News & Analysis on Food & Beverage Development & Technology
A new study exploring consumer attitudes to clean meat (meat cultured from animal cells outside of an animal) suggests that Americans are surprisingly open to the concept, particularly when presented with information about how ‘conventional’ meat is...
Why will cellular agriculture succeed? “Because people don’t want to stop eating meat, they just have an issue with the process beforehand,” says the founder and president of the Cellular Agriculture Society (CAS).
‘We are often one of the only brands showing any positive growth at top retailers’
Icelandic skyr brand siggi’s aims to expand its share of the US yogurt market with a move into the ‘mix-ins’ category via the launch of Simple Sides, a new line of whole milk skyr with a side of dried fruits and nuts containing no added sugar.
Through a two-prong approach focused on innovation and acquisition, Nestle is remaking its image from a company perceived in the US to make primarily chocolate and confections to one that is “fit for the future” with brands across multiple categories...
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
The United States Cattlemen’s Association (USCA) has called on Congress to “enforce truth” in lab-grown meat labelling, by implementing policies to avoid confusion for consumers.