Food Tech: Page 20
-
Permission granted by Phytolon
Phytolon raises $14.5M, led by Royal DSM's venture arm
The fermented natural colors maker plans to expand its products globally, with the help of leaders in the biotech space.
By Chris Casey • July 14, 2022 -
Permission granted by Brevel
Why Brevel says its microalgae will become the most popular alternative protein ingredient
The inexpensive powder with a mild taste and high level of nutrition will eventually topple today’s standards of soy and pea in plant-based foods, the Israeli company’s CEO says.
By Megan Poinski • July 14, 2022 -
Explore the Trendline➔
Courtesy of Instacart
TrendlineTop 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 -
Courtesy of SCiFi Foods
SCiFi Foods reduces the cost of cell-based beef 1,000-fold
The company, which plans to make hybrid plant-based and cultivated meat burgers, used bioengineering technology to make cells that can grow in higher densities.
By Megan Poinski • July 13, 2022 -
Permission granted by Superbrewed Food
Bel Group teams with Superbrewed Food to make postbiotic cheeses
The French company is the first CPG to partner with the fermented protein ingredient maker. New products from the collaboration could be introduced next year.
By Megan Poinski • Updated July 12, 2022 -
Courtesy of Foodberry
Foodberry brings its tech to a sweet spot: fresh and packaging-free snacking
After 10 years, two rebrands and a short-lived consumer line, the company is ready to bring its reverse-engineered fruit skins to new applications.
By Megan Poinski • July 11, 2022 -
acprints via Getty Images
Tropic Biosciences raises $35M to develop climate-resilient tropical crops
Sustainable food venture group Blue Horizon led the funding round, which the biotech firm will use to apply gene editing to crops beyond bananas, coffee and rice.
By Samantha Oller • July 7, 2022 -
Permission granted by Benson Hill Inc
Sponsored by Benson HillTransforming our food system through nature and technology
Unlocking genetic diversity to get nutritious, sustainable, plant-protein ingredients to market faster
July 5, 2022 -
Courtesy of Sweet Victory
Givaudan partners on gum targeting kids' sugar cravings
The ingredients company helped Israeli food-tech startup Sweet Victory mask the bitterness of an herb that blocks sugar receptors on the tongue for its new treat.
By Chris Casey • June 30, 2022 -
Courtesy of Beyond Meat
Beyond Meat to launch plant-based steak, CEO says
Speaking at The Wall Street Journal’s Global Food Forum this week, Ethan Brown said the product would replicate a whole cut of meat.
By Megan Poinski • June 30, 2022 -
Courtesy of Perfect Day
Why precision fermentation is in the Non-GMO Project's crosshairs
The group dedicated June to educating consumers about the dangers of what it called “synbio dairy” — using genetically modified cells to create proteins identical to those in cow-produced milk.
By Megan Poinski • June 29, 2022 -
Courtesy of Eclipse Foods
Eclipse Foods scoops up more than $40M to invest in plant-based dairy
The ice cream maker’s signature ingredient blend can enable an entire non-milk platform, and additional products will launch next year.
By Megan Poinski • June 28, 2022 -
Courtesy of Atomo Coffee
Atomo raises $40M for molecular coffee and launches RTD products
The beans-free startup will begin shipping cold brew and latte products that aim to deliver a similar taste as traditional options, but with improved sustainability.
By Samantha Oller • June 28, 2022 -
Courtesy of Crush Dynamics
How CrushDynamics upcycles wine waste into a nutritious ingredient
The Canadian company uses fermentation to make polyphenol-rich blends that can enhance flavor, reduce salt, block bitterness and extend shelf life, and plans to take its tech to winemaking regions worldwide.
By Megan Poinski • June 23, 2022 -
Mark Wilson via Getty Images
How food tech companies can raise money in a slowing economy
Investors still want to put funds toward well-established players in the sector, and M&A, partnerships and joint ventures will continue to proliferate, said panelists at the Future Food-Tech Alternative Proteins conference this week.
By Megan Poinski • June 23, 2022 -
Permission granted by EY
Sponsored by EYValue networks as the next strategy driver in the food value chain
Collaboration as the next wave of innovation across the food supply chain and the importance of value networks.
By Rob Dongoski, EY Food and Agriculture Leader • June 21, 2022 -
Courtesy of WhatIf Foods
WhatIf Foods taps a secret ingredient for plant-based success
As the company enters the U.S. with its better-for-you ramen and milk, it is leaning on the sustainability and nutrition credentials of a little-known African legume.
By Chris Casey • June 17, 2022 -
Courtesy of The Live Green Group
Live Green Group partners with Sigma to make clean-label ingredients
This agreement will utilize the startup’s Charaka algorithm and the Mexican food giant’s reach to create alternatives to things like methylcellulose, gums and emulsifiers.
By Megan Poinski • June 16, 2022 -
Courtesy of DouxMatok
DouxMatok's Incredo Sugar now available through Batory Foods
The Israeli company’s marquee product is made from sugar and requires only 50% as much to taste as sweet.
By Megan Poinski • June 16, 2022 -
Courtesy of Mars
Mars partners with Perfect Day on animal-free chocolate
The confectioner is launching the CO2Coa bar using dairy made by precision fermentation online, positioning it as a more sustainable treat.
By Megan Poinski • June 16, 2022 -
Courtesy of Moolec Science
Moolec Science to go public through SPAC merger
The company, which uses bioengineered plants to produce animal proteins, is valued at $504 million in the deal.
By Megan Poinski • June 16, 2022 -
Courtesy of SuperMeat
How SuperMeat is helping cultivated meat take off
The Israeli cell-based chicken maker has entered partnerships to make growth media and information available to others, and aims to build a U.S. plant in the near future.
By Megan Poinski • June 14, 2022 -
Permission granted by InnovoPro
InnovoPro partners on ice cream that harnesses the power of chickpeas
CEO Taly Nechushtan said new products like this frozen treat must overcome consumers’ negative experiences with the taste and texture of other plant-based offerings.
By Christopher Doering • Updated June 10, 2022 -
Scott Olson via Getty Images
Hershey applies to patent dairy-free chocolate with roasted grain
The Pennsylvania confectioner says this method can produce candy with a similar texture, mouthfeel, melt and taste to treats made with milk.
By Megan Poinski • June 9, 2022 -
Courtesy of Mission Barns
Why Mission Barns believes cultivated fat is the key to better plant-based meat
In taste tests, CEO Eitan Fischer said more than 90% of consumers preferred meat analogs made with cultivated fat over plant equivalents.
By Megan Poinski • June 8, 2022 -
Courtesy of Beyond Meat
Beyond Meat accused of unfair competition because of misleading claims in new lawsuit
The federal lawsuit is the latest attack on the company from former co-manufacturer Don Lee Farms, which says its publicly traded competitor overstates its protein content and incorrectly says its ingredients are natural.
By Megan Poinski • June 3, 2022
Previous
