Proteins

Irish frozen food brand Strong Roots launching stateside: 'The US has the potential to be our biggest market'

14-Mar-2019 By Mary Ellen Shoup

Emerging brands in the plant-based frozen food space are plentiful, but not many have proven their value in international markets as Strong Roots has in the UK and its home base of Ireland.

Dennis Woodside joins Impossible Foods as president: ‘There are very few companies that can say with a straight face, every person on the planet is a potential customer'

14-Mar-2019 By Elaine Watson

Plant-based meat firm Impossible Foods has hired tech executive Dennis Woodside as president as it gears up for a retail launch.

Clio Snacks seeks to revive sluggish Greek yogurt segment with yogurt bars promising permissible indulgence

13-Mar-2019 By Mary Ellen Shoup

Clio Snacks, which makes chilled Greek yogurt bars dipped in chocolate, sees itself as supplementing a declining Greek yogurt category by expanding usage occasions and answering the consumer call for a permissibly indulgent snack.

Seafood kit company LoveTheWild overhauls its packaging, branding to further its sustainability mission

13-Mar-2019 By Elizabeth Crawford

Frustrated that 8 million metric tons of plastic go into the ocean every year, the founder of the sustainable seafood company LoveTheWild is ditching the plastic in her packaging and downsizing her carton as part of a relaunch of her meal kits and to...

Investing in the Future of Food: Mars’ new Seeds of Change Accelerator seeks entrepreneurs who share its vision for ‘better food today, better world tomorrow’

13-Mar-2019 By Elizabeth Crawford

Following the lead of many other established food & beverage players, Mars, Incorporated is launching a new accelerator to help early stage food-focused companies fast-track growth in exchange for access to the energy and ground-level market insights...

Tillamook County Creamery fuels rapid growth with new products, new distribution & new look

12-Mar-2019 By Elizabeth Crawford

As Tillamook County Creamery Association marks its 110th anniversary, the farmer-owned cooperative is growing faster than ever with new products, a fresh look and rapidly expanding distribution.

As a B Corp, KeHE weighs brands’ philanthropic ‘fit’ when evaluating partnerships, predicting success

12-Mar-2019 By Elizabeth Crawford

In recent years the idea of doing well by doing good has grown beyond a few niche brands with pet projects to become a must-have for startups and established companies alike as consumers increasingly shop based on their values.

Natural and clean label trends 2019: Have you registered yet?

11-Mar-2019 By Elaine Watson

We clocked a number of brands using terms from 'clean candy' to 'clean protein' on the showfloor at Expo West, but what does 'clean eating' mean, is 'clean' a term that brands should use on product labels, and where...

New ad campaign for Whisps crunchy cheese crisps seeks to ease consumers of their snacking guilt

11-Mar-2019 By Elizabeth Crawford

While snacking has become more acceptable, many consumers still bring some baggage to the trend – usually in the form of guilt – but a new ad campaign for Whisps cheese crisps wants to relieve shoppers of this burden.

'What we're wrestling with is whether CBD is an ingredient play, or something huge brands can be built around'

Trendspotting at Expo West 2019: CBD explosion, oatmilk on fire, protein still hot, sugar under attack

11-Mar-2019 By Elaine Watson

The fact that CBD is not a legal ingredient in foods and supplements - at least not yet - did not deter scores of exhibitors at Expo West, who added it to everything from soda to protein bars (absent any claims), with some opting for isolates, but most...

FDA and USDA shed more light on how cell-based meat will be regulated, but don’t weigh into naming debate… yet

08-Mar-2019 By Elaine Watson

The USDA and the FDA have provided more clarity on who will be responsible for what when it comes to regulating cell-cultured meat, but have not – yet – offered their thoughts on appropriate terminology with which to describe it on food labels.

Investing in the Future of Food: Look beyond the obvious when fundraising, advises Kuli Kuli CEO

06-Mar-2019 By Elizabeth Crawford

The frequency with which food and beverage startups in the US secure multi-million dollar investments in early fundraising rounds might lead some entrepreneurs to believe earning capital is easy – but the founder of the moringa company Kuli Kuli says...

ZÜPA NOMA rebrands as Medlie to better reflect its expanding portfolio of snackable vegetables

04-Mar-2019 By Elizabeth Crawford

After helping to pioneer the nascent drinkable soup segment, the startup ZÜPA NOMA is ready to expand into adjacent categories with a fresh look, different name and new products.

Beanfields CEO brings about brand revival: 'Our addressable market is anybody that wants a good tasting chip'

01-Mar-2019 By Mary Ellen Shoup

Despite being around since 2010, bean chip brand Beanfields is now experiencing the kind of growth (i.e. triple digit sales growth in January 2019) most food and beverage startups see in their first few years on the market.

‘We’ve had pushback [over genetic engineering] for years now, but the conversation has to change’

Motif Ingredients CEO: 'The idea that technology may need to play a role in food is becoming more and more acceptable'

01-Mar-2019 By Elaine Watson

If printing out DNA sequences that instruct yeast or bacteria to express proteins identical to those in eggs or milk in big fermentation tanks sounds a little ‘unnatural,’ consider how natural, sustainable, or indeed ethical, it is to continue to produce...

Kuli Kuli takes moringa beyond CPGs to foodservice, the ingredient space with Series B raise

28-Feb-2019 By Elizabeth Crawford

Armed with $5 million in series B financing and the belief that moringa will follow the lead of matcha and turmeric to become the next big superfood, Kuli Kuli plans to take the ingredient beyond its diverse portfolio of CPGs and into foodservice as well...

Nielsen: 'We expect consumers' focus on fresh to sharpen'

27-Feb-2019 By Mary Ellen Shoup

Consumers' desire to eat better is having a strong impact across the fresh food sector from produce to prepared foods to meal kits, according to recent Nielsen research.

Ex TerraVia execs seek to disrupt kids yogurt segment with Brainiac Kids: ‘We’re the first food-based brain nutrition brand’

27-Feb-2019 By Elaine Watson

A Bay area-based start-up founded by two food industry veterans is injecting functionality as well as fun into the kids’ yogurt segment - one of the few bright spots in an otherwise sluggish category – with the launch of Brainiac Kids: whole milk yogurts,...

Investing in the Future of Food: Unique technology can offer startups protection from competitors

27-Feb-2019 By Elizabeth Crawford

As recently as a few years ago, the words food and tech were incongruous together, but today they signal a booming industry that is ripe for innovation, and according to the VP of business development at the Israel-based incubator The Kitchen, the combination...

Plant-based minced meat maker Rilbite sees a smoother path to market through food service

27-Feb-2019 By Elizabeth Crawford

For new entrepreneurs with limited funds trying to make ends meet – or plant-based minced meat as in the case of Israeli startup Rilbite – focusing first on foodservice, rather than retail, can offer a more economic path to market.

Dutch scientists have cracked the gene code to make ‘gluten-safe’ wheat

27-Feb-2019 By Gill Hyslop

Dutch researchers are using modern biotechnology to modify wheat gluten that can be safely eaten by celiac sufferers and people intolerant to gluten.

Good Culture closes $8m funding round, eyes new product categories: 'We never once thought of ourselves as strictly a cottage cheese company'

26-Feb-2019 By Mary Ellen Shoup

Good Culture has closed an $8m funding round led by CAVU Venture Partners that will help the cottage cheese brand become an even stronger force in the cultured dairy aisle where the company has experienced +100% year-over-year growth in velocity across...

IFF Frutarom welcomes first startup to its FoodNxt innovation lab, considers expanding unique model

26-Feb-2019 By Elizabeth Crawford

In an effort to find the ‘next big thing’ as early as possible, ingredients firm IFF Frutarom is considering expanding into other markets a version of its unique Israeli-based innovation lab FoodNxt, which launched about one year ago following a tender...

Lean fish have advantages over meat and poultry for cell-cultured protein production, claims nonprofit

25-Feb-2019 By Elaine Watson

Lean fish could have significant advantages over other aquatic or terrestrial species for cell-cultured protein production, according to the founders of Clean Research, a new open science initiative created to accelerate the research and development of...

New look for Protes: 'The brand is about protein, but it’s also about fun, it’s about snacking, and it’s enjoyable'

25-Feb-2019 By Elaine Watson

Like many emerging brands that began with a more narrowly functional look and feel to their packaging, protein-fueled Protes has refreshed its packaging, replacing the clinical white background of its popcorn and the black backdrop of its chips with bright...

Plant-based 'milks' should be labeled as 'imitation,' 'alternative,' or 'substitute' products, says NMPF petition

22-Feb-2019 By Elaine Watson

The National Milk Producers Federation (NMPF) has filed a citizen petition with the FDA proposing “a practical solution to the dairy labeling problem [a problem that plant-based companies say does not exist] that is grounded in current law and addresses...

Good Karma launches plant-based sour cream and dips, defends ‘plant milk’ labels: ‘This whole nutritional equivalency argument doesn’t even hold up within the dairy industry'

21-Feb-2019 By Elaine Watson

Good Karma – best known for its flaxmilk-based milks and yogurts – is moving into new territory with the launch of plant-based sour cream, ranch dips, and French onion dips, categories currently underserved when it comes to dairy-free options, says CEO...

Where next for the US yogurt category? Chobani, Danone North America, General Mills, weigh in

21-Feb-2019 By Elaine Watson

US retail sales of yogurt fell -3.4% in the 52 weeks to January 26, 2019, but there have been some signs of recovery in recent weeks, with category sales in the 12 weeks to Jan 26 down a more modest -1.9%, according to the latest Nielsen data (all outlets...

News in brief

PepsiCo boosts sports nutrition credentials with acquisition of CytoSport (Muscle Milk, Evolve Protein)

20-Feb-2019 By Elaine Watson

Hormel Foods has sold its CytoSport business – which makes the Muscle Milk and Evolve Protein sports nutrition brands - to PepsiCo for an undisclosed sum.

Hemp food giant Manitoba Harvest to be acquired by Tilray, plans summer launch of broad spectrum hemp extracts with CBD

20-Feb-2019 By Elaine Watson

Canadian cannabis specialist Tilray is to buy Manitoba Harvest – the world’s largest hemp food manufacturer - from Compass Group and other shareholders in a deal that could be worth up to C$419m (US$317m).*

Biena Snacks’ baked chickpea puffs take the company and legume in new direction with fresh look

19-Feb-2019 By Elizabeth Crawford

After pioneering and rising to the top of the roasted chickpea-based snack category, Biena Snacks is taking the legume – and company – in a new direction with the launch of a line of baked chickpeapuffs and a corresponding brand refresh complete with...

Banza rolls out high protein, low carb, chickpea rice at Whole Foods nationwide

19-Feb-2019 By Elaine Watson

Chickpea-fueled brand Banza is hoping it can emulate its success in the pasta aisle with a chickpea rice that delivers three times the protein, double the fiber, and 30% fewer net carbs than brown rice.

Califia Farms debuts Übermilk, a plant-based milk with extra protein, essential nutrients

19-Feb-2019 By Elaine Watson

With the nutrition facts panels of plant-based milks under intense scrutiny as the row over naming conventions in the category heats up, Califia Farms has unveiled Übermilk, a new oatmilk-based line packed with extra protein and micronutrients.

Sustainable Bioproducts CEO: 'Microbes are pretty damn efficient. They make great protein and they do it really fast'

14-Feb-2019 By Elaine Watson

MyPlate – the government’s visual aide for healthy eating – features fruits, vegetables, grains, and a fourth segment simply called ‘protein.' Today, this might come from plants or animals, but tomorrow, it could come from a suite of microscopic...

A 'surprising' finding: Kellogg patents process to cut pea protein bitterness

13-Feb-2019 By Niamh Michail

Kellogg has patented a process to remove the bitter flavor in pea protein that it says will open the ingredient up to broad consumer acceptance.

Investing in the Future of Food: Offering a solution to a problem – not just a product – can drive success

13-Feb-2019 By Elizabeth Crawford

When seeking investor support or trying to woo customers, companies not only need to describe their product, but they also need to explain the problem that the product or brand solves, according to the CEO of SmartCatch.

Craigs Creamery marries ‘traditional goodness’ of dairy with cutting-edge technology for sustainability

13-Feb-2019 By Elizabeth Crawford

Producing high quality cheese sustainably and at an affordable price is the central mission of industry newcomer Craigs Creamery, which is currently rolling out in stores in the Northeast and Mid-Atlantic regions.

Plant-based JUST Egg is already outselling established liquid egg brands at retail, claims Just CEO

12-Feb-2019 By Elaine Watson and Mary Ellen Shoup

JUST Egg - a plant-based scrambled egg alternative from Just Inc made with mung bean protein – is already outselling established liquid egg brands such as Egg Beaters (ConAgra Brands) and All Whites (Crystal Farms) in dollar sales per store in natural...

‘Henry Ford did more for horses than animal rights activists ever did… technology has enabled us to align our ethics with our behaviors.’ Paul Shapiro talks cell-based meat

11-Feb-2019 By Elaine Watson

No one likes factory farming. But most people still eat meat regardless. Put another way, persuading consumers to change their behavior hasn’t really moved the needle, says cell-cultured meat enthusiast and author Paul Shapiro. Offering a technological...

The ‘world is watching’ the cell-based meat industry, says Memphis Meats VP: ‘Subpar early products can stigmatize an entire category for decades to come’

11-Feb-2019 By Elaine Watson

How will cell-cultured meat come to market, and does it matter in the long-term which companies are first, where they launch, and what kinds of products they come out with?

From edible scaffolding to bio-printing: What would an industrial-scale cell-based meat plant look like?

11-Feb-2019 By Elaine Watson

While it’s hard to visualize what a commercial cell-based meat plant might look like as no player in this embryonic field is yet producing it at scale, delegates at a conference in San Francisco were given some insights into how firms are approaching...

Investing in the Future of Food: Farmer’s Fridge CEO shares strategies for successfully raising funds

06-Feb-2019 By Elizabeth Crawford

Fundraising is different for every company, every time they do it, but according to Luke Saunders, the CEO and founder of Farmer’s Fridge, which recently closed a series C round, there are two common denominators that entrepreneurs must understand in...

news in brief

Direct to consumer babyfood brand Little Spoon raises $7m

05-Feb-2019 By Elaine Watson

New York-based direct to consumer organic babyfood brand Little Spoon has raised $7m in a funding round backed by venture funds Vaultier7 and Kairos, Chobani founding member Kyle O'Brien, Tinder founders Sean Rad and Justin Mateen, Interplay Ventures,...

Researchers uncover starting point for less bitter rapeseed protein isolate

04-Feb-2019 By Mary Ellen Shoup

Global demand for food will double by 2050, according to the Food and Agriculture Organization of the United Nations (FAO), spurring a need for new protein sources.

Yves Veggie Cuisine’s ‘Mouthwatering’ new packaging encourages shoppers to ‘cheat on meat’

04-Feb-2019 By Elizabeth Crawford

Iconic plant-based brand Yves Veggie Cuisine’s new packaging featuring “mouthwatering” photos of its veggie-forward products aims to show consumers that “cheating on meat” doesn’t have to be a sacrifice.

AccelFoods on investing on food, red flags in pitches, and CBD: ‘This could be a $20bn category by 2021'

01-Feb-2019 By Elaine Watson

What is piquing the interest of food & beverage investors as we approach Expo West? Not surprisingly, CBD is high on the list, along with brands disrupting the kids’ food category, according to New York based venture fund AccelFoods.

Which brands are the most visible in the meal replacement shake space?

01-Feb-2019 By Adi Menayang

Latest data from Kantar Media reveals the most visible brands in the meal replacement shake space, and how brands can get a leg up in a tight competitive atmosphere.

Mintel: Half of Canadian consumers are snacking more often, turning to fresh, less processed items

31-Jan-2019 By Mary Ellen Shoup

Nearly half (46%)of Canadians believe that snacking on healthy items throughout the day is better for you than eating three large meals and are increasingly on the lookout for more on-the-go healthy snacking options, according to new research from Mintel.

Your Super raises $5M to introduce the power of superfoods to more Americans

31-Jan-2019 By Elizabeth Crawford

An injection of $5 million in Series A funds will help the fast-growing, ecommerce-based startup Your Super introduce the power of superfoods to more Americans who want to eat healthy but either don’t know how or don’t have access through traditional...

Equity crowdfunding offers a way to raise funds without compromising values

31-Jan-2019 By Elizabeth Crawford

Conventional investors focused on the bottom-line or high returns may not be a good fit for small companies that are unwilling to compromise their values to increase their margins – but that doesn’t mean mission-based businesses are limited to bootstrapping,...