Upstart, restaurant-inspired brands are reinventing the freezer aisle. Collectively they aim to shift consumer perceptions of the set from cheap, convenient and additive-laden items toward premium, clean-ingredient offerings.

There’s little that captures the heart of American summertime more than licking a half-melted ice cream cone during the twilight hours. Consumers are eager to spend their money replicating that experience, now in a way that aligns with evolving values on what they eat.

Is there anything better than when brands fix our everyday product dilemmas before we even ask them to? Like when Kerrygold started offering butter in stick form, saving us from guesstimating slices from a giant block.

Ayoh, the line of mayos gone wild founded by New York Times bestselling cookbook author and recipe developer Molly Baz, has raised $4.5 million in its seed round, led by Imaginary Ventures with participation from Lerer Hippeau, Simple Food Ventures, Habitat Partners, and Great Circle Ventures.

In our interview series, we quiz future food investors about the solutions that excite them the most, their favourite climate-forward restaurant, and what they look for in successful founders.

Not many people take pride in getting straight D’s in high school. But Jonathan Srour, founder of Habiza Hummus, has his own distinct way of seeing things.

Imagine an energy source that fuels your brain, powers your workouts, and doesn’t rely on sugar or caffeine crashes. That’s the potential of ketones—once developed for military performance, they now offer a possible upgrade to energy drinks, with early research suggesting benefits for both brain and body.

It’s understandably easy to get confused by the latest hype surrounding oils and fats – the current cultural dialogue around oils of all types reflects both shifting dietary trends and a deeper consumer reckoning with sustainability, health, and taste, our 3 pillars at Great Circle Ventures.

As the FoodTech sector grapples with the challenging realities of capital shortages, geopolitical uncertainty, and disrupted supply chains, the urgency to transform our food system remains a north star for hundreds, if not thousands of FoodTech Founders around the world.

Your microbiome is critical in your overall health, but did you know that the needs of your gut are unique to you and evolve over your lifetime?

Supergut, the only nutrition brand clinically-validated to improve digestive health and curb cravings, is rolling out in Target stores nationwide and online…

There is no doubt that the world would be a healthier place if we all ate our brussels sprouts. But come on. Yuck. And therein lies the dilemma.

Equii, the protein food technology startup specializing in complete protein solutions, has made its foray into the pasta category with the launch of two boxed varieties: macaroni and cheese and rigatoni.

Some companies are offering a new niche entry that they say could be a contender: cooking oil made from microscopic algae.

Since launching in 2020 and with this latest cohort, Recast has welcomed 109 funds to the program, 79% of which are led by at least one GP who identifies as a woman or non-binary, and 62% of which are led by at least one GP of color.

We all know that too much sugar is bad for us. It can lead to weight gain, obesity, type 2 diabetes, and heart disease. But it’s hard to avoid

EQUII, the pioneering complete protein foodtech transforming the nutritional value of bread, has today announced its partnership with Bridor…

US startup California Cultured will see its cell-based cocoa incorporated in products by Japanese chocolate giant Meiji…

Pow.Bio announced its $9.5 million Series A round. Re:Food and Thia Ventures led the round and were joined by Hitachi Ventures - the strategic corporate venture capital arm of Hitachi, Ltd.

Serve Robotics, the autonomous sidewalk delivery robot startup that spun out of Uber’s acquisition of Postmates, is going public via a reverse merger with a blank-check company.