Aqua Cultured developing new Chicago facility 02.06.2023 By Caleb Wilson The site will enable the company to scale production on its seafood alternatives.Read More
What’s next for cultivated meat? 02.02.2023 By Sam Danley Scalability, cost reduction in focus at Tufts University’s Cellular Ag Innovation Day. Read More
Meati opens ‘mega ranch’ production facility 01.27.2023 By Sam Danley Startup aims to scale mycelium-based meat alternatives.Read More
New methods, sources spurring plant protein innovation 01.09.2023 By Jeff Gelski Precision fermentation, canola protein may impact product development.Read More
Net carb reduction can interest a range of consumers 01.02.2023 By Jeff Gelski Inulin, resistant starch take on key roles in keto-friendly items.Read More
Yolélé adds spice rubs, dip mixes 11.30.2022 By Caleb Wilson The West African food brand is adding flavors like Yassa, Rof and Afro-Funk.Read More
Precision fermentation extending the boundaries of ingredient innovation 11.22.2022 By Keith Nunes Unlocking the potential of precision fermentation has been artificial intelligence and other techniques to identify specific functional ingredients.Read More
Technomic predicts rise in in-person dining for 2023 11.17.2022 By Caleb Wilson Report also sees pickled, fermented and pink ingredients trending.Read More
Kalsec partners with functional ingredient developer 11.09.2022 By Caleb Wilson The companies will explore the development and applications of brewer’s yeast.Read More
Motif to develop animal-free dairy protein 10.21.2022 By Caleb Wilson The food technology company will use Vectron’s precision fermentation system to develop the proteins.Read More