Mars Wrigley has produced a two-metric-ton Snickers bar that will set a Guinness World Record once it's eaten. The company is also promoting its Twix Cookie & Creme flavor by giving away 100 pairs of Twix-branded sneakers next month.
IntelinAir has upgraded its farm scouting AgMRI platform to provide customers with more features including alerts for problems in the fields that need to be addressed. The Illinois-based startup's flights covered 1.8 million acres last year, and IntelinAir is on track to cover 5 million acres in 2020.
A report from Rutgers University calls for standards in LED lighting products to help indoor growers choose the most affordable and energy-efficient options. "The more efficient supplemental lighting sources are, the less electric power growers need to finish their crops," Rutgers professor and report author A.J. Both said.
Researchers in Vermont and Maine have joined on a project to study whether feeding cows seaweed can cut down on the amount of methane the animals emit. The project uses fermenters that mimic a cow's stomach and rumen fluid taken from live cows.
TGI Fridays is betting big on customer-facing tech and a new version of its loyalty program to drive traffic and repeat visits, CEO Ray Blanchette said. The restaurant chain will invest $3 million in new technology in 2020, bringing the total spend over the past few years to $33 million, he said.
Taco Bell is tapping the power of artificial intelligence and machine learning to provide its registered app users with relevant menu items, promotions and content based on their individual preferences, order history and location. "Taco Bell is all about satisfying our fans with the most craveable dining experience imaginable," said Derrick Chan, director of e-commerce.
Foodservice operators who want to improving supply chain transparency and traceability have their eye on blockchain, but implementing the technology on a wide scale requires buy-in all along the supply chain, experts say. "[T]here needs to be willingness from all the partners to play the game, to collaborate," said Riccardo Accolla, director of digital food science for food supply chain platform Ripe.io.
Two companies are introducing fungi-based meat alternatives this year, as they've found fungi provide a superior texture, taste and carbon footprint compared to plant-based alternatives, writes Sam Danley. Prime Roots is developing fungi-based seafood, beef, chicken and sausage while Emergy Foods' new Meati brand will introduce a steak alternative in Colorado restaurants.