Bread is back after being demonized for years as high in calories and carbs and low in nutrition, innovative bakers are bringing to market bagels, buns and brioches that are high in fiber, protein, healthy fat and, of course, flavor.
The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?
A partnership between AI-phytonutrient pioneers Brightseed and cranberry giant Ocean Spray has identified novel compounds in cranberries that will undergo deeper clinical validation.
In an era where money is tight for consumers and companies alike, and leeway for new products to fall short of expectations is even tighter, many CPG companies are rethinking their innovation investment strategy to make fewer but bigger bets – a strategy...
The French cheese company will leverage artificial intelligence to come up with unique recipes while achieving end-to-end efficiency gains across its global value chain.
For the cultured meat industry to deliver on its promise of feeding a growing population in a way that is healthy for people and the planet, it needs stable cell lines with desirable characteristics for commercial production, which is where the startup...
With aquaculture now accounting for more of the world’s fish than wild caught, it is no longer a niche production method. How does it really stack up on sustainability?
As Americans gear up to celebrate Independence Day, Rabobank breaks down the cost of a 10-person BBQ including dairy products that are Fourth of July staples.
Innovative startup Hydrosome Labs is leveraging ultra-fine bubbles to overcome significant roadblocks to the development of alternative proteins via precision fermentation, including capacity constraints, by dramatically increasing yield from the same...
Crafted by a neurodivergent team with special skills for consumers with special diets in a facility where nothing goes to waste, startup Vêsucré is bringing to market decadent vegan desserts that are free from soy, gluten and refined sugar.
A cross-sectional study examined the neighborhood effects on the intake of savory snacks, crackers, nutrition bars, sweet bakery, candy and desserts among adults.
Consumers seeking clean labels historically have given a pass to plant-based meat and dairy alternatives, even though they have long lists of unfamiliar or difficult to pronounce ingredients, but that may be changing as the category’s health halo dims...
The peel, pulp and seed of the Jerivá fruit have important nutritional benefits, and the fruit could serve as a promising ingredient in a number of food products, a study has concluded.
Expanding awareness of culturally appropriate heritage diets beyond the Mediterranean diet could reduce the risk of diet-related diseases in the US associated with “nutrition transition” away from traditional eating patterns to ones high in processed...
The keto diet has been linked to multiple health benefits, including lowered blood pressure and reduced blood sugar. Now scientists believe it could aid brain health.
Aiming to solve the infrastructure problem for companies using precision fermentation, Danone is, alongside partners Michelin, DMC Technologies, and Crédit Agricole, developing a platform to upscale it.
The sound of snacking is surprisingly important and impacts the multisensory experience that is so linked to the overall pleasure and satisfaction. From the Crunch Effect to the influence of onomatopoeias, it’s an enlightening subject that no product...
As the media landscape has become more fragmented in the past ten years, social media has emerged as one of the most influential sources of information on the consumer path to purchase and many companies are shifting advertising dollars accordingly –...
Through a global challenge offering up to $2 million in prize funding announced this week, the US Department of Agriculture and the Foundation for Food & Agriculture Research (FFAR) want to place “big bets” on high-risk, but high-reward innovations...
A new study published in the journal Clinical Nutrition reports consuming foods with high amounts of live microbes may reduce the risk of sarcopenia as people age.
The World Health Organization is linking ultra-processed food, alcohol, tobacco, and fossil fuel industries to millions of deaths in Europe every year.
Emulsifiers are found in a whole range of foods, including yogurts, ice creams, chocolate bars, margarines and even some breads. But could this common food additive increase the risk of developing type 2 diabetes?
With the growing focus on personalization, the industry should present authentic data and information rather than scaring consumers into purchasing, experts agreed at the recent Future of Food Summit in Geneva ahead of Vitafoods Europe.
Two former Google researchers, who helped write the algorithm for trendspotting using queries from the search engine, are using their knowhow to empower product developers to create the must-have meals and breakout beverages of the future with the expansion...
Today's niche diets, social media blips and internet search spikes could be tomorrow's must-have functional ingredients, breakout snacks or new kitchen staples -- the trick is spotting them early and knowing whether they represent long-term...
A self-declared leader in the “smart snacking movement,” Cibo Vita stays ahead of the competition in an increasing saturated category by developing products with “more scientific backing,” adding functional benefits to popular categories without them...
CVS is putting the ‘fun’ in functional food with the launch of more than 40 snacks, beverages and grocery items with trendy flavors and ingredients consumers want, including probiotics, fiber, protein and superfoods like turmeric and goji berries under...
Mycelium has a long history in food, but its potential for today’s consumer packaged foods (CPG) industry highlights the need for increased R&D in resourceful and responsible food production that helps address the challenges of a growing global population...
Americans are more likely to choose the healthiest food when calories and dietary fiber are included along with nutrients-to-limit on the front of the package and when interpretive language – but not colors – provide extra context, according to research...
Nearly two-thirds of Americans are willing to swap meat for plant-based alternatives, and more than half have tried an alternative protein – but of those that have tried, nearly a quarter have not done so a second time, according to research cited by...
Four startups pitching next month at Future Food Tech Alternative Proteins Summit in Chicago, along with entrepreneurs from many more emerging businesses showcasing in the event’s Startup Pavilion, are tackling some of the biggest challenges facing plant-based,...
AI pioneers Brightseed will present its new Forager AI Benchmarks and expanded microbiome discovery programs at the upcoming IPA World Congress + Probiota America 2024 in Salt Lake City.
Recent survey data from Purdue University that found one-third of Americans are unwilling to try cultivated chicken or cow prepared in a restaurant underscores the extent of the category’s "consumer acceptance problem,” despite efforts by industry...
Consumers are returning to brick-and-mortar supermarkets as their primary destination to buy groceries – reversing the steady migration toward mass over the past decade and the more recent rush to online that occurred during the pandemic, according to...
With food fraud widespread, the geographical origin of hazelnuts must be traced. A new study analysed their isotopic markers to find which ones could link them back to their origin.
Hain Celestial is slashing its portfolio and consolidating its operating footprint to “unlock savings” and “further de-leverage the balance sheet” as part of a broader “Hain Reimagined Strategy,” but the four-prong plan may take longer than expected as...
Update is redefining the energy drink category with its star ingredient, paraxanthine, a metabolite of caffeine that provides the uplifting benefits of caffeine without the negative side effects, company Co-founder and CEO Daniel Solomons told FoodNavigator-USA...
Finalizing FDA’s massive reorganization to create a unified Human Foods Program under one leader is the “number one” priority ahead of the November presidential election, which could impact the agency’s focus if a new administration wins office, agency...
Understanding of high-histamine and histamine-liberating foods is relatively new, but it’s quickly gaining consumer interest. So, what is this new trend towards consuming low-histamine foods and is it one to watch?
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After a challenging few years in which falling sales and units dragged plant-based protein into the trough of disillusionment, stakeholders are finding ways up the other side of the Gartner Hype Cycle by leveraging emerging technologies, novel ingredients...
Packaged food, especially ultra-processed, is a popular scapegoat for the ongoing struggle with diet-related chronic disease in America, where 70% of adults are overweight or obese, 50% have diabetes or prediabetes and 50% have heart disease – but what...
Nearly a third of Americans are self-described “health-conscious snackers,” according to new research by YouGov, which also found 35% of healthy snackers are willing to spend more than $50 on snacks each month.
