Food News Now: Could microalgae culture on a conveyor belt catch on? and more

Alabama-based startup is developing a conveyor belt system to culture microalgae in less space...

Subscribe Tuesday, January 12, 2021 Food Technology magazine Orchestrating More Sustainable Reusable Food Packaging Reusable packaging represents a decoupling of the single-use packaging economy of "produce–use–dispose" and can reduce—but does not eliminate—the need for new packaging materials. Global Aquaculture Alliance Could microalgae culture on a conveyor belt catch on? Alabama-based startup is developing a conveyor belt system to culture microalgae in less space than raceways and with a more efficient collection system. Restaurant Business A flurry of restaurant deals portends to a big 2021 Led by the Inspire-Dunkin' Brands deal, 2020 turned out to be a bigger year for acquisition activity than expected. Expect more of the same this year. JFS Investigation of sodium alginate composite films containing star anise ethanol extract The aim of this study is to prepare composite films incorporated with star anise ethanol extract/hydroxypropyl-beta-cyclodextrin inclusion complex. The effects of sodium alginate concentration on... Smithsonian Sick of quarantine cooking? New companies let chefs prepare homemade meals for you Startups like Shef and WoodSpoon give Covid-impacted professional chefs and excellent home cooks a platform for sharing their food. Civil Eats Why aren't USDA conservation programs paying farmers more to improve their soil? Soil health is crucial to fighting climate change, but a new study finds that funding to support it in the Environmental Quality Incentives Program (EQIP) is lacking. PR Web Sunnie debuts with fun, healthy and plant-forward DIY meals for kids Introducing Sunnie - maker of healthy, plant-forward and convenient DIY kids' meals. The startup debuts with its plant-powered take on three kid-favorite classics - pizza, tacos and PB&J. USA TODAY Igloos, nooks and greenhouses: A review of the many ways we dined in 2020 Despite the pandemic, we still tried to dine out in 2020. Tents, igloos, picnics, plexiglass, indoor nooks and outdoor greenhouses – restaurants tried dozens of creative ways to give diners a semblance... The Counter Covid-related smell loss puts chefs through the emotional wringer For food professionals, not being able to taste or enjoy what they cook magnifies fears about their livelihoods. Businesswire Dr. Praeger's launches plant-based pizza toppings Dr. Praeger's Sensible Foods, a leader in the all-natural, vegetarian, and kosher frozen food categories, is moving into the pizza category with three plant-based pizza toppings available for... Institute of Food Technologists | 525 W. Van Buren St. | Suite 1000 | Chicago, IL 60607 | USA This newsletter made Smart by Subscribe | Report | Learn More | Unsubscribe | Contact