News & Analysis on Food & Beverage Development & Technology
Two US-based precision fermentation startups making real dairy ingredients using microbes instead of cows have announced significant developments as they gear up to launch next year in the emerging ‘animal-free dairy’ category.
Kellogg’s plant-based business “remains in good condition with excellent prospects” despite plummeting sales and ongoing supply chain struggles that represent the only “softness” in the company’s otherwise strong third-quarter earnings report released...
Consumer appetite for plant-based dairy is growing, according to survey data from Cargill, which saw a jump in consumption between 2021 and 2022.
While consumers are tightening their purse strings and cutting down on many discretionary purchases, snacking is one area many are not, according to Mondelēz International, which continues to see consumers opt for name brands over private label and...
The chocolate major is ‘redesigning’ how it farms, ferments, and roasts cocoa beans to develop a range of chocolate. We ask Bas Smit, Vice-President, Global Marketing and R&D, how the company is putting ‘cocoa first, sugar last’.