By 2025-05-13 Off “Motif FoodWorks: Pioneering Innovations in Plant-Based Ingredients for Enhanced Taste and Texture” From the beginning, Motif FoodWorks has had a clear mission: to develop ingredients that enhance plant-based foods. Through extensive research and development, along with collaborations with leading researchers outside of its corporate framework, the company…
By 2025-05-13 Off “Celebrating 100 Years of Cheez-It: Chef Stephanie Izard Creates the Ultimate Cheesy Birthday Cake” As Kellogg’s Cheez-It brand celebrates its 100th anniversary, a renowned chef is creating the ultimate cheesy birthday cake — quite literally. Chicago-based restaurateur Stephanie Izard, known from Top Chef, has designed the Cheez-Itennal Cake to…
By 2025-05-13 Off “Kind’s New Venture: Plant-Based Ice Cream to Compete in Growing Frozen Dessert Market” Kind’s ice cream represents the latest venture into the frozen food sector for the well-known snack bar manufacturer. In March, the company, which positions itself as a healthy snacking brand, unveiled Frozen Smoothie Bowls—this followed…
By 2025-05-13 Off “Sweet Evolution: Hershey’s Strategic Shift Towards Better-for-You Snacks and Innovations” Many consumers are eager to indulge in sweet treats from candy makers like Hershey and Mars. However, an increasing number of large food companies are recognizing the importance of offering shoppers more options, particularly those…
By 2025-05-13 Off “Daring’s Ambitious Expansion: Securing Series B Funding to Compete in the Growing Plant-Based Chicken Market” Daring is preparing to broaden its retail presence with a significant Series B funding round, as an increasing number of plant-based companies vie for the limited shelf space available. By incorporating a celebrity into its…
By 2025-05-13 Off Shifting Consumer Attitudes in the Post-Pandemic Era: Insights from IFIC’s 16th Annual Food Survey As consumers transition into the post-pandemic era, the 16th annual survey conducted by IFIC reveals notable shifts in attitudes and priorities regarding food. While some changes were anticipated, others came as a surprise. The percentage…
By 2025-05-13 Off “Meeting Consumer Expectations: The Quest for Flavor and Authenticity in Plant-Based Proteins” Consumers are increasingly interested in plant-based proteins, yet they are selective about how closely these alternatives resemble real meat. According to a white paper from Kerry, approximately 75% of consumers expect plant-based options to replicate…
By 2025-05-13 Off “Revolutionizing Nutrition: Bryan Tracy’s Superbrewed Food Transforms Plant Fiber into Protein Power” Bryan Tracy, a chemical and biological engineer, found inspiration in gorillas, which are among humans’ closest DNA relatives. These powerful and vibrant creatures are known for their strength and health. In stark contrast, if humans…
By 2025-05-13 Off “Addressing the Economic Struggles of Coffee Farmers Amid Rising Consumption: A Call for Fair Pricing and Sustainable Practices” According to the National Coffee Association’s Atlas of American Coffee, coffee consumption has surged by 5% from 2015 to 2020, highlighting consumers’ deep affection for the beverage. However, as the demand for coffee continues to…
By 2025-05-13 Off “Rebranding to Oterra: A Strategic Move for Leadership in the Natural Colors Market” Following EQT’s acquisition of Chr. Hansen’s Natural Colors business unit, it became evident that a name change was essential for the new independent company to effectively position itself as a leader in the industry. At…