Articles Tagged with ''food science and technology''

Food Allergy Science Initiative Launches as Independent Nonprofit

FASI will continue innovations aimed at curing complex food allergy illnesses

February 8, 2021

The Food Allergy Science Initiative (FASI) announced the beginning of a new era as a separate, independent organization dedicated to discovering the root causes of food allergies through rigorous scientific research and deploying new therapies to treat and, ultimately, cure them.

Non-GMO Project: New GMOs Created by Synbio Threaten Food Supply

Natural and organic food brands, retailers, and consumers are in danger of finding unregulated and unlabelled GMOs in their shopping carts

February 5, 2021

In an article published on Jan.28, 2021 in Nutrition Business Journal, synthetic biology ("synbio") was identified as a major threat to the North American supply of food and supplements at grocery stores. In particular, natural and organic food brands, retailers, and consumers are in danger of finding these unregulated and unlabelled GMOs in their shopping carts.

Planteneers: Plant-based Cheese

Planteneers offers plant-based cheese alternatives with improved nutritional profile

February 3, 2021

Innova Market Insights identified “plant forward” is a worldwide phenomenon and one of 2021’s Top Ten Trends. Experts also predict that the rising popularity of plant-based products—especially among flexitarians—will lead to growing demand for new formats, plant proteins and higher-end alternatives.

Beyond Meat Unveils Plans for New State-of-the-Art Global Headquarters

New facility will be constructed with focus on accelerated innovation

January 21, 2021

Beyond Meat, Inc. announced its plans to enter a 12-year lease in a new, nearly 300,000 square foot space at 888 N. Douglas St.in El Segundo, Calif. The building is currently under development by Hackman Capital Partners with anticipated completion in spring 2021.

BlueNalu Secures $60 Million in Convertible Note Financing

Financing will enable completion of world’s first commercial pilot facility for producing cell-based seafood, and support plans for market launch in late 2021

January 20, 2021

BlueNalu, an innovative food company producing a variety of seafood products directly from fish cells, today announced the closing of $60 million in debt financing from new and existing investors. This marks the largest financing to date in the cell-based seafood industry worldwide. Previously, BlueNalu announced completion of its Series A round of $20 million in early 2020, and its Series Seed round of $4.5 million in early 2018.

DuPont Nutrition & Biosciences: Stress Relief

DuPont introduces HOWARU Calm, a new probiotic to reduce perceived stress

January 14, 2021

DuPont Nutrition & Biosciences launched HOWARU® Calm, a probiotic aimed at helping dietary supplement manufacturers decrease the cycle of consumer stress.

Blue California: Healthy Aging

Blue California’s ErgoActive® ergothioneine helps preserve telomere length under oxidative stress

December 10, 2020

An in-vitro study published in the Journal of Dietary Supplements, demonstrated how Blue California’s ErgoActive® ergothioneine helped to preserve telomere length and reduced the rate of telomere shortening under oxidative stress.

Meat Your New Solution

Extrusion-processed plant proteins mimic the attributes of real meat

November 30, 2020

Consumer preference is shifting toward plant-based meat substitutes perceived to be healthier for people and the planet. Meat analogs present an opportunity for food manufacturers, but they can be challenging to produce in order to deliver pleasing taste and texture.

Better by the Bottle

On-trend retail sauces, marinades help at-home consumers add greater appeal to meals

Juliet Greene

November 27, 2020

COVID-19 has been the great disruptor of 2020 and it shows in the sauce and marinade flavor profiles currently trending. With many restaurants on either hiatus or using abbreviated menus for dine-in or take out, grocery retail trends are leading the way for manufacturers.

2021 Predictions: FATS & OILS

New Varieties of Fats and Oils Promise to Solve Product Development Challenges, Boost Nutrition

Optimizing texture and flavor in plant-based meat alternatives is driving innovation in product development

Karen Nachay MS

November 11, 2020

Optimizing the texture, flavor, appearance, cooking experience, and other qualities of these and other items to be as close to their animal counterparts as possible to meet increasingly exact consumer expectations has pushed innovation to new levels.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.