News & Analysis on Food & Beverage Development & Technology
With a long history of bucking the restrictive stereotypes of who eats yogurt and why through product innovation, positioning and marketing, Danone North America’s Oikos continues to challenge conventions with a Super Bowl ad and complementary...
The most suitable regions for growing coffee arabica, cashews, and avocados will decline in some of the main countries that produce these crops as climate change progresses, predicts new first-of-its-kind analysis.
Hong Kong-based Yóu Yóu is introducing many US home cooks to organic tea seed oil, a versatile, neutral-tasting cooking oil that performs best in high-heat cooking and is packed with essential nutrients, claims co-founder Anthony Chen.
Microbes from yeast to fungi are now routinely used to produce some ingredients more efficiently than plants or animals. But next-gen ‘cell-free’ processes that deploy some of the biomolecular machinery inside the cell wall, could slash R&D lead times...
A new study conducted by Impossible Foods CEO Patrick Brown and UC Berkeley’s Michael Eisen, who consults for Impossible Foods, suggests phasing out animal agriculture has the potential to significantly influence the trajectory of global warming.
Taza Chocolate is celebrating the release of one million pounds of finished goods and its best year since it set out in 2005 to make “stone ground chocolate that is seriously good and fair for all."
With the upcoming soft launch of a plant-based tuna that mimics the taste and texture of raw bluefin used in sushi and poke, the startup Impact Food is joining the race to bring to market whole-cut, plant-based fish, which many consider the holy grail of...