Headlines, people moves, and news from around the web
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
U.S. judge dismisses sugar claim against Safeway-owned O Organics kombucha but allows alcohol content claim to proceed
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.