Pasta consumed in a low-glycemic diet does not cause weight gain
In Canada, researchers at St. Michael’s Hospital found that unlike most refined carbohydrates that are rapidly absorbed into the bloodstream, pasta has a low...
Dr. Praeger’s launches Pure Plant Protein made with veggies and avocado oil
In New Jersey, Dr. Praeger’s Sensible Foods launched Pure Plant Protein, a new meatless product line made from pea protein and vegetables – including...
Vivera launches plant-based steak in 400 Tesco stores
In The Netherlands, Vivera launched a 100 percent plant-based steak in more than 400 Tesco supermarkets. Made with ingredients like wheat and soy, Vivera...
Rabobank launches the Food Loss Challenge Asia
In Singapore, Rabobank, a global bank in food & agri and sustainability, launched the Food Loss Challenge for startups in Asia. Rabobank aims to...
Faced with skyrocketing demand, Beyond Meat triples manufacturing
In California, Beyond Meat more than tripled its manufacturing footprint from 30,000 to 100,000 sq. ft. as demand continues to skyrocket. This expansion will...
Cow-free milk maker Remilk plans massive facility in Denmark
In Denmark, foodtech startup Remilk has announced plans to build the world’s largest cow-free milk plant. The 750,000-square-foot facility will be built in Kalundborg...
Cow-free collab: QL AG taps Ginkgo to help develop dairy proteins
In Boston, Ginkgo Bioworks has been tasked with helping Switzerland’s QL AG, a food technology solutions company, develop dairy proteins. QL AG will tap...
Cell-based milk maker raises $6.2 million
In Vancouver, cell-based milk firm TurtleTree Labs Pte. Ltd. has raised $6.2 million in an oversubscribed $6.2 million Pre-A round.
TurtleTree, a portfolio company of...
NouriTech breaks ground on new plant to produce Calysta’s FeedKind protein at scale
In Tennessee, NouriTech, a venture formed through investments from Cargill, Calysta, Inc. and several third-party institutions, broke ground on a new thirty-seven acre plant...
Beyond Sausage launches with the taste and texture of pork sausage
In California, Beyond Meat launched Beyond Sausage, a plant-based breakthrough that delivers on the taste and texture of pork sausage, but with more protein,...