The American Egg Board revealed the winners of its annual Product Development Competition, as the organization shared how farmers are responding to supply chain challenges brought on by avian flu at IFT FIRST in Chicago last week.
A new alternative protein made from brewer’s spent yeast has scaled up and will now transition to full production. The protein, which is made by the EGGcited consortium and coordinated by NIZO, can act as a substitute for egg and dairy, and can replace...
With increasing demands for bakery manufacturers to find innovative ways to meet rigorous sustainability goals, plant-based ingredients are set to be an important part of the solution.
Nearly a third of Americans plan to drop or reduce animal-based products in their diet this month in favor of vegan options as part of Veganuary – a well-established global movement that may still be relatively new in the US, but which still is shining...
Plant-based brand Crafty Counter, best-known for its frozen lentil- and bean-based bites – has developed what it claims is an industry first: ready-to-eat plant-based boiled eggs, which it hopes to launch late this year or early next year.
Often called the “Swiss Army knife of food formulators’ toolbox for their versatility,” eggs can help brands meet Generation Z’s, sometimes contradictory, demand for experimental flavors, elevated eating experiences and, yet, still comforting foods, according...
While many of the nation’s biggest food retailers have pledged to use only cage-free eggs by 2025, consumer interest has waned as prices of caged eggs have fallen, creating continued uncertainty in the market, says commodity market researcher Urner Barry.
The American Egg Board (AEB) engaged in “inappropriate conduct” in a bid to counter the threat of egg-free mayo maker Hampton Creek, although evidence to support more serious allegations of misconduct is lacking, concludes a review from USDA’s agricultural...
Retail giant Walmart and baked sweets manufacturer Otis Spunkmeyer join the swelling ranks of companies switching to cage-free eggs, but both are doing so cautiously with long timelines that likely take into account concerns about potential supply shortages...
Revenues at plant-based foods maker Hampton Creek surged 350% in 2015 as the company expanded its product range and strengthened partnerships in retail and foodservice, said CEO Josh Tetrick, who also grew the headcount at the San Francisco-based company...
While the US egg supply is rebounding well after last year’s devastating avian flu outbreak, it is too early to say whether manufacturers that reformulated products to reduce or replace eggs will revert to using the same amount of eggs they were using...
I can't believe it's Just Mayo ... so will Just Butter be next?
Just weeks after telling Hampton Creek it was playing fast and loose with food labeling regs by branding its flagship egg-free spread ‘Just Mayo’, the FDA says Hampton Creek can now keep the ‘Just Mayo’ brand name - as long as it makes minor tweaks to...
Although it may be 18 months before the 35 million chickens, ducks and turkeys struck by avian influenza (AI) this spring are repopulated, egg supplies will be back to normal in just a few months, according to U.S. egg farmer cooperative United Egg Producers...
The US Department of Agriculture (USDA) has launched a probe into the way the American Egg Board handled the ‘threat’ of Hampton Creek – the San Francisco-based start-up behind the egg-free spread Just Mayo - amid claims it overstepped its mandate by...
The American Egg Board (AEB) has rejected allegations by Hampton Creek that it “engaged in numerous illegal activities” in order to undermine the San Francisco-based firm, which is now calling for a Congressional investigation into the AEB’s behavior.
San Francisco-based seed stage biotech accelerator Indie Bio is offering up to $250k in seed funding for scientists and entrepreneurs developing cultured meat, milk, and egg products.
Bakers and other big users of eggs could face major supply shortages if the government does not act quickly to allow temporary imports from more egg-producing countries, claims the American Bakers Association (ABA), which says “25% of industrial egg product...
The latest outbreak of avian flu has, predictably, prompted a surge in demand for egg replacers. But some industrial egg users are now considering making permanent changes to recipes and menus rather than just making tactical substitutions whenever egg...
A false advertising lawsuit filed – and then abruptly withdrawn – by Florida plaintiff Leah Davis against Hampton Creek Foods over its Just Mayo spread has been re-filed in a different court.
'Hampton Creek is up against a well-financed plaintiff'
While Unilever’s lawsuit against Hampton Creek Foods has generated a lively debate about corporate bullying, industrialized egg production, and whether the standard of identity for ‘mayonnaise’ is outdated, legal experts say it will hinge upon what consumers...
Attorney: Unilever needs to prove 'Just Mayo' misleads reasonable consumer
UPDATED: Unilever has filed a lawsuit against Hampton Creek Foods accusing it of falsely advertising its egg-free Just Mayo spread and causing “irreparable harm” to Unilever's Hellmann’s mayonnaise brand and the category as a whole.
Egg prices have risen steadily in the past three years, and firms touting plant-based proteins as an alternative have attracted a huge amount of media attention. But new data suggests that this has not dampened demand for eggs, with per capita consumption...
Selling everything from coffee flour to ‘Chimp Food’, egg white chips, artichoke water and kids’ tea, here's FoodNavigator-USA's latest pick of entrepreneurs to watch in the US food and beverage market.
As egg white prices continue to rise on the heels of continual popularity in foodservice applications, egg replacement firms like Arla Foods Ingredients are seeing growing interest in egg white replacements, in particular the gluten-free arena, given...
Big interview: Josh Tetrick, founder and CEO, Hampton Creek Foods
Egg replacers have been around for years, acknowledges the entrepreneur who has persuaded everyone from Bill Gates to the co-founder of PayPal to part with some serious cash to fund his plant-based egg alternatives. “But wait till you try ours.”
Penford Food Ingredients used the IFT show in Chicago as its launch platform for PenNovo 03 and PenNovo MD, two highly soluble, enzymatically-treated starches that deliver functional benefits, save cash and help firms meet demand for non-GMO ingredients.
Foodservice giant Sodexo has pledged to switch the sourcing of all of the 39 million shelled eggs that it uses each year to cage-free hens by July 2014.
Penford Food Ingredients has launched a starch-based blend egg replacer targeting the ‘better for you’ bakery sector amid snowballing health and wellness demands and volatile egg prices.
A federal judge has given final approval to a $25m settlement from Land O’ Lakes and its subsidiaries Moark LLC and Norco Ranch over alleged egg price fixing.
A bipartisan group of Representatives has proposed a bill aiming to standardize improved conditions for egg laying hens across the country, in an effort to avoid a patchwork of state laws.
Pasta firm Barilla has pledged that 45 percent of its eggs will come from cage-free sources by the end of the year, becoming the latest food company to make a move away from eggs from battery-caged hens.
Kraft Foods has said it intends to source one million eggs from cage-free hens next year following discussions with the Humane Society of the United States (HSUS) about the treatment of animals in its supply chain.
CP Kelco has developed a new pectin ingredient to stabilize sauces and dressings and that can support a natural or organic label claim, the company has said.
Gum Technology is introducing a new line of hydrocolloid and
stabilizer blends to replace eggs in custards, doughs and baked
goods, in an effort to help manufacturers reduce the impact of high
egg prices.
UK food watchdog warns this week it will bump up prevention actions
for food pathogens as salmonella cases are on the rise, but
contamination focus on Spanish eggs seems likely.
An FSA survey of UK-produced eggs has found that the level of
salmonella contamination is now one third of what it was in 1996.
But one industry expert says that food manufacturers should still
exercise caution, writes Anthony Fletcher.
![Josh Tetrick: 'We’re not going to change the world in a fundamental way just with an [egg-free] mayo'](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/6/9/6/0/1930696-1-eng-GB/Hampton-Creek-s-revenues-surged-350-in-2015-says-CEO.jpg)
