Food Tech
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ADM, Benson Hill partner to scale high-protein soy
By marrying the agribusiness giant’s scale with the food tech firm’s gene editing capabilities, the companies believe soybeans can reach their full potential as a plant-based ingredient.
By Chris Casey • Aug. 11, 2022 -
How Tastewise uses artificial intelligence to bridge the gap between consumers and food trends
The Israeli company’s recent $17 million funding round is helping it expand the social, recipe and restaurant data it looks through to determine what consumers truly want.
By Megan Poinski • Aug. 8, 2022 -
Food waste tech firm Afresh raises $115M
The Series B funding round will scale the technology, which helps retailers avoid ordering excess food, to “thousands” more stores.
By Catherine Douglas Moran • Aug. 8, 2022 -
Sponsored by Tive
Solving the unique challenges of shipping perishable foods
A strategy to prevent loss and ensure compliance in perishable shipping is more critical than ever.
Aug. 8, 2022 -
Beyond Meat cuts outlook and employees as sales and earnings disappoint
As higher prices and inflation lead consumers to trade down at the grocery store, CEO Ethan Brown said the company is focusing on reducing its operational expenses.
By Megan Poinski • Aug. 5, 2022 -
Firmenich and IFF open high-tech facilities to speed product development
The Switzerland-based company’s new plant in California strengthens its U.S. presence, while IFF’s culinary design center in Denmark is part of its Re-Imagine Protein Innovation Program.
By Megan Poinski • Aug. 4, 2022 -
Motif FoodWorks names new CEO
Michael Leonard, the company’s longtime chief technology officer, takes the helm immediately while former leader Jonathan McIntyre transitions to an advisory role.
By Megan Poinski • Aug. 4, 2022 -
How Paleo is using biochemistry to bring plant-based mammoth meat to consumers
The European startup uses precision fermentation to create heme commonly found in beef, chicken, pork, lamb and tuna — in addition to the long-extinct mammal — to make analogs taste more like the animal proteins they replace.
By Megan Poinski • July 28, 2022 -
Flavor by a nose: How Air Up uses scent to make water taste better
The European company, which just launched in the U.S., uses its specially designed water bottle and pods containing natural fragrances as a way to get consumers to hydrate.
By Megan Poinski • July 28, 2022 -
Capri Sun cuts sugar 40% by reformulating with monk fruit
The largest renovation in the juice pouch brand’s history will put Kraft Heinz more than halfway toward its goal of significant portfolio-wide sugar reduction.
By Megan Poinski • Updated July 27, 2022 -
Meati nets $150M investment for expansion as products hit store shelves
The funding will help the mycelium-based meat analog company complete its “Mega Ranch” facility, which will supply all Sprouts Farmers Market stores later this year. Chipotle’s venture fund was among the investors.
By Megan Poinski • July 21, 2022 -
Deep Dive
Small candy makers forced to rethink their business strategies
Sweets manufacturers, many of them family owned, are doing away with long-time traditions in order to survive amid labor shortages, high costs and unreliable deliveries of some ingredients.
By Christopher Doering • July 18, 2022 -
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 -
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 -
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 -
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 -
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 -
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 -
Sponsored by Benson Hill
Transforming our food system through nature and technology
Unlocking genetic diversity to get nutritious, sustainable, plant-protein ingredients to market faster
July 5, 2022 -
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 -
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 -
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 -
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 -
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 -
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