The Better Meat Co., a producer of mycelium protein, has recently secured its fourth patent for Rhiza, a distinctive shelf-stable ingredient derived from the fungus Neurospora crassa. Unlike most mycelium protein alternatives, which are primarily based on Fusarium venenatum—a fungus used by Quorn for many years—Neurospora crassa has a long history of being integrated into … Read more
By launching its first product from this joint venture as one of Kraft Heinz’s signature offerings, the message is unmistakable: the company is fully committed to plant-based alternatives. During a Q&A session with analysts, Patricio described Kraft NotCheese as “incredible.” He remarked, “It tastes like cheese, it smells like cheese, and it melts like cheese. … Read more
While inflation and supply chain issues have affected the short-term availability of various products, companies like Mondelēz are proactively addressing the long-term accessibility of a crucial ingredient: cocoa. A decade after the launch of Cocoa Life, the parent company of Oreo and Milka chocolate reported a 33% increase in net incomes for farmers in Côte … Read more
As consumers increasingly seek nutritional advantages beyond mere sustenance from food and beverage products, companies like Brightseed are ideally positioned to take advantage of this trend. This is a significant reason why several prominent consumer packaged goods (CPG) companies have collaborated with the young San Francisco-based firm in recent years to gain deeper insights into … Read more
Palm oil is a widely used ingredient in the food industry, valued for its affordability and versatility. However, it also poses significant challenges. Its production is frequently linked to deforestation, as tropical forests are cleared to cultivate oil palms. Additionally, reports of human rights violations against workers involved in harvesting palm fruits are common. Moreover, … Read more
BioVeritas stands at the forefront of two significant trends in the food industry: fermentation and upcycling. The company has been developing its technology for nearly 30 years, beginning at Texas A&M University with the initial goal of creating biofuels. Over the past decade, BioVeritas shifted its focus toward food ingredients, and in 2018, it established … Read more
When Peter Boone joined Barry Callebaut as the chief innovation officer in 2012, he engaged with the R&D team to explore the uniqueness of cocoa. In a recent interview, Boone, who is now the CEO, reflected on their insights. They described cocoa as one of the most complex raw materials available, comparable to crude oil. … Read more
Last week, the Patent Trial and Appeal Board upheld Impossible Foods’ patent for its plant-based hamburger. This decision came after Motif FoodWorks challenged the patent amidst an ongoing legal dispute between the plant-based meat producer and the food technology company. Following Impossible’s lawsuit against Motif for allegedly infringing on one of its patents with its … Read more
Consumers are expected to spend more on the traditional Thanksgiving feast this year, with turkey prices rising approximately 23% compared to 2021, according to a recent report by Wells Fargo, which references data from the U.S. Bureau of Labor Statistics and USDA. While supply chain challenges persist, the primary factors contributing to the increased cost … Read more
The first time Annie Ryu experienced jackfruit as a meat alternative was during her visit to India, where a farmer prepared a jackfruit burger for her. Although this wasn’t the typical way the farmer or his family consumed the large tropical fruit, Ryu said he assumed that, being from the U.S., she might appreciate something … Read more