Familiarity, acceptance for prebiotics, CBD and ashwagandha grow March 25, 2020

“A Star is Born” is one of the Innova Market Insights top 10 trends for 2020, highlighting how the food industry continues to experiment with novel and unusual ingredients in order to move them into the mainstream.

Tofu may help lower heart disease risk March 25, 2020

A study published in the journal Circulation suggests that eating tofu and other plant-based proteins rich in isoflavones may lower the risk of heart disease, particularly in younger and postmenopausal women not taking hormones.

U.S. restaurants see sales fall as pandemic spreads March 25, 2020

With the COVID-19 pandemic spreading throughout the United States, more people working from home, and social distancing guidance in place, U.S. restaurant customer transactions declined by 8% in the week ending March 15 compared to a year ago, according to the NPD Group.

Nature’s Fynd raises $80 million to commercialize a new protein March 24, 2020

Nature’s Fynd, a food tech company producing a protein from a microbe initially discovered in the geothermal springs of Yellowstone’s ancient volcano, has raised $80 million in new funding.