Carbohydrates and fibers (sugar, starches)

Mondelez reactivates ‘COVID playbook,’ warns of ‘waves’ of price hikes to manage inventory, offset inflation

28-Jan-2022 By Elizabeth Crawford

Oreo-maker Mondelez warns the start of 2022 will be marred by lingering low inventory levels due to a now-resolved strike late last summer and ongoing labor challenges at third-party manufacturers as well as persistent supply chain challenges hindering...

Danone-led research uncovers how certain diets impact the gut microbiome

28-Jan-2022 By Mary Ellen Shoup

Low-carb diets such as keto and paleo have exploded in popularity among consumers and brands that formulated products to fit the nutritional guardrails of each, but how does drastically eliminating carbs impact the diversity of good bacteria in gut microbiome?

Icon Foods’ sweetness modulators ‘bury’ off-notes of sugar alternatives for more appealing flavor profiles

27-Jan-2022 By Elizabeth Crawford

Two new sweetness modulators from Icon Foods promise to smooth out the flavor profiles of popular sugar substitutes that, despite significant advancements, continue to fall short of recreating the flavor of processed sugar – either because they come on...

Stevia framework greenlights 4 technologies to boost supply, encourage innovation that reduces sugar

25-Jan-2022 By Elizabeth Crawford

The adoption of four production technologies for steviol glycosides by the international food standards authority Codex Alimentarius earlier this month opens doors for industry to produce and source at scale and more sustainably less-common versions of...

Sweet Victory chewing gum helps fight sugar cravings on two fronts with Ayurveda botanical

20-Jan-2022 By Elizabeth Crawford

Founded on the belief that sugar cravings are rooted equally in physical and emotional needs, the co-founders of Israeli startup Sweet Victory drew on their backgrounds as a psychologist and nutritionist to solve for both -- helping people kick their...

The Spare Food Co. transforms yogurt byproduct into sparkling tonic

19-Jan-2022 By Asia Sherman

The Spare Food Co. is rescuing watery whey from the yogurt production process and infusing it into effervescent elixirs in the hopes of fixing a broken food system and reversing climate change.

DouxMatok & Blommer Chocolate bring ‘game changing’ portfolio of sugar-reduced chocolate to US

19-Jan-2022 By Elizabeth Crawford

DouxMatok, an Israeli firm that is shaking up sugar reduction with patented technology that heightens the perception of sweetness, is teaming with Blommer Chocolate to produce a ‘game changing’ portfolio of chocolate products with significantly less sugar,...

Plant-based investment interest is high among large CPG players, but valuations, deal sizes are dropping

19-Jan-2022 By Elizabeth Crawford

As demand for plant-based products rises, large players looking for a piece of the action likely will continue to buy their way in, but one market analyst predicts that the checks they will cut and stakes they will take in innovators in the space will...

Veganuary gains traction in US – shining a spotlight on areas ripe for plant-based innovation

18-Jan-2022 By Elizabeth Crawford

Nearly a third of Americans plan to drop or reduce animal-based products in their diet this month in favor of vegan options as part of Veganuary – a well-established global movement that may still be relatively new in the US, but which still is shining...

Behave better-for-you gummies satisfy online appetite, move into candy aisle

17-Jan-2022 By Asia Sherman

In its first year, low-sugar candy startup Behave has faced demand-driven stockouts, reformulated with less sugars and expanded into stores across the US.

‘The meal plan from the future’: SquarEat gives new meaning to a square meal

14-Jan-2022 By Asia Sherman

Foodtech startup SquarEat is reformatting food into 45-gram squares and making its move on the $6.9 billion meal delivery service market in the US.

Puratos and ReGrained enter partnership for upcycled bakery innovation

14-Jan-2022 By Katy Askew

Bakery ingredient specialist Puratos has entered a tie-up with upcycling start-up ReGrained. Through an exclusive collaboration and supply agreement, the companies will supply upcycled solutions to the commercial baking industry.

KeHE predicts: Nuts and grains to watch in the dairy aisle

12-Jan-2022 By Asia Sherman

Oats continue to experience year-over-year gains in the non-dairy revolution, but expect other nuts and grains to push for space in the dairy aisle this year.

News In Brief

Meatless bacon from mycelium could come to a plate near you as Atlast Food Co. teams with Whitecrest Mushrooms to scale production

12-Jan-2022 By Elizabeth Crawford

New York startup Atlast Food Co. is one step closer to bringing its groundbreaking ‘whole cut’ meatless bacon made from the fibrous roots of mushrooms to the masses thanks to a new partnership with Whitecrest Mushrooms Ltd that will allow it to rapidly...

Better Juice seals first commercial deal to bring sugar-reduced fruit juice products to market by Spring 2022

10-Jan-2022 By Mary Ellen Shoup

Better Juice said products made using its enzymatic sugar reduction technology are due to hit shelves in less than six months, following the completion of its first commercial deal with a US West Coast-based juice manufacturer.

Soup-To-Nuts Podcast: AB InBev seizes opportunity in non-alcoholic beverages as sober-curious movement grows

10-Jan-2022 By Elizabeth Crawford

With each New Year comes new resolutions to be healthier and more mindful, which for a growing portion of the population includes cutting back or giving up alcohol – maybe just for one month during so-called Dry January, but increasingly for longer stretches...

New Year’s diet resolutions are back, creating opportunities & challenges for food industry, IFIC finds

04-Jan-2022 By Elizabeth Crawford

New Year’s resolutions to eat healthier – including cutting back on sugar and alcohol or adopting a new diet – are back in 2022 after many Americans took a hiatus from them last year as they navigated pandemic-related stress, according to new research...

Soup-To-Nuts Podcast: 4 ways to tap into the full potential of regenerative agriculture’s benefits

03-Jan-2022 By Elizabeth Crawford

When most people hear ‘regenerative agriculture’ they either have no idea what it means or they think about it as a strategy to rebuild soil health or reverse the negative environmental impact of farming – but according to the international sustainability...

'We’ve become the big fish in the small pond': Violife leads US plant-based cheese category

22-Dec-2021 By Mary Ellen Shoup

Violife has shot to the #1 position by market share of the rapidly growing US plant-based cheese category, aiming to reach the same level of household penetration and consumer acceptance as plant-based milk alternatives, said the company's general...

FDA to approve acacia as dietary fiber opening the door for new product development

20-Dec-2021 By Mary Ellen Shoup

The FDA said it "intends to propose" that Acacia (Gum Arabic), also known as gum acacia, be added to its approved list of dietary fibers after determining that the scientific evidence available supports that gum acacia can help reduce blood...

From comforting to escapism and healthy to indulgent, the pandemic continues to influence flavors

16-Dec-2021 By Elizabeth Crawford

Fear and frustration related to the ongoing pandemic will continue to shape flavor preferences in 2022 with consumers gravitating to taste profiles that signal health benefits, hint at escape to far away lands, offer comfort or promise something new,...

4 million kgs per year: Comet Bio announces investment in sustainable Danish manufacturing facility

10-Dec-2021 By Stephen Daniells

Comet Bio – a startup developing prebiotics, functional fibers and sweeteners from upcycled ingredients – has announced an investment with RE Energy to build a dedicated manufacturing facility in Denmark to supply Comet Bio's Arrabina prebiotic fiber.

Valio USA introduces Oddlygood Oat Yogurt to burgeoning US plant-based yogurt category

09-Dec-2021 By Mary Ellen Shoup

Valio USA is entering the US plant-based yogurt market with its line of Oddlygood Oat Yogurt products, which the company claims outperforms other oat-based competitors when it comes to the difficult-to-nail taste profile.

‘There is still a lot of unresponsiveness or vague statements…’ Supply chain woes add to compliance challenge with bioengineered food disclosure standard

09-Dec-2021 By Elaine Watson

With the Jan. 1, 2022 deadline for compliance with the National Bioengineered Food Disclosure Standard (NBFDS) fast approaching, many companies are still struggling with compliance, even at this incredibly late stage, say industry sources.

‘A biological breakthrough…’ UPSIDE Foods hails animal-component-free cell media for cell cultured (aka cultivated) meat

09-Dec-2021 By Elaine Watson

UPSIDE Foods’ cell media – the nutrient-rich broth it uses to feed cells that will turn into cell-cultured or cultivated meat – is now 100% ‘animal component free,’ says the California-based firm, which described the milestone as a “biological breakthrough.”

Baking trends in 2022: From fun confetti and sparkles to balanced nutrition for people and the planet

09-Dec-2021 By Elizabeth Crawford

Move over sourdough, a new era of baking is rising in 2022 that focuses less on practicality and austerity and more on decadence, extraordinary experiences, celebration and holistic well-being, according to industry insiders.

‘A transformational event in our history…’ Roquette unveils ‘world’s largest pea protein plant’

03-Dec-2021 By Elaine Watson

Roquette - a key supplier of protein to Beyond Meat – has opened what it claims is the world’s largest pea protein plant in Portage la Prairie, Manitoba, Canada, becoming the first player to operate major pea protein facilities on both sides of the Atlantic....

Anheuser-Busch InBev explores upcycling spent brewers’ grain for prebiotic

29-Nov-2021 By Stephen Daniells

Brewers’ spent grain may offer a novel source of prebiotics, according to a new study from Anheuser-Busch InBev that found arabinoxylan from the waste may boost bifidobacterial levels in the human gut.

Plant-based ice cream 2.0? Eclipse Foods buoyed by ‘incredible’ early data from Whole Foods

28-Nov-2021 By Elaine Watson

Eclipse Foods – a plant-based brand on a mission to replicate the taste and functionality of conventional dairy rather than building a brand around ‘hero’ ingredients such as oat, almond or coconut – says early data from Whole Foods suggests its strategy...

US Sugar hits back as DOJ sues to block sugar mega-deal it says would create a 'cozy duopoly'

23-Nov-2021 By Elaine Watson

Sugar giant US Sugar says it “fully intends to litigate” to prove its proposed deal to acquire rival Imperial Sugar will not result in higher prices and harm sugar buyers after the Department of Justice (DOJ) filed an anti-trust lawsuit in a bid to block...

Smucker’s better-than-expected Q2 underscores winning combo of higher prices, innovation, marketing

23-Nov-2021 By Elizabeth Crawford

The risks JM Smucker took as one of the first CPG companies to announce sweeping price increases in the face of inflation earlier this year are paying off as the company’s sales grew high single digits with “every business outperforming our expectations”...

J.M. Smucker invests $1.1bn in new facility for booming Uncrustables brand

18-Nov-2021 By Mary Ellen Shoup

The J.M. Smucker Co. is investing $1.1bn in a new manufacturing facility and distribution center in McCalla, Alabama, to meet high consumer demand for Smucker's Uncrustables frozen handheld sandwiches, bites, and rollups.

Culture Pop founder: Fun and functionality are driving a new sub-category in soda

18-Nov-2021 By Elaine Watson

From Olipop, Poppi and Mayawell to Health-Ade Pop, Live Soda and Revive, a new category is beginning to emerge in the soda aisle promising fun and functionality, says beverage industry veteran Tom First, who is throwing his hat into the ring again with...

Prebiotics in focus, from GOS to resistant starch: ‘After we get through this protein craze, there will be a push to get more fiber’

18-Nov-2021 By Elaine Watson

Prebiotics, defined by ISAPP* as “a substrate that is selectively utilized by host microorganisms conferring a health benefit,” are finally starting to gain traction in food & beverage as more brands from Chobani and Luna to Olipop and Rebbl explicitly...

'It's time for a new shakeup': GOODLES seeks to disrupt mac and cheese category

16-Nov-2021 By Mary Ellen Shoup

Currently dominated by the duopoly of Kraft and Annie's, the macaroni and cheese category is in need for disruption, say the founders of GOODLES, a new 'adultified', better-for-you mac and cheese brand that gives adults the permission to...

DSM: ‘Adding fortification to food changes how open moms are to serving packaged’ baby, toddler food

15-Nov-2021 By Elizabeth Crawford

Packaged baby and toddler food manufacturers may have a better chance of winning over new mothers – many of whom prefer feeding their children fresh, natural homemade food – if they fortify their products and clearly communicate the benefits of added...

Sustainable, ‘boring’ protein, made to order: The Protein Brewery looks to US market with fermented fungi protein

14-Nov-2021 By Elaine Watson

When it comes to proteins, says Christian Koolloos, chief business development officer at Dutch startup The Protein Brewery, boring is good. In fact, the blander the better: “Fermotein [his firm’s fermented fungi protein] is extremely boring in its profile...

‘Keep soda in the soda aisle’, says CSPI

10-Nov-2021 By Rachel Arthur

The Center for Science in the Public Interest (CSPI), a US consumer advocacy organization, is urging the country’s top food retailers and sugary drink manufacturers to remove sugar-laden drinks from impulse buy locations in stores.

WATCH TODAY: Our Food For Kids Summit explores the challenges & opportunities of early childhood nutrition

09-Nov-2021 By Elizabeth Crawford

Parents and caregivers crave information about how best to feed their children, and while they have a lot of resources available via the Internet, health care providers, peer groups and brand marketing – they aren’t always sure what to trust or where...

Kellogg raises sales guidance, maintains profit expectations despite workers’ strike, supply chain challenges and inflation

04-Nov-2021 By Elizabeth Crawford

For now, the Kellogg Co. believes it can still hit its full year profit targets – but executives warn it may be a close call as an ongoing strike at US cereal facilities drags on, compounding already challenging supply-chain and inflationary challenges...

FoodBytes! Pitch final 15 focus on scalable, environmentally-friendly solutions to increase nutrition

26-Oct-2021 By Elizabeth Crawford

With an eye towards identifying technologies and innovations that “exemplify the new food economy” by offering scalable solutions that increase nutrition with minimal environmental impact, FoodBytes! by Rabobank has winnowed down from 45 global startups...

Introducing the 4th Food For Kids Summit: How are new guidelines, emerging research and evolving trends reshaping children’s diets and the marketplace?

20-Oct-2021 By Elizabeth Crawford

Beginning at conception and continuing through first bites to afterschool snacks and beyond, nutrition plays a pivotal role in children’s brain development, emotional lives, and long-term health – but all too often they aren’t getting all the nutrients...

BIOMILQ raises $21m in series A round to accelerate production of cell-cultured human milk

20-Oct-2021 By Elaine Watson

BIOMILQ – a North Carolina-based startup culturing human mammary cells that lactate – has closed an oversubscribed $21m series A round to support its ambitions to bring cell-cultured human milk to market.

Bonumose gears up for 2022 launch of rare sugar tagatose using novel approach; allulose to follow...

15-Oct-2021 By Elaine Watson

Bonumose – a Virginia-based startup with patented technology it claims could enable the mass market adoption of rare sugars such as allulose and tagatose – is investing $27.7m in production and R&D facilities in a 36,000 sq ft facility in Pantops,...

‘Significant reduction’ in consumer calories from beverages in the US

14-Oct-2021 By Rachel Arthur

Consumption of full-calorie beverages declined in 2020 as consumers continued to move towards low and zero sugar beverages, according to new figures published today.

Dawson, MN, plant will enable PURIS to supply 50% of North America's pea protein

13-Oct-2021 By Elaine Watson

PURIS - a key supplier of pea protein to Beyond Meat – has opened a new facility in Dawson, Minnesota that more than doubles its production capacity, and cements its position as the leading supplier of pea protein in North America.

Chocolate milk brand Slate raises additional $3.3m in seed round, expands distribution to 4,000 stores

04-Oct-2021 By Elaine Watson

Boston-based startup Slate Milk – maker of ultra-filtered, high-protein, lactose-free chocolate milk in shelf-stable cans - has raised an additional $3.3m in a seed round backed by the founders of RXBAR, Halo Top, Drizly, Yasso, and consumer-focused investment...

Sweegen to launch high intensity sweetener brazzein in 2022

04-Oct-2021 By Elaine Watson

Sweegen will expand its high-intensity sweeteners portfolio early next year with the addition of brazzein, an ultra-sweet tasting protein found in small quantities in the fruit of a West African plant called oubli, that can be produced on a commercial...

Honey... without bees? MeliBio unveils first product at tasting event, gears up for commercial launch

01-Oct-2021 By Elaine Watson

MeliBio, a startup developing honey without bees, has unveiled its first products at a tasting in Berkeley, California, as it gears up for a soft launch supplying food service and CPG companies with its animal-free/vegan honey as a branded ingredient...

Sweeteners in focus: From allulose to stevia… in conversation with Ingredion

30-Sep-2021 By Elaine Watson

From surging ocean freight costs to sky high corn prices and general supply chain disruptions, the last 12-18 months have been a roller coaster ride, says Nate Yates, VP Global Sugar Reduction Platform at Ingredion. But one thing has remained remarkably...