Since becoming a Certified B Corp one year ago, Danone North America has made strides in improving its procurement process, meeting consumer demand for increased sustainability and rallying its employees to prioritize the company’s commitment to social...
Recognizing that business in the modern world never stops, ingredient-supplier Cargill is launching a digital platform that will allow customers 24-hour access to key product and safety information as well as a streamlined ordering process.
Beyond Meat's plant-based Beyond Burgers will be available in the meat case at more than 3,000 retail outlets in Canada including Loblaw, Sobeys, Metro, and Whole Foods Market by the end of May.
'The number one consumer driver is natural or clean label, followed by glycemic index and keto friendly...'
Are sugar alcohols losing their luster, will allulose take off, and is stevia still hot? FoodNavigator-USA caught up with Icon Foods, Cargill and Beneo to explore formulation trends as brands come under increasing pressure to reduce sugar and keep labels...
One of 15 startups pitching at Rabobank’s FoodBytes! event in San Francisco, Planetarians uses a proprietary process to transform defatted oilseeds – the dry matter left after oil extraction - into high-protein, high-fiber ingredients that are now being...
Food and beverage companies, along with other CPG manufacturers, could suffer “far-reaching negative consequences” if the Supreme Court fails to block the addition of a citizenship question to the 2020 US Census, according to the consumer and market research...
Blockchain technology may be best known for its ability to securely move crypto-currencies such as Bitcoin around the word, but the technology can do much more -- especially in the food and beverage industries.
Operating on the premise that the best way to get ahead in today’s competitive to market is to “utilize a customer-oriented approach,” the founders A La Mode are tweaking their allergy friendly ice cream and packaging to meet the growing demand for all...
Canadian startup Yellofruit is using the same principles of ice cream food science to make its non-dairy frozen banana desserts that founder Andrew Kinnear says closely mimic the experience of eating traditional dairy ice cream.
Alarmed by the exponential increase of adults diagnosed with type II diabetes and disproportionate toll the chronic disease takes on food insecure individuals, a regional health care provider and food bank serving Pennsylvania decided to test whether...
A newly-engineered strain of yeast that can efficiently metabolize lactose into tagatose (a low-calorie, low-glycemic sweetener) may be the key to unlocking commercial-scale availability of the sweetener, researchers from the University of Illinois at...
The rideshare service Lyft is looking for capital investment and community partners to improve access to affordable, nutritious food by expanding an ongoing grocery access program that it is piloting currently in Washington, DC, with the non-profit Martha’s...
A breakdown in trust between public, private and government stakeholders is the most significant challenge hindering the creation of a sustainable food system that is healthy for people and the planet, according to Sandro Damaio, CEO of the EAT Forum....
Gum acacia was not on the FDA’s list of ingredients classified as dietary fibers released last summer; however, key suppliers are preparing to submit a citizen petition to support its dietary fiber status based on new data they claim proves the ingredient...
