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Category: Industry NEWS

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2025-05-12 Off

“Reevaluating Our Relationship with Seafood: Sylvia Earle Advocates for Sustainable Alternatives at Good Food Institute Conference”

BERKELEY, Calif. — Renowned oceanographer Sylvia Earle pointed out at the Good Food Institute Conference that while it’s relatively straightforward to determine the price of a dead fish, as a society, we often overlook the…

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2025-05-12 Off

“Impossible Foods’ Pat Brown Advocates for Sustainable Food Systems at Good Food Institute Conference”

BERKELEY, Calif. — Clad in a white T-shirt emblazoned with “CHOOSE EARTH,” Impossible Foods co-founder and CEO Pat Brown addressed a packed auditorium at the concluding session of the Good Food Institute Conference, outlining his…

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2025-05-12 Off

“Revolutionizing Plant-Based Proteins: The Science Behind the Impossible Burger and the Future of Sustainable Food”

In the realm of plant-based proteins, the Impossible Burger stands out as a prominent innovation. These burgers closely resemble meat, even exhibiting a “bleeding” effect, thanks to a key ingredient: heme. This molecule is prevalent…

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2025-05-12 Off

Title: Navigating the GMO Controversy: Okanagan’s Arctic Apples and Soylent’s Bold Stance on Genetic Modification

Over the years, Okanagan Specialty Fruits has been working on the development of the Arctic apple, a genetically modified fruit engineered to resist browning. Company president Neal Carter recognized that this innovation might spark controversy…

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2025-05-12 Off

“Snack Innovation: Catering to Millennials’ Demand for Convenient, Ethical, and Protein-Rich Foods”

This innovative snack idea could represent a smart advancement, merging millennials’ enthusiasm for nutritious, protein-rich foods with their desire for convenience. Although a price of one or two dollars may seem high for a hard-boiled…

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2025-05-12 Off

“Navigating the Free-From Food Boom: Trends, Challenges, and Opportunities for Manufacturers”

While there may be some setbacks along the way, investments in free-from foods are likely to yield long-term benefits. Nielsen data indicates that free-from products are growing at a significantly faster rate than the overall…

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2025-05-12 Off

“Beyond Meat: Revolutionizing Plant-Based Proteins for Meat Lovers While Prioritizing Natural Ingredients”

Beyond Meat is dedicated to recreating the taste, texture, and allure of meat using plant-based ingredients, with a specific focus on appealing to dedicated meat lovers. While veggie burgers are not a novel concept, a…

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2025-05-12 Off

“FDA Issues Voluntary Recalls of Whey Powder Amid Contamination Concerns: A Cautionary Approach for Food Manufacturers”

The FDA has highlighted that the voluntary recalls were undertaken out of an abundance of caution, as the CPG companies cannot confirm whether the whey powder was the source of contamination in their products. Whey…

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2025-05-12 Off

“Enhancing Vegan Cheese: The Role of Innovative Potato Starches in Texture and Meltability”

These innovative potato starches are reported to enhance the meltability and texture of cheese. Severine Bensa, the senior marketing manager for Ingredion in Europe, the Middle East, and Africa, stated in a press release that…

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2025-05-12 Off

“Emerging Trends in Sustainable Packaging: The Promise of Crab Shell and Tree Fiber Films”

Consumers value sustainable packaging, which suggests that flexible film made from renewable materials like crab shells and tree fibers would likely be well-received, provided it is offered at a reasonable price. Even if it comes…

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