News & Analysis on Food & Beverage Development & Technology
Startup Triton Algae Innovations is betting on a whole-cell protein positioning for an algae species that has been researched for years for its nutraceutical and pharmaceutical ingredient production potential.
The US market for low FODMAP foods aimed at helping IBS sufferers is still small and consumer awareness is low, but companies large and small are targeting a category that could be bigger than gluten-free.
An estimated 70% of purchasers of the plant-based Beyond Burger are flexitarians - meat eaters that are cutting down on meat – as opposed to hardcore vegans or vegetarians, validating the initially controversial decision to merchandise the product in the...
A high fat diet may not sound like a logical way to shed extra pounds, but consumers are flocking to the controversial ketogenics diet as a way to manage their weight and in doing so are creating a new market ripe for innovation but not necessarily...
The US Department of Agriculture’s Food Safety and Inspection Service (USDA-FSIS) is proposing to modernize food safety inspection systems at egg products plants.
Nestlé is now working with the first round of start-ups selected through its partnership platform, Henri. We asked its global innovation director how the biggest food company in the world ensures a peer-to-peer relationship between David and Goliath.
What are the emerging flavors and ingredients food and beverage manufacturers should watch in 2018 as they formulate new products, and refresh existing ones? Kerry has put together some charts to help firms explore new possibilities in sweet, savory,...