Proteins

'People will start to see plants as filling and delicious, providing protein and satiety...'

Is the plant-based trend gaining traction in restaurants? The GFI unveils its annual scorecard

30-Jan-2019 By Elaine Watson

High-profile launches notwithstanding (the Impossible Slider is now at White Castle and the Beyond Burger is at TGI Fridays) 45 out of the top 100 restaurant chains in the US still don’t offer a plant-based entrée, according to the Good Food Institute’s...

‘This is the year things will change’: GFI feels positive about Brazil's plant-based potential

30-Jan-2019 By Niamh Michail

Brazilians are hungry for meat-free foods with the taste and texture of meat - and quinoa patties won't cut it anymore, says the Good Food Institute (GFI). It shares advice for new product development and marketing strategies for plant-based products.

Investing in the Future of Food: Saying no and letting go enabled I Heart Keenwah to say yes to better opportunities

30-Jan-2019 By Elizabeth Crawford

Many entrepreneurs describe their startup as their baby, but just like parents they need to learn to say no sometimes and to let go – lessons that the founders of I Heart Keenwah learned early.

MycoTechnology raises $30m, discovers novel application area for ClearTaste in salt reduction

29-Jan-2019 By Elaine Watson

MycoTechnology – which is building a functional ingredients platform utilizing mycelium, the filament-like roots of mushrooms - has raised $30m in a series C financing round from a flurry of high profile investors* from Tyson Ventures to Kellogg’s Eighteen94...

Dr. Praeger's new Pure Plant Protein line balances veggies and protein for broader appeal

29-Jan-2019 By Elizabeth Crawford

With the launch of Dr. Praeger’s new Pure Plant Protein line late last year, the frozen food company edges closer to mock-meat competitors while still keeping a foot firmly planted in the vegetable-focus plant-based space where it has played for more...

Soup-to-Nuts Podcast: Consumer satisfaction in food rebounds with targets innovation, higher quality

25-Jan-2019 By Elizabeth Crawford

After taking a slight hit in 2017 compared to 2016, consumer satisfaction with the food and beverage industry rebounded in 2018 as companies delivered innovative products that both surprised and delighted consumers and met their demands for healthy options.

USDA calls back FSA staff to ease shutdown pressure on farmers, but other services remain in limbo

24-Jan-2019 By Elizabeth Crawford

This morning more than 9,700 federal employees who work for the Farm Services Agency will return to work without pay at least part time for the duration of the partial government shutdown, which is now in its 33rd day and by far the longest in US history.

48% of consumers buy plant-based and dairy milks, reveals IPSOS survey

24-Jan-2019 By Elaine Watson

Almost half (48%) of Americans have purchased both dairy- and plant-based milks over the past six months, according to an IPSOS survey of 2,006 adults commissioned by Dairy Management Inc.

VIDEO Califia Farms: ‘Unsweetened products are driving volume in plant-based milks, and oatmilk really delivers with no added sugar'

23-Jan-2019 By Elaine Watson

While Califia Farms’ barista blend oatmilk was designed to deliver exceptional performance for the specialty coffee trade, oatmilk also has the potential to make waves in grocery retail, because it delivers the taste and texture consumers want, without...

Ample redefines what a meal replacement can be, gears up for equity crowdfunding campaign

23-Jan-2019 By Mary Ellen Shoup

Healthy meal shake company Ample has grown into a multi-million dollar business through the direct-to-consumer channel selling its pre-portioned powders packed with high quality proteins, premium fats, fiber, and probiotics, sealed in single-serve bottles...

More change to come in the food industry in the next 10 years than in the last 50, says Accenture Strategy

22-Jan-2019 By Mary Ellen Shoup

The food industry will continue to drastically reshape itself in terms of food retailing, production, and consumption, pointing to more change "in the next 10 years than in the last 50," according to global consulting firm Accenture Strategy.

VIDEO: Vertical soy? TerViva seeks to commercialize pongamia as a high-yielding source of plant-based protein, oils

21-Jan-2019 By Elaine Watson

Demand for plant-based proteins and oils is increasing steadily, while the arable land available to grow them is constrained. But what if you could grow something like soy – but with a far higher yield - on trees?

Startup Kalahari Biltong brings in ‘hired gun’ CEO to speed scaling process, navigate crowded category

21-Jan-2019 By Elizabeth Crawford

For most company founders, the thought of handing over – or even just sharing – control of their startup with an ‘outsider’ is a non-starter, but bringing in a ‘hired gun’ who knows the industry ropes can help a young brand scale successfully more quickly,...

Kale finally falls from the top 10 list of superfoods to make way for plant-based milks, fermented food

21-Jan-2019 By Elizabeth Crawford

For years kale dominated supreme as the top superfood sought by Americans, but the leafy green has finally fallen off the top 10 list – replaced by fermented foods in the top spot, followed by avocados and seeds in the second and third, according to the...

VIDEO Miyoko’s Kitchen plans new nut-free line, defends ‘butter’ and ‘cheese’ labels: ‘We’re not going to tiptoe around’

20-Jan-2019 By Elaine Watson

Miyoko’s Kitchen – which has built a rapidly growing brand of plant-based cheeses and butters around cultured cashew nuts and coconut oil – is expanding into new territory via a new line of nut-free cheeses made with legumes, seeds, and potatoes with...

Soup-To-Nuts Podcast: Could a new clinic focused on plant-based eating signal a shift in the mainstream diet?

18-Jan-2019 By Elizabeth Crawford

The idea that a plant-based diet could improve the health of people and the planet was once niche, but is rapidly gaining mainstream momentum with two pivotal developments this week, including an endorsement by the high profile EAT-Lancet Commission and...

Study: What kind of impact does food labeling have on consumption?

14-Jan-2019 By Mary Ellen Shoup

To what extent do food labels encourage healthier eating? A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University assessed the effectiveness of different types of food labels on consumers’ eating behaviors....

Horizon Organic takes on Fairlife with high protein milk line

11-Jan-2019 By Elaine Watson

Horizon Organic is taking on Fairlife in the dairy aisle with a high protein milk – the first in the organic category – with 50% more protein than regular milk (12g per 8oz serving vs the standard 8g).

Investing in the Future of Food: Sweet Earth finds success balancing values with fundraising & Nestlé partnership

09-Jan-2019 By Elizabeth Crawford

First time entrepreneurs often lament that if they had known how much work it would take to launch a startup they might not have done it, but the husband and wife duo and long-time industry veterans behind the plant-based protein brand Sweet Earth Natural...

Impossible Foods replaces wheat with soy protein concentrate in its plant-based burger; says color additive petition won’t delay retail launch

08-Jan-2019 By Elaine Watson

The latest iteration of the plant-based Impossible Burger matches conventional beef burgers when it comes to ‘likeability’ in blind taste tests, says Impossible Foods, which has replaced textured wheat protein with soy protein concentrate, and made other...

So the FDA and USDA will share oversight for cell-based meat… but what will this mean in practice?

03-Jan-2019 By Elaine Watson

The FDA and USDA recently proposed a joint regulatory framework for cell-based meat, with the FDA to oversee cell collection, cell banks, and cell growth and differentiation, and USDA to oversee the production and labeling of food products from the harvested...

PBFA members to FDA: Banning use of dairy terms on plant-based foods is a ‘solution in search of a problem’

03-Jan-2019 By Elaine Watson

Enacting new labeling rules for plant-based ‘milks’ “would create unnecessary, confusing, and costly label changes that likely violate the First Amendment and would be struck down in court,” members of the Plant Based Foods Association (PBFA) have told...

SlimFast delves into keto craze; launch signals new day for legacy weight loss brands

03-Jan-2019 By Hank Schultz

SlimFast, a well known diet brand now owned by Glanbia, has launched a new suite of products that capitalize on the keto diet trend. The launch could signal a new day for the once-dominant brand and signals a reinvigoration of legacy weight loss brands.

Beyond Meat teams up with Carl’s Jr to launch plant-based ‘Beyond Famous Star burger’

02-Jan-2019 By Elaine Watson

The Beyond Famous Star burger – a 100% plant-based burger supplied by Beyond Meat – will be available in 1,000+ Carl's Jr. locations this month starting at $6.29.

Soylent unveils Bridge: ‘the inbetween meal’

02-Jan-2019 By Elaine Watson

Soylent – a meal replacement brand that gained a cult following among Silicon Valley programmers after its 2014 launch, but has since broadened its portfolio and its appeal – is launching Bridge, a new ready-to-drink beverage with 180 calories and 15g...

Investing in the Future of Food: Nestlé’s strategy to innovate from within pays off with Wildscape

02-Jan-2019 By Elizabeth Crawford

While many big food companies are outsourcing innovation through venture capital arms and accelerators focused on external startups, Nestlé is innovating from within through an internal incubator that fosters the entrepreneurial spirit of its existing...

Final GMO labeling rule does not require labeling of highly refined ingredients from GM crops, if no modified genetic material is detectable

20-Dec-2018 By Elaine Watson

In its final GMO labeling rule - released this morning - the USDA says it will not mandate the labeling of highly refined ingredients from GM crops if no ‘modified genetic material’ is detectable, but it will allow manufacturers to make voluntary disclosures...

VOX POP: What emerging trends will food & beverage execs be tracking in 2019?

19-Dec-2018 By Elaine Watson

Personalized nutrition? Keto diets? Cell-based meat? FoodNavigator-USA quizzed food & beverage entrepreneurs and CEOs to find out what trends they will be monitoring in 2019 …

Edible insects can create new jobs, stakeholders tell Sen. Jeff Flake: ‘We’re farmers. Please treat us as such’

18-Dec-2018 By Elaine Watson

A bill proposing to tackle government waste which stipulates that “no federal funds may be used for the development of insect-based foods for human consumption,” will make it even harder for the embryonic US edible insects industry to compete vs other...

Origin builds premium a2 Guernsey milk brand: ‘People tell us it’s what milk used to taste like’

17-Dec-2018 By Elaine Watson

If The a2 Milk Co has built a brand around the tummy-friendly credentials of milk with a2 beta casein proteins, Ohio-based brand Origin (which sources its a2 milk exclusively from Guernsey cows) has adopted a different approach built around nutrition,...

With new meal kits & other products, Stouffer’s proves legacy brands can be just as innovative as startups

16-Dec-2018 By Elizabeth Crawford

With the largest research and development network in the industry and a laundry list of new launches designed to meet evolving consumer demands, Stouffer’s demonstrates that legacy brands successfully can go toe-to-toe with startups when it comes to innovation...

The Pinterest 100: Functional ingredients, plant-based eating, fast meals & more pique pinners’ interest

13-Dec-2018 By Elizabeth Crawford

Each month more than 250 million people use Pinterest to discover and share ideas, including what to eat and drink, giving the social media platform the ability to spot and track emerging trends early in the adoption cycle, which when leveraged by savvy...

Red meat once again in crosshairs as study links high consumption with chemical associated with heart disease

13-Dec-2018 By Elizabeth Crawford

Red meat, which already has a bad reputation for its association with elevated risk of some cancers and other diseases, may have earned another demerit based on new research that links frequent consumption to high levels of a chemical associated with...

IQ BAR offers 'brain fuel' to mid-afternoon snackers: 'Keto is the most rapidly growing consumer base for us'

12-Dec-2018 By Elaine Watson

If you could invent a nutrition bar for your brain, what would it look like? If you included clinically significant doses of every ingredient associated with cognitive health, it would probably look pretty expensive, concedes the founder of IQ BAR. But...

Pillars Yogurt prepares to launch whole milk kids’ yogurt range

11-Dec-2018 By Elaine Watson

US retail sales of Greek yogurt have been declining over the past two years after a meteoric growth spurt, but there are still pockets of opportunity, particularly in drinkable formats and kids’ products, claims drinkable yogurt brand Pillars, which is...

JUST strikes deal in Japan to bring cell-cultured Wagyu beef to market

11-Dec-2018 By Elaine Watson

San Francisco-based JUST - best-known for its plant-based eggs and mayo – has struck a deal with Japanese Wagyu beef producer Toriyama, and meat and seafood supplier Awano Food Group, to develop, sell, and market cell-cultured Wagyu beef products.

Trendspotting 2019

Consumers will embrace brands that ‘do the right thing,’ af&co. trendologists predict

10-Dec-2018 By Elizabeth Crawford

From the “volatile government situation” to the “crazy acts of nature” across the nation and “senseless hate crimes,” many consumers in the US are feeling uneasy and looking for a way to “escape from some of the badness” by visiting hotels, restaurants...

Rabobank experts see path forward for food & ag growth despite ongoing trade uncertainties

10-Dec-2018 By Elizabeth Crawford

Uncertainty surrounding the US-China trade war and the renegotiated trade deal with Canada and Mexico are taking a toll on US food and agricultural industries, but experts with Rabobank say there is hope for the future if players take action now to diversify...

Oatly: ‘The magnitude of demand for our oatmilk vastly exceeded our expectations’

07-Dec-2018 By Elaine Watson

Given its success in other markets, Swedish oatmilk brand Oatly was quietly confident that it would do well in the US, says US general manager Mike Messersmith. “But the magnitude of demand and the speed with which it developed vastly exceeded our expectations.”

Soup-To-Nuts Podcast: Generation Z is coming – does your brand know how to reach them?

07-Dec-2018 By Elizabeth Crawford

For years, Millennials have held the spotlight as the main focus for product development and marketing efforts, but members of Gen Z are now ready in the wings and manufacturers are starting to shift some attention to them before they come into their...

PECKISH egg snacks hit California specialty store shelves ahead of national launch

06-Dec-2018 By Mary Ellen Shoup

PECKISH, a brand created by California-based Sonoma Brands, has entered an exclusive distribution agreement with specialty natural foods retailer, Erewhon, hitting shelves at its four store locations in the Los Angeles area.

NEWS IN BRIEF

Cargill unveils $70m North American protein headquarters designed to ‘inspire the future of protein’

06-Dec-2018 By Mary Ellen Shoup

Cargill has unveiled its new 188,000-square-foot North American protein headquarters in Wichita, Kansas, designed to foster employee collaboration and drive innovation in the protein category.

Not just a sweetener: PureCircle to launch stevia protein, fiber, antioxidant ingredients

06-Dec-2018 By Adi Menayang

Stevia specialist PureCircle announced that it will launch a line of stevia-derived proteins, soluble fibers, and antioxidants in the second half of 2019.

Dugout Ventures investment helps Luvo advance ‘frozen 4.0’ with new products, expanded distribution

06-Dec-2018 By Elizabeth Crawford

Better-for-you frozen food maker Luvo is ready to graduate from startup to an emerging company as it approaches a break-even cash flow and pursues the promise of profitability in the New Year thanks in part to one last infusion of capital from Dugout...

Hope & Sesame unveils sesamemilk: 'Retailers are looking for something new and different in the plant-based beverages category'

06-Dec-2018 By Elaine Watson

Hope & Sesame organic sesamemilk has a “subtle, nutty” taste, a creamy texture, and a comparable amount of protein to dairy milk, with added calcium and vitamin D, says brand owner Spinning Wheel Brands, which says consumers are starting to demand...

Beverage trendwatching at BevNET Live winter 2018... from sesamemilk and fizzy juice to tea infused with hops

05-Dec-2018 By Elaine Watson

From carbonated cold-pressed juice and sesamemilk to ice tea infused with hops, new beverage concepts are hitting the market every week. But which emerging trends have real staying power? FoodNavigator-USA headed to BevNET Live Winter 2018 in Santa Monica...

‘Back to basics’ attitude will fuel realistic marketing, whole food sales & transparency in 2019, predicts KIND

04-Dec-2018 By Elizabeth Crawford

Consumer interest in “getting back to basics” will heavily influence how they approach food and beverages in 2019 – pushing them towards options that are both “real” in the sense offering natural benefits with minimal processing, and realistically depicted...

Seattle Food Tech raises $1m, starts delivering plant-based chicken nuggets to schools, restaurants

02-Dec-2018 By Elaine Watson

Seattle Food Tech – a start-up seeking to carve a distinct niche in the burgeoning plant-based meat market by targeting schools, hospitals, universities, and the military with plant-based chicken nuggets – has raised $1m and hired a VP of business development.

NEW PRODUCTS GALLERY: From Oikos Oh! and Two Good to Gimmies. The yogurt aisle is heating up

30-Nov-2018 By Elaine Watson

Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves, where healthy fats, high protein claims and pre- and probiotics feature heavily as we head into 2019…

FOOD FOR KIDS: Kids aren't just tiny adults, they have unique nutritional needs, says Nestlé/Gerber

29-Nov-2018 By Mary Ellen Shoup

Children's dietary patterns are strongly established by age two once the child is introduced to solid foods, so how can parents make the most of that crucial and brief time period to make sure their children are introduced to the right foods?