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.

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.

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.

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.

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.

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.

Although there may be a pandemic-related slowdown, there’s no stopping new product development targeted at the commercial and non-commercial foodservice sectors. To better help its readers with new product development strategy, Prepared Foods asked Jeff Miller, founder and CEO of Cutting Edge Innovation, to create a thought leadership series connecting R&D strategy to foodservice sales. Cutting Edge Innovation advises on foodservice strategy, sales, business development, and innovation and Miller also created an online course, “Turbocharge Your Foodservice Sales.”