GMO Labeling

Equinom enters US market with non-GMO seed breeding technology

NEWS IN BRIEF

Equinom enters US market with non-GMO seed breeding technology

By Mary Ellen Shoup

Israeli startup Equinom is bringing its non-GMO seed-breeding technology to the US to serve the North American market, where it will connect food and food ingredients companies directly to its plant protein supply chain.

 ©GettyImages / Goran13

Kerry report: How are consumers’ perceptions of clean label evolving?

By Mary Ellen Shoup

Many consumers subscribe to a basic understanding of ‘clean label’ – for most, it loosely means products with fewer, recognizable ingredients free from preservatives and artificial additives – however, new research from Kerry shows that this definition...

©GettyImages / DGLimages

A year in food: Survey reveals millennials' eating and spending habits

By Mary Ellen Shoup

Each year, millennials spend about $2,242 at the grocery store and $1,672 dining out adding up to around 1,140 hours devoted to food (time spent meal-prepping, cooking, and eating out), a survey of 2,000 millennial consumers commissioned by plant-based...

©GettyImages / d3sign

Packaged Facts: How the affluent consumer shops

By Mary Ellen Shoup

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.

Beyond Sausage as well as the rest of Beyond Meats products can be found in the meat case next to its meat counterparts. Photo: Beyond Meat

NEWS IN BRIEF

Beyond Meat revs up distribution of Beyond Sausage to over 4,000 stores

By Mary Ellen Shoup

Since launching exclusively at the Whole Foods Market Pearl Street store in Boulder, Colorado, in late 2017, Beyond Meat's Beyond Sausage has expanded its distribution to over 4,000 grocery stores, restaurants, and sports stadiums across the US....

Picture: Gingko Bioworks

‘We’ve had pushback [over genetic engineering] for years now, but the conversation has to change’

Motif Ingredients CEO: 'The idea that technology may need to play a role in food is becoming more and more acceptable'

By Elaine Watson

If printing out DNA sequences that instruct yeast or bacteria to express proteins identical to those in eggs or milk in big fermentation tanks sounds a little ‘unnatural,’ consider how natural, sustainable, or indeed ethical, it is to continue to produce...

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