Before voting to adopt California’s $308 billion state budget last month, Assembly Member Ash Kalra, a Democrat from San Jose, took a tour of Upside Foods, a food technology startup in Emeryville.
Read More
One of the Bay Area’s leading food-tech companies just inked a deal to manufacture the world’s largest known bioreactors for growing meat from cells. Ten of them.
Read More
Chefs around the country are buzzed on the vegan alternative, but not all are convinced it’ll save the bees.
Read More
Plant-based bacon is challenging to pull off. But the version from Berkeley’s Umaro Foods is wooing investors and chefs.
Read More
The decadent smell of chocolate wafted my way. I approached the table in front of me, and a chef with a bushy mustache handed me a thimble of hot cocoa. I tipped it back, swirled the liquid around in my mouth, and swallowed: creamy and sweet.
Read More
Given the current obsession with plant-based cooking, cheese might seem like a food in decline. But curd consumption has risen 19% in the past decade, according to recent data from the U.S. Department of Agriculture’s Economic Research Service.
Read More
We’ve entered a new era in our love-hate relationship with sugar. After decades of trying to make substitutes like Sweet’N Low, Splenda and Stevia work for consumers, the sugar-alternative industry is fielding contenders with a better chance at unseating that ubiquitous substance.
Read More
Kale might be a fixture on restaurant menus and with nutritionists, but vertical farmers aren’t convinced of its infallibility. Among their descriptions are that it’s “bitter,” “difficult to work with,” and “tastes like leather.”
Read More
There’s no denying the appeal of bacon. The pork product represents a heart-stopping 99% of the total bacon market. In 2020, sales of the breakfast staple totaled $6 billion through November.
Read More
You can now order cultured meat for dinner, as long as you live in Singapore. This landmark move comes from Eat JUST, which now sells chicken nuggets made from a hybrid mix of plant protein and cultured chicken cells.
Read More
The war on eggs started back in the ’70s, not with the company formerly known as Hampton Creek but with a little café-grocery store in Los Angeles.
Read More
Regenerative farming is fast becoming the higher standard for consumers seeking to protect their health and the planet.
Read More
A novel technique for manipulating light could prove a boon to agriculture on our planet—and beyond.
Read More
At least one habit wasn't upended by the pandemic: We're still sipping coffee in the mornings and during the workday, albeit at home.
Read More
You do not want to be an independent restaurant right now. Depending on where you’re located, first you had to close, then you got to open, then you had to close again. Over 100,000 establishments have shuttered either permanently or long term since March, according to recent numbers from the National Restaurant Association.
Read More
When Danny Stoller and Marc Schechter opened Square Pie Guys in 2019, they anchored their Detroit-style pizza shop with what they thought was essential to turning a profit: tables and chairs.
Read More
Remy Labesque has a compelling day job: He’s senior industrial designer at Tesla Inc. in Los Angeles. But for three years, he’s worked on a side project that’s enviable to people outside Elon Musk’s universe. Labesque has reengineered the classic chocolate chip because, he says, the 80-year-old teardrop shape is ill-suited to its function.
Read More
Seth Stowaway signed a lease for his first restaurant in San Francisco just two weeks ago. While the hospitality industry is still struggling to pay bills and wondering how to reopen, the 36-year-old chef has been meeting with architects, designers and lawyers to open Osito, a live-fire, fine-dining establishment in San Francisco's Dogpatch neighborhood. "It's scary for sure, but you only have one shot to try," he said.
Read More
The coronavirus made American meatpacking plants even more dangerous than usual, with outbreaks forcing shutdowns that in turn led to producers euthanizing livestock. Consumers suddenly found themselves in empty meat aisles, searching for protein.
Read More
On a recent Monday morning in a Shanghai conference room, four executives from a major Chinese food producer and distributor sat socially distanced from one another, pulled down their masks, and tried some fake eggs. In a makeshift basement office in San Francisco, 15 hours behind, Josh Tetrick, the chief executive officer of egg-substitute maker Eat Just Inc., watched via Zoom.
Read More