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      <image:caption><![CDATA[Plantible co-founders Maurits van de Ven (left) and Tony Martens (right). Picture credit: Plantible]]></image:caption>
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      <image:caption><![CDATA[Mattson: 'Retailers will face an important strategic decision to lead with innovation or to lean into the familiar..' (picture: Mattson)]]></image:caption>
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      <image:caption><![CDATA[Source: Getty]]></image:caption>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/04/17/Consumer-testing-during-a-pandemic-From-virtual-focus-groups-to-video-diaries/</loc>
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      <image:caption><![CDATA[Patricia Manos: 'Some [innovation] budgets are frozen, but companies are also planning for what happens post-COVID-19']]></image:caption>
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      <image:caption><![CDATA[Dr. Dilek Uzunalioglu: "The bench-scale work I can do here is providing directional information that will inform lab scale and pilot scale work.”]]></image:caption>
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      <image:caption><![CDATA[Perfect Day cofounders Ryan Pandya (left) and Perumal Gandhi (right). Picture: Courtesy of Perfect Day]]></image:caption>
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      <image:caption><![CDATA[Banana blossom: 'It has a light, delicate, flaky texture like fish, and works really well breaded and fried as a fish alternative...']]></image:caption>
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      <image:caption><![CDATA[Source: Getty]]></image:caption>
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      <image:caption><![CDATA[Source: Getty / Monkey Business Images]]></image:caption>
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      <image:caption><![CDATA[Bacon.... minus the pig: "People are telling us that it’s best in class, especially on the texture side" (Picture: Atlast Food Co)]]></image:caption>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/02/26/BlueNalu-raises-20m-gears-up-for-small-scale-launch-of-cell-based-seafood-in-late-2021/</loc>
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      <image:caption><![CDATA[BlueNalu president and CEO Lou Cooperhouse: 'In future we’ll have conventional meat and seafood, plant-based and cell-based"]]></image:caption>
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      <image:caption><![CDATA[Kroger recently started trialing dedicated 3ft plant-based meat sets within its conventional meat department in 60 stores  ]]></image:caption>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/02/21/Study-Kids-are-eating-more-whole-grains-at-school-than-at-home/</loc>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/02/17/Keto-diet-study-is-best-in-small-doses-says-mice-study/</loc>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/02/13/Are-all-hemp-extracts-the-same-Ojai-Energetics-talks-bioavailability-as-it-teams-up-with-LIFEAID-on-CBD-beverage-launch/</loc>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/02/11/Cell-based-meat-in-focus-In-conversation-with-Meatable-Finless-Foods-New-Age-Meats/</loc>
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      <image:caption><![CDATA[Left to right: Meatable CEO Krijn de Nood, Finless Foods CEO Mike Selden; New Age Meats CEO Brian Spears]]></image:caption>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/02/11/Displaying-entire-nutrition-profile-of-animal-protein-could-protect-sales-from-plant-based-competition/</loc>
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      <image:caption><![CDATA[Source: Getty/Fudio]]></image:caption>
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  <url>
    <loc>https://www.foodnavigator-usa.com/Article/2020/02/05/Noblegen-unveils-whole-egg-replacement-featuring-protein-from-ancient-micro-organism-Euglena-gracilis/</loc>
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      <image:caption><![CDATA['the egg' can make a great scramble, but also performs well in cakes, quiches, pancakes, and other products, claims Noblegen. Picture: Noblegen]]></image:caption>
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  <url>
    <loc>https://www.foodnavigator-usa.com/Article/2020/02/04/Should-marketing-for-toddler-milks-be-restricted/</loc>
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      <image:caption><![CDATA[Source: Getty]]></image:caption>
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  <url>
    <loc>https://www.foodnavigator-usa.com/Article/2020/02/03/Del-Monte-Foods-study-Most-Americans-find-eating-healthy-stressful/</loc>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/01/28/An-egg-a-day-not-associated-with-heart-disease-and-high-cholesterol-finds-new-study/</loc>
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    <loc>https://www.foodnavigator-usa.com/Article/2020/01/22/Memphis-Meats-raises-161m-to-build-its-cell-based-meat-platform-We-have-a-pretty-clear-path-to-bringing-prices-down-to-cost-parity/</loc>
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      <image:caption><![CDATA[Picture credit: Memphis Meats]]></image:caption>
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      <image:caption><![CDATA[Marc den Hartog: “Nestlé is very interested in the protein but it’s also interested in the micronutrients in the algae as well." (Picture: Corbion)]]></image:caption>
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      <image:caption><![CDATA[PureTaste is a proprietary blend of pea and rice protein fermented with Shiitake mycelia (roots) to improve flavor, functionality, bioavailability, and nutrition. (Picture: Mushroom-mycelium: GettyImages-kichigin)]]></image:caption>
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  <url>
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  <url>
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  <url>
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      <image:caption><![CDATA[Picture:  GettyImages-szeyuen]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Picture: Air Protein]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Adam Noble: 'People have never been able to do what we’ve been able to do in our production process without genetic modification...' (Picture: Noblegen)]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Apeel’s invisible skin: “You can’t see it, smell it, taste it, or feel it. And it’s just plants. We use food to preserve food.” (Picture: Apeel Sciences)]]></image:caption>
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  <url>
    <loc>https://www.foodnavigator-usa.com/Article/2019/09/17/Plant-forward-diets-may-reduce-greenhouse-gases-but-to-feed-everyone-emissions-would-increase/</loc>
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      <image:caption><![CDATA[Source: Getty]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Perfect Day's limited edition ice cream contains 'non-animal' whey protein produced via microbial fermentation (without any cows)]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Thomas Jonas speaking at the Good Good Conference (Picture: The Good Food Institute)]]></image:caption>
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  <url>
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  <url>
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      <image:caption><![CDATA[Bacon made from mushroom mycelium (Picture: Ecovative)]]></image:caption>
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  <url>
    <loc>https://www.foodnavigator-usa.com/Article/2019/09/10/First-products-from-Motif-FoodWorks-fermentation-based-protein-platform-ready-to-launch-in-2021/</loc>
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      <image:caption><![CDATA[Michele Fite: 'We have a biotech engine unlike anyone else...' (Picture: Motif FoodWorks)]]></image:caption>
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  <url>
    <loc>https://www.foodnavigator-usa.com/Article/2019/09/09/Chickpeas-The-next-big-protein-source-for-plant-based-meat-Nutriati-unveils-TVP/</loc>
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      <image:caption><![CDATA[Nutriati co-founder Michael Spinelli: "The functionality is just completely different than what you’d get with a typical chickpea flour..."]]></image:caption>
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  <url>
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  <url>
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      <image:caption><![CDATA[Source: Getty]]></image:caption>
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  <url>
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    <loc>https://www.foodnavigator-usa.com/Article/2019/08/15/Increased-health-claims-on-children-s-food-belies-products-poor-nutritional-quality-study-reveals/</loc>
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      <image:caption><![CDATA[Source: Getty/Yaoinlove]]></image:caption>
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      <image:caption><![CDATA[Source: Getty / Halfpoint]]></image:caption>
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  <url>
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      <image:caption><![CDATA[How do you sell plant-based and cell-cultured meat to consumers, asks Hartman Group. Picture: Mosameat]]></image:caption>
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  <url>
    <loc>https://www.foodnavigator-usa.com/Article/2019/07/09/Oat-innovation-Pop-Oats-adds-crunch-to-oat-kernels-with-patent-pending-process/</loc>
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      <image:caption><![CDATA[Reimagining oats? Pop Oats shares a mock up of what the packaging could look like for its crunchy oat snacks]]></image:caption>
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    <loc>https://www.foodnavigator-usa.com/Article/2019/07/03/Is-food-too-sweet-Big-data-research-shows-consumers-find-many-products-to-be-over-sweetened/</loc>
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      <image:caption><![CDATA[The New Culture team]]></image:caption>
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  <url>
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      <image:caption><![CDATA[Carole Tonello-Samson: 'The economics of HPP are much better with a bulk machine.' (Picture: Hiperbaric)]]></image:caption>
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