternatives to land on the market.
Fresh research suggests consumers struggle to distinguish between ultra-processed and other processed foods, but want to cut back on both. Is a lack of trust at play?
While most consumers are willing to buy animal-free dairy made with precision-fermentation, a sizeable portion are either unsure or unwilling to try it – revealing a potential stumbling block that if left unaddressed could be just as damning for the nascent...
A new partnership between the US Department of Veteran Affairs and the Rockefeller Foundation will test the impact of fresh fruits and vegetables on veterans’ health, and could help build the business case for more health care systems and insurers nationwide...
Globally, the consumption of animal source foods including meat, eggs and milk can help to reduce stunting, wasting and overweight amongst children, according to a new UN report.
After three years of innovation-stifling supply chain and labor challenges paired with record high inflation and a trying economy that has discouraged both investors and adventurous shoppers, food and beverage manufacturers are finally ready to prioritize...
Sales of plant-based dairy, including milk, cheese and yogurt, continue to grow at a rapid clip despite challenging macroeconomic and market conditions, but units in some categories are dipping slightly, according to recently released SPINS data, raising...
Meat.The End claims to be introducing the first meat alternative burger to market made from texturized chickpea protein isolate, using its proprietary technology. We catch up with CEO Dr Yishai Mishor to ask what makes this development an industry first.
Through a suite of virtual and augmented reality activations launched this week, KIND Snacks is breaking down for mainstream Americans the complicated concept of regenerative agriculture and the real-world environmental impact of its latest sustainability...
Biotech innovator FitBiomics is seeking to accelerate the commercial optimization of its next-generation probiotic Veillonella that naturally converts lactic acid into energy to fight fatigue and promote endurance.
Recently published research in The BMJ is providing fresh concerns about sugar consumption levels, as some industry stakeholders disagree with the conclusion and CPG brand look to innovate in the low- and no-sugar space.
ChatGPT has many of us intrigued and nervous in equal measure but James Collier, co-founder of Huel, asks if this tool is any more scary than the current situation with “nonsense nutrition content” touted across social media by pseudoscientists.
Startup Liberation Labs is one step closer to easing crippling capacity constraints holding back precision fermentation – one of the most promising technologies in the fast-growing alternative protein market – with an infusion of $30m in equipment financing...
Israel-based MadeRight is leveraging fungi fermentation technology to turn ‘waste into gold’. Its innovative material addresses the performance ‘trade-offs’ inherent in sustainable packaging, co-founder Rotem Cahanovitc tells FoodNavigator.
Ingredient supplier ADM and cultivated meat pioneer Believer Meats are joining forces to accelerate development and commercialization of cultivated meat products with a focus on improving the taste, texture, color and other consumer relevant characteristics...
Iconic cheesemaker Bel Group and biotech startup Climax Foods are teaming up to create the next generation of “best in class” plant-based cheese that they say will be indistinguishable from their dairy counterparts with “zero-compromise” on taste, texture...
Cell-based food producers, regulators and stakeholders should proactively and transparently address safety concerns about their products and processes now – before they hit the market – or else risk losing in the court of public opinion, cautions the...
Globally, eggs have reached record high price levels, driven by an unprecedented outbreak in avian flu, runaway production costs, inflation, COVID and regulatory changes.
PepsiCo is speeding up innovation in sustainable packaging with a new greenhouse learning center for Frito-Lay and Quaker Oats located in Plano, Texas, as the company looks to progress initiatives outlined in its pep+ program.
Known as pink gold for its iron-rich rosy hue, high price point and supply scarcity, the bioactive milk protein lactoferrin has been mostly limited to infant formula and dietary supplements in small doses – but that could soon change thanks to advances...
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
Food-tech startup Aqua Cultured Foods’ plant-based, whole-muscle seafood made through biomass fermentation will launch in select restaurants this summer thanks in part to an infusion of $5.5 million in seed funding led by Stray Dog Capital announced this...
Upcycling food, or turning would-be wasted byproducts from one product into something delicious and nutritious for people, has emerged as one of the hottest trends in food and beverage in recent years with the market projected to grow at a compound annual...
At Natural Products Expo West this year, walking down an aisle without seeing a callout for prebiotics or probiotics was nearly impossible as more players race to meet consumer demand for each, which research from Coefficient Capital shows is climbing...
While many industry stakeholders laud FDA’s efforts to reduce lead in baby food and products for children under 2 years old, they question the logic behind the tolerable levels proposed by the agency in draft regulation and want additional guidance on...
Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.