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The EVERY Company, the leading precision fermentation platform accelerating a global transition to animal-free protein, announced it has closed $175 million in Series C financing.

The appointment comes after a year of growth for the brand, during which it increased total points of distribution by 67% and became the No.1 frozen pasta brand in the natural channel according to data by SPINS. 

Sophie's Bionutrients, a next-generation sustainable urban food production technology company, is shaping the future of food with high moisture extrusion (HME) technology and microalgae fermentation. This process is a revolutionary development in the plant-based protein industry.

Nexira used this year’s Food Ingredients Europe exhibition to introduce naltive locust bean gum, a natural and highly efficient texturizer. It offers the highest viscosity at lower temperatures and is easy-to-use in traditional and plant-based formulations.

As food manufacturers seek ways to help improve consumer diets, Cargill is supporting our customers by committing to remove iTFAs from its entire global edible oils portfolio. This helps both Cargill and its customers comply with the World Health Organization's (WHO) recommended standard of a maximum two grams of industrially produced trans-fatty acids (iTFA) per 100 grams fats/oils by the end of 2023. 

The new 10,000-square-foot facility was constructed on ICL’s 19-acre production campus in St. Louis. At full capacity the plant is expected to produce more than 15 million pounds of product each year. 

Students find themselves in culinary school having come from many different backgrounds and having traveled down many paths. Some are cooks that are ready to move into a more challenging role in the kitchen; others want to learn new skills in baking by becoming a pastry chef; and others are building on years of cooking experience, having had no formal training. I found my way to Le Cordon Bleu Culinary School by way of music. 

EverGrain Ingredients, a barley fiber and protein ingredient company backed by Anheuser-Busch InBev, offers ingredients that aim to enable a new benchmark for limited water use, emissions, and land use while ensuring better nutrition and taste. 

American Key Food Products now offers Native Waxy Potato Starch and Pregelatinized Native Waxy Potato Starch to the North American food industry.  Made in Germany, these starches contain very high levels—over 99%—of amylopectin, which contribute to higher quality end products, such as fruit fillings, baked goods, soups and sauces, salad dressings, condiments, snacks, meat alternatives, and others.

During the Fi Europe Innovation Award Ceremony, which took place on the first day of the world's leading ingredients trade show Fi Europe, co-located with Hi Europe, in Frankfurt, six companies received a coveted award recognizing their achievements.