David Kroll, Egglife Foods CEO, speaks with Samantha about the latest trends in the gluten-free/allergen-free industry and gives a full-profile of company’s high-protein egg-based tortilla products.

Research reveals more than 85% of the world’s fisheries are currently pushed to or beyond their limits.

The quail-sized plant-based egg was introduced at the Vkind Experience.

Vertera ProBite addresses consumer concerns of texture and long ingredient lists.

SH Beef Steak Ink is designed for sustainable 3D printed meat production.

The company is also teaming up with JUST Egg for meals.

Media growth start-up targets annual commercial production of 5 tons by 2025. 

The company has released its newest version of dairy-free cheese alternatives.

The Canadian Food Innovation Network (CFIN) is awarding $3,159,379 to two foodtech projects that are creating resiliency within Canada’s food sector through cellular food innovation.

The 187,000-sq.-ft. plant, based in Glenview, Ill., will start by producing ground cultivated chicken products, with plans to expand to other species and whole-textured formats in the future.