News & Analysis on Food & Beverage Development & Technology
KitcheNet launched as an affordable meal kit delivery company two years ago servicing food insecure areas in Chicago, but learned that its ready-to-make meals weren't hitting a homerun with all of its target demographic.
“The time is right to focus on upcycling and I’m pleased this conversation is happening”, says Dr Bertha Jimenez, CEO of New York-based start-up Rise Products, which is increasingly attracting attention for its flour produced from spent brewers’ grains.
With sales of yogurt flattening but consumer demand for high-protein, high-fat foods that are convenient still on the rise, several brands are launching updated versions of cottage cheese as an easy side-step for yogurt-lovers who want something new.
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DSM Hydrocolloids (DHC), the specialty hydrocolloids business of Royal DSM, a global science-based company active in health, nutrition and sustainable living, announces that, six months since it completed the acquisition of a majority stake in Inner...
Cargill’s Canadian beef sustainability pilot scheme has doubled its output in the past six months.
Chicago-based Napa Hills turned wine into water last year when it launched two flavors of antioxidant-enriched functional water. It’s now expanding outside of Illinois and considering more flavors for 2019.