Through a two-prong approach focused on innovation and acquisition, Nestle is remaking its image from a company perceived in the US to make primarily chocolate and confections to one that is “fit for the future” with brands across multiple categories including plant-based frozen foods, infant nutrition and low- or no-calorie beverages.

Apeel Sciences – the Santa Barbara-based firm behind Apeel, an invisible plant-based edible skin proven to dramatically extend the shelf-life of fruits and vegetables – has raised $70m in a funding round led by Viking Global Investors with Andreessen Horowitz, Upfront Ventures, and S2G Ventures, and other unnamed investors.

Apeel Sciences – the Santa Barbara-based firm behind Apeel, an invisible plant-based edible skin proven to dramatically extend the shelf-life of fruits and vegetables – has raised $70m in a funding round led by Viking Global Investors with Andreessen Horowitz, Upfront Ventures, and S2G Ventures, and other unnamed investors.

‘Apeel’ - an invisible plant-based edible skin proven to dramatically extend the shelf-life of fruits and vegetables – could help organic citrus growers access overseas markets previously out of reach due to shelf-life limitations, says Santa Barbara-based Apeel Sciences.

Almonds have a had a strong consumer perception for being “heart healthy” with one gram of unsaturated fat and nine grams of monounsaturated fats per 30 gram serving (according to the Almond Board of California), but can they compete on protein content?

Food is undeniably a central force of life, giving us the fuel we need to go about our days, but unfortunately, food also is the number one cause of poor health in America and a leading driver of death and disability.

New Jersey-based FlavorHealth is aiming to commercialize a novel natural high-intensity sweetener with a flavor profile it claims is much closer to sugar than stevia by 2019 or 2020.

New Jersey-based FlavorHealth is aiming to commercialize a novel natural high-intensity sweetener with a flavor profile it claims is much closer to sugar than stevia by 2019 or 2020.

Cell-cultured and fermentation-based milk proteins, egg whites and meat are creating novel challenges for food marketers and regulators, but as long as products are safe and shoppers are not being misled, regulators should not stymie innovation by favoring one production method over another, says the Good Food Institute (GFI).

As the world’s population increases and squeezes limited resources, everyone will have to do more with less – and one tool that can help with this is enzymes, such as those made by Novozymes.