Daily news and analysis about the food tech revolution
This is the web version of our weekly Future Food newsletter. Subscribe to get the most important news about alternate and plant-based foods directly in your inbox! I’m visiting New York this […]
At the first SKS in 2015, a group of like-minded folks in the world of food tech and connected kitchen got together in an old cannery for a day because […]
New Culture, a company making cheese through genetically engineered microbes, has closed a $3.5 million seed round of funding led by Evolv Ventures, the venture fund of Kraft-Heinz. Bee Partners, […]
This is the web version of our weekly Future Food newsletter. Be sure to subscribe here so you don’t miss a beat! Greetings! I’m writing this week’s newsletter from the Good Food […]
Today Tyson Foods announced it has made a jumbo investment in plant-based shrimp. The world’s second-largest poultry processor has invested an undisclosed amount in New Wave Foods, a San Francisco-based […]
Foie gras is one of the most contentious animal products out there. In order to get the goose liver so fatty, farmers have to force feed the animals — a […]
Calling all agricultural-focused startups. This week, agri tech VC firm AgFunder announced its forthcoming startup accelerator, GROW, is now accepting applications. GROW is a joint venture between AgFunder and agrifood […]
Late last week Impossible Foods’ senior vice president for international, Nick Halla, spoke on CNBC about what’s next for the plant-based startup — or really, where’s next. “Asia is by far the number one […]
This is the web version of our weekly Future Food newsletter. Be sure to subscribe here so you don’t miss a beat! Welcome back. Last week was a short newsletter because I had […]
This is the web version of our weekly Future Food newsletter. Be sure to subscribe here so you don’t miss a beat! If you live in ‘Merica, it’s very likely that you […]
A few weeks ago Wild Type, the San Francisco-based startup growing salmon in a lab, did a tasting of its cultured salmon. Sadly I was not there to taste the […]
Over half of U.S. consumers say that they would not eat food made with cricket flour. Only a third of diners in the U.S. and U.K. would take a taste […]
