California Walnuts partners with Produce for Better Health to help processors promote plant-based nutrition
February 16, 2021
While global health experts agree that eating more plants is the single most important action people can take to enjoy happier, healthier lives, nine out of 10 Americans aren’t eating enough fruits and vegetables. NowThe California Walnut Board has partnered with the Produce for Better Health Foundation (PBH) to introduce Have A Plant®: The Plant-Forward Eating Guide.
T. Hasegawa USA introduces Boostract natural flavor modifier
February 16, 2021
T. Hasegawa USA introduces its natural flavor modifier BoostractTM to the North American market. This innovative new technology aims to revolutionize the way consumers experience food and beverages by adding or enhancing the effect of kokumi (which translates to “rich taste” in Japanese). Kokumi increases the richness of taste while maintaining balance between different flavors for a more satisfying experience in foods and beverages.
Diana Food announces the launch of a range of Organic and Animal Welfare Poultry solutions specifically developed to meet the rising demand for ethical food and drink among consumers around the world.
To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series.
If 2020 was the year of supply chain uncertainty due to COVID-19, 2021 may well be the year that transparency in food labeling takes center stage, particularly for gluten-free products.
American Key Food Products (AKFP) has launched its Organic Native Tapioca Starch, adding a versatile, clean-label ingredient to its portfolio of specialized cassava-based and organic offerings.
The proof-of-concept incorporates real muscle, fat, and vascular-like system similar to a ribeye from a slaughtered cow, in strategy to build a diverse portfolio of cultivated meat cuts of any dimension
February 10, 2021
Aleph Farms Ltd. and its research partner at the Faculty of Biomedical Engineering at the Technion – Israel Institute of Technology, cultivated a slaughter-free ribeye steak, using three-dimensional (3D) bioprinting technology and natural building blocks of meat – real cow cells, without genetic engineering and immortalization.
Through collaboration, the companies will be able to leverage complementary knowledge and resources, providing a new model for rapid product innovation
February 9, 2021
Rival Foods, a plant-based gastronomy start-up, and LIVEKINDLY Collective, a collection of heritage and start-up brands, announced they will enter into a partnership to create the perfect plant-based chicken, helping consumers make sustainable choices without compromise.
The new pasta provides two servings of veggies and 24g of plant-based protein
February 9, 2021
Chickapea, a B-Corp and woman-owned natural foods company, announced an innovative new take on pasta: +Greens. This veggie-packed, organic and gluten-free pasta is made with only chickpeas, lentils, kale, and spinach.