As Bob Dylan famously said, “The times they are a-changin.’” This sentiment was abundantly clear in our most-read articles in July. Check out these reader favorites to keep tabs on the latest in the industry.
PepsiCo produces one of the most recognizable beverages in the world. But with consumers taking on a new taste for health food, the industry giant is backing a startup innovator called “The Hive” in hopes of diversifying its product portfolio.
“The Hive” will offer a font of innovation in the health and specialty food space that’ll keep PepsiCo competitive.
2. Techstars Farm to Fork Accelerator, Funded by Cargill and Ecolab, Welcomes 9 Food Industry Startups to the 2018 Class
The Farm to Fork accelerator recently announced its 2018 class, consisting of nine innovative startups. Participants, chosen by Techstars, are working towards innovating the food industry supply chain, food safety, restaurant efficiencies, and more.
Techstars cherry-picked companies working tirelessly towards improving food safety, supply chain management, and restaurant efficiencies — many using the power of emerging technology like AI.
Rising numbers in new orders, production, employment, reflects the food industry’s healthy growth over the past few months. However, a sense of uncertainty surrounding Trump-era tariffs is forming a dark cloud over some sectors.
Tariff concerns are top of mind, and some food companies are moving some production to out-of-country facilities to avoid extra taxes.
Food safety is paramount for businesses across the industry, and Clear Labs is aiming to make routine pathogen testing more efficient and accurate. Read more about the technology in this recent interview with Clear Labs CCO Mahni Ghorashi.
With Clear Safety, Clear Labs aims to fundamentally change how routine pathogen testing is done.
Pulsed electric field technology, or PEF, is an emerging technology with far-reaching implications for the food processing industry. PEF can help make processing more efficient, reduce waste, and much, much more.
A new technology developed by researchers at New Zealand’s University of Otago aims to help ensure you never have to eat a sad, soggy fry again.