16 Feb 2024 --- New Culture’s animal-free casein protein is the world’s first to be determined Generally Recognized as Safe (GRAS), following an independent review. Casein is the key ingredient in cheese that allows... Read More

17 Jul 2023 --- Nestlé has invested in regenerative agricultural practices of US wheat farms (tomato) in the Digiorno supply chain to produce healthier, more sustainable ingredients for their pizzas.

13 Jul 2023 --- The FAIRR Initiative representing 71 major investors, has instigated a global request to 12 major fast food chains to disclose their antibiotic use and reduction policies to tackle antimicrobial resistance (AMR)... Read More

09 Jun 2023 --- This week in industry news, a new partnership involving the US Agency for International Development (USAID) and ofi aimed at climate-proofing cocoa and coffee in Indonesia. Also, Ÿnsect uncovered plans to... Read More

24 Apr 2023 --- Nestlé and private equity firm PAI Partners are uniting in a joint venture for Nestlé’s frozen pizza businesses in Europe. The company will be headquartered in Germany and operate two... Read More

03 Oct 2023 --- Dr. Koert van Mensvoort, CEO and creative director of Next Nature Network, about contemporary food tech advancements exhibited at the organization’s “Spacefarming: The Future of Food” event in Eindhoven, the Netherlands. He compares the cell-based meat revolution with consumer eating habits fifty years ago, in the Netherlands, when locals were still largely averse to common foods like pizza and sushi.

28 Feb 2023 --- Walnuts are 60% polyunsaturated good fats while being the only tree nut that is a source of plant-based omega 3. Pam Graviet, senior marketing director at California Walnuts, shares insights on their starring role in recipes. Compared to other tree nuts, their soft and meaty texture continues to deliver functionality and appeal in plant-forward formulations such as meatless burgers, taco meat and pizza toppings.

08 Nov 2022 --- Poland-based clean label food producer Yummity showcased its starchless pizza base mix at Sial Paris 2022. Michel Mej, senior export manager at Yummity, subsidiary of the De Care Group, tells FoodIngredientsFirst how the brand stays true to its objective of creating healthy, gluten-free products. Its starchless pizza crust mix is the next step in the evolution of these nutritious products.

28 Nov 2019 --- Everyone wants to know where the food they are consuming comes from, says Stefanie Ruhe of Followfood at Anuga 2019 in Cologne, Germany. This is why the Germany-based company prints a unique code on its products that enables consumers to track the origin – even down to the name of the boat that caught it in the case of some fish. Although the business got its start in the fish sector, it has now expanded into pizza, including plant-based offerings for a flexitarian crowd.

18 Jun 2019 --- Bell highlighted the potential for several African flavors in trending food concepts at IFT 2019, including a Senegalese based stew flavor idea that is being taken into a pizza delivery form utilizing caramelized onion, fresh lime. A West African chili sauce containing habanero flavor gives the concept a fresh chili note and madras curry. “This year we took a focus on regional African flavors and really taking a deep dive,” says Casey Schallert a research chef at Bell. The company also highlighted a sweet pizza containing date with a honey drizzle topping. A Zanzibar option was based on a folded breakfast pizza with a tortilla base and fresh vegetables with warm spice flavors with fresh cilantro flavors. For Schallert, African flavors have the potential to go mainstream.