News•Feb 26, 2026
Happy Plant Protein Outlines New Value Creation Strategy for Mills and Agricultural Co-Ops
Happy Plant Protein, a Finnish food‑tech firm, introduced a dry‑extrusion process that converts locally sourced pea, faba bean, oat and soy flours into textured vegetable protein (TVP). The technology lets regional mills and agricultural co‑ops upgrade low‑margin flour into high‑value protein ingredients without building costly isolation plants. By eliminating solvent extraction and reducing water and energy use, the method promises up to seven‑fold value uplift and stronger supply‑chain resilience. The company is now courting partners to scale regional protein production.
By Vegconomist
News•Feb 26, 2026
How GLP-1 Medications Are Driving Food and Beverage Innovation
GLP-1 weight‑loss drugs are reshaping food consumption, prompting manufacturers to redesign products for smaller portions, higher protein, fiber, and micronutrients. About 10 % of U.S. adults currently use these medications, and over half meet eligibility, creating a sizable market. Companies like...
By Food Tank
News•Feb 25, 2026
The 4-Stage Integration Gap Holding Food Manufacturers Back in 2026
Food manufacturers are largely stuck in a hybrid, partially connected integration state, where systems like ERP and MES exchange data inconsistently. A 2025 survey shows nearly 70% of firms cite cost as the primary obstacle to deeper digital transformation, yet...
By Food Industry Executive
News•Feb 25, 2026
Chefs in the Schools: Equitable Meals Across New York City
Chefs in the Schools (CITS) completed a three‑year pilot that delivered scratch‑made, plant‑based meals to nearly one million New York City public‑school children daily. The program developed 44 culturally inclusive recipes, trained cooks in over 1,000 schools, and engaged more...
By Food Tank
News•Feb 25, 2026
Recipe: Sauerkraut and Pancetta Soup for Bad Weather
The Financial Times published a recipe for a sauerkraut and pancetta soup designed as a hearty option for cold, rainy days. The dish combines tangy fermented cabbage with salty pork belly, creating a rich broth that promises both comfort and...
By Financial Times – Food & Drink
News•Feb 24, 2026
Book Excerpt | Meat: How the Next Agricultural Revolution Will Transform Humanity’s Favorite Food―And Our Future
Bruce Friedrich’s new book argues that plant‑based and cultivated meat are essential to curb animal‑agriculture harms. It reveals that creating convincing plant‑based meat is a complex scientific problem, requiring teams of biologists, chemists, and engineers rather than simple culinary tricks....
By Food Tank
News•Feb 24, 2026
A Sushi Master Is Hiding Above Eleven Madison Park
Japanese sushi master Eiji Ichimura has launched an open‑ended residency at the Studio, a nine‑seat counter perched above Eleven Madison Park in New York. The omakase menu, priced at $325 per guest, focuses on edomae‑style sushi with rare items like...
By Grub Street (New York Magazine)
News•Feb 24, 2026
A Winter Storm Equals Flooding and Disaster for Three L.A. Restaurants
Presidents Day flash‑flood warnings inundated three Los Angeles eateries, forcing Gritz N’ Wafflez, Sala Coffee & Wine Bar, and Valley Grounds Coffee to halt service. Gritz alone anticipates $25‑30 k in repair costs and a similar amount in lost revenue, while...
By Los Angeles Times – Food
News•Feb 24, 2026
Istanbul, a City Powered by Soup: Here’s Where to Refuel, Around the Clock
Istanbul’s culinary scene is anchored by an extensive network of soup kitchens and 24‑hour eateries that keep the city humming after dark. The FT guide maps out the most iconic broth‑centric spots, from historic çorbacı houses in Beyoğlu to modern...
By Financial Times – Food & Drink
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News•Feb 23, 2026
[EBook] Winning the Shelf Playbook
Tastewise’s new eBook, “Winning the Shelf Playbook,” argues that point‑of‑sale data alone can no longer secure shelf space in 2026. Brands must leverage real‑time consumer signals—claims, usage occasions, prep contexts, and basket behavior—to craft SKU stories that resonate with empowered...
By Food Industry Executive
News•Feb 23, 2026
Chef Joseph 'Joe' Randall, Trailblazing 'Dean of Southern Cuisine,' Dies at 79
Chef Joseph "Joe" Randall, celebrated as the “Dean of Southern Cooking,” died on Feb. 14 at age 79. Over a five‑decade career he championed Black chefs, founded the African American Chefs Hall of Fame in 1993, and opened culinary schools in...
By Los Angeles Times – Food
News•Feb 22, 2026
Sông Quê Phở Bar, London E1: ‘The Best Phở in Town’ – Restaurant Review | Grace Dent on Restaurants
London’s long‑standing Vietnamese eatery Sông Quê has launched a dedicated phở bar on Commercial Street, expanding its 25‑year legacy. The compact venue offers a focused menu of beef, chicken, prawn and tofu phở alongside a handful of small plates such...
By The Guardian – Food