Headlines, people moves, and news from around the web
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 Sciences, Inc., maker of Flying Embers Hard Kombucha, patents technology for world’s first shelf-stable probiotic hard kombucha
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
Fermented plant-based, non-dairy brand Miyoko’s Creamery partners to turn dairy farms into plant-based farms
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
Cove Kombucha raises $1.2 million to expand team, produce new packaging and launch CBD-infused flavor
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
Humm Kombucha names former Red Bull executive as new president
7 entrepreneurs shaking up the food industry
Farm Spirit opens fermentation-centric restaurant called Fermenter in Portland, selling house-fermented veggies and vinegars
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
Jillian Michaels tells Cooking Light her latest health tip: consume fermented foods and probiotics daily
Kellogg Co. suffers as consumers focus on healthier startup brands; Kellogg cuts 150 jobs and takes $35 million hit
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
Florida Food Products’ releases new line of liquid and powdered lactic acid fermented vegetable products
Litehouse acquires Sky Valley Foods, natural brand specializing in organic dressings, condiments, marinades and sauces
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
Kraft’s new CEO faces struggles to appeal to modern consumer, who wants healthier fare and favor startups
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.
Andy Ricker of Pok Pok restaurant in Oregon creates line of cordials, his spin on Asian-style drinking vinegars
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.”
Portland ranked best city for beer drinkers; Baltimore the worst; amount of breweries and bars key factor.