Articles Tagged with ''food science and technology''

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.

Optimizing the texture, flavor, appearance, cooking experience, and other qualities of these and other items to be as close to their animal counterparts as possible to meet increasingly exact consumer expectations has pushed innovation to new levels.

ADM Ventures, the corporate venture capital arm of ADM, announced its investment in Seventure’s Health For Life Capital (HFLC) Fund II. HFLC, based in Paris, is a leading venture capital fund dedicated to health, nutrition, microbiota and digital health.

To help brands keep food and drink fresh in a natural and sustainable way, Blue California announced jointly with biotech innovator Conagen, the commercialization of Rosavel®, a next generation natural preservation solution with 98% high-purity rosmarinic acid made by bioconversion without the color or flavor associated with rosemary.

Through the end of the year, Veggie Grill will add a limited-edition exclusive Tuna Melt to the menu featuring Good Catch's Plant Based Tuna, giving conscious consumers the opportunity to enjoy a classic and indulgent tuna melt without contributing to known issues like overfishing or exposure to harmful heavy metals.

Kemin Industries is offering bakers an interactive tour of its new Bakery Innovation Center located at its worldwide headquarters in Des Moines, Iowa. The state-of-the-art innovation center with pilot-plant equipment technology and capabilities helps bakers get the next generation of great-tasting baked goods to market quicker. 

Plant-based has been the big buzz-term in food and beverage for well over a year now. With meat and poultry analogs leading the way, we split the topic into two features.

Benson Hill, one of the fastest-growing food tech companies in the country, placed St. Louis at the forefront of the future of food with the grand opening of its new state-of-the-art headquarters located in the 39 North Innovation District.

The need for new natural food colors is increasing due to growing consumer awareness and demands for healthier food colors to replace the synthetics that may have adverse effects on our health.