As part of Nestlé's 150th anniversary celebrations, FoodNavigator-USA editor Elaine Watson caught up with Nestlé USA chief procurement officer Patty Stroup to talk about how relations with dairy farmers are changing.
To protect organic crops and products form the “incursion” of rapidly developing genetic engineering, the National Organic Standards Board voted last week to recommend USDA expand and strengthen the definitions of excluded methods under organic regulations.
A coalition of food industry giants pledged to “redouble their efforts” in combating carbon emissions, carbon dioxide and deforestation, at the COP22 meeting in Morocco last week.
The National Organic Review Board’s decision Thursday to remove carrageenan from the list of allowable non-organic ingredients in organic products will limit consumers’ organic options, result in inferior products and sets a dangerous precedent for the...
For most Americans cranberry sauce is a Thanksgiving staple, but it isn’t the dish everyone clamors for -- which the fruit’s industry stakeholders hope to change with aggressive marketing campaigns, innovative product launches and science-backed claims.
Advocates for and against allowing organic products to continue using the non-organic thickener carrageenan argued their cases in front of the National Organic Standards Board Wednesday ahead of the advisory committee’s vote on the issue Thursday.
Organic industry stakeholders from across the nation are gathered in St. Louis today for what promises to be a highly contentious three-day meeting during which the National Organic Standards Board will debate the role of hydroponic production, carrageenan,...
For double the price of iconic peanut butter brands like Jif and Skippy—in a jar that is 6 oz. smaller—Big Spoon Roasters is offering nut butters that shoppers will want to shell out $10 for.
With a projected annual growth rate of more than 13% through 2022, the dairy alternative market – especially beverages – continues to pave the way forward for the overall expansion of plant-based diets, according to research data.
Chocolate companies are coming under increasing scrutiny to publish third-party verified impacts on cocoa sustainability efforts, including taxes paid in origin countries.
Zivo Bioscience, an algae company long focused on deriving unique bioactives from its proprietary strains, has pivoted to protein as developers realized the potential inherent in the straight, unrefined biomass.
Soy may be best known in America as a source of high-quality protein, but as more trendy and allergen-friendly sources of plant-based protein enter the market, the bean may need to evolve its marketing to better highlight some of its other health attributes...
The seven-person company is making big strides in a young but rapidly growing category, establishing itself as one of the ‘Best for the World’ food items according to research company HowGood’s criteria.
Mere weeks before the National Organic Standards Board is expected to vote on a recommendation to allow hydroponically grown food to qualify as organic, the Cornucopia Institute filed a formal legal complaint with USDA outlining why they should not be...
Large food manufacturers are not doing enough to tackle forced labour, a report has found, as vulnerabilities in supply chains means workers are amongst the poorest paid and most exploited.
The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...
Going from $2 million in sales to $10 million is a huge jump that requires a radical change in company culture. Getting expert advice in how to negotiate that change can help nascent firms get over that hump which derails so many startups, an expert said.
Historically consumers who wanted a gluten-free alternative to a wheat-based product had to sacrifice nutrition, taste or accept the presence of other common allergens in the ingredient list.
Mondelēz International, Mars, Nestlé and Barry Callebaut have joined forces on a community development and education program in Côte d’Ivoire in partnership with the Jacobs Foundation.
A “breakthrough” discovery that increases how much nitrogen soybeans can pull from the atmosphere and how efficiently they use it could help feed the world’s rapidly growing population by significantly boosting the quality and quantity of the crop while...
Tyson Foods - one of the world's largest processors and marketers of chicken, beef, and pork - has taken a 5% stake in plant-based protein producer Beyond Meat.
In the past few years, Americans’ growing demand for protein and desire for on-the-go food opened the door for meat jerky to re-position itself as a healthy, convenient snack, which eventually lead to a full-blown love affair with all types of meat snacks...
Theo Chocolate says one of the greatest challenges it faces as a company committed to a responsible and transparent supply chain is “greenwashing” in the premium chocolate category.
Pulses (beans, chickpeas, peas and lentils) are now appearing as added value ingredients in every part of the store, from chips and snacks to salads, soups, pastas, dips and baked goods. But where will they go next, and who is driving innovation, both...
The coconut water category in the US may be crowded, but it still has room to grow with sales projected to reach $1.97 billion in 2019 -- up from $778 million in 2015, according to Statista. Much of this growth likely will come from innovative twists...
Nestlé is the top-rated food and beverage company in the Dow Jones Sustainability Index (DJSI) – its score of 92 out of 100 was more than double the sector average (39).
If the edible insects market is heating up, and big name retailers from Publix to Sprouts are now stocking cricket bars, snacks and protein powders, why is Whole Foods – which has reportedly temporarily dropped all bug-based products - apparently cooling...
ADM will go into full commercial production of ‘invisible’ soy protein isolate CLARISOY this year in Decatur IL, using technology developed by Canadian partner Burcon Nutrascience, which has developed techniques to extract proteins from plants that enable...
’We are investors and we expect companies to manage the risks in their supply chain’
A group of investors worth $1.25 trillion (€1.1 trn) in assets are urging 16 food companies to accelerate the switch to sustainable, plant-based proteins.
Reducing food waste and increasing sustainability so that food and beverage manufacturers can make more with less are common goals and key attributes of the 10 finalist food, agriculture and tech companies selected to present at the FoodBytes! Boulder...
The drive toward shorter, cleaner labels and the oft-mentioned dearth of innovation in the supplement sphere are both factors of the maturation of the dietary supplement and functional foods industries, according to one expert.
Using renewable resources to make and package food and beverages is good for more than just the environment – it also is good for business, as long as companies can overcome four major hurdles, according to new research from Tetra Pak.
Consumer demand for local food and beverages is no longer a niche market – rather it is fully mainstream. But an outgrowth of this trend that is just starting to peek over the horizon is a “do-it-yourself” food and beverage movement, according to market...
Last year, 1.6 million Fairtrade farmers and workers across 75 countries benefited from an estimated €138 million (approx. US $155 million) in a Fairtrade premium, according to Fairtrade International.
Grass-fed claims on products are a beacon for consumers who are health-conscious, want minimally processed food and care about animal welfare, and as such manufacturers increasingly are using them on products across categories and channels to drive up...
New research attempts to set the record straight on the safety of carrageenan – a controversial but widely used stabilizer and thickening ingredient that has been called into question as a potential cause of inflammation.
After pitching potential investors for “two years solid,” all the hard work of the co-founders of Hip Chick Farms finally paid off – literally – to the tune of $2 million from Advantage Capital Partners and $500,000 from CNBC’s reality show Texas Investors...
Epidemics of seasonal viral infections, such as the flu, or seasonal fluctuations in mothers’ vitamin D levels, could explain why celiac disease is strongly associated with children’s season of birth and shed light on what triggers the autoimmune disorder,...
If you think producing gelatin from a genetically engineered micro-organism in fermentation tanks doesn’t sound like something Grandma would do; hydrolyzing collagen from animal skin, bones and connective tissues on an industrial scale isn’t exactly a...
Seafood checks many of today’s on-trend boxes, including being high in lean protein and omega-3 fatty acids, sustainable, natural and minimally processed – yet consumption of it in the US continues to fall, prompting manufacturers and public health advocates...
It might not have attracted as much media attention as quinoa or chia, but sorghum – a home-grown gluten-free grain that is every bit as attractive in the nutritional and sustainability stakes - is steadily gaining traction in food applications, not least...
It’s taken five years and a reported $80m (€72m) of research, but the meat-free burger that “bleeds” has finally arrived. The company behind it, Impossible Foods, believe its similarities to meat in texture, taste and smell make it a breakthrough product.
Bottled water brand Waiakea has “never claimed” to be spring water, founder and CEO Ryan Emmons has insisted in the wake of media reports in Hawaii alleging that the company uses a municipal water source, yet appears to imply, through the way it markets...
It’s a bold move given how highly-charged – and extremely polarized - the debate has become, but Los Angeles-based start-up Soylent has weighed into the conversation over genetically engineered food crops with a blog post entitled: 'Soylent: Proudly...
SuperMeat is working on cultured chicken liver meat, minced meat and chicken breast meat
Cultured meat may be a novelty today, but it could be a food staple in the future, predicts Israeli start-up SuperMeat, which claims to have developed a process enabling cells to grow more rapidly with fewer inputs than rivals, without using animal serum.
A new ‘Made with Pulses’ logo has been unveiled at the IFT show in a bid to help food and beverage manufacturers flag up their use of beans, dry peas, lentils and chickpeas – which are gaining traction as awareness grows of their nutrition and sustainability...
The chocolate industry should explore longer four-year financing projects for cocoa farmers if it is serious about making the cocoa sector sustainable, says certification body Rainforest Alliance (RA).
Dow AgroSciences is a step closer to commercializing oil from canola plants bred to produce meaningful amounts of the coveted long-chain omega-3 fatty acids DHA (3.7%) and EPA (0.7%), which are currently only found in fish, fungi or microalgae, according...
With the effective date for Vermont’s GMO labeling law officially here and the debate surrounding whether and how to identify genetically engineered ingredients in food and beverage continuing to amplify, a recent CivicScience poll uncovered a startling...
