The cloud of Covid-19 on holiday shoppers is lifting—only to be replaced by the showers of inflation, according to findings of a new shopper survey.

On this week’s plate: The Kraft Heinz Co. invests 185,000 hours redesigning its iconic ketchup bottle cap; National Co+op Grocers raise almost $23K to aid co-ops impacted by hurricanes; and more to keep you coming back.

A leading plant-based brand explores whether innovation is enough to overcome bad press and a sluggish market.

With the ability to meet consumers' sensory and nutritional needs, pulse ingredients have quickly established themselves an integral ingredient alternative.

New research found people who regularly eat walnuts early in life have better diet quality and a better CVD risk profile later in life compared to people who don’t.

Silver Fern Farms’ new marketing campaign is shining a light on ethical animal and environmental care in the meat industry.

Americans are opting for more flexible eating habits, while conscientiously cutting down on animal products, as more plant-based options become available in the industry.

On this week’s plate: Asia’s first cultivated, smoked duck breast debuts; New Zealand Coastal Seafoods dips into collagen market; plant-based food debate continues; and more.

Nature’s Fynd’s accidental discovery of a microscopic fungus in Yellowstone Park may be the answer to feeding the world’s growing population in the face of climate change, its founders believe. Its meatless breakfast patties and dairy-free cream...

"It's indistinguishable from conventional lamb because it is, first and foremost, real meat,” said Michael Lenahan, general manager of Future Meat, adding that Future Meat’s product “sizzles, sears and tastes” like conventional lamb.