Forward Fooding Blog Feed
Lactoferrin: The Bioactive Going Human-Identical
Welcome to the Forward Fooding Novel Ingredients Series, a new editorial strand where we go deep on the ingredients we think will define the next decade of food. Not hype, not speculation. Just the science, the companies, the data, and the timing. Edition 4: Lactoferrin. Why human-identical milk components are [...]
What’s New in the 2026 FoodTech 500 – Applications Now Open!
The FoodTech 500 Global Ranking by Forward Fooding The FoodTech 500 is back for 2026. This eighth edition arrives at a turning point for AgriFoodTech: capital is more selective, revenue is the new baseline, and the companies leading the sector are the ones proving their impact in the field, not [...]
Milk Without the Cow: How Precision Fermentation Is Rewriting Dairy
Milk is more than a white liquid. It is a finely tuned mix of proteins, fats, and sugars that makes cheese stretch, yoghurt set, and a flat white foam properly. Precision fermentation lets companies make some of those molecules without a cow, as microbes are engineered to produce specific milk [...]
The FoodTech 500 Alumni News Round-up (August Edition)
Check out what some of the FoodTech 500 Alumni have been up to lately: CLIMATEAI | Ceases operations after eight years, with co-founder and CEO Himanshu Gupta announcing the wind-down on LinkedIn and citing unspecified "geopolitical and climate headwinds" as factors that made it difficult to continue the company's [...]
The Fat Problem: Why the Food Industry Is Rethinking Fats and Oils From the Ground Up
This is Edition 03 of the Forward Fooding Novel Ingredients Series, where we go deep on the ingredients we think will define the next decade of food. If you missed them, Edition 01 covered Rubisco and Edition 02 covered rare sugars. The food industry has been talking about protein [...]
The New Sugar Landscape: Rare Sugars and the Quest for the Perfect Sweet Molecule
This is Edition 02 of the Forward Fooding Novel Ingredients Series, where we go deep on the ingredients we think will define the next decade of food. Edition 01 covered Rubisco. Why is sugar so hard to replace Most people understand why we need to eat less sugar. The harder [...]
