R&D Lab Tech/QA-QC/Food Safety

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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.

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.

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.” 

The new co-manufacturing division of BumbleBar, Inc. recently recruited its quality food safety manager from Archer Daniels Midland, one of the world’s largest food processing companies.

Eat Just, Inc., a company that applies cutting-edge science and technology to create healthier, more sustainable foods, in partnership with 1880, an establishment founded to inspire conversations that change the world, made history when their cultured meat was served and sold to guests for the first time at a series of dinners.

Motif FoodWorks, the ingredient innovation company on a mission to make plant-based food taste better and more nutritious, announced the grand opening of its new lab and office space in the Boston Seaport neighborhood, a growing hub for science and technology innovation.

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.

Sovos Brands announced that Wendy Behr has joined the company as chief research & development (R&D) officer. Behr brings 30 years of experience in lead research and development roles at organizations including Keurig Dr Pepper, WhiteWave and Diageo.