Soup season is in full swing as temperatures across the country drop and cold and flu cases rise. But staying warm and reinforcing their reserves when sick aren’t the only reasons sales of soup are up significantly this year over last, according to new...
'Cocoa used to be in a fruit on a tree. Through technology we make it in a cell mass in a bottle...'
New data from IRI and SPINS shows continued steep declines in sales of refrigerated meat alternatives but pockets of growth in frozen products and some plant-based milk, cheese, and yogurt subcategories, which do not all behave in the same way (spoiler...
Recognizing more Americans increasingly weigh products’ environmental impact when shopping, but that it is “impossible” for them to verify related marketing claims, the Federal Trade Commission (FTC) voted unanimously this week to review formally its...
Already a dominant player in coffee with 22% of the nearly $108bn global retail market, Nestlé wants to capture additional share and drive growth in- and out-of-home in the coming years as consumption across both continues to rebalance post-pandemic with...
Utilizing precision fermentation to produce immune-system-supporting glycoproteins found in breast milk, Helaina is bridging the gap between traditional formula and breastfeeding. Now the company has its sights set on bringing its technology to a wider...
The “three-headed monster” of rising inflation, product shortages and labor challenges continues to wreak havoc across the food industry with little sign of relief on the horizon – prompting many consumers to shift their shopping habits and forcing manufacturers...
In part two of our gallery of highlights from FoodNavigator-USA's recent trip to Israel, we profile startups exploring everything from upcycled yeast proteins and carob to antimicrobial proteins. Best viewed on a laptop!
Israeli startup BELIEVER Meats (formerly Future Meat Technologies) has broken ground on a 200,000-square-foot facility in Wilson, North Carolina, that it claims will be the largest cultivated meat production facility in the world with the capacity to...
Berkeley-based Orbillion Bio – which is carving a distinct path in the nascent cultivated meat industry by concentrating on premium ‘heritage’ breeds from Wagyu to elk – has teamed up with bioprocessing specialist Solar Biotech to scale up production...
A provisional political agreement has been reached between the EU Parliament and the Council in relation to EU regulation on deforestation-free supply chains.
Ingredients giant DSM has launched textured vegetable protein that contains necessary levels of all nine essential amino acids to be a complete protein, has unique textural benefits and is soy-free, gluten-free and dairy-free.
It's got a population of under nine million, but in the food innovation stakes, Israel punches way above its weight. FoodNavigator-USA headed to Tel Aviv for the Food Tech IL annual innovation event organized by The Strauss Group’s The Kitchen FoodTech...
Sales of non-dairy yogurt – like those of most plant-based products – have sharply declined in the past year, but a few bright spots revealed by consumer research and recent innovations by players in the space suggest the category could turn around with...
What’s the most efficient way to make meat, outside of an animal, at scale? Startups in the nascent cultivated meat space are deploying multiple approaches from hybrid strategies combining cell biomass and plant-based protein, to tissue engineering and...
The hope is to eliminate all on-farm emissions in 10 years while keeping operations ‘commercially viable’. An opt-in subsidy scheme for farmers is also in the works.
From breeding carrots with greater color intensity to using filtration to increase dry matter content in fruit concentrates before deploying energy-intensive evaporation techniques, coloring foodstuffs specialist GNT is exploring a multi-pronged approach...
Danone has launched a new energy programme, Re-Fuel Danone, that aims to ‘transform’ the energy footprint of its global manufacturing sites. This offers the potential to make the Alpro-to-Activia manufacturer’s operations more agile, cost efficient, resilient...
Biomanufacturing everything from ‘animal-free’ dairy and egg proteins and high-intensity natural sweeteners to heat-and pH-stable red pigments is a hot topic in food tech. But which microbes will be the production workhorses in future, will new cell-free...
Utilized in everything from lipsticks and moisturizers to baked goods and confectionery, palm oil comes with environmental and societal costs – displacing tropical forests across Asia, Latin America and West Africa, and destroying the habitats of endangered...
Made from paper pulp and biopolymer, the new home compostable capsules – compatible with Nespresso Original machines – will enter the European market from spring next year.
As climate talks conclude in Sharm El Sheikh, for the first time ever a deal has been reached that will see agriculture integrated into the UN’s climate action body. The result of lengthy talks and a significant process of negotiation, does the so-called...
Is there such a thing as ‘climate positive’ food, and can we compare products at a glance and determine which is the more environmentally-friendly choice based on claims made on pack?
New research suggests passion fruit peel offers ‘significant potential’ to preserve fresh fruit and fresh cuts in an edible coating thanks to high levels of antioxidants and polyphenols. This could help reduce food waste and decrease our reliance on plastic...
Despite “overwhelming evidence” demonstrating dietary health impacts, and growing consumer interest in nutrition as a wellness tool, widespread adoption of food as medicine in the West faces significant structural challenges that will require stakeholders...
Instead of coffee beans, Minus Coffee is taking ingredients such as chicory root, dates, and lentils, which undergo a fermentation process that its founder claims precisely replicates the taste and aroma of cold brew coffee, but in a much more sustainable...
“It's very frustrating to hear people talk all the time about transportation and power [in conversations about climate change] when right in front of you three times a day, there is a solution that's more impactful,” observed Beyond Meat founder...
Between Americans’ hectic on-the-go lifestyles pre-COVID, the pandemic prompting everyone to hit pause followed by hybrid work schedules, inflation rates at 40-year highs, and increased expectations that food not only nourish the body but also the soul,...
Want to hear from Beyond Meat CEO Ethan Brown on the challenges facing plant-based meat? Or environmental scientist Dr Matthew Hayek on what happens if you model a nationwide transition from grain- to grass-finishing beef production systems in the US?
Plant-based foods and beverages co-manufacturer SunOpta continues to see strong growth across its plant-based milks portfolio especially in oatmilk, which is growing at more than twice the rate of the broader oatmilk segment.
Square Roots is expanding its indoor farming footprint of teched-out converted shipping containers by co-locating one of its new farms at grocery wholesaler UNFI's distribution center near the Twin Cities where frigid winters reduce access to fresh,...
Ingredion has completed one-third of its planned $160m capital investment into expanding capacity for its clean label specialty starches to improve its operational flexibility amid ongoing supply chain disruptions.
At a time when American voters seem more divided than ever on key political issues, they are coming together around the need for a simpler, more effective recycling system to reduce their environmental footprint – a sentiment that supports regulatory...
By 2025, Nestlé expects to be a few percentage points off its goal of achieving 100% packaging designed for recycling. Jodie Roussell, Public Affairs Lead, Packaging & Sustainability, explains what’s gone right, and where its focus now lies.
While sales of plant-based products across the board continue to slide, consumer data from Evergi shows at least one segment is bucking the trend – frozen meals and bowls – an area into which the fast-growing vegan brand Strong Roots is eagerly expanding...
Luiz Inácio Lula da Silva’s presidential election win in Brazil will make it easier for food and beverage companies to comply with their zero-deforestation commitments, it has been claimed.
San Diego-based cell-cultured seafood company BlueNalu has set up a scientific advisory board bringing together experts in consumer research, sensory science, product development, bio-engineering, and systems biology to accelerate its commercialization...
Sustainability has rapidly evolved from a check box exercise for many food companies to something that impacts decision making throughout the supply chain. But how are firms measuring sustainability, how reliable is industry data in this respect, and...
Beverage giants champion the circular model of recycling plastic bottles and using recycled content in new bottles as a way to reduce plastic waste and use of virgin plastic. But a new report from Greenpeace USA criticizes this model: calling for an industry-wide...
Will a large percentage of flavors, colors and sweeteners be made in bioreactors by 2050 or are the costs and challenges associated with precision fermentation technology such that it only makes sense to produce a handful of high-value ingredients in...
Mondelēz International is investing an additional $600m by 2030 in its cocoa sustainability program, Cocoa Life, for a total investment of $1bn since the start of the program 10 years ago.
The 45 startups selected to participate in the FoodBytes! By Rabobank food and ag innovation program in 2022 provide a neat snapshot into trending topics in food and agriculture, from personalized nutrition and upcycling to robotics and farm biologics.
Terviva – a California-based firm commercializing ingredients from low-input, high-yielding pongamia trees – has teamed up with food ingredient supplier Ciranda to launch the first commercial supplies of ‘Ponova’ oil by mid-2023.
Indoor farming company Local Bounti has secured a $23.3m private investment in public equity (PIPE) investment to scale up its proprietary Stack & Flow Technology, which the company argues leads to improved superior unit economics.
SPINS data shared with FoodNavigator-USA ahead of our Futureproofing the Food System virtual summit (Nov 15-17) shows a mixed picture for US retail sales of plant-based cheese, with overall dollar sales down -2.3% to $218.94m and unit sales down -3.6%...
The long-term imperative behind reducing our reliance on animal agriculture seems fairly compelling: The planet can’t sustain it. But with less engaged consumers dipping in and then out of the meat alternatives category as budgets tighten, and a subsegment...
