Food tech & digital transformation

Image: General Mills

Precision fermentation: Future of dairy or busted flush?

By Oliver Morrison

There was a notable failure in the US for ‘one of the world’s first next generation cheese alternatives’. But that shouldn’t detract from the potential benefits that precision fermentation technology can bring to the dairy alternatives category, FoodNavigator’s...

Plant-based ice cream market grows as formulation challenges persist

Plant-based ice cream market grows as formulation challenges persist

By Ryan Daily

As the plant-based ice cream market expands with a range of flavors and formats, innovation in the space will need to better recreate the taste, texture, and mouthfeel of animal-based counterparts to entice consumers into the category, Christine Usmen,...

Fungi enables the upcycling of waste material. Image Source: Ian Nolan/Getty Images

Mycoprotein and fungal proteins – The sustainability potential

By Augustus Bambridge-Sutton

Mycoprotein and fungal proteins take up less land than animal farming, and can be used to aid in regenerative agriculture, explains mycoprotein major Quorn - perhaps the best-known manufacturer of mycoprotein-based meat substitutes.

The protein will be able to act as a substitute for eggs. Image Source: Daniel Grizelj/Getty Images

Alternative protein made from brewer’s spent yeast scales up production

By Augustus Bambridge-Sutton

A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...

Developing achievable ESG strategies

Developing achievable ESG strategies "for the betterment of the planet"

By Deniz Ataman

FoodNavigator-USA sat down with Jillian Semaan, VP, sustainability in Ketchum’s food, agriculture and ingredient division, during the Vegan Women Summit in New York City to discuss how food and beverage brands can cultivate an authentic ESG and DEI strategy...

What could a meat and plant-based industry partnership look like?

What could a meat and plant-based industry partnership look like?

By Deniz Ataman

The Vegan Women Summit featured a wide range of perspectives from industry professionals and thought leaders on shifting the food narrative in the United States to an industry of partnership, particularly between meat and plant-based food producers, organizations...

Seafood brand Season taps into shifting tide on canned seafood

Seafood brand Season taps into shifting tide on canned seafood

By Ryan Daily

Shoppers looking for convenient and budget-friendly proteins are turning to canned seafood as perceptions about it change and younger consumers learn how to use it, Sara Kelly, brand marketing manager for Season Brand, told FoodNavigator-USA.

Shroomeats makes the most of mushrooms with whole-food products

Shroomeats makes the most of mushrooms with whole-food products

By Ryan Daily

Plant-based, woman-owned company Shroomeatsoffers nutritious, minimally processed foods with its portfolio of shelf-stable shitake mushroom-based patties, meatballs, and crumbles, co-founder and CEO Dissaya Theerakaosal told FoodNavigator-USA.

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