News & Analysis on Food & Beverage Development & Technology
Food traceability software provider Starfish addresses transparency requirements in the Food Safety Modernization Act (FSMA) with technology that simplifies supply-chain data without food and beverage companies changing their current system.
Kroger’s OptUP nutrition program in collaboration with food data technology company bitewell will use bitewell’s Food Health Score algorithm to help consumers make healthier choices and strengthen shopper loyalty.
We narrow down the most important market and consumer trends that could influence dairy product innovation in 2025.
Machine learning can be used to detect anomalies in dairy samples by analyzing the milk microbiome, paving the way for improvements in safety and QC, according to a study.
Health conscious consumers don’t want sugar-laden, taurine energy drinks: but they still want a burst of energy to keep them powering through their day. How are brands providing that better-for-you buzz?
A cultivated seafood tech business has developed a system of cell cultivation to allow for commercial freshwater eel farming.
Biotechnology company UMAMI Bioworks’ Arbiter technology provides food safety and quality validation, that can be integrated into existing testing labs or made accessible to customers directly.
Plant-based diets remain popular, but associations with UPF and low-quality ingredients has shaken consumer trust in alt meat, fish and dairy brands. So, what can the sector do to restore public opinion?
CPG companies and retailers are moving beyond generative AI (gen AI) testing to realizing tangible business benefits of the technology, including increased revenues and operational efficiencies, Google shared in a recent report.
Despite both being sustainability-focused, regenerative agriculture and protein diversification have not always got along. How can the two sectors work together?
Yogurt-maker Chobani's clean-label, high-protein and lactose-free yogurt is part of the company’s mission to make protein more accessible to everyday consumers.
Dairy innovation and trends
The dairy case is no longer a limited selection of fat-free, low-fat or whole milk in generic white bottles or a bare-bones choice between just “orange” or “white” cheese – rather an explosion of innovation in recent years has dramatically multiplied...
Foodtech startup Daisy Lab is rethinking how to scale precision fermentation efficiently and economically to produce bioidentical dairy proteins without the cow by developing plug-and-play technology that can be dropped into existing, large-scale dairy...
Milk alternatives are the most consumed product in the plant-based dairy category, particularly among Gen Z consumers, while hybrid dairy products help narrow the gap for those skeptical of plant-based options' taste, texture and nutritional profile.
The growing interest in animal-free casein, the key protein responsible for the flavor, texture and nutritional profile of conventional dairy, is driving innovation in the alternative dairy space as a solution that replicates dairy’s complex qualities...
Biotech company LanzaTech is making strides in global microbial fermentation protein production with the launch of its proprietary LanzaTech Nutritional Protein (LNP), in collaboration with organizations like the US Navy to accelerate commercialization.
Food industry players across the value chain are frustrated by lingering questions about how to implement sweeping food safety changes that go into effect in little over a year, including fears of some stakeholders “going berserk” with new technology or...
Olfactive Biosolutions' Protenx Weight Loss is a patented (US 12,102,664 B2) line of natural food ingredients and additives that target weight loss and blood sugar reduction that could help brands meet the growing demand for functional foods in the GLP-1...
The Association of Meat, Poultry & Seafood Innovation (AMPS), a non-profit organization representing the cell-cultured industry, expressed its support for cultivated meat producer UPSIDE Foods and non-profit Institute for Justice on the lawsuit filed...
Colorado-based Myna Snack’s latest launch is a prime example of how consumer input can drive successful product innovation. But just how effective is giving consumers a voice in NPD in staying competitive?
Health concerns have put the sweetener industry in jeopardy. Could new research help to restore its reputation?
Biotech company, Novonesis, addresses core taste, texture and nutritional challenges in plant-based meat and dairy with its biosolution technologies, potentially reducing the ingredient label deck.
Venture capitalists are focusing further down the alt-protein supply chain when investing, as startups partner up and use government grants to survive and thrive in a challenging funding environment.
Potato producer The Mart Group opened a highly automated 100,000 square-foot facility in Rupert, Idaho — equipped with AI and automation — and will use the additional capacity to grow its frozen food business.
Food-tech business The EVERY Company recently secured a patent for ovalbumin produced via precision fermentation, which has potential to introduce a “new class of product applications,” and “expand the size of the overall egg market,” CEO and Co-Founder...
Future Food-Tech 2024
There are myriad ways to design and create proteins. We spoke to some of the key players in this varied space.
As the bakery and snack sectors seek more sustainable solutions, regenerative agriculture is emerging as a transformative force. Could adopting these eco-friendly farming practices help companies reduce their environmental impact while meeting the rising...
Future Food-Tech 2024
The OG meat alternative mycoprotein is set to retake the spotlight in a sector rife with food start-ups bringing to market products through an increasing array of food-tech innovations.
Rebellyous Foods launched its much-anticipated Mock 2 plant-based meat production system with RMS Foods following delays of its launch in Dec. 2023 after plans with an initial co-manufacturer fell through.
When PepsiCo recently surpassed its goal of 25% improvement in operational water-use efficiency from a 2015 baseline in regions facing high water risks two years ahead of schedule it was not because the company hit a lucky home run, according to Bryan...
Meat alternative makers are applying for patents at increasing levels, with the US leading the way, FoodNavigator reveals.
Nature’s Fynd is expanding into the dairy-free yogurt category with its proprietary Fy Protein to deliver nutritious solutions that meet consumer demand for plant-based alternatives that deliver taste and texture without compromise.
Food and beverage ecommerce sales are growing as in-store sales are softening, highlighting the strategic importance of digital shopping channels at a time when some executives are making technology cuts, as shared in a recent Circana webinar.
milkadamia’s flat-pack oat milk, a format made from a proprietary 2-D printing process that takes oat paste and prints it out in sheets, has potential to cut down on packaging waste and carbon emissions due to lighter shipping weights, according to...
How is the food and beverage industry responding to the need to make its supply chains more sustainable? Find out at Climate Smart Food 2024.
Regenerative agriculture is emerging as a powerful marketing concept with recent research by ingredient supplier ADM revealing most consumers familiar with the tenets are more likely to trust and buy from brands that support the practice.
Long gone are the days when salt and pepper were sufficient seasonings for most Americans – now US consumers want bold flavors that will take their tastebuds on a global adventure, giving rise to a new class of frozen meals, sauces, spice blends and even...
With more adventurous palates, consumers today are seeking a wide range of sweet and spicy flavors — and sometimes both — for their beverages, bringing more globally inspired tastes like Tajin, horchata and popular Asian fruit flavors like honeydew to US...
As US consumers embrace a wider variety of seasonings to flavor their food they increasingly want to know where spices come from, their safety profile and environmental and social impact – prompting the industry stakeholders to rethink spice supply...
Ingredient supplier IFF’s portfolio reflects evolving consumer demands and emerging trends in weight management , including proprietary proteins, natural flavors and fiber solutions to support satiety, enhance taste and promote overall wellness.
Many of food and beverage's greatest innovations are born from from start-ups. But why is innovation on a decline and what's the future of food and drink NPD?
European tech company Fresh Inset introduces its Vidre+ Complex application in the US, which is designed to extend produce freshness, quality, appearance and nutrient value, without disrupting brands’ existing packaging systems or their supply chain,...
NutriFusion’s flexibility in minimum order quantities (MOQs) of its fruit and vegetable concentrate blends to startup companies can be a significant advantage for new and smaller brands looking to enter the competitive functional beverage market.
Functionality is a key element of producing plant-based products. Generative AI, one start-up suggests, could boost research into protein functionality.
The use of sweeteners to reduce calorie content in food and drink is sometimes controversial, but vital to F&B manufacture. What sweeteners are used and what do they do?
After three years of double-digit declines in volume and dollars in plant-based meat alternatives, the hemorrhaging in the category is steadily slowing, according to data from Circana – tentatively giving credence to claims by segment stalwarts that the...
Biosciences company Ummino achieved self-affirmed GRAS status for the enzyme to produce its bioidentical prebiotic bioactive lactosamine composition, Hummino, as it readies for commercial expansion of this fiber normally found in human breast milk,...
Artificial intelligence is deemed a risk by near 60% of the Fortune 500 consumer-packaged goods companies, a new report has found.
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Future Food Tech Alternative Proteins
Plant-based milks offer great potential to not only mimic the nutritional profile of dairy milk, but also distinguish itself through taste, texture, functionality and technologies like precision fermentation, Lynn Dornblaser, director of innovations and...
Meat alternatives can regain the growth seen earlier this century only if the category replicates the taste, texture and aroma of real meat, the boss of a food-tech upstart suggests.