Topic: Nutrition

Terramera Raises Venture Capital Funding

September 26, 2016 | Written by
Category: AgTech, News, Nutrition

Terramera Inc., a Vancouver, Canada-based company with a technology for pest and disease control, raised a venture capital funding round.

The amount of the deal was not disclosed.

The company intends to use the capital to get products to market and increase R&D efforts.

Backers included Ikea GreenTech, an IKEA Group venture capital company, Seed 2 Growth Ventures (S2G), ACA Investments, Bold Capital Partners, Renewal Funds, Maumee Ventures and Export Development Canada (EDC). read full article

Millennials are killing a $1 billion diet staple

September 21, 2016 | Written by
Category: News, Nutrition

Forget about the fall of cereal — another breakfast item is in trouble as health trends shift among young Americans.

Light yogurt sales fell 8.5% in the past year ending in late September, dropping $200 million from roughly $1.2 billion to $1 billion, according to Nielsen data. Wider yogurt industry sales declined 1.5%, the fourth consecutive year of falling sales. read full article

MycoTechnology Inc., Trailblazer of the Anti-sugar Revolution

September 20, 2016 | Written by
Category: Food-Tech, News, Nutrition

MycoTechnology Inc. believes the key to lessening added sugars in food can be instituted in gourmand fungi. Established in 2013 in Denver, the brand has invented an all-natural fermentation process called MycoSmooth wherein mycelium (mushroom roots) is fermented to devour bitterness from foods and re-infuse the source with immune enhancing beta glucans. The process does sound alien. Nonetheless, it is a function that mushrooms naturally adapt. They operate as the cleaning squad of the forest, heaving toxins out of the soil and reimbursing nutrients to the tree-roots. read full article

Sweetgreen’s No Longer Just About Salad

September 19, 2016 | Written by
Category: Food-Tech, News, Nutrition

Cult favorite salad spot Sweetgreen is getting into the warm foods game. On Friday, the team launched hot bowls filled with rice or quinoa and topped with veggies and protein like the pesto portobello and Shroomami, which is made with wild rice, kale, beets, bean sprouts, portobellos and roasted sesame tofu. There’s also a harvest bowl with rice, kale, apples, sweet potatoes, chicken and goat cheese. read full article