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The Wonderful World of Fermentation

In this column, the author describes the benefits of traditional fermentation for producing food and beverage products and the untapped potential of fermentation and biotechnology for new product development and ingredient innovation.

Baking a Difference

The Women’s Bakery, a social enterprise in Rwanda is producing protein-packed bread that nourishes thousands of school children each day, while helping women secure job skills and employment

Unlocking the Potential of Food as Medicine

Beatrice A. Abiero shares how Instacart Health is working to use its technology and partnerships to scale food as medicine initiatives.

Cultivating a Crop of Food System Solutions

Five organizations dedicated to eliminating hunger and sustainably boosting nutrition earn top honors in this year’s Seeding The Future Global Food System Challenge.

How to Achieve EPR-Forward Packaging, Part 2

 In this two-part series, the author explores the history of Extended Producer Responsibility (EPR), what is needed to help EPR succeed, and how brands can best prepare for EPR.