News & Analysis on Food & Beverage Development & Technology
Can we reverse engineer every dairy product and rebuild it with plants, molecule by molecule, or are there some applications such as yogurts or cheese where plants just don’t deliver the taste, functionality, or nutrition consumers are looking for?
The FDA has issued long-awaited final guidance for the food industry outlining voluntary, short-term (2.5 year) sodium reduction targets for 163 categories of packaged, prepared, and restaurant foods.
Swiss flavours and fragrances giant Givaudan has announced plans to acquire DDW, The Color House, in a deal that will make it a ‘global leader’ in the natural colours space.
PURIS - a key supplier of pea protein to Beyond Meat – has opened a new facility in Dawson, Minnesota that more than doubles its production capacity, and cements its position as the leading supplier of pea protein in North America.
Oishii, a vertical farm growing Japanese Omakase berries sought after by Michelin star chefs for their unrivaled sweetness, has opened its second indoor growing facility in Los Angeles.
Singapore-based startup Next Gen Foods is gearing up to enter the burgeoning plant-based chicken category in the US next year following a successful debut in restaurants in Singapore, Hong Kong, Macau, Kuala Lumpur, and the UAE.
The global beverage market is “controlled mainly by behemoths who generate most of their profits from products that are not necessarily healthy for people or the planet,” says coconut water maker Vita Coco, which says it is uniquely placed to tap into...