Headlines, people moves, and news from around the web
Southern Illinois University food/fermentation/biotech hub
Koji Alchemy nominated for James Beard award”
“Natural” or “cruelty-free” — more important than “USDA organic?”
Chr. Hansen’s Vega Culture Kit
Indoor farming to be +$150 billion industry in five
Molson Coors infringes on Stone
Fermented mushroom producer raises $85 million
Black whiskey maker files discrimination lawsuit
Cleveland Kitchen buys Sonoma Brinery
Fermented rice water for hair care?
Study: music makes wine taste better
Will Russia-Ukraine conflict raise food prices
Plastic pollution worse in soil than ocean
La Fermiere yogurt to build U.S. operations
Tender raises $12 million for plant-based meat
Hankook kimchi recalled in Canada
Wildbrine and Bubbies acquired
Sustainable fermented silk fashion
What to do with coffee grounds?
“Great Resignation” hits restaurants hard
Koji-fermented whiskey arrives stateside
Adrian Martin’s new fermentation-focused Dublin restaurant
TCHO chocolate transitions to plant-based
CiderCon 2022 wraps with record in-person attendance
USDA helps fund new California shipping port
Fermentation lands on NYTimes “Eating Well” lessons
Brown glass shortage hurting imported beers
FDA tightens restrictions on indoor farms
Monster Energy enters alcohol biz
Battle over fermented pet food
Kool-Aid pickles trend on TikTok
Miso becoming an American comfort food
Alt meat dominates food funding in 2021
Copenhagen’s Microbial Foods Conference seeking abstracts
General Mills launches fermented vegan cream cheese
Glass shortage squeezes bev industry before holidays
CPG brands experiment with adaptogens
TCHO chocolate transitions to plant-based
Spanish goat cheese named world’s best
Rachel Dutton joins Arcadia Science
Impossible Foods closes $500 million funding
Charlotte — the next kombucha capital?
Will robot chefs ease restaurant staffing challenges?
Record high prices for organic soy
NYT roasts Eleven Madison’s vegan, fermentation-focused menu
Consumer confusion about microbiome, probiotics
Food & Wine’s best new chefs of 2021
James Beard Awards change to promote diversity
France’s wine output falls to historic low
World’s largest fermented alt protein facility
Hard cider brand releases hot sauces
CPG association asks gov for vaccine clarification
$700 million USDA grant to farms, food workers
UK gov fund invests in kombucha
Should gov define healthy food?
Fermented black garlic makes Shark Tank history
Archaeological find shows Chinese drinking beer 9,000 years ago
Will paper-based yogurt containers work?
FoodFuture’s call for entrepreneurs
Mushroom-based meat alternatives
Judge OKs plant-based “butter”
Restaurants raise wages to attract employees
Locally-famous foods; historic sites
Cleveland Kitchen’s New Pickle Line
“Snickles” – Snickers-stuffed pickles
Miso in Tokyo’s Olympic Village
Alcohol tariffs dropped — at last
Winemakers, weed growers collaborate on new cannabis appellation system
Discrimination lawsuits stall restaurant relief
New fermentation plant for Better Meat
Vegan Polish cookbook shares fermenting traditions
New beers added to style guidelines
Non-alcoholic beer secures $50 million expansion funding
Debt relief for minority farmers
Fair pricing for coffee growers
From pandemic hobby to sourdough bakery
South Korean dairy claims product prevents Covid-19
U.S. says:“Make Every Bite Count”
“Regenerative” the new “organic?”
The confusion over “Use By” dates
Plant-based yogurt & nutrition
Another class-action kombucha lawsuit
Stealing Sauerkraut from Nazis
Restaurant jobs gain as economy re-opens
$3.1 billion into alt proteins
Is Asian culture whitewashed in fermentation?
Burger King’s women empowerment ad implodes
$28.6 billion in COVID-19 relief for small and mid-sized restaurants
Kendall Jenner’s new tequila brand criticized for appropriation
Japanese Koujiya Co., Ltd. launches koji drink in U.S.
Unions fight for hazard pay, vaccination priority for grocery store workers
Can tech age a fine whisky overnight?
Despite pandemic and heavy lobbying, tariffs on wine, food from Europe remain
Wild Tonic Jun Kombucha using industry growth trends to propel brand
Chi Kitchen launches two new fermented products
Cleveland Kitchen Adds Kimchi to their Lineup
Petra and the Beast sous chef launches Native Ferments shop
2,000-old Pompeii Wine Bar will “reopen” in spring
French vegan restaurant becomes first to win Michelin Star
New labor law: restaurants can require tip pooling
America’s court of master sommeliers elects new board amid scandals
Specialty Food Association launches “Infinite Aisle” program
Biden picks Tom Vilsack for Agriculture Secretary
CDC recommends food workers next in line for COVID-19 vaccine
New Dietary Guidelines for Americans published, does not recommend lower sugar intake
Danone cuts 2,000 jobs, tries to save company $1.2 billion
Microbial contamination forces Guinness to recall non-alcoholic stout
Hersheys begins buying cocoa through futures market
Pandemic boosts popularity of natural ingredients
More states add restaurant dine-in restrictions as COVID cases spike
Home food consumption to decline in 2021 as normal spending returns
Could pent-up demand for dining help the restaurant industry rebound?
Consumer advocacy group petitions congress to add cancer warning label on alcoholic drinks
Cabbage shortage depletes kimchi ingredients in South Korea
Study: As cocoa production increases, so does child labor
General Mills considers selling Yoplait brand as yogurt space becomes more crowded
Tea prices rising as demand runs high and pandemic supply runs short
200 of world’s biggest food suppliers set goal to cut food waste in half by 2030
USDA issues another $13 billion in farm aid
Restaurant serving pickles only opens in Michigan
Gin and Juice: Snoop Dogg launches gin line, INDOGGO GIN
Partake Brewing raises $4 million in funding for non-alcoholic beer brand
Tillamook launches yogurt line
Blue Hill at Stone Barns will not reopen in current formats, pivots to chef-in-residence program
James Beard Chef & Restaurant Awards Cancelled Until 2022
Coronavirus causes can shortage, hitting hard for beer and hard-seltzer brands
Better Booch expands nationally, canned kombucha grows 320%
Singapore’s Business Times highlights “The rise of gourmet kimchi makers”
USDA releases new dietary guidelines: more fruits, veggies and less sugar, red meat, alcohol
7 ways COVD-19 has changed the way we eat; more sourdough, more health food, more food waste
North Carolina-based Arbiom creates SylPro, a meat substitute made of fermented wood
Scientific Panel on New Dietary Guidelines Draws Criticism From Health Advocates
Dinosaur stomach fossils show dinosaurs were fermenting ferns in their stomach before digestion
Chobani launches PB&J yogurt with sales benefiting those hurt by coronavirus
Coca-Cola discontinues Odwalla Juice, as functional beverages take over refrigerated juice case
Organizers cancel Expo East due to COVID-19 crisis
Organic food sales hit a record $50.1 billion in 2019, up 4.6% from the prior year
Coca-Cola, Mondelez cut SKUs as CPGs battle pandemic woes
How Health-Ade Kombucha is avoiding layoffs during the pandemic
Sales of snack items soar as snack time becomes anytime in quarantine
Danone hires new CEO, announces plans for new Essential Dairy and Plant-Based (EDP) business
CDC: Spread of foodborne pathogens continues to climb
Frozen food will remain “heavyweight” category, even after pandemic
Cleveland Kitchen releases world’s first fermented, gut healthy dressing line at Whole Foods
Canadian columnist encourages public to embrace fermentation for food security
Sustainable Bioproducts rebrands, raises $80 million for protein fermentation tech
Coronavirus spread to West African countries could hurt cocoa output
Farmers and nonprofits sue USDA over organic soil-less loophole
More meat plants close as employee coronavirus outbreak grows
FDA addresses food safety and the coronavirus
Canceled Expo West organizers now look at enhanced Expo East
USDA expands guidelines for healthy products
South Dakota lawmakers approve bill allowing fermentation clubs on college campuses
Boise Fermentation Co. opens in Idaho
Non-alcoholic beer co Athletic Brewing raises $17.5 million
Humm releases first sugar-free, shelf-stable kombucha
Nancy’s Probiotic Foods launches organic whole milk yogurt line and expands non-dairy yogurt
Despite insufficient safety data, FDA chief says “fool’s game” to try and shut down CBD markets
New Roberts’ Ultimate Cross Buns snack made with upcycled bread ferment
Fermented hummus new dish at Brooklyn restaurant
George Clooney introduces mezcal (fermented agave) under Casamigos brand
Study: 70% of Americans feel “best version of selves” when eating healthy, but find it stressful
Bill pushing for dairy labeling on milk products only advances, but faces tough future
Capitalizing on no- and low-alcohol trend, Anheuser-Busch releases four low-alcohol beers
GT’s Living Foods celebrates 25th anniversary with limited edition kombucha flavor: Sacred Life
Bakery manufacturer and ingredients supplies Dawn Foods launches first sourdough doughnut mix
Real Kombucha taps into fine dining, competes with wine pairing during dinner
Mexican lawmakers draft bill prohibiting plant-based alternatives using dairy terms
Women’s Health highlights low-sugar wines, made with longer fermentation times
Apple predicted as top flavor of 2020, especially in form of cider and apple spirits
Schlafly releases Boomerang mead spritzer with fermented honey
New book on fermentation in Nova Scotia released, “Adventures in Bubbles and Brine”
Will Smith makes sushi and tries natto with Japanese YouTuber
Anheuser-Busch invests $100 million in hard seltzer, the new drink craze
Chobani releases new lineup of oat-based yogurts and milk
Hard kombucha brand Flying Embers closes $25 million in funding as company expands nationally
Brew Dr. Kombucha faces 2nd class action lawsuit over probiotic bacteria labeling
New Wine Fermentation Laboratory opens at Texas A&M University
MN-based BlackStack Brewery begins brewing beer in wine Foeders, hires head of fermentation lab
Millenials driving hard cider industry
RayZyn creates raisins out of wine grapes as next superfood snack
Health Ade Kombucha settles sugar and alcohol level lawsuit for $4 million
Marketing to growing pickle popularity, Slim Jim set to release dill pickle-flavored meat stick
7-Eleven aims to become launch pad for new, emerging brands
Is the biggest risk to the alcohol industry CBD?
CNet features home fermentation kit as key kitchen gadget to eliminate food waste
Kraft Heinz and Baileys release non-alcoholic line of coffee drinks
Study: U.S. consumers want more international flavors in their snack food
Danone releases caffeinated cultured dairy drink, Oikos Pro Fuel
Beverage makers flock to CBD-infused drinks
Chobani exec appointed CFO at Campbell Soup Co.
New brewery in Hillsdale can get fermenting with arrival of ‘brewhouse’
How three brothers turned a fermenting hobby into a thriving business
Boochman opens the first kombucha bar in the Bay Area
How CPG companies use price increases to bolster their bottom lines and reputations
New study finds steep rise in sugar levels in UK chocolate bars
Groundbreaking GOfermenter technology ferments grapes to wine in single-use plastic liner
Woman in kombucha reaction meme on going viral: ‘It’s blowing my mind’
Humm Kombucha names former Red Bull executive as new president
7 entrepreneurs shaking up the food industry
Danone launches oat milk yogurt, part of Danone’s growing dairy alternatives
Sonoma County wineries launch innovative student program to train future wine industry employees
Anheuser-Busch acquires Babe Wine, wine brand sees sales increase
Researchers: junk food may be responsible for kid’s food allergy epidemic
FDA says honey and maple syrup can stay on Nutrition Facts panel without declaring added sugars
How can food companies unlock future trends?
Kombucha makes nutritionist’s list of best current health trends
How did Americans turn into chronic snackers, killing home cooking?
Barrel + Brine fermented foods restaurant and store opens in June in Buffalo, NY
Food brands targeting marketing and portion sizes to the 28% of American households that live alone
Salt of the Earth announces clean-label, natural mac and cheese made with Mediterranean Umami
Health-Ade kombucha, Whole Foods reach $4 million settlement in class action lawsuit
Thanks to government shutdown, food recalls down significantly in first quarter of 2019
Biggest things today’s consumers look for on nutrition facts panel: calories and sugar
Sam Adams beer buys second largest craft brewer Dogfish Head for $300 million
“World’s Slowest Pizza Delivery” Sargento unveils cheese that ages for 18 months
N.J. restaurant replaces bread with pickles in sandwiches
Bishop Cider Co. launches new line of canned, low-ABV wines called Uncommon Wine geared toward women
First Pickle Fest Coming to Cleveland in Fall
New Chinese hot spot Tai 2 Chinese Sauerkraut Fish opens in California
California-based Lost Spirits Distillery opens a tasting room on a pirate ship
Chr. Hansen develops fermentation-produced coagulant that boosts cheese yields by up to 1%
Milwaukee Brat House selling CBD-infused sauerkraut, brats and beer mustard.
Amazon slashes prices at Whole Foods, aims to change grocer’s high-end image
Older shoppers leading kefir boom; 40% of kefir purchases by age 65+
Author of “Korean BBQ” highlights gochujang, a spicy Korean chile paste that ferments for months
Are more college students experimenting with dorm room veggie pickling and fermentation?
Wildbrine unveils new fermented cashew-based vegan cheese and butter products
Canada’s largest kombucha brand, RISE, opens U.S. production facility
Fermented dough, fermented sauce, fermented toppings – Kentucky chef calls his fermented pizza “art”
Chef creates vegan Danish cheese from fermented oats
Blind Horse Restaurant and Winery debuts ice wine, opens new bar
Carlsberg buys stake in Chinese craft Brewery Jing A
Hormel Foods “hungry for acquisitions;” brand expanding value-based products
Philly family makes homegrown sauerkraut as side hustle.
Flying Embers expands hard kombucha line, with ABV of 4.5%.
University of Akron in Ohio launches Beer 101 class – The Science of Brewing and Fermentation.
Kvass, Russia’s probiotic drink, becoming more popular in America.
Craft beer co Aslin Beer Co. opening new production facility and taproom to Alexandria, Va.
Pennsylvania ice cream shop sells sauerkraut-flavored ice cream.
Sales of kombucha starter kit climb after Kate Field’s The Kombucha Shop featured on “Shark Tank.”
More kombucha brands upping alcohol content to more than 5 percent, touting drink’s health benefits.
“Demand has been out the door” for pickle juice soda made in the Midwest.