USA​ To start this week, we look at the ​. Mealtime Stores is extending its O, That’s Good​ brand with premium frozen pizzas featuring a cauliflower crust.

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The range initially offers four varieties: Pepperoni, Five Cheese, Supreme and Fire Roasted Veggie. “I am always looking to add a nutritious twist to my foods, so we made part of the crust in my new pizza with cauliflower while maintaining that classic, cheesy pizza flavor you and your family love,”​ said Winfrey. According to Nielsen, annual US sales of frozen foods are $53bn industry, with frozen meals and appetizers making up 35% of the frozen-food aisle and sales growing at 3%, the highest in five years. Our next key news item concerns clean meat, or meat cultured from animal cells grown outside the animal without the need for slaughter. According to kosher certification agency the Orthodox Union, this technology could have a profound impact on the kosher food community and “dramatically lower the cost of kosher meat”​. ​, Rabbi Menachem Genack, CEO of the kosher division of the Orthodox Union, said: “We’re very excited about this technology because the carbon footprint of cattle in the US is very large, so there will be a positive impact on the environment.​ “But for the kosher consumer specifically, this is very exciting because it could dramatically lower the cost of meat.

Right now, we accept only about 40% of animals that are slaughtered as you have to check there are no punctures or lesions on the lung and so on, and most [Jewish] communities in the US – although it’s different in Israel - don’t use the hind quarters of an animal as it has the forbidden fats and the sciatic nerve, which is not permitted based on biblical law.​ “If they produce meat synthetically, so to speak, we’d accept 100% of the meat as kosher.”​ ​, a booming category that is extending into new and innovative product categories, including oatmeal, granola, pancake mix, and trail mix. According to a recent survey, 83% of consumers are familiar with probiotics and 53% think that they have a positive impact on health. In addition, a similar survey found that “probiotics” is a term that consumers associate with digestive health, but also other benefits including immune health and general wellbeing.

Recent launches in the breakfast segment, such as probiotic oatmeal by thinkThin, makes it easier to consumer probiotics every day, according to Don Cox, director of R&D, GanedenBC30, Kerry. Adding a probiotic boost to indulgent categories such as chocolate products is another way to inject some growth into the category and is trend that is growing within the confectionery sector, Cox added. © Getty Images / Daisy-Daisy There is much talk around the world of how to deal with the problem of food waste. Indeed, over 130 billion pounds of food is lost or wasted every year in the US, and that is mostly nutritious foods like fruits, vegetables, dairy and grains. Across the Atlantic and the food currently wasted in Europe could feed an estimated 200m people. Such startling statistics are spawning a host of start-ups looking to upcycle this waste, with early movers including ​ (flour made from spent brewers’ grains), ​ (made from flesh and rind), ​ (snack bars made from spent brewers’ grains), ​ (chips made from fruit pulp), and ​ (snacks made from upcycled bananas), to name but a few.

Nokia 206 light jumper. LeanPath is a technology company focused on cutting food waste. ​, the company is already present in 32 countries worldwide and the group has seen significant growth in Asia. The initial focus is on food service, said Smith: “We have set a goal of deploying LeanPath tools in 500,000 kitchens by 2030.”​ LeanPath has reportedly developed a set of technological solutions that, the company believes, can change how commercial kitchens operate. “Our software does a few things. It analyses all that food waste tracking: where before kitchen staff simply discarded food waste, they now have deep understanding of what is being wasted and why. The software also does things like automatic goal setting based on a site’s top waste items, and real-time alert generation to let chefs know when, for instance, a high-cost item is being wasted. With that data and with those prompts to take action—not to mention our coaching—kitchens develop targeted strategies to prevent that waste from happening.​ “We’re currently focused on foodservice, but within that we’re broadening our reach,” ​Smith revealed.