In this episode of Food for Thought, Bryn discusses the subtleties with CEO of The Food Institute, Brian Choi. Brian speaks about the food industry trends and consumer behavior over the years. The food industry is at a crossroads so what choices do we have to make? Time-stamped show notes 00:00 ➡️ 04:30: industry news…
Three companies took podium positions at the SIAL Innovation Awards 2022 against some very stiff competition. The Grand Jury selected the winners from a total of 1,800 products that were entered. What marked them out as most deserving; what did they themselves think of the event; and how has it helped their businesses? Kevin Rozario find out.
Moët Hennessy Global Travel Retail is strategically expanding Armand de Brignac Champagne in highly influential airport locations, supported by strong in-store visibility and activations – and sharpening Moët Hennessy’s luxury focus.
Violife, one of the leading brands of dairy-free cheese in the US, has launched a dairy-free sour cream alternative in 883 Walmart locations, which promises to be the perfect swap in all recipes that require sour cream. Called Just Like Sour Cream, joins a growing a portfolio which already includes Greek-style white feta alternative, Mozzarella…
America’s fast casual restaurateur Panera Bread—which claims to offer no artificial added ingredients in its products—is bringing European-style toasted baguettes to its US stores as it continues to develop a menu based on health and wellness.
Getir’s acquisition of its fellow grocery-delivery service Gorillas has been seen by analysts as the latest development in a much-needed trend towards consolidation in the sector.
A joint announcement was recently made by PureCycle Technologies, a recycling technology company, and the Port of Antwerp-Bruges, regarding the opening of the company's first plastic recycling plant in Europe.
Denmark’s EvodiaBio, which makes sustainable aromas for the food and beverage industry using precision fermentation, has secured $6.4 million to safeguard its growth plans.
Food manufacturing giant Kraft Heinz has teamed up with Harvard's Wyss Institute in a bid to make sugar more healthy as it also seeks to reduce the ingredient across its 200 brands.
LiFi4Food, the Spanish start-up that provides solutions for digital and precision agriculture, reveals plans to to tackle food scarcity using technology.
Private investment firm Bansk has acquired a majority interest in Red’s All Natural, a brand that specialises in frozen burritos and breakfast sandwiches.
