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.

MGP Ingredients, Inc. has named Yvette Hirang its new culinary chef, an integral role as the company addresses the plant-based foods trend with its recently launched ProTerra® textured wheat and pea proteins. She joins the R&D team at MGP’s technical center in Atchison.

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 NYIFT Suppliers Day Expo, Technical Seminar and Career Fair will be held virtually this year between September 21-25. The virtual expo and career fair is open to all segments of the food and related industries.

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.

Givaudan, the world’s leading flavors and fragrances company, unveiled the results of its latest research conducted in collaboration with University of California, Berkeley’s Product Development Program.

According to report produced by The Good Food Institute (GFI), 2019 and the first seven months of 2020 were record periods of investment in fermentation companies creating sustainable alternatives to conventional animal-based foods and ingredients.