Mondelez makes Ritz crackers, Cadbury chocolate, Clif bars, Triscuits, Tate’s cookies and Toblerone, among other snacks. Food scientists there are now using AI to create optimal recipes by specifying desired characteristics, including flavor (“buttery,” “in-mouth saltiness,” or “vanilla intensity,” for instance), aroma (“oily,” “egg flavor,” “...
Plant biologists in China are using Crispr, the tool that has been deployed to treat sickle-cell disease, to engineer sweeter tomatoes. Crispr allows researchers to snip out a piece of a genome and, if desired, replace it with another piece of DNA. Scientists have used the technology previously to design tomato plants that consume less water,...
Worldwide, the amount of farm seaweed tripled between 2000 and 2024. Most seaweed in the world is grown in Asia. Now, farmers and entrepreneurs are looking to grow more seaweed in the US. It's the fastest growing segment of aquaculture. Seaweed is increasingly making its way into our grocery stores and onto our plates. It's in dietary...
German supermarket Lidl is leveling the playing field for plant-based foods. By price-matching its Venmondo vegan products to their animal-based equivalents, Lidl is upending the higher pricing model traditionally associated with plant-based fare. The retailer introduced Vemondo in 2020; the vegan line now includes over 100 items. In addition...
Chipotle Mexican Grill announced a new all electric design for its 7000 US-based restaurants that ditches gas and works to maximize energy efficiency in its equipment and systems utilizing 100% renewable energy from wind power and solar. The company recently opened restaurants with the new features in Gloucester, Virginia and Jacksonville,...
Perishable groceries are getting the airline treatment. A company called Wasteless is looking to connect sell-by dates with pricing, so as fresh foods age they automatically decline in price to spur sales. The company argues this is also a great strategy to reduce waste. Normally, supermarkets put analogue stickers on foods they're looking to...
We have been hearing lots lately about lab-grown meats, cell-cultured muscle that doesn't require an killing any animals. So it makes sense that the same process can be applied to milk made from cell-cultures. And Wilk, an Israeli startup, is introducing the world's first yogurt made with cell-cultured milk fats. Perhaps even more exciting is...
Regular readers of Wikitrends have see robot chefs popping up in restaurants around the world. Now take that concept, miniaturize it, and integrate it into a vending machine. RoboBurger is basically a burger chef in a vending machine that freshly cooks grilled burgers from scratch, made for airports, colleges, offices, factories, and military...
Kegged wine is a movement that is still finding its footing in the restaurant world but one which has piqued the curiosities of guests and industry insiders. Along with bottle lists, more restaurants are offering wines on tap, fed by 5.2-gallon kegs. While kegged wine might be a tough sell to traditionalists, they are trending for good reason:...
Roughly 90-percent of American strawberries are grown in California, and almost all of them are grown outdoors in soil. But times are a-changin' as they say as farmers and food marketers see benefits of tabletop hydroponics. One company, Red Dog Management, has teamed up with Canadian produce distributor Oppy and agricultural investment firm...
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