Lab-grown chocolate? The chocolate market faces volatility due to “cacao trees…vulnerable to drought and disease,” prompting innovations like lab-grown chocolate. California Cultured’s CEO explains how they cultivate cacao plant cells for cocoa butter and flavor compounds. ~ learn more
Beef jerkey flower bouquet. “Our arrangements are 100% edible and truly are made for that rugged one of a kind, hammer swinging, IPA drinking, duck hunting, beast of a man-animal you call yours.” The Beef Jerky Flower Bouquet comes in […]
Health writer tries 25 healthy protein bars. “Well, I decided to undertake a rigorous, science-driven challenge: to try the most talked-about “healthy” protein bars and identify which are actually worth your time (and money). Basically, I ate 25+ protein bars […]
Not all fiber is good fiber? I guess this falls into the ‘too much of a good thing’ bucket. “But emerging research shows that some fibers used in these products, especially in high doses, could lead to health problems in […]
Food companies could be required to disclose when products contain gluten. In my travels I’ve noticed Europe has a lot more allergen disclosures than the US, especially at restaurants. Part of the current US administration’s agenda seems to be disclosure […]
David Protein’s cutthroat move. “A newly filed lawsuit accuses David Protein of executing a “coordinated scheme” to monopolize the wellness market by controlling EPG, a critical fat replacement ingredient. Allegedly, once their grip on EPG was secure post-acquisition, they cut […]
Starbucks wants to ditch canola oil. “In June, Starbucks Chief Executive Officer Brian Niccol pledged in a meeting with US Health and Human Services Secretary Robert F. Kennedy Jr. to further align the chain’s menu with the Trump administration’s health […]
Everyone’s about those brand partnerships. “Snack giants Hershey and Mondelez are combining two of their top-selling products—the Reese’s peanut butter cup and the Oreo cookie—in a sugary marriage they say consumers have been begging for.” ~ learn more
Why are so many chefs spicing their menus? “It’s not that New Yorkers have wimpy palates; in some cases, chefs had originally cranked heat levels far past anything they would eat back home.” ~ learn more
“Modeled on the Fiat-124, the result was the Lada 2101. But before it could hit Soviet roads, it had to be adapted for local conditions. Engineers reinforced the suspension to handle unpaved roads, strengthened the body to withstand harsh winters, […]