Bain & Company's new blueprint, Food System Transformation: The Time Is Now, suggests five actions companies can take today to create more sustainable food systems for tomorrow.

Mickie French, an accomplished global expert in food value chain communications and marketing strategy, is the new executive director of The Center for Food Integrity (CFI). CFI is a not-for-profit with a diverse membership whose sole mission is to help today’s food system earn consumer trust.

This next major milestone demonstrates Remilk's continued leadership in the rapidly developing category by offering consumers animal-free dairy products identical to its traditional counterparts but free of lactose, cholesterol, and hormones, thus severing the dairy supply chain's reliance on animals.

Looking back on the past two years of a global pandemic, we see how a handful of megatrend forces are continuing to shape change in the world.

The company's Del Monte® Blue Lake® Petite Cut and Blue Lake® Farmhouse Cut Green Bean products are 100% upcycled and sustainably grown green beans from Wisconsin and Illinois.

Carbonfund.org Foundation Certified Carbonfree® products have "net zero" CO2 emissions, meaning brands like Evol measure the carbon footprint of the products over their full lifecycle, cradle-to-grave – from ingredient sourcing and packaging, to product manufacturing, distribution, and consumer use and end of life - and invest in projects that remove an equal amount of carbon from the atmosphere.

EXBERRY® Coloring Foods supplier GNT has published a major new report that sets out its plans to become the leader in its field on sustainability.

LesserEvil, the better-for-you snack brand on a mission to make healthy, organic, less-processed, and sustainable snacks more accessible to everyone, announced that it has acquired a majority stake in Portland, Maine-based R.E.D.D. Bar. 

CP Kelco, a nature-based ingredient solutions company, and food ingredient startup Shiru, Inc. announced a new partnership to accelerate the transition to a sustainable food system through the discovery and development of next-generation, plant-based proteins using precision fermentation technology.