Animal-Free Egg Orders Up 550%: Every Company Scales Fast
The Every Company's precision-fermented egg protein demand surged 550%; a new Huvepharma deal now quadruples production capacity.
food news. food policy. food tech.
food news. food policy. food tech.
Category Food Science
NASA’s Mars Menu Problem Is Bigger Than You Think
For a Mars mission, NASA is rethinking its entire food system. Shelf life, nutrition, and palatability all face hard limits in deep space.
Reformulation Is Outpacing Brands. Now What?
Food reformulation demands have expanded well beyond sugar and salt. PepsiCo, ESA, and industry analysts say the pace of change is now the real challenge.
White Is the Hardest Color to Replace. Seprify Just Did It.
A Cambridge-Fribourg spinout raised €13.4M to commercialize a plant-based titanium dioxide alternative made from FSC-certified wood pulp.
Pow.Bio’s AI Fermentation Platform Earns WEF Pioneer Nod
Pow.Bio's AI-enabled continuous fermentation platform wins a WEF Technology Pioneer slot, signaling fermentation's cost problem may finally have a fix.
VCs Should Fund Ingredients, Not Brands
A new Beyond Impact white paper argues food ingredient innovation investment beats consumer brand bets for long-term food system returns.
Big Pharma’s Loss Is Clean Ingredients’ Gain
A Merck chemist who spent 20 years targeting disease with precision molecules is now letting nature lead the molecular blueprint.
Consumer Reports Flags Popular Snacks for Additives and Contaminants
Consumer Reports tested popular snacks and found elevated levels of additives and contaminants, raising fresh pressure on manufacturers to clean up formulations.
Most Americans Think Chicken Lowers Cholesterol. It Doesn’t.
A new PCRM poll exposes deep cholesterol-reducing foods misconceptions among US adults, just as updated ACC/AHA guidelines raise the stakes.
Blue and White Are Natural Color’s Hardest Problem
Oterra is tackling natural color innovation's two most stubborn frontiers: stable blue and clean white, as synthetic dye pressure mounts.