New research suggests food wastage – much of which comes from people simply not eating what they buy – is a bigger problem than previously thought, which if cut in half would help remove around one-quarter of total greenhouse gas emissions from the global...
The grain-free granola brand expanded into major retailers including Amazon, Walmart, Kroger and Whole Foods with a better-for-the-planet philosophy promoting plastic and carbon-neutral initiatives and direct sourcing within its supply chain around the...
Better-for-you energy drink brand Celsius leverages its PepsiCo partnership to reach $1bn in sales while exploring how to bring consumers into the category with unique flavors, CEO John Fieldly shared during the Goldman Sachs Global Staples Forum this...
Ingredient supplier ADM and food-tech startup Air Protein are partnering to scale production of the latter’s novel air-based nutritional protein that promises to “reinvent the supply chain” in a way that simultaneously improves food security and ease...
California’s dairy industry could reach net-zero before the end of the decade through ‘aggressive’ methane mitigation, according to a peer-reviewed study.
Affordability is a growing concern among consumers, according to data released by the EY Future Consumer Index, with the cost-of-living crisis meaning that many are forced to be more careful with what they buy. When compared to previous surveys, the data...
Meet Xampla, the British company innovating solutions for two separate industry challenges: plastic pollution and the protection of valuable vitamins and nutrients. Food-Navigator Europe caught up with Stanley Mitchell, Head of Business Development at...
Whether it’s that early morning pick-me-up or pre-workout boost, consumers increasingly turn to the energy drink category for its functional benefits, which is expanding the market and creating opportunities for brands to innovate around sports performance,...
Unit sales of plant-based dairy products are sliding even as dollar sales are up in most categories as inflation-related price hikes simultaneously cushion companies’ margins and discourage some consumers from trying new products and paying premium products....
‘Allergen advisory statements are not a substitute for … good manufacturing practices’
A draft compliance policy guide published in today’s Federal Register outlines how FDA plans to enforce major food allergen labeling and the risk of cross-contact, but does not directly address the unintended consequences of the recent addition of sesame...
Libre Foods is working with both fungi fruiting bodies and mycelia to boost diversity, functionality, and taste in meat-free offerings, CEO Alan Iván Ramos tells FoodNavigator.
Plant-based, woman-owned company Shroomeatsoffers nutritious, minimally processed foods with its portfolio of shelf-stable shitake mushroom-based patties, meatballs, and crumbles, co-founder and CEO Dissaya Theerakaosal told FoodNavigator-USA.
Plant-based CPG company Daiya Foods seeks to satisfy consumer demand for savory flavor while providing an allergen-free option with a pair of new pizza options, the brand’s CMO Melanie Domer told FoodNaviagtor-USA.
In a Vitafoods presentation, Yves Desjardins, PhD, professor at Laval University in Quebec, discussed soon-to-be published findings on the observed prebiotic effects of cranberry polyphenols.
A lack of transparency around 2025 Dietary Guidelines Advisory Committee members' affiliation with industry trade groups and multinational brands sparked scrutiny by public health advocates after last week's committee meeting.
Plant-based food brand Franklin Farms enters the seafood category with its latest tuna product, as it looks to innovate around ready-to-eat offerings and unique proteins, Shelley Cheng, VP of marketing and product development for the brand’s parent company...
Cult Foods, an investor of cellular agriculture technology and products, and Peqish Food Co., a ready-to-eat culinary medicine food brand, are joining forces to develop and commercialize cellular agriculture food products within the medical foods framework.
During “The Promise and Pitfalls of Generative AI for Food and Beverage Operations” webinar, Nick Markman, senior product manager, Evocalize, explained that while the risks of producing misinformation from generative AI are significant, it’s up to brands...
Mushroom-based protein startup Prime Roots is expanding distribution of its alt-based meats to deli counters and restaurants across the US with the help of $30m in Series B funding, brand CEO and co-founder Kimberlie Le told FoodNavigator-USA.
Between consumer desire for a more sustainable food system, growing momentum behind extended producer responsibility legislation and – of course – a desire to do the right thing, many CPG manufacturers are exploring more environmentally friendly packaging....
The World Health Organization (WHO) has released a new guideline on non-sugar sweeteners (NSS), which recommends against the use of NSS to control body weight or reduce the risk of noncommunicable diseases (NCDs).
Through its annual fellowship grant program, the company has backed two innovative studies into the gut microbiota, including a gut-on-a-chip project that has the potential to break new ground in the field of next-generation probiotics.
Fresh research out of the University of California, Davis suggests the global warming potential of cultured meat could be between 4-25 times higher than regular beef if a highly refined growth medium is used in its production.
As consumers continue to look for ways to save money amid high inflation, many are still finding opportunities to trade down, especially in the dairy category, John Crawford, VP of client insights of dairy at Circana, shared during an International Dairy...
Animal-free protein startup The EVERY Company is partnering with Alpha Foods to bring its expertise in flavor and texture to the plant-based brand, as it anticipates future growth from the category, company CEO Arturo Elizondo told FoodNavigator-USA....
During the American Frozen Food Institute’s (AFFI) Government Action Summit on May 9-10, leaders and executives in the frozen food industry met with Congressional representatives and staff to discuss the potential reorganization of the FDA’s food division...
The Dietary Guidelines Advisory Committee (DGAC) revealed during a wide-ranging meeting May 10 that it will prioritize eating patterns during pregnancy, childhood and adolescence as well as review the dietary reference intakes for macronutrients and energy....
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.
The US Supreme Court’s decision Thursday to uphold California’s ban of pork that does not meet its heightened animal welfare standards simultaneously is being hailed as a “watershed moment” by animal rights activists and condemned by producers and their...
While plant-proteins generally have a lower carbon footprint than animal-based proteins, there is room for improvement across the entire supply chain to further reduce their environmental impact.
Despite the capital crunch that's impacting the entire food and beverage industry, many startups are still entering the space and navigating a much tighter lending environment in the pursuits of investors to help them grow their brands, Madeline...
As plant-based cheese brand Misha's is preparing to expand into Walmart this month and Ralphs later in the year it is embracing a lean operating model to improve profitability and tackle obstacles facing the non-dairy segment, brand CEO Aaron Bullock...
With new inventions and innovations coming thick and fast, the plant-based confectionery category is increasingly shifting into the mainstream market with big brands like Mars entering the space in the past couple of years.
Farmless claims to be making 'carbon negative' protein. The Dutch start-up has developed the means to make this protein using between 10 and 25 times less agricultural land than your average plant-based protein, and between 250 and 500 times...
Developing sharp and effective messaging through loyalty programs can effectively strengthen consumer engagement and loyalty at a time when 65% of consumers are concerned about inflation, according to 84.51°’s recent Inflation Special Report.
Nestlé officially inaugurated its Lausanne, Switzerland-based research institute, Institute of Agricultural Sciences, to improve agricultural sustainability throughout its supply chain.
California-based meat snack brand Cattaneo Bros. is looking to expand its physical and digital footprint by meeting rising consumer demand for better-for-you snacks and animal welfare, brand CEO Katelyn Kaney told FoodNavigator-USA.
Barry Callebaut Group has announced significant changes to its Forever Chocolate sustainability programme adding additional targets and sharpening existing ones as it looks to make sustainable chocolate the norm beyond 2025.
Residents in Oakland, California have bought fewer sugary beverages since a local soda tax went into effect, says a study from UC San Francisco. The study also found savings in health care costs and compared them to other public health policies.
Following a successful seed round last year, foodtech startup Lypid is ready to take its plant-based fat technology to a larger audience with the release of a whole-cut, plant-based pork belly, designed to meet the demand for healthier meats, brand founders...
Kraft Heinz’s recently launched HomeBake 425/:30 enters the frozen convenience category while playing to rising nostalgia for comfort foods like chicken parmesan, homestyle mac & cheese and cheesy broccoli.
Alt protein and related ingredient companies should consider how diversifying their manufacturing processes, including precession fermentation, could create more growth opportunities through upcycling, market manager at manufacturing equipment company...
The Quaker Oats pancake mix and syrup brand is inviting eligible nonprofit organisations to apply for a chance to receive a grant of up to $100,000 to develop and grow meaningful programmes that make an impact within their communities.
Dutch health and nutrition specialist DSM has merged with the Swiss flavor and fragrance company Firmenich International SA to form a new, 30,000-strong entity – DSM-Firmenich.
Athian’s carbon marketplace platform enables livestock farmers to trade carbon credits and earn revenue to support further sustainability measures on farm.
