Can Microalgae ‘Ghost Proteins’ Resurrect Alt-Meat?
Food tech startups are developing new techniques to transform microalgae into “ghost protein,” a powerful alternative protein source with an undetectable, completely neutral flavor.
Food Tech Archive > Page 4
Column: Why Google’s New RT-2 Robot Could Transform the F&B Industry
Innovation is the driving force that shapes the landscape of the food and beverage industry, and as the Innovation Advisor at The Food Institute, I’m committed to exploring the latest advancements in this dynamic field. …
Precision Fermentation Steals the Show at IFT FIRST
Animal-free proteins made through precision fermentation and cell-cultures were seemingly everywhere at the recent IFT FIRST event in Chicago.
Why Mixed Reality Could be a Business Game-Changer
When Apple unveiled its Vision Pro headset in June, tech experts reacted with hyperbole. Optimists claimed the mixed reality device is likely to replace smartphones someday. Cynics, on the other hand, scoffed at the product’s …
3 Key Takeaways from IFT FIRST 2023
CHICAGO – Product developers and food scientists from over 70 countries learned about the latest in food ingredients and technologies recently at the IFT FIRST 2023: Annual Event and Conference. The Institute of Food Technologists …
How Soon Will Cultured Meat Impact Plant-Based Sales?
As the gate to cell-cultured meat sales swings open in the U.S., what’s in store for the alt-meat sector? The Food Institute checked in with Jennifer Bartashus at Bloomberg Intelligence to discuss potential market implications in the months ahead.
FI Exclusive: UPSIDE Foods COO Sees Meat’s Future as Cultivated
Amy Chen, CEO for UPSIDE Foods, feels the company’s process for cultivating meat could have not only a major impact on food production, but also on the environment.
Is Sustainable Superfood Kelp About To Make Waves?
Kelp is a sustainable superfood with all the qualities that appeal to today’s consumer, but it hasn’t really hit the mainstream—at least, not yet.
Can Buzzfeed’s AI Chefbot Save Your Kitchen?
Tasty enjoys over 1 billion cross-platform views each month and is widely regarded as the most robust and user-generated food community and platform on the internet. That the big cheese of big apps and data is involved with AI recommending food choices and providing budget and grocery tips should not surprise anyone.
4 Generative AI Tips from CPG Trailblazers
How is the food industry responding to the rapid advancement of generative artificial intelligence? The Food Institute gathered four takeaways from industry trailblazers at the recent Generative AI Food Pioneers Summit, hosted by food and …
Research Shows Gen Z Welcomes Loyalty Programs, Sharing Data
Gen Z and millennials may be coming into their own, but those aged 18-43 differ markedly from both Gen Xers and baby boomers when it comes to restaurant habits, and attitudes toward loyalty programs. A …
Report: AI Poised to be Business Boon
We haven’t quite hit the promise of HAL in “2001,” but generative artificial intelligence is poised to revolutionize nearly all aspects of business, including the food industry. A recent report from McKinsey & Co. predicts …
Analysis: Is Third-Party Delivery Becoming a Duopoly?
The third-party delivery market has had a large number of competitors over the years, but it looks it’s headed toward becoming a duopoly.
Emerging Tech a Hot Topic at Digital Food & Beverage 2023
The recent Digital Food and Beverage conference illustrated that first-party data and AI are fast becoming transformative tech drivers of industry evolution.
Analysis: Is AI Destined to Revolutionize Labor?
There’s nothing artificial about the hype surrounding AI. The technology that spawned the wildly popular ChatGPT chatbot has food industry leaders intrigued. Yet, most executives seem intent on tempering expectations regarding AI reshaping the workforce. …
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.
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 …
Advertisement
FI-Home-NEW-2020Gaps
Advertisement
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 …