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.
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.
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.
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.
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 …
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 …
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 …
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.
The recent Digital Food and Beverage conference illustrated that first-party data and AI are fast becoming transformative tech drivers of industry evolution.
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. …
Vegetarian and FI business writer, Christine Zulkosky, sampled Ohayo Valley’s lab-grown wagyu beef at the Vegan Women Summit in Brooklyn, NY.
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.
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 …
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.
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.
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. …
With some financial experts predicting a fairly significant downturn soon, here’s advice for recession-proofing your business.
Engineers at Columbia University have demonstrated the future of digital cooking by 3D printing a seven-ingredient slice of cheesecake.
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 …
Natural Products Expo West 2023 put plant-based innovation on display. Here’s a look at the trends that were most apparent.
The future of the food industry is coming into focus as artificial intelligence (AI) grows increasingly popular.
Cyberattacks at food companies have sounded alarms throughout the industry, leaving many businesses wondering when they will be attacked.
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?
Bioprotection prevents yeast and mold from growing, extending the shelf life of fermented foods and the manufacturer’s bottom line.
The biggest names in global fast food are adjusting to the new market realities by innovating with cutting-edge technology.
Clean, natural, plant-based proteins could help strengthen the industry segment amid market volatility, according to one CEO.
Tech companies are transforming grocery retail with innovative solutions to common problems in the checkout aisle, on store shelves, and beyond.
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.
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 …
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.
Innovation continues to play a critical role in plant-based product advancement, but significant challenges remain in the year ahead.
Food-tech startup Black Sheep Foods is hoping to reignite interest in plant-based meat with its lamb alternative.
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 …
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.
