News
Headlines, people moves, and news from around the web
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.