OCEANIUM has developed a high-fibre seaweed-based one-for-one methylcellulose replacement for plant-based meat which can be used in other products applications including gluten-free breads and beverages. Farmed seaweed also boasts numerous environmental,...
Consumers feeling pinched by rising inflation are shifting where they shop for food, what they buy and how many items they place in their carts – prompting retailers to rethink and often reduce their product mix, reveals IRI sales data crunched by 210...
Torr FoodTech - an Israeli startup deploying an intriguing new approach to creating snack bars by deploying pressure and ultrasonic energy instead of sugary binders to ‘weld’ natural ingredients together - has raised $12m in a series A round as it expands...
New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...
Nestlé scientists are among a team that has detected novel gut bacteria present in the transition from infancy to early childhood. The Swiss company tells FoodNavigator it hopes the discovery will advance innovation that supports childhood development...
If you’re making cultivated meat in a bioreactor instead of a living, breathing animal, and you want to introduce it to consumers for the first time, what’s the best launch vehicle? A chicken nugget or fillet, a thin beef steak, a high-value item such...
While most adults are aware of the importance of fruits and vegetables in their diets, many individuals overestimate the quality of their daily diets, new research from the American Heart Association has found.
Instead of coffee beans, Minus Coffee is taking ingredients such as chicory root, dates, and lentils, which undergo a fermentation process that its founder claims precisely replicates the taste and aroma of cold brew coffee, but in a much more sustainable...
“It's very frustrating to hear people talk all the time about transportation and power [in conversations about climate change] when right in front of you three times a day, there is a solution that's more impactful,” observed Beyond Meat founder...
Scientists have identified the specific molecules in breast milk which if added to formula may help address the disparity that formula-fed babies are more sensitive to allergens.
Excessive iron intake may increase the risk of developing Parkinson’s disease (PD) and calls into question the benefit of supplementation where clinical deficiency is not diagnosed, say scientists.
Chicago-based kids lemonade brand Poppilu has been acquired by American Beverage Corporation, a wholly-owned subsidiary of Harvest Hill Beverage Company (makers of Juicy Juice and SUNNYD), to build upon the brand's success of establishing the kids...
French cheese and snacks maker Bel Group has entered into a strategic partnership with precision fermentation start-up Standing Ovation. The company says the move will help it ‘meet the challenge of proteins for the future’.
Growing meat from cells in bioreactors instead of living breathing animals should logically be more efficient, as resources are spent on growing only the cells that make up the meat product rather than keeping an animal alive. But it’s never been done...
Nutrient quality in plant-based beverages should be considered on a par with sustainability credentials, researchers say as they assessed the quality as well as quantity of micronutrients in common plant-based drinks.
GNT has secured US Food and Drug Administration (FDA) approval for the use of spirulina extract in beverages: offering a clean label way of delivering not only vibrant blue shades but also an associated palette of navy blues and violets.
Between Americans’ hectic on-the-go lifestyles pre-COVID, the pandemic prompting everyone to hit pause followed by hybrid work schedules, inflation rates at 40-year highs, and increased expectations that food not only nourish the body but also the soul,...
Want to hear from Beyond Meat CEO Ethan Brown on the challenges facing plant-based meat? Or environmental scientist Dr Matthew Hayek on what happens if you model a nationwide transition from grain- to grass-finishing beef production systems in the US?
Researchers have uncovered a way to create a fat-free version of whipped cream using lactic acid instead of milk fat while maintaining a firm whipped consistency and texture.
Plant-based foods and beverages co-manufacturer SunOpta continues to see strong growth across its plant-based milks portfolio especially in oatmilk, which is growing at more than twice the rate of the broader oatmilk segment.
Two US-based precision fermentation startups making real dairy ingredients using microbes instead of cows have announced significant developments as they gear up to launch next year in the emerging ‘animal-free dairy’ category.
The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.
'Molecular farming’ startup IngredientWerks has developed corn varieties that express everything from casein proteins to meaty-tasting heme proteins, in an approach it claims is more efficient than precision fermentation for producing ingredients...
At a time when American voters seem more divided than ever on key political issues, they are coming together around the need for a simpler, more effective recycling system to reduce their environmental footprint – a sentiment that supports regulatory...
Food tech startup Better Juice has opened its first full-scale manufacturing plant to enable commercial production of its patented sugar reduction technology, which can reduce sugar content in juice products by 30-80%.
Contrary to the growing chorus of critics pigeonholing ultra-processed packaged food as innately unhealthy for people and the planet, a group of food system and nutrition experts gathered by Clif Bar & Co. argue some could play a “crucial” role in...
By 2025, Nestlé expects to be a few percentage points off its goal of achieving 100% packaging designed for recycling. Jodie Roussell, Public Affairs Lead, Packaging & Sustainability, explains what’s gone right, and where its focus now lies.
IFF has unveiled SUPRO TEX, a shelf-stable textured protein made via low-moisture extrusion claimed to deliver “a texture to meat alternatives close to what a high moisture extruded product is able to deliver,” at a significantly lower cost.
While sales of plant-based products across the board continue to slide, consumer data from Evergi shows at least one segment is bucking the trend – frozen meals and bowls – an area into which the fast-growing vegan brand Strong Roots is eagerly expanding...
San Diego-based cell-cultured seafood company BlueNalu has set up a scientific advisory board bringing together experts in consumer research, sensory science, product development, bio-engineering, and systems biology to accelerate its commercialization...
Motif FoodWorks has suffered a setback in its dispute with Impossible Foods over meaty-tasting heme proteins in meat alternatives after the US Patent and Trademark Office (USPTO) rejected its request for an inter partes review of the patent at the center...
Suja Life's recent acquisition of cold-pressed juices shots brand Vive Organic brings together the No. 1 and No. 2 brands in the category to accelerate and scale the still-niche wellness shots segment.
Scientists have found that lactase derived from lactic acid bacterium can be used to produce naturally sweet yogurt, paving the way for the production of flavored yogurt without added sugars.
Will a large percentage of flavors, colors and sweeteners be made in bioreactors by 2050 or are the costs and challenges associated with precision fermentation technology such that it only makes sense to produce a handful of high-value ingredients in...
European industrial biotechnology specialist BRAIN Biotech has teamed up with Bonumose to bring the rare sugars expert’s sweetener tagatose to market globally.
Solein, Solar Foods’ protein grown with CO2 and electricity, has received regulatory approval from the Singapore Food Agency (SFA). Commercial launch is planned for 2024, CEO and co-founder Pasi Vainikka tells FoodNavigator.
Biotech company Brightseed has launched Brightseed Bio 01 – a novel bioactive-enriched, A.I.-powered dietary fiber sourced from hemp hulls that promotes gut health in food and beverage applications.
As regular readers of FoodNavigator-USA have likely noticed, we're making changes to the way our readers access some of our news content. After reading two articles, all users will be asked to register with the site for free to keep track of important...
The 45 startups selected to participate in the FoodBytes! By Rabobank food and ag innovation program in 2022 provide a neat snapshot into trending topics in food and agriculture, from personalized nutrition and upcycling to robotics and farm biologics.
Terviva – a California-based firm commercializing ingredients from low-input, high-yielding pongamia trees – has teamed up with food ingredient supplier Ciranda to launch the first commercial supplies of ‘Ponova’ oil by mid-2023.
Monk fruit, a high-intensity sweetener, is gaining popularity across premium applications as a clean-label alternative that blends well with others. While it costs more than stevia, tech innovations may bring prices down.
Beyond Meat is rolling out its latest innovation - Beyond Steak - at Kroger and Walmart stores nationwide, as well as at select Albertsons and Ahold divisions and other retailers across the country.
SPINS data shared with FoodNavigator-USA ahead of our Futureproofing the Food System virtual summit (Nov 15-17) shows a mixed picture for US retail sales of plant-based cheese, with overall dollar sales down -2.3% to $218.94m and unit sales down -3.6%...
Researchers are calling on clinicians and the healthcare system to screen for food insecurity and better promote food access programs after discovering that Americans with limited or uncertain access to adequate food is on the rise and they are more likely...
The long-term imperative behind reducing our reliance on animal agriculture seems fairly compelling: The planet can’t sustain it. But with less engaged consumers dipping in and then out of the meat alternatives category as budgets tighten, and a subsegment...
The Tufts University Center for Cellular Agriculture (TUCCA) has launched a new consortium of industry and nonprofit members to support research and development in the burgeoning field of cellular agriculture.
To keep pantries stocked and food on the table – especially during the upcoming holidays – more Americans are cutting back on spending in other areas and modifying how they buy groceries as well as the types and amount of products they place in their...
The 100+ Accelerator wants to help sustainably-focused start-ups make a real difference in the supply chain. Representatives from AB InBev and Coca-Cola explain how in this Rabobank Liquid Assets Podcast.
Nourish Ingredients – one of a new breed of startups deploying synthetic biology to program microbes to produce more animal-like fats - has raised $28.6m in a series A round led by Horizons Ventures and supported by Main Sequence Ventures and Hostplus...
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