Ingredients

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EverGrain’s collaboration with The Game Changers filmmaker represents a significant milestone in the young business’s journey to create a more sustainable, circular food chain by commercializing and scaling thousands of tons of upcycled BSG into nutrient rich ingredients.

The company first announced the acquisition in October 2022 for a purchase price of approximately $1.2 billion in cash, plus or minus closing adjustments and costs.

Despite MSG's safety record validated by health organizations across the globe, the ingredient has been unfairly villainized for decades in the US, stemming from poorly conducted science and xenophobic stigma. 

Milk Buds Plus serves up rich dairy taste, delivering a fatty mouthfeel and flavor masking, ideal for a variety of confectionery products, beverages and bakery fillings.

The National Strategy provides a roadmap of actions the federal government will take to end hunger and reduce diet-related diseases by 2030 – all while reducing disparities. 

Amano Enzyme USA Co., Ltd., in conjunction with the University of Minnesota, Minneapolis, announced it is sponsoring an Enzyme Technology Symposium between top academic researchers and industry professionals from North America and Japan.

JPG Resources identified 731 booths (23%) as having “vegan” food, and 401 booths (13%) that described their offerings as functional. Meanwhile, references to “regenerative agriculture” and “fermentation” mentions made up approximately 1% each out of 3,178 total exhibitors.

The Ponova™ oil in the Kona Bar, crafted by food and agriculture innovation company Terviva, might be a game-changer in the world of plant-based oils and regenerative farming. 

Each Dole® Wiggles™ cup delivers an excellent source of Vitamin C with no added sugar^ and no artificial flavors, while containing no high fructose corn syrup, no artificial preservatives, and are non-GMO and gluten-free.

QUINN announced its participation in the Soil Carbon Initiative (SCI). Since 2020, QUINN has worked with Nebraska sorghum grower Steve Tucker, an SCI farmer partner, as he transitions to regenerative practices. Sorghum, a nutrient-dense and inherently sustainable crop, has been a crucial ingredient for Quinn’s supply chain since the company debuted whole-grain, gluten-free pretzels in 2016.