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Jammies fill the void of nut allergen-free crustless sandwiches and give consumers and retailers an option that is school-friendly, travel-friendly, and tastebud- friendly.

Ens brings more than 25 years of consumer packaged goods (CPG) experience to the company's operations and brands, and most recently served as CEO of HighKey, a maker of gluten-free and sugar-free cookies, crackers, wafers, and chocolates.

T. Hasegawa’s newest technology is part of the BOOSTRACTTM line of natural flavor modifiers, which enable food and beverage manufacturers to deliver a consistent taste experience to consumers. 

Sugar reduction—applying the term as a generic for full-calorie sweeteners—remains one of the top concerns among consumers, yet the lack of willingness to sacrifice flavor and function remains a challenge to product developers.

The new facility will have the capacity to process 100,000 tons of wasted food a year from Washington and Oregon into carbon negative renewable energy, bringing the region closer to its goals to reduce wasted food and greenhouse gas (GHG) emissions.

CytoGUARD® OX-WST natural antioxidants are part of the company’s portfolio of natural preservation solutions, which include ingredients providing food safety and shelf life extension. 

Over the past 15 years, Latinos have created companies faster than any other demographic in the US. However, Latino business owners still face several challenges that make it difficult to find success at the most critical time of their journey, including lack of access to capital, and struggles with securing corporate and government contracts.

“One-hundred grams of SimpliGood microalgae provides the equivalent of 200g of real chicken in protein load," noted Baruch Dach, SimpliiGood's founder and CTO. "Each cut packs in 30% highly bioavailable protein. Combined with its rich natural makeup of micronutrients, it offers a potent alternative to animal protein with exceptional nutritional value.”

Don’t look now but plant-based eggs are changing the landscape. In fact, a plant-based sunnyside up egg from Los Angeles’ Yo Foods Inc. (dba Yo Egg) earned recognition as “Judges’ Selection / Most Innovative Product” in Prepared Foods’ 2022-2023 Spirit of Innovation Awards.

They say necessity is the mother of invention. Yet here’s the story of an innovation father figure. Meet David Jones, creator of plant-based Bakon and co-founder of Thrilling Foods Inc. in Portland, Ore.