A major challenge to our food system is feeding a growing population that is projected to exceed nine billion in just the next three decades. This challenge requires both increasing food production and protecting the safety of our food supply in the face of a changing climate and diminishing land and water resources. [continue reading]
Campbell Soup Co., Camden, N.J., is betting on personalized nutrition as the sole, $32-million investor in Habit, a San Francisco-based personalized nutrition and meal-delivery company led by Plum Organics founder Neil Grimmer. Habit’s service, set to launch in 2017, will combine nutrition, technology and food delivery in one. [continue reading]
The Hormel Vital Cuisine brand is in its infancy, but it represents a direct effort by a protein-processing giant to impact a cancer-patient community desperate for food that meets hyper-specific nutritional and quality needs. [continue reading]
Before deciding which processing method to use for your food products, consider the packaging limitations, challenges, opportunities and costs.
Consumers increasingly demand a safe food supply without sacrificing nutritional content, quality or shelf life of foods they buy. Luckily, many food processing methods are adjusting their operations accordingly. But how do these processing improvements change the product’s packaging requirements? [continue reading]
Consumer demand for safe, high-quality, additive-free packaged foods is growing. Thanks to two recent investments in innovative food processing technology based on microwave energy, Washington State University (WSU) is advancing toward meeting this demand.