FoodTech company revyve has unveiled a new line of gluten-free ingredients derived from baker’s yeast, designed to replace eggs in various food products. The new ingredient, developed in the Netherlands, offers excellent texturizing properties, a neutral flavor profile, and aligns with the growing demand for clean-label, sustainable food alternatives. This launch marks a significant step in revyve’s expansion into new food categories, particularly those that require egg-free options.
Patagonia Provisions, the food arm of the outdoor apparel company Patagonia, has launched a line of three organic pasta varieties certified under the Regenerative Organic Certified standard. This is the first time any pasta has received this certification, which is considered the world’s most stringent agricultural standard. Made with a focus on both taste and environmental responsibility, the pasta is produced in Brooklyn, New York using traditional Italian methods. It boasts a high fiber content and will be available at select retailers in Japan starting September 5th.
Borealis Foods, a food technology company focused on creating nutritious and sustainable food solutions, will present at the 26th Annual H.C. Wainwright Global Investment Conference in New York City. CEO Reza Soltanzadeh will discuss the company’s recent initiatives, future growth plans, and strategic developments aimed at expanding its health-focused food offerings.
Renowned Swiss chef Pietro Catalano, known for his innovative cuisine at CAAA, will host a special culinary event at The Nautilus Maldives, showcasing the exceptional quality and sustainability of Maldivian yellowfin tuna. Guests will experience a unique menu with innovative cocktails, celebrating both culinary artistry and responsible fishing practices.
Jane Scotter, the founder of Fern Verrow, and renowned chef Skye Gyngell have teamed up to create a culinary experience that celebrates the beauty and bounty of biodynamic farming. Their collaboration at Heckfield Place in Hampshire showcases hyper-seasonal produce, stunning plating, and a commitment to sustainable practices. This article explores their philosophy, highlights a special event celebrating biodynamic farming, and includes three recipes for a late summer feast.
