Aqua uses microbial fermentation to "grow" protein, and is developing whole-muscle cut, sushi-quality filets of tuna and whitefish
November 17, 2021
Food tech startup Aqua Cultured Foods announced it has signed a Proof of Concept (PoC) with Migros, Switzerland’s largest retailer, to advance the development of its seafood alternatives with a realistic taste and texture.
From lactic acid fermentations of produce (such as kimchi and sauerkraut), to fermenting of dairy (cheese, yogurt, etc.), to the curing and smoking of fish and meat are all proven, effective methods and technologies humans have relied on through the ages to alter the intrinsic properties of foods and extend their consumability.
Clara Foods unveils a new name and brand look — and a groundbreaking egg protein offering, EVERY ClearEgg™ — as the brand broadens its animal-free protein portfolio
October 7, 2021
Clara Foods, a San Francisco based food technology company accelerating the world's transition to animal-free proteins, becomes The EVERY Company and launches the world’s first animal-free, nature-equivalent egg protein — EVERY ClearEgg™.
Happiness Capital leads round for food and feed company
July 29, 2021
NovoNutrients, an alternative proteins company that uses industrial carbon dioxide emissions, cheap hydrogen and naturally occurring microbes to create high-grade proteins for human and animal consumption, announced a $4.7 million raise led by Hong Kong-based global venture firm, Happiness Capital.
Caramel colors are among the oldest food colorings, used in the food industry to impart an appealing appearance to food products since the 1800s. Today, caramel colors account for approximately 80% of all color additives used in foods and beverages, appearing in products such as, spirits, sauces, baked goods, processed meats, and even pet foods.
How an ancient food processing technique is driving new product innovation and bringing a world of flavor to savory foods and drinks.
July 1, 2021
An ancient food processing technique is driving innovation and bringing a world of flavor to foods and drinks. T. Hasegawa shares how fermentation is making a comeback and advancing flavor development.
New Atlanta facility dedicated to customer experience
June 7, 2021
CP Kelco, a leader of nature-based ingredient solutions, launched a new global innovation center, adding to the company’s growing network of innovation and technical support facilities around the world. The Atlanta-based innovation center is designed as an open, collaborative space for scientists and customers alike to engage in ingredient research, problem-solving, development and pilot plant scale-up of food, beverage, home care, personal care and other consumer and industrial products.
The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, featuring a unique 24-hour fermentation process that benefits gut health, as well as yields delicious taste and texture.
May 26, 2021
The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, and features a unique 24-hour fermentation process that benefits gut health.
KÖE Organic Kombucha breaks down barriers to entry for kombucha category
February 24, 2021
KÖE Kombucha, fruit-forward, organic kombucha in a convenient can, released results from a recent consumer study on perceptions and challenges associated with the kombucha market. The findings reveal several untapped opportunities to welcome those unfamiliar with kombucha into the category.