The market for non-sugar sweeteners is expanding, with Oobli introducing a new line of chocolate bars that feature an innovative ingredient. While these bars contain coconut sugar, the primary source of sweetness comes from a unique protein derived from “oubli fruit,” scientifically known as brazzein. This berry, native to Africa, is reputedly so sweet that … Read more
Manzone, who took on the role of CEO at Whole Earth Brands in 2016, has dedicated the past six years to developing a trendy sweetener portfolio. Whole Earth Brands went public in June 2020 after merging with a special purpose acquisition company (SPAC). At that time, its offerings included Equal; Whole Earth, a sweetener primarily … Read more
In recent years, there have been numerous significant mergers in the food ingredients sector as companies seek to enhance their capabilities and expand their reach. The recent agreement between Novozymes and Chr. Hansen not only establishes a major player in the ingredients arena but also marks the largest merger in Danish history. The newly formed … Read more
As temperatures begin to cool, Kellogg is sweetening up mornings. The cereal giant is introducing two new products to enhance breakfast and snack times. Kellogg’s Krave is launching a new flavor in its breakfast range: Double Chocolate Brownie Batter. For snacking, Kellogg has added marshmallows to its Froot Loops Jumbo Snax pouches. “Whether it’s parents … Read more
The issue of heavy metals in chocolate is not a recent phenomenon. In 2014, the shareholder advocacy group As You Sow highlighted this concern. The nonprofit organization conducted independent laboratory tests on over 469 chocolate products, analyzing them for lead and cadmium, specifically comparing ferrous gluconate and sulfate. Out of these products, 285 exceeded California’s … Read more
When Kyle Fiasconaro was a teenager biking to his job at a restaurant, he stumbled upon a dumpster filled with spent grain, the byproduct used by brewers to create malted barley. “That dumpster smelled really good,” he recalled. He brought some of the grain back to his Brooklyn, NY restaurant and turned it into crackers. … Read more
GREEN ISLAND, NY — Eben Bayer believes that mushrooms and animal meat share significant similarities. Animal meat consists of muscle and fat that develop together and are consumed as a complete cut. Similarly, Bayer states, fungi create mushrooms that can have a meat-like texture. The root structure of mushrooms, known as mycelium, can replicate this … Read more
As the plant-based meat industry gained momentum in 2017 and 2018, numerous major consumer packaged goods (CPG) companies entered the market, resulting in acquisitions and the launch of new products primarily featuring pea, soy, and wheat proteins. However, as consumer interest in plant-based meat has diminished over time, manufacturers are exploring alternatives to traditional meat … Read more
Nestlé has identified coffee as a key growth area and is aggressively pursuing this commitment. Just last week, the company acquired the Seattle’s Best Coffee brand from Starbucks for an undisclosed amount, further enhancing its presence in mainstream beverage offerings. Meanwhile, Blue Bottle, renowned for its specialty coffee beans and retail locations, firmly occupies the … Read more
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