CK Ingredients teams with Dutch developer to market novel protein that matches meat
Canadian branded ingredient supplier CK Ingredients has announced a partnership with a Dutch developer to commercialize a protein ingredient from a novel source.
Archives for December 6, 2021
Grupo Bimbo leads Series A funding in superfood snack brand LiveKuna: 'We're doubling down on the North American market'
Grupo Bimbo, owner of well-known bakery brands including Sara Lee and Thomas English Muffins, is leading a Series A funding round for Ecuador-based LiveKuna, an emerging brand of superfood snacks, cereals, pastas, and alternative baking flours.
Tyson Foods distributes roughly $50m in bonuses to hourly, frontline workers: 'Tyson wants to be the most sought-after place to work, period'
Tyson Foods said it will give approximately $50m in year-end bonuses to frontline and hourly team members for their ongoing efforts over the past year.
Animal-free dairy a ‘massive opportunity’ says General Mills, which is in 'test and learn' mode with new brand Bold Cultr
While some recent foodtech innovations could be described as solutions in search of a problem, ‘animal-free’ dairy products featuring real whey and casein made without cows, give consumers – most of whom are unwilling to compromise at all, especially...
NPD Trend Tracker: From peanut butter buttons to subscription juices
This week’s launches take in buttons which take the indulgence of a spoonful of peanut butter and transform it into an on-the-go snack, and a subscription juice service to support healthy, clean and energetic lifestyles.
German start-up hatches chickenless egg from plants: ‘We’re laser-focused on matching egg’s versatility and taste’
A plant-based egg alternative made from fava beans has been developed by Germany-based Perfeggt for the European market. FoodNavigator asks co-founder and CEO Tanja Bogumil how the start-up managed to achieve an egg-like taste and texture.
Shoppers eager to see accurate food labels to indicate animal welfare standards, poll claims
More than two thirds of the UK public want to see more information on their meat and dairy products about how the animals were reared, according to a poll commissioned by the charity Compassion in World Farming. But meat association BMPA says these...
Food shortages and price inflation the perfect storm this Christmas?
With Christmas approaching, the UK is hearing a lot about expected shortages in supermarkets and food price inflation. But these concerns haven’t dented shopper optimism - in the short-term at least.
Rich, Creamy and Dairy-Free: How advanced emulsion technology is delivering full-bodied flavor to dairy alternatives and low-fat foods.
Paid for by T. Hasegawa USA
Consumer food trends like plant-based dairy and reduced-fat are challenging brands to replicate the satisfying taste that whole milk provides – without relying on increasingly pricey edible oils.
Cargill becomes ‘first’ oils supplier to commit to WHO trans-fat guidance globally: 'It is viable to proactively transition away from iTFAs, regardless of regulation'
Cargill claims to be the ‘first’ global edible oil supplier to commit to World Health Organization recommendations on trans-fatty acids across its entire fats and oils portfolio, including in countries where there is no legislative requirement to do so.
Editor's Spotlight: Startup Focus
Industrial engineer turns his AI talent to personalised nutrition
An industrial engineer turned serial entrepreneur with an aptitude for AI has created what he hopes will be the most effective microbiome-based personalised nutrition service after only discovering what the microbiome was three years ago.
FAIRR publishes fourth Protein Producer Index
New data published by the Coller FAIRR Protein Producer Index says despite pockets of leadership and innovation the animal agriculture sector is unprepared for the decade of transition on climate change and risks looking “outdated and unattractive.”
Study suggests spicy breast milk as nature’s way of increasing taste tolerance
Pepper-containing foods can transfer into the mother's milk contributing to an increased tolerance at a later age, say researchers, who outline how dietary constituents are transferred from mother to baby.
‘Curbing an unhealthy trend’: China steps up anti-waste drive by turning attention to food firms as well as consumers
The Chinese government has stepped up its anti-waste agenda with firms across the supply chain being required to prevent food waste and conserve food through its so-called ‘Food Conservation Action Plan’.
MSG for plant-based products? Ajinomoto touts salt reduction and flavour enhancing abilities
Japan flavouring giant Ajinomoto believes that major growth opportunities lie ahead for the firm within the plant-based meat alternatives and ready-to-eat product sectors, where it believes MSG and other glutamate solutions can provide the required...
Abbott study: New findings detail HMO levels in breast milk of Chinese mothers
New insights into HMO levels in the breast milk of Chinese mothers has been detailed in a study funded by Abbott, in what is believed to be the first to cover a prolonged study period of 400 days postpartum.