The science of dairy (and nondairy) ice cream

Mar 31, 2023

A renowned Penn State ice cream intensive covering everything from formulation to packaging has broadened its scope to help plant-based companies consider their unique challenges in the niche.

Report: 78% of consumers are meat eaters

Mar 28, 2023

Despite growing interest in vegan and vegetarian lifestyles, the vast majority of Americans say they eat meat, per a new report.

Business Bites: Advisory board created to study fungi, Americans embrace precision fermentation, GoodSAM honored at 2nd annual Anthem Awards

Mar 27, 2023

On this week’s plate: Plant-based food manufacturer Meati Foods forms an expert committee to study mycelium; a new collaborative report notes precision fermentation advancements in the F&B industry; CPG snack brand GoodSAM Foods wins award for...

Wild about fermentation: Dynamic variables to consider – digital magazine

Mar 23, 2023

Whether it’s traditional, wild, precision or an otherwise proprietary process, multiple types of fermentation have made it to mainstream food and beverage markets. Download this digital magazine to learn how new technologies offer scalability...

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Familiarity wins in Cargill’s maltodextrin alternative – white paper

Mar 22, 2023

New research highlights label-friendly appeal of soluble rice flour...

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The argument for fermentation: Opening a door to new opportunities – article

Mar 22, 2023

Fermentation technology helps assure reliable supply, quality, affordability and sustainability.

Keeping plant-based protein products relevant to consumers

Mar 22, 2023

Market data on consumer purchasing behaviors and new production introductions can help food brands stand out in the competitive plant-based category.

Younger generations opt for global flavors in nonalcoholic beverages

Mar 21, 2023

The wide range of nonalcoholic drinks available on the market—including juices, energy drinks, mocktails and smoothies, just to name a few—as well as their rising consumption, are influencing beverage producers to launch new flavors.

Business Bites: Padma Lakshmi promotes drinkable yogurt, Nestlé expands plant-based portfolio, fermented canola oil straw combats plastic pollution

Mar 20, 2023

On this week’s plate: Culinary veteran and Bravo “Top Chef” host Padma Lakshmi goes back to her roots with probiotic yogurt beverage; Nestlé and Elmhurst 1925 unveil new plant-based offerings; WinCup creates biodegradable straw; and much more.

Culinary star Padma Lakshmi promotes traditional Indian yogurt beverage

Mar 16, 2023

The popular "Top Chef" judge drops by the annual Natural Products Expo West show to debut 7-ounce grab 'n' go bottles of DAH! lassi and discusses how the classic Indian drink is a probiotic wonder.