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Category: Industry NEWS

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2025-05-13 Off

“Plant-Based Products: Continued Growth Amid Market Challenges and Innovations”

While recent slowdowns in sales for some publicly traded plant-based meat and dairy companies have led some analysts to declare the end of the segment’s trendy growth phase, current data indicates that growth is still…

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2025-05-13 Off

“Reviving a Legacy: Andy Callahan’s Vision for Hostess Brands as a Snacking Powerhouse”

For Andy Callahan, CEO of Hostess Brands, the goal of transforming the century-old producer of Twinkies, Ding Dongs, and Donettes into “a snacking powerhouse” involves both envisioning the company’s future and reflecting on his own…

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2025-05-13 Off

“Exploring the Nutritional Decline in Conventional Farming and the Promise of Regenerative Agriculture”

These discoveries are the result of extensive research into the nutritional composition of soil on American farms. According to researchers from California State University Chico, as farmers have achieved higher crop yields in recent decades,…

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2025-05-13 Off

“Addressing Methane Emissions: The Challenge and Initiative in the Dairy and Meat Industries”

Methane, a greenhouse gas responsible for increasing global temperatures by trapping heat in the atmosphere, is generated in various environments such as soil, water, and the digestive systems of certain animals. In the United States,…

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2025-05-13 Off

“The Every Company: Revolutionizing Animal-Derived Foods with Precision Fermentation”

The Every Company is dedicated to creating animal-derived foods using precision fermentation technology, which involves altering yeasts to generate various proteins during fermentation. In March, the company introduced animal-free pepsin, an enzyme commonly found in…

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2025-05-13 Off

“Revolutionizing Fermentation: MycoTechnology’s Journey Towards Plant-Based Innovation and Sustainable Food Solutions”

Over the past decade, MycoTechnology has demonstrated the immense potential of mycelium and set the stage for numerous other companies in the fermentation industry. While fermentation is often associated by consumers with products like beer,…

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2025-05-13 Off

“Sovos Brands Launches Premium Yogurt Gelato as It Expands into Frozen Dessert Market”

Sovos Brands, based in Noosa, is venturing into the frozen dessert market with its new yogurt gelato. The company announced that this premium offering contains the same high-quality ingredients, active cultures, and probiotics as its…

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2025-05-13 Off

“Revolutionizing Fine Dining: The Rise of Mycelium-Based Foie Gras Alternatives Amidst Ethical Controversies”

Among the various foods that activists deem inhumane to animals, foie gras ranks at the top. Although it is regarded as a symbol of fine dining, many argue that there is no ethical way to…

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2025-05-13 Off

“Challenges and Opportunities in the U.S. Egg Industry: A Shift Towards Cage-Free Production Amid Supply Chain Struggles”

While the egg industry generally aims to align its table egg layer flock with consumer demand—expanding ahead of Easter and contracting during the summer—a recent CoBank analysis revealed that it has struggled to meet target…

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2025-05-13 Off

“Rising Consumer Demand for Functional Foods: The Growing Role of Prebiotics in Health-Conscious Choices”

The COVID-19 pandemic has heightened consumer awareness about their dietary choices, leading shoppers to emphasize products with functional benefits, including prebiotics. Some brands have even centered their offerings around prebiotic fibers. For instance, PepsiCo’s KeVita…

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