Upcycled ingredients trending at Fancy Food Show 06.28.2019 By Monica Watrous Leftover whey, spent grains star in new products from start-up brands.Read More
Upcycling food waste into fiber-rich flour 05.01.2019 By Jeff Gelski Green bananas, soybean pulp and coffee cherries serve as flour sources.Read More
Sustainability, functional foods seen as prime areas of future innovation 04.04.2019 By Keith Nunes Entrepreneurs eye concepts that solve problems.Read More
Upcycling upstart on the upswing 03.22.2019 By Monica Watrous Planetarians produces nutritious flour from defatted sunflower seeds.Read More
Harnessing the power of alternative flour 03.14.2019 By Donna Berry Rising interest in alternative flours brings a new set of better-for-you, better-for-the-world, nutritionally dense ingredients to product developers.Read More
‘Upcycled’ ingredients gain traction 02.26.2019 By Jeff Gelski Coffee cherries and brewers’ spent grains are two examples of normally discarded items finding places in food formulations.Read More
Soybean pulp — the next superfood? 01.16.2019 By Monica Watrous Renewal Mill seeks to transform byproducts into nutritious, functional ingredients.Read More
Food waste reduction 2.0: Seeking more than sustainability benefits 08.21.2018 By Keith Nunes Food waste may offer more promise than solely as an initiative to improve a company’s sustainability score.Read More