The new Flat Pack oat milk sheets by milkadamia reportedly reduce packaging waste by 94%. The shelf-stable solution allows consumers to make fresh oat milk in customizable portions, addressing the bulk of the category’s environmental challenges at the source instead of placing the burden on consumers.
Join The Food Institute as we explore Paccari, a company which makes chocolate entirely from Ecuadorian cacao. Ecuador is one of the world’s leading producers of fine flavor cacao, and Paccari highlights this in their …
Advanced plastic recycling remains a dream for many F&B companies, but Nestle, for one, plans to implement major changes along those lines by 2030.
From Europe to the far reaches of the globe, chefs, entrepreneurs, and food scientists are pushing the boundaries of taste, sustainability, and technology, creating a culinary landscape that is as diverse as it is exciting.
Specialty beverages have undergone a remarkable transformation in recent years, transcending their conventional definitions to become a captivating fusion of art, science, and culture.
State agriculture officials are warning U.S. banks their emphasis on policies to reduce climate change threatens the U.S. food supply.
The culinary landscape is evolving, as specialty food trends take center stage, reflecting global influences and an emphasis on health.
The latest Food Institute Fast Break news podcast touches on PepsiCo’s bold plans for its convenient foods items.
In an era of increased greenwashing and many companies abandoning once-ambitious ESG plans altogether, Walmart appears to be making real strides toward helping reduce food waste, solve food deserts, and burnishing its worldwide brand a little more.
In the age of transparency, nearly half (45%) of shoppers have heard of greenwashing and one-third (33%) are skeptical of green labels and sustainability claims.
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.
Better-for-you beverages are booming, but major foodservice players have been slow to diversify their fountain offerings. Can consumer demand for healthier alternatives turn the tides?
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. …
Plant-based snacks can be a confusing category for consumers to navigate. The Food Institute spoke with Nora Witt, VP of Marketing at Dole Packaged Foods, about the evolution and key elements of plant-forward snacks across the supply chain.
Reducing meat consumption and improving eating habits on a mass scale to put a dent in greenhouse emissions is going to be tough.
The importance of offering sustainable products is hard to overstate — seven out of 10 consumers find sustainability more important today than they did two years ago, and more than half consider it “very important” according to Glow’s 2023 US Brand Sustainability Benchmark Report.
What are Whole Foods top trends for food in 2023? Brands with a mission ranked highly in this year’s report.
A new survey shows the value that having a clear sustainability mission can have for purpose-led brands in the CPG space.
With climate change threatening major changes that will affect food production, activists are promoting the Plant-Based Treaty.
Jennifer Pricco Braasch is a managing director with City National Bank’s Food & Beverage Group. Based in Milwaukee, she supports industry executives with creative financing solutions and industry intelligence. The Food Institute recently asked her …
Regional grocer Wegmans will complete its mission to eliminate plastic bags companywide by the end of the year. Now, the question remains: Will other U.S. grocers follow suit?
At the 2022 Plant Based World Expo in New York City recently, The Food Institute got the latest scoop on all the newest products. Check out our interview with Plant Based Food Association CEO Rachel …
When it comes to plant-based foods, the sky’s the limit. But with all the products out there, how can we tell what stands out above the rest? Check out this clip of the Food Institute’s interview with …
A relatively new sustainability model should be taken into consideration by most food businesses these days, according to one industry analyst.
Food retailers are leveraging new food-waste programs to cut costs, improve sales, and better manage inventory with a limited shelf life.
It’s become a $53 billion dollar market, and it’s growing. With more than half of consumers concerned with food waste, food upcycling is no longer just a niche trend. But what, exactly, is it? How …
Eating local has developed a connotation for positive impact, from ethics to environment and even health, but how does the practice actually affect food systems, human systems and the planet? “There is not much evidence …
Erica Kuhlmann joins The Food Institute Podcast to discuss the reasons for optimism and other conference takeaways
The plant-based meat category is experiencing some growing pains. Through the early weeks of the pandemic, alt-meat sales grew some 200% at retail outlets, and the hype around that helped the category secure more than …
We asked Cornell University food program students to rank the importance of various food trends including plant-based, sustainability and inflation.
MINNEAPOLIS – As he gazed out at the sizable gathering at the University of Minnesota on Wednesday, Pete Pearson didn’t mince words. Pearson, senior director of food waste at the World Wildlife Fund, asked the …
This article is written and sponsored by HSBC. Learn how regenerative agriculture is leading us to a more sustainable future According to Feeding America, in 2019, food insecurity in the US had reached its lowest point since …
It’s a trend that literally turns trash into treasure.
