Lifelong Vegetarian Tries Lab-Grown Wagyu Beef
Vegetarian and FI business writer, Christine Zulkosky, sampled Ohayo Valley’s lab-grown wagyu beef at the Vegan Women Summit in Brooklyn, NY.
Food Tech Archive
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QR Codes: ReliQ or Revolutionary?
How, and why, should some businesses do away with table- or barside QR codes, and what should be expected from both business and consumer? The QR Qonundrum doesn’t have to be an all-in or all-out decision, however – a hybrid approach, using lessons from the business side of the pandemic and the consumer side of hospitality, may be a viable way forward for businesses large and small.
3 Key Trends on Display at 2023 National Restaurant Association Show
CHICAGO – A majority (62%) of foodservice operators are currently understaffed, according to the National Restaurant Association’s State of the Restaurant Industry Report, 2023. Foodservice operators gathered in Chicago for the 2023 National Restaurant Association …
Study: Lab-Grown Meat Potentially Worse for Environment than Retail Beef
If proper technology and facilities can be developed to lessen the current emissions costs of lab-grown products, then yes, the research team found cultured meat to be much more environmentally competitive and with a potential wide range of applications. Today, though, the scientific/environmental/cultural jump “from pharma to food” remains an expensive and taxing endeavor for mother Earth.
Food Waste: Investment in Upcycled Food Gaining Steam
The process of upcycling food – finding new, higher-value uses for items that would otherwise go to waste – appears to boast untapped potential for businesses these days.
How to Reduce Waste While Monetizing Your Side Streams
This article is sponsored and written by GTF Technologies. By now, everyone in the food industry knows that 30-40% of food produced1 and almost half of all fruits and vegetables grown worldwide2 go to waste. …
Execs Offer 4 Steps to Survive a Recession
With some financial experts predicting a fairly significant downturn soon, here’s advice for recession-proofing your business.
The Future of 3D-Printed Food Looks Sweet
Engineers at Columbia University have demonstrated the future of digital cooking by 3D printing a seven-ingredient slice of cheesecake.
Analysis: What’s Behind Mass Layoffs in Warehouse, Tech Sectors
As the U.S. Federal Reserve attempts to slow the economy in the battle against inflation, major e-commerce, tech companies and other businesses have announced tens of thousands of layoffs. Is the wave of job cuts …
New Technology Could Revolutionize Food-Allergen Testing
Top Trends from Expo West Include Evolving Plant-Based Protein
Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.
How Food Processing Companies Can Build a Resilient Supply Chain
The Future of AI and the Food Industry
The future of the food industry is coming into focus as artificial intelligence (AI) grows increasingly popular.
The Food Industry’s ‘Unique Vulnerabilities’ to Cyberattacks
Cyberattacks at food companies have sounded alarms throughout the industry, leaving many businesses wondering when they will be attacked.
Cell-Cultured Snapshot: How to “Make” Meat
Cell-cultured meat continues to expand on a global scale as start-ups and major meat producers target the category. But how exactly are cuts of cultivated meat created — and how soon can consumers purchase these products?
How Bioprotection Naturally Prevents Moldy Yogurt
Bioprotection prevents yeast and mold from growing, extending the shelf life of fermented foods and the manufacturer’s bottom line.
Fast Food Tech Evolves
The biggest names in global fast food are adjusting to the new market realities by innovating with cutting-edge technology.
COLUMN: Answer to Plant-based Segment’s Issues Found in Forests, Biotech
Clean, natural, plant-based proteins could help strengthen the industry segment amid market volatility, according to one CEO.
3 Emerging Technologies About to Reshape Food Retail
Tech companies are transforming grocery retail with innovative solutions to common problems in the checkout aisle, on store shelves, and beyond.
Precision Fermentation Promises a More Sustainable Future
Precision fermentation technology makes it possible to create alternative egg and milk proteins identical in taste, texture, and functionality to the traditional stuff—without using any animals.
Safeguarding Against Cyberattacks in the F&B Industry
As the post-COVID-19 world embraces digitization, legacy IT systems have become increasingly vulnerable to cyberattacks. As the 2022 Marcum Food & Beverage Survey shows, a majority of respondents reported that their technology systems were insufficient …
Could ‘Molecular Farming’ Become a Plant-Based Game-Changer?
Moolec Science is infusing crops with animal genes to create a unique meat alternative, in a process it calls molecular farming. Now, it’s looking to partner with major players in the plant-based category.
Challenges Ahead for Plant-Based Innovation
Innovation continues to play a critical role in plant-based product advancement, but significant challenges remain in the year ahead.
Plant-Based Lamb: The Next Big Thing in Alt-Meat?
Food-tech startup Black Sheep Foods is hoping to reignite interest in plant-based meat with its lamb alternative.
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Smart-Voice Technology: Coming Soon, to a Drive-Thru Near You
In a world of fast-changing consumer demands, the classic fast-food drive-thru window is evolving. From doubling lanes to fully digital menu boards, restaurants have made all kinds of improvements to the drive-thru service. With technology …
Plant-Based Trends to Watch in 2023
What will 2023 hold for plant-based? The Food Institute spoke with several industry analysts to explore what’s in store for the year ahead.
Outlook Sizzling for Plant-Based Deli Meats
Lunch meats were a star player at retail throughout the pandemic and that trend is retaining its momentum. But can this boon boost demand for plant-based deli cuts?
The Zero-e Pineapple Has Arrived
Produce is a low-margin, high-risk industry. Hans Sauter would know – he’s been in the produce game for over 35 years. He’s not only Senior Vice President of Research and Development for Fresh Del Monte, …
Major CPG Players Fueling Alt Cream Cheese Innovation
Amidst the booming cultured dairy market, major food manufacturers are taking plant-based cream cheese to the next level.
Data-and-Dash: Cybersecurity and the Food Industry
Crime is a malicious (and inevitable) branch of progress. As industry and technology evolve, so too do the machinations of those willing to test, infiltrate, and break the system for personal profit. As integrated web …
Column: Why Vertical Farming Stocks are Struggling
Few sectors have been more impacted by the boom/bust cycle than vertical farming stocks in recent years.
Plant-Based Innovation Abounds at Private Label Trade Show
The Plant-Based Foods pavilion at the recent Private Label Trade Show hosted numerous exhibitors offering plant-based products to address consumer concerns about health, the environment, and animal welfare.
FDA Issues First Approval for Cell-Cultured Chicken
Cultivated meat producer Upside Foods received regulatory approval from the FDA, making it the first company to reach this milestone in the U.S. While not a green light for the industry at large, the decision opens the door to more approvals
Analysis: Could ‘Hybrid’ Meat be a Plant-Based Breakthrough?
As an expanding number of startups pursue the commercialization of cultivated meat, a select few are targeting the hybrid approach — blending small quantities of lab-grown cells into primarily plant-based products. While affordable, 100% cultivated …
Experts: Huge Opportunities Exist in Tech-enabled Ag
As agriculture moves towards automation, what technologies and best practices will lead the way? In a recent FI webinar, Agritecture founder and CEO Henry Gordon-Smith and Tortuga AgTech CEO Eric Adamson outlined the current state of ag tech.
