Food Tech: Page 18

  • Waterdrop, energy drink
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    Courtesy of Waterdrop
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    Waterdrop launches Microlytes hydration recovery cubes

    The endurance and recovery product is different than traditional sports drinks because it doesn’t have sugar or caffeine, and it has a lower environmental footprint, the company said.

    By • Nov. 3, 2022
  • A plant-based boeuf bourguignon, with brown broth and vegetables, is in a white bowl, resting on a white saucer with a beige cloth napkin and wood-handled silverware between the plate and bowl.
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    Courtesy of International Flavors & Fragrances
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    IFF launches plant-based ingredient that mimics chunky meat texture

    The company said its soy-based Supro Tex product can be hydrated with a variety of colors and flavors for use in plant-based beef, chicken, pork and lamb dishes.

    By • Nov. 3, 2022
  • A person in a grocery store putting items in a smart cart. Explore the Trendline➔
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    Courtesy of Instacart
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    Trendline

    Top 5 stories from Food Dive

    The food and beverage industry is changing rapidly and the actions companies take this year are likely to play a major role in defining their future. 

    By Food Dive staff
  • An Impossible Burger cut in half
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    Courtesy of Impossible Foods
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    Impossible Foods’ patent affirmed in legal battle with Motif FoodWorks

    While the ingredient company’s challenge to the plant-based meat maker’s intellectual property was not reviewed, the litigation between the two parties continues. 

    By • Oct. 31, 2022
  • Fermentation equipment in an open building, with concrete block walls and floors on one side, and an open view of grass and trees behind. Two people in hard hats stand nearby.
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    Permission granted by BioVeritas
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    BioVeritas gets $65M for fermented upcycled ingredients

    The company, which turns broken pasta and other food waste into ingredients commonly sourced from petrochemicals, plans to open a commercial-scale plant in 2025.

    By • Oct. 27, 2022
  • A view of Arzeda's lab, with stairs on the left and several lab tables with equipment on the right.
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    Permission granted by Arzeda
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    AAK partners with Arzeda to transform oils with enzymes

    The protein designer, which has worked with BP and Unilever, has long wanted to use its processes to help make the food industry more sustainable and efficient, said CEO Alexandre Zanghellini.

    By • Oct. 27, 2022
  • Brightseed, artificial intelligence
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    Brightseed/Food Dive
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    Brightseed launches upcycled functional gut health fiber

    The ingredient made from hemp hulls was discovered by the company’s artificial intelligence platform. It will be first used in a protein crisp jointly developed with Puris.

    By • Oct. 27, 2022
  • Packages of American Style, Cheddar Style and Provolone Style Kraft NotCheese slices lean up against a light blue surface with a white surface below them.
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    Permission granted by Kraft Heinz
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    Kraft Heinz launches plant-based cheese slices through NotCo joint venture

    The product, which Bloomberg says will be in some Ohio stores next month, is the CPG giant’s first foray into new products made without animal-derived ingredients.

    By • Oct. 26, 2022
  • A mount of Better Meat Co's mycelium Rhiza protein, which is in a solid form of white chunks, with a company toothpick flag on top.
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    Permission granted by Better Meat Co.
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    The Better Meat Co. patents mycelium it says ‘does an even better job of mimicking’ meat

    The California company received its fourth patent for its versatile and shelf-stable Rhiza protein, made from the roots of the fast-growing fungus Neurospora crassa.

    By • Oct. 25, 2022
  • A small cast iron skillet with Beyond Steak bites inside sits on a gas-powered hot plate with the product package and a dish of tortilla chips with dips is in the background.
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    Courtesy of Beyond Meat
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    Beyond Meat’s plant-based steak launches at more than 5,000 stores

    The product, the first of its kind widely available in U.S. grocery stores, could help turn the company’s fortunes, which have been mired recently by job cuts and slowing sales.

    By • Oct. 24, 2022
  • Refrigerated transporters at a ood warehouse
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    bucky_za via Getty Images
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    Sponsored by Tive

    Cold chain audits: Why they exist and how to prepare for one

    Even a tiny temperature excursion can ruin a perishable shipment. This checklist will help you prepare for a cold chain audit.

    Oct. 24, 2022
  • Scientists work at one of Motif FoodWorks' labs.
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    Permission granted by Motif FoodWorks
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    Motif FoodWorks partners to improve dairy and meat alternatives

    The agreement with precision fermentation specialist Vectron Biosolutions, which has mostly worked in the pharmaceutical space, focuses on improving taste, texture and nutrition levels.

    By • Oct. 21, 2022
  • A plate containing blueberries and strawberries on the left, a toast triangle with a bite missing in the middle, and a scrambled egg with vegetables with a Zero Egg toothpick stuck in it on the right.
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    Courtesy of Zero Egg
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    Zero Egg cracks into the plant-based sector with a versatile substitute

    The Israel-based company’s product, made from soy, pea, chickpea and potato proteins, can swap for the chicken-produced staple for both breakfast and baking, says CEO Liron Nimrodi.

    By • Oct. 18, 2022
  • A rainbow swirled can of Build next to a pineapple top and slices and pieces of a cracked coconut on a pastel background.
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    Courtesy of The Every Company
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    Pulp Culture and The Every Company partner to create protein-boosted alcohol

    The better-for-you hard juice company is adding highly soluble and nutrient-dense animal-free egg protein to its new line of beverages. 

    By • Oct. 12, 2022
  • Several pallets of greens are on conveyor belts and stacked in a metal structure inside Soli Organic's indoor Biofarm in Elkwood, Virginia
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    Courtesy of Soli Organic
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    Soli Organic raises $125M to further expansion plans

    The indoor agriculture company will use these funds — as well as the $170 million in financing it’s received in the last year — to build new farms to grow herbs and other organic crops in soil.

    By • Oct. 12, 2022
  • Puris, AcreMade, pea protein
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    Permission granted by AcreMade
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    Pea protein maker Puris launches first consumer product in plant-based egg

    The company said AcreMade, which has yellow field peas as its main protein source, will allow it to grab a portion of the lucrative vegan egg market. 

    By • Oct. 6, 2022
  • An overhead view of a rendering of BlueNalu's planned commercial-scale cell-based seafood facility and parking area.
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    Courtesy of BlueNalu
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    BlueNalu predicts 75% profit margin for its cultivated seafood

    The California company said breakthrough technologies will make its production of bluefin tuna toro from cells more efficient and profitable once it opens a commercial-scale facility.

    By • Oct. 6, 2022
  • A small plant-based burger on a sesame seed bun with lettuce, tomatoes, red onions and cheese sits on a board featuring Meala's logo.
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    Courtesy of Meala
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    Meala develops clean-label methylcellulose replacement

    The Israeli company’s emulsifier comes from naturally occurring biocatalysts in plant proteins, and it says it gives products a more meat-like texture.

    By • Sept. 29, 2022
  • Impossible Foods founder and CEO Pat Brown speaks with a Zoom background of fires in the Amazon rainforest at an October 2020 press conference.
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    Megan Poinski/Food Dive
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    Impossible Foods founder Pat Brown to lead a new company venture

    The medical doctor and outspoken critic of animal agriculture will be heading a separate group dedicated to “transformative innovation,” Business Insider reported.

    By • Sept. 28, 2022
  • Supermarket aisle with shelves, grocery items and full shopping cart
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    iStockphoto | elanabs

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    Sponsored by INTURN

    How CPG brands are selling excess inventory faster than ever

    Companies are feeling the impact of excess inventory amid ongoing supply chain disruptions, inflation and talks of an oncoming recession—and it’s a problem that’s only going to continue to get worse.

    Sept. 26, 2022
  • Hands put hot sauce on a large Taco Bell quesadilla made with chunks of plant-based Beyond Carne Asada.
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    Courtesy of Beyond Meat and Taco Bell
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    Beyond Meat and Taco Bell to test plant-based steak option

    Beyond Carne Asada, created in partnership with Yum Brands, will be sold at select Dayton, Ohio-area restaurants next month at the same price as meat.

    By • Sept. 21, 2022
  • A dish of powdered egg white made through Onego Bio's precision fermentation sits on a counter, with a dish of whipped egg white and a whisk with whipped egg on it behind.
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    Courtesy of Onego Bio
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    Perfect Day launches biotech-as-a-service business

    The precision fermentation leader’s new venture, nth Bio, will help companies with research and development, scale up and regulatory review. Its first partnership is with animal-free egg protein maker Onego Bio.

    By • Sept. 20, 2022
  • Labeling information for three boxes of food lying next to each other, all of which have been made with bioengineered ingredients.
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    Megan Poinski/Food Dive
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    GMO ingredient disclosure online is not enough, court rules

    The judge found technical problems when using a QR code or text message could prevent consumers from getting the information they seek, but denied several other challenges to the federal labeling law. 

    By • Sept. 15, 2022
  • Young African American biochemist using microscope while working on scientific research in a laboratory. The view is through the glass.
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    skynesher via Getty Images
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    How Biden’s biotech executive order helps the food industry

    Bioengineering powers genetically modified items and the animal-free products made through precision fermentation.

    By • Sept. 13, 2022
  • Cows, cattle, eating feed
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    Nikola Stojadinovic via Getty Images
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    Opinion

    Why addressing methane from meat is the fastest way to reverse climate change

    Both incremental and transformative innovation are needed to help the world hit net zero emissions by 2050, writes Aleph Farms’ Didier Toubia and Karen Hopper of the Tony Blair Institute for Global Change.

    By Didier Toubia and Karen Hopper • Sept. 7, 2022
  • Boxes of Simulate's plant-based chicken Nuggs, Tenders, Crispy Cutlet and Strips arranged on a white background.
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    Permission granted by Simulate
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    Simulate launches Strips and Cutlets with an eye on foodservice

    The new plant-based chicken products are produced using high moisture extrusion, which can create a fibrous texture more similar to actual meat.

    By • Sept. 2, 2022