US retail sales of organic food continue to increase (reaching nearly $50bn in sales last year) but at a slower pace than years past, according to a Rabobank report.
Besides spending more money at the grocery store, affluent shoppers show noticeable differences in their food choices compared to those with tighter budgets, according to a recent Packaged Facts report.
Startup New Culture is seeking to raise $2.8m to develop ‘real’ cheese with casein proteins made from microbial fermentation (instead of cow’s milk) that its founder claims can deliver taste, functionality and nutrition that plant-based cheeses simply...
'Clean label' is a strong purchase driver for health-conscious millennials, but according to new research from strategic communications agency, Charleston|Orwig, individuals over the age of 55 are increasingly interested in the purchasing 'clean'...
RightRice has landed in nearly 2,000 Kroger stores nationwide giving the brand access to a broader consumer audience as demand for a shelf-stable, better-for-you rice alternative heats up.
The Ingredient House (TIH) and Renmatix are scaling up the production of a plant-based egg replacement ingredient made from maple fiber and water using a patented water-based extraction process.
Ingredient supplier Puris’ Texturized Pea Protein can help manufacturers meet the rising consumer demand for plant-based meat that rivals the mouthfeel and taste of animal-based options, but without compromising clean-label and non-GMO or organic standards.
Paragon Pure, a New Jersey-based ingredients company, has developed a powdered flavor carrier made from brown rice flour which can meet the growing demand for cleaner labels.
The bulk of Impossible Foods’ $300m series E funding round will go into aggressively scaling up production of its plant-based burgers to meet 'unprecedented' demand, but the company is also working on a suite of other meat products, and has...
Organic snack company Evolve Brands is built around "mindful snacking," a concept which informs every business decision the founding partners make, says partner Cindy Poiesz.
While the plant-based protein category is booming, none of the top-selling ingredients dominating the space offer a perfect solution in terms of function, nutrition, sustainability and consumer-experience – a gap in the market that the CEO of Israeli...
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.
Emerging and new-to-market brands are all vying for precious shelf space at retail, so where should founders focus their time and energy to secure a spot in their desired store area?
While terms such as a 'natural' and 'clean label' may not have a regulated definition attached to them, these particular descriptors do motivate over half of US shoppers to purchase a product, a new survey of 1,000 adults conducted...
In the past five years, online grocery retailer Thrive Market has grown its business to 500,000 paid members shopping its 6,000+ products, allowing the company to dive head first into new projects around regenerative agriculture, and "dramatically"...
