Articles Tagged with ''food technology''

Celleste Bio produced chocolate using cell-cultured cocoa butter that matches conventional performance. The breakthrough signals new opportunities for product developers to address supply constraints while maintaining quality and functionality.

RäFoods appointed Des Hague chief executive officer and president as the food technology company accelerates its focus on functional nutrition. Hague brings decades of experience scaling global consumer brands and will lead efforts to expand innovation across retail and foodservice channels.

Smart Taste represents the next evolution of Kerry’s leadership in taste. It combines deep market insights, world-class flavor creation, and unique food science expertise to meet the growing challenges facing the food industry. 

The launch of GroceryLab comes at a pivotal moment, as FMI’s The State of Technology report reveals that food retailers and suppliers invested more than $10 billion in technology in 2024, signaling the industry’s commitment to innovation.

In September 2024, David launched and debuted its flagship product: a protein bar with 28g of protein, zero sugar, and just 150 calories—offering the highest protein-to-calorie ratio on the market. 

Predictive analytics are accelerating R&D cycles in crop and food science. AI reduces the time and resources needed to experiment with new food products and turns traditional trial-and-error cycles into more efficient data-driven discoveries.

Higher tariffs lead to increased costs of raw materials and in turn, finished product. Moreover, tariffs can squeeze profit margins as brands struggle to absorb additional costs without raising retail prices, in order not to lose cost-sensitive consumers. 

A clear grasp of prebiotics, including their definition, health benefits, and mechanisms of action is fundamental for understanding prebiotic use and benefit. GPA acknowledges the foundational contributions of organizations like the International Scientific Association for Probiotics and Prebiotics (ISAPP) and United Nations Food and Agriculture Organization (FAO) in establishing early definitions of prebiotics. 

Happy Plant Protein is commercializing a manufacturing process that can produce high-quality plant protein ingredients with a 70-80% protein content. The method can be used with existing machinery and without needing to overcome time-consuming regulatory hurdles. 

The all-in-one instrument optimizes lab space. It features a built-in thermostat, and a PC with MetaBridge software and touchscreen. Its upward-lifting stretching column reduces instrument depth for flexible lab placement and prevents blockage of storage spaces or walkways.