Latest News in the food Industry

Ingredient Substitutes

Starfield lands largest plant-based funding round in China’s history

Starfield lands largest plant-based funding round in China’s history

2 Feb 2022

Chinese alternative protein manufacturer Starfield Food Science & Technology closed a $100 million Series B funding round — the largest in China’s recorded history to date, according to a release from the company.

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Chewing gum launched to stop sweet cravings in their tracks

Chewing gum launched to stop sweet cravings in their tracks

27 Jan 2022

Now, instead of reducing sugar intake by selecting food carefully, consumers can stop sugary treat cravings in their tracks with botanical-infused chewing gum from the Israeli start-up Sweet Victory. This new gum blocks sugar receptors on the tongue wi...

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Mosa Meat announces how to cultivate protein without FBS

Mosa Meat announces how to cultivate protein without FBS

26 Jan 2022

Mosa Meat, one of the world’s leading cultivated meat producers, revealed how it creates animal protein without the use of the controversial ingredient FBS (fetal bovine serum) in a peer-reviewed article published in the journal Nature Food.

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French alternative bacon company lands €25 million

French alternative bacon company lands €25 million

25 Jan 2022

Three-year-old French startup La Vie, formerly known as 77 Foods, secured €25 million ($28.3M) in one of the largest funding rounds in French food tech history. With funding in hand, the company is looking to expand the reach of its plant-based bacon p...

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Less sugar, more fibre: How brands can leverage ‘two-in-one’ reformulation

Less sugar, more fibre: How brands can leverage ‘two-in-one’ reformulation

23 Jan 2022

Combining natural sweeteners with fibres to replace the sweetness and bulk of sugar is a two-in-one reformulation approach that allows brands to make two appealing on-pack product claims: less sugar and more fibre.

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Codex approves global framework for stevia production

Codex approves global framework for stevia production

21 Jan 2022

Codex Alimentarius has adopted a Framework for Steviol Glycosides approving four different technologies for the production of the sweetener, a move that stakeholders say will ‘benefit the entire stevia industry’.

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Indian multinational moves into plant-based burgers and nuggets

Indian multinational moves into plant-based burgers and nuggets

14 Jan 2022

ITC, one of India’s largest corporations, announced it is entering the plant-based protein space through its ITC Master Chef brand where it will launch burger patties and chicken nuggets made from alternative protein sources. The conglomerate’s food bu...

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France, Austria seek European-wide plant-based protein strategy

France, Austria seek European-wide plant-based protein strategy

12 Jan 2022

Agriculture ministers from European Union member states France and Austria are calling on the European Commission to focus on developing plant proteins as part of a strategy to promote sustainable food systems that combat current environmental and clim...

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KFCs Beyond Fried Chicken is now available in the US

KFCs Beyond Fried Chicken is now available in the US

10 Jan 2022

Following two years of testing, fast-food chain KFC is bringing Beyond Fried Chicken to restaurants across the U.S. beginning on Jan. 10. This nationwide launch of fried chicken made with Beyond Meat plant protein will only be for a limited time, accor...

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Mondelez introduces Extra Stuf Oreo thins

Mondelez introduces Extra Stuf Oreo thins

7 Jan 2022

Milk’s favorite cooking is getting a facelift this year with a new Oreo Thins Extra Stuf line. Mondelez is debuting this permanent addition to the Oreo portfolio in January. The classic chocolate and cream cookie will have “nearly double the amount of ...

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Eat Just rolls out new cultivated products in Singapore

Eat Just rolls out new cultivated products in Singapore

4 Jan 2022

Once again, the Singapore Food Agency (SFA) has made history by approving multiple new products for sale from Eat Just’s Good Meat division. While there will be several products available, the only confirmed product is a whole chicken breast, which app...

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Scientists break the code for a new natural blue color

Scientists break the code for a new natural blue color

10 Dec 2021

Graduate-level food scientists at Cornell University have discovered how to stabilize, phycocyanin, a food colorant that provides a vivid blue pigment, according to research published in the American Chemical Society’s journal BioMacromolecules.

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