Proteins

‘The worst thing you can do is lose your focus when your brand is taking off like a rocket ship’

REBBL CEO: We’re moving towards a $20m+ run rate

27-Oct-2017 By Elaine Watson

Adaptogens are still a novel concept for most US consumers, but the success of REBBL – an organic coconut milk-based beverage brand packed with ashwaganda, turmeric, and other staples of Ayurvedic medicine – suggests the ‘super herb’ concept has legs,...

60-second interview: Stephen Cobbe, R&D director, dairy, Kerry

Formulating with dairy: More protein, less sugar, a cleaner label

26-Oct-2017 By Elaine Watson

Less sugar, more protein, a cleaner label, savory flavors, and new formats from farmer’s cheese bars to ambient moon cheese… What’s keeping dairy formulators busy these days? FoodNavigator-USA caught up with Stephen Cobbe, R&D director, dairy, at...

Dairy farmers use technology in effort to cut greenhouse gas production by 25% by 2020

26-Oct-2017 By Elizabeth Crawford

Animal agriculture in the US is often criticized for its heavy environmental impact, but data from the National Dairy Council tells a very different story – one of farmers using technology to improve the sustainability of their lands and dairy production....

NACS Show 2017

Jack Link’s enters refrigerated meat snacks and pork skin categories

25-Oct-2017 By Douglas Yu

Jerky producer Jack Link’s has unveiled its first lines of refrigerated meat snacks and pork skin products at the NACS Show, hoping to expand its footprint in the convenience channel.

Reformulated FitPro Go! line stands out in RTD protein space with 'fresh milk' claim

23-Oct-2017 By Adi Menayang

California-based ready-to-drink protein brand FitPro Go! is differentiating itself in the crowded space by highlighting its ‘real milk’ content, which means it didn’t come from powder, or a blend of powder and skim.

Yooli Foods breaks novel ground in protein snacking segment with farmer’s cheese bars, cups

18-Oct-2017 By Elaine Watson

They might be a novel concept for most Americans, but farmer’s cheese bars could develop into a potentially exciting new category in the burgeoning protein snacking segment, says the co-founder of Yooli Foods, which is rolling out farmer’s cheese cups...

COYO counts on price cuts to get in the door at conventional grocers, and high quality to stay there

18-Oct-2017 By Elizabeth Crawford

The US team behind the coconut-based yogurt COYO hopes slashing its suggested retail price will help the brand jump from the natural to the conventional channel and that its creamy texture will keep it there by captivating mainstream shoppers who place...

News in brief

Firmenich helps developers create better-tasting high-protein beverages

17-Oct-2017 By Elaine Watson

Flavor and fragrances giant Firmenich has launched a new line of natural flavor solutions called Protein Shield designed to help developers develop better-tasting high protein beverages.

60-second interview: Peter Rahal, co-founder, RXBAR (Chicago Bar Company LLC)

RXBAR CEO on teaming up with Kellogg: 'Six months ago we reached a tipping point...'

12-Oct-2017 By Elaine Watson

Protein bar brand RXBAR was recently scooped up by Kellogg in a $600m deal. FoodNavigator-USA caught up with co-founder Peter Rahal to discuss the rationale behind the deal...

HIPPEAS raises $10m from CAVU Venture Partners

12-Oct-2017 By Elaine Watson

Extruded chickpea puff brand HIPPEAS has raised $10m from CAVU Venture Partners to help fund its explosive growth, while CAVU co-founder Brett Thomas will join its board of directors.

What is driving the success of challenger brands?

10-Oct-2017 By Katy Askew

The disruptive influence of challenger brands continues to shake up the food sector, not least because agile companies have proven skilled at responding to – and sitting at the forefront of – emerging consumer demands. FoodNavigator looks at how and why...

High obesity, diabetes rates in Mexico push consumers to better-for-you and cleaner products

10-Oct-2017 By Elizabeth Crawford

High rates of obesity and diabetes in Mexico has consumers looking for healthier options that do not compromise on a taste – a difficult combination that is nonetheless within reach for manufacturers thanks to innovative ingredients showcased at the Food...

FreshRealm: ‘We want to be the intel inside of the prepared perishables industry’

08-Oct-2017 By Elaine Watson

Setting up a fresh food ecommerce operation from scratch is not for the faint hearted, as the eye-watering sums spent by some meal-kit/meal delivery brands have proved. But for retailers, lifestyle brands, CPG brands or others interested in a slice of...

Icelandic Provisions CEO: Skyr could be as big as Greek

06-Oct-2017 By Elaine Watson

Could skyr – which is higher in protein and lower in sugar – be as big as Greek yogurt, or is the ‘Icelandic’ segment of the dairy aisle likely to remain a quirky niche? Ten years ago, people were asking the same question about Greek yogurt, says the...

Soup-To-Nuts Podcast: How to become a break-out brand in a crowded category

06-Oct-2017 By Elizabeth Crawford

Watching models strut down a runway in hoop skirts, feather boas or acid washed denim that likely will never end up in the average consumer’s closet may seem like a waste of time for busy food and beverage entrepreneurs – but it also could reveal the...

Algae in action: Noblegen uses 'facilitated expression' to create designer oils, proteins, nutraceuticals via microbial fermentation

05-Oct-2017 By Elaine Watson

We’re still just scratching the surface when it comes to unlocking the potential of microbial fermentation to manufacture food ingredients, says Canadian bioengineering firm Noblegen, which is developing a new breed of designer oils, proteins, and nutraceuticals...

“Instead of giving farmers a barn with 50,000 chickens, why not give them a small factory and 10,000 machines?”

Future Meat Technologies: The future of clean meat production is local

04-Oct-2017 By Elaine Watson

While it might be a while before steaks grown in bioreactors (instead of on the farm) become standard fare at your local steakhouse, ‘locally produced’ cultured meat could quickly gain traction in nuggets, burgers, meatballs, and hot dogs if the price...

Seven Sundays CEO: ‘Muesli is a totally underdeveloped category in the US versus other parts of the world'

03-Oct-2017 By Elaine Watson

Muesli… granola’s more virtuous cousin? A powdery bowl of disappointment? Not if you buy if from Seven Sundays, says founder Hannah Barnstable, who fell in love with New Zealand style muesli during her honeymoon, quit the day job, and embarked on a mission...

Egg protein ingredient developer capitalizes on high choline content for cognition play

02-Oct-2017 By Hank Schultz

A new egg protein ingredient featuring high levels of choline is being promoted for its potential benefits in cognitive health, a unique tack in the protein space.

Soup-To-Nuts Podcast: Five tips to judge if the time is right for a disruptive product launch

28-Sep-2017 By Elizabeth Crawford

When it comes to a successful product launch, timing is vital – especially if a company hopes to disrupt a category or substantially change the way consumers think about what is on their plate and how it got there.

Taste, texture, nutrition: Formulating with plant-based proteins

28-Sep-2017 By Elaine Watson

Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...

Purple Carrot CEO on the Amazon/Whole Foods effect: ‘Brands are seeking out their dance partner before the music stops…’

27-Sep-2017 By Elaine Watson

Albertsons’ deal to acquire meal kit company plated was a smart move for both parties, and will likely be the first of many strategic partnerships in the food ecommerce space as “brands are seeking out their dance partner before the music stops"...

IKEA backs Flying SpArk’s bet that fruit flies are the protein source of the future

25-Sep-2017 By Elizabeth Crawford

Compared to crickets, grasshoppers and even meal worms, the fruit fly is minuscule, but according to the co-founders of Flying SpArk this tiniest of insects could prove to be a more bountiful, sustainable and efficient source of protein.

We're only scratching the surface when it comes to unlocking the potential of plant-based meat, says GFI

25-Sep-2017 By Elaine Watson

Plant-based meats account for less than a quarter of 1% of meat sales in the US, while plant-based milks have gobbled up almost 10% of the fluid milk market, says the Good Food Institute (GFI). But why is this? Are they simply not cutting it, or is it...

Can peanut milk be as big as almond milk? Elmhurst ‘milked peanuts’ to hit stores in early 2018 with no gums or stabilizers

25-Sep-2017 By Elaine Watson

Elmhurst Milked is hoping to make a splash in the burgeoning plant-based dairy arena with ‘milked peanut’ beverages that offer more protein, less sugar, a creamier mouthfeel and a noticeably shorter, cleaner, label than other nut milks, with products...

Quorn moves into the refrigerated aisles with its fungi-based proteins

21-Sep-2017 By Elaine Watson

Meat-free brand Quorn – which has a big presence in the UK chilled food market, but has historically focused on the frozen segment in the US – has developed a new line of meat- and soy-free refrigerated sausages and chicken strips that will roll out across...

Clean labels & unique flavor combinations helps Abby’s Better Nut Butter cut through the competition

21-Sep-2017 By Elizabeth Crawford

What began as a hobby for a 15-year-old girl, now is blooming into a bustling family business as Abby’s Better Nut Butter rapidly gains sales and distribution thanks in part to its clean labels, better-for-you angle and unique flavor combinations that...

Ripple Foods seeks to disrupt plant-based yogurt category: 'Let's not mince words... some of these products are terrible'

19-Sep-2017 By Elaine Watson

Plant-based Greek-style yogurts from Ripple Foods – slated to hit the market by the end of this year – will have a higher protein content (12g/serving) and superior texture to brands currently on shelf, which have improved, but can still look “gelatinous”...

Animal-based protein tops consumer choice, but plant-based options are rising fast, Nielsen finds

19-Sep-2017 By Elizabeth Crawford

When it comes to meeting consumers’ growing demand for protein, animal-based products continue to reign supreme in the US and Canada for now – but plant-based options are gaining traction and hold significant sales potential, according to the market research...

Naturex strikes global distribution deal with Mycotech for vegan mushroom protein: 'We could see they had something new'

18-Sep-2017 By Elaine Watson

Natural ingredients giant Naturex has struck a global distribution deal with MycoTechnology, the fungi-fueled start-up behind Pure Taste fermented shiitake vegetable protein: a high-profile new entrant to the ‘alternative’ protein market. 

New produce coalition stands against potential anti-dumping revisions in NAFTA

18-Sep-2017 By Elizabeth Crawford

A new coalition of US and Canadian produce companies hopes to protect the North American Free Trade Agreement from potentially “traumatic” revisions based on “protectionism and a very narrow view of trade,” according to one co-founder.

MycoTech raises $35m to fuel vegan mushroom protein ambitions, strikes strategic partnership

14-Sep-2017 By Elaine Watson

Boulder-based MycoTechnology has raised $35m in a series B financing round from a flurry of high profile investors* from Kellogg’s Eighteen94 Capital to Bunge Ventures and inked a strategic partnership with a leading player in the natural products industry...

Mikey’s raises $5m, teams up with Factory LLC: ‘I wanted to partner with someone that was going to do more than just write me a check…’

14-Sep-2017 By Elaine Watson

Allergy-friendly baked goods brand Mikey’s has teamed up with innovation and scale-up specialist Factory LLC, which will invest $5m in two tranches to help founder Mike Tierney scale the business and build a better-for-you product platform potentially...

US plant-based food market up 8.1% in year to August 12, 2017, Nielsen data

13-Sep-2017 By Elaine Watson

US retail sales of plant-based foods and beverages rose 8.1% to $3.1bn in the 52 weeks to August 12, according to Nielsen data compiled for the Plant Based Foods Association and The Good Food Institute.

OTA sues USDA to implement final rule raising animal welfare standards for organic

13-Sep-2017 By Elizabeth Crawford

The Organic Trade Association is suing the US Department of Agriculture for repeatedly and allegedly illegally delaying and threatening to potentially suspend indefinitely the widely popular Organic Livestock and Poultry Production final rule, which was...

fairlife ultra-filtered milk sales surged 79% in 2016; Core Power and Yup! to be brought under fairlife brand umbrella

12-Sep-2017 By Elaine Watson

Dollar sales of Coca-Cola-backed high-protein milk fairlife grew 79% in 2016, as consumers continued to trade up in the fluid milk category.

FDA approves first-of-kind qualified health claim for peanut allergy prevention

12-Sep-2017 By Elizabeth Crawford

Recognizing that introducing peanuts to potentially allergic infants is a “significant concern among new parents,” FDA approved a new qualified health claim that reiterates and reassures parents of new advice to give 4- to 10-month-olds products containing...

Green, clean and ready for the mainstream? Seaweed could drive a significant new platform in the broth category, predicts Ocean’s Halo

11-Sep-2017 By Elaine Watson

New Frontier Foods has spent four years building a presence in the rapidly-growing seaweed snacks market with its Ocean’s Halo brand, but reckons its latest innovation – organic seaweed-based broths (now rolling out nationwide at Walmart, Safeway/Albertsons,...

Sweet Earth co-founder: Engaging with big food companies is the fastest way to change the food system

07-Sep-2017 By Elaine Watson

Does selling up mean selling out? Quite the opposite, says the co-founder of plant-based brand Sweet Earth, who says teaming up with the world’s biggest food company is one of the most effective ways of accelerating the kind of change many activists want...

Nestlé makes ‘immediate entry into the plant-based foods segment’ via Sweet Earth acquisition

07-Sep-2017 By Elaine Watson

Nestlé has gained an “immediate entry” into the plant-based foods category via the acquisition of fast-growing California-based brand Sweet Earth for an undisclosed sum.

Frozen desserts and snacks are the next frontier for plant-based protein, Euromonitor

06-Sep-2017 By Elizabeth Crawford

Much of the focus for growth of plant-based proteins in the US to date has been on alternatives to meat and cow’s milk, but new research from Euromonitor International suggests significant potential lies in the frozen desserts and emerging protein snacks...

Startup to launch plant-based beverage line using leftover barley from breweries

29-Aug-2017 By Mary Ellen Shoup

US beverage startup, Canvas, has developed a way to convert unused grain leftover from the beer brewing process into a line of sustainable plant-based beverages.

Atlantic Natural Foods seeks to disrupt sleepy shelf-stable plant-based protein category

29-Aug-2017 By Elaine Watson

The shelf-stable plant-based protein market is ripe for disruption, says Atlantic Natural Foods (ANF), which is hoping to bring incremental growth to the segment with a category-first: fully prepared vegetarian and vegan microwaveable meals in “healthy,...

Hippeas founder: 'This could be a $100m brand in the next three to five years'

29-Aug-2017 By Elaine Watson

It’s barely more than a year old, but Hippeas is already generating monthly revenues just shy of a million dollars, says founder Livio Bisterzo, who reckons the chickpea-fueled brand could generate two or three times that amount next year.

Banza co-founder on staying focused, raising capital, saying no, and ‘shiny object syndrome’

28-Aug-2017 By Elaine Watson

When you start out, it’s tempting to say yes to everything, observes Banza co-founder Brian Rudolph (who admits ‘shiny object syndrome’ can also kick in once your brand gains traction and you start wondering where it could extend). But one of the reasons...

Nellson exec: Demand for plant-based product development up by around 140%

23-Aug-2017 By Adi Menayang

Plant-based formulations for bars, beverages, and powders made up about 60% of all orders to California-based manufacturer Nellson in 2016, compared to just 25% last year, and a negligible amount in 2014, the company’s SVP of commercial development Bart...

Cargill and other 'food industry giants' join $17m funding round for clean meat co Memphis Meats

23-Aug-2017 By Elaine Watson

In another signal that traditional meat companies see cultured meat as an opportunity, rather than a threat, Cargill and other unnamed "food industry giants" have participated in a $17m funding round in clean meat firm Memphis Meats.

Carrington Farms unveils coconut protein blend

23-Aug-2017 By Elaine Watson

Carrington Farms has introduced a new vegan protein powder featuring organic coconut powder as the #1 ingredient, as consumers continue to embrace coconut-fueled products despite ongoing confusion about whether the saturated fat-packed fruits are as healthy...

TerraVia auction set for September 11

23-Aug-2017 By Elaine Watson

Assuming that there are suitors willing to top Corbion’s $20m stalking horse bid for the algae-fueled company, an auction for some or all of TerraVia's assets will take place on September 11 in New York at the offices of Davis Polk & Wardwell...

As organic gains prominence, shoppers increasingly seek lower cost and higher value

21-Aug-2017 By Elizabeth Crawford

Rising sales and household penetration of organic is a double-edged sword for the industry in the US as more Americans have started looking for lower prices, bulk packaging and easier access through direct to consumer channels, according to purchasing...