How Good Foods uses High Pressure Processing (HPP) on its products to trade out poor nutrition and artificial ingredients and extend the shelf life of its plant-based cheese dips from five to 10 weeks.
To get to commercial-volume production — and to get there before the competition does, with a financially sustainable product line — cell-based meat manufacturers need a plan that prioritizes scalability.
The year 2022 marks a significant impasse for a variety of food safety-related regulations on the American Frozen Food Institute’s (AFFI) public policy agenda that should also be top of mind for your company.
As the growth curve in the cold food industry continues upward, movers seek to protect their share, big players scramble to protect declines in their core and small, innovative brands ride the category wave and carve out their own niche. Here's how one stands out in a saturated product category.
