ReGrained proves mainstream market appeal for upcycled foods With a new puffs line in several points of distribution, a line of baking mixes in the works, and plans to convert oat milk byproduct into finished product applications later this year, ReGrained is building a case for the mainstream viability for upcycled foods.
Defined by
ReGrained is one of the founding member companies), upcycled foods use ingredients that otherwise would not have gone to human consumption which are produced in a way that has a positive impact on the environment (part of the association s
certification passed in January 2021 requires the upcycled foods companies must disclose the source of their carbon emissions).
Cargill has made new hires to its executive leadership team, effective April 1, to position the company for accelerated growth in sustainable food and agriculture solutions.
Oishii closes $50m Series A funding, sees itself as the ‘Tesla’ of strawberry vertical farming Oishii, a vertical farm growing Japanese omakase strawberries with 2-3x the sweetness of conventional US-grown strawberries, has closed $50m in Series A funding led by SPARX Group to scale its business for mass market consumption.
The $50m investment from SPARX Group’s Mirai Creation Fund II – a fund established by Toyota Motor Corporation, Sumitomo Mitsui Banking Corporation, and SPARX – will be put towards expanding Oishii’s proprietary vertical farming technology which can grow strawberries indoors at a commercial scale.
The company will also use the capital to grow and produce other fruits and vegetables.
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In order to clearly differentiate from conventionally produced wild or farmed seafood products, an appropriate qualifier [ie. ‘cell-cultured’]
should be used to denote seafood products that are produced using the method of cell cultured technology.
The qualifier should be science-based, accurate, and informed by peer-reviewed, published consumer studies.
Such products should also be subject to allergen labeling, “
to put those with seafood allergies on notice that the same risks apply as with conventional seafood,” they said.
Memphis Meats: ‘It would simply be misleading for labeling to indicate that cell-cultured products are made primarily from plants’
In a separate submission filed with the FDA, AMPS Innovation member
Smoothie Bowls bring ‘optionality’ to KIND’s breakfast line up for ‘flexible workforce of the future’ With today’s launch of a line of ready-to-eat frozen Smoothie Bowls, KIND Healthy Snacks promises to shake-up the fast-growing $3.7b frozen breakfast category while also diversifying its portfolio beyond the on-the-go bars with which it made its name to better serve consumers who increasingly are eating at home.
Featuring a frozen blend of fruit and almond milk topped with creamy nut butter and crunchy granola, the new bowls are designed to
“elevate people’s overall experience while adhering to our KIND Promise to craft snacks with a nutritionally-dense first ingredient,” Mike Barkley, CEO of KIND North America, told FoodNavigator-USA in an email.