Food and Beverage
Chiquita Completes “Yelloway” Banana Pan-Genome, Aiming to Speed Up Disease-Resistant, Climate-Ready Bananas
Chiquita says it has reached a major scientific milestone in banana innovation: the completion of the Yelloway banana pan-genome—an advanced genetic “map” designed to help researchers and breeders develop banana varieties that can better withstand disease and adapt to climate pressures.
Announced Feb. 10, 2026, the breakthrough is positioned as a foundational tool for the global banana industry at a moment when two major threats—Fusarium wilt Tropical Race 4 (TR4) and Black Sigatoka—continue to strain growers and supply chains worldwide.
What the “banana pan-genome” actually means
In simple terms, a pan-genome goes beyond a single reference genome. Instead of looking at one “standard” genetic blueprint, it captures a broader range of naturally occurring genetic variation across bananas. Chiquita says this wider view allows for more precise research, supports biodiversity preservation, and strengthens long-term breeding programs.
The pan-genome focuses on Musa acuminata, the species behind widely known banana varieties such as Gros Michel and Cavendish—names that matter because they represent the kinds of bananas consumers recognize and buy every day.
Yelloway: the partnership behind the research
The pan-genome was developed through Yelloway B.V., an innovation joint venture between Chiquita and agricultural technology company KeyGene. According to the announcement, Yelloway was created to unlock banana genetic diversity and advance classical breeding using advanced genomic tools.
Chiquita said the pan-genome was developed using Oxford Nanopore sequencing technology, and that the effort included collaboration across the banana value chain. One notable partner: Innocent Drinks, which provided match funding through its Farmer Innovation Fund.
Why this matters now: TR4 and Black Sigatoka
The timing is not accidental. TR4—often described as one of the most serious disease threats to bananas—continues to spread globally. Meanwhile, Black Sigatoka is driving more than $100 million in annual protective costs, according to the release.
Chiquita’s message is clear: if breeders can identify resilient genetic traits faster and with more accuracy, the industry can move from broad genetic exploration to targeted breeding decisions—potentially accelerating the development of bananas that are more disease-resistant, more climate-resilient, and still aligned with what consumers expect from the fruit aisle.
Researchers compare it to upgrading from highways to GPS
Professor Gert Kema, a Yelloway board member and emeritus professor of phytopathology at Wageningen University, described the pan-genome as a high-resolution guide to banana genetics.
He compared earlier genetic tools to driving “mainly on highways,” enough to reach major destinations—but not enough to navigate the full landscape. The pan-genome, he said, provides the “GPS coordinates” needed to explore the entire genomic terrain in detail.
Fernando Garcia-Bastidas, Head of the Yelloway Banana Breeding Program, emphasized the practical impact: the pan-genome helps researchers analyze, select, and deploy the most relevant genetic material—speeding up the development of improved banana varieties resistant to major threats like TR4 and Black Sigatoka.
Chiquita Sustainability Director Peter Stedman added that the work is meant to extend beyond one company, pointing to collaboration across the supply chain as a key driver of progress.
Spotlight at Fruit Logistica in Berlin
Chiquita also shared insights from the project at Fruit Logistica in Berlin, where Stedman participated in the event’s Sustainability Panel. The company highlighted science-based innovation and cross-industry collaboration as essential for building a more resilient banana supply chain.
Opening access to researchers
In a move aimed at broader industry impact, Yelloway plans to provide academic researchers access to the banana pan-genome through a dedicated web portal—supporting continued collaboration and advancement in banana research and breeding.
What to Watch For
- Research access: When Yelloway’s web portal goes live and how widely academic teams use the pan-genome.
- Breeding timeline: Early signals on how quickly the tool translates into new varieties with stronger resistance to TR4 and Black Sigatoka.
- Field performance: Whether future banana candidates hold up in real-world growing conditions while maintaining taste, texture, and shelf-life.
- Supply chain collaboration: More cross-industry funding and partnerships (like Innocent Drinks’ Farmer Innovation Fund support) that speed adoption.
- Cost impact: Any reduction over time in the high annual protective costs tied to Black Sigatoka management.
About Chiquita
Chiquita is a global produce company operating across nearly 70 countries and has produced bananas for more than 150 years. The company says its sustainability work is guided by its “Behind the Blue Sticker” initiative, and it recently received recognition including being named one of America’s Most Loved Brands by Newsweek and a 2025 Good Housekeeping Snack Award winner.
For the banana industry—and for consumers who rely on the Cavendish as a grocery-store staple—the completion of the Yelloway banana pan-genome signals a push toward a more resilient future, where science and collaboration could help keep bananas on shelves despite escalating disease and climate challenges.
Source: Chiquita Brands International, Inc. (PRNewswire), Feb. 10, 2026
If you want, I can also format this for STM Daily News with: 5 SEO headline options, a meta description, suggested tags, and a short “What to Watch For” box for the end of the post.
Related Links (Further Information)
- PRNewswire (Press Release Distribution) – The distribution platform where Chiquita’s announcement was published.
- Chiquita Brands International – Company background, sustainability initiatives, and brand updates.
- KeyGene – The plant breeding and genomics partner in the Yelloway innovation joint venture.
- Oxford Nanopore Technologies – Information on the sequencing technology referenced in the announcement.
- Fruit Logistica (Berlin) – Event details and sustainability programming referenced in the release.
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Food and Beverage
Red Bull Reveals the New Red Bull® Spring Edition Cherry Sakura
Red Bull has launched the limited-time Spring Edition Cherry Sakura, a seasonal flavor available nationwide in both sugar and sugar-free options. This new variant features a bright profile of cherry, cherry blossom, and a hint of almond. With 80mg of caffeine per 8.4 fl oz can, it aims to capture spring’s vibrant energy.
Last Updated on March 29, 2026 by Daily News Staff
Red Bull is leaning into spring vibes in a big way.
In a Feb. 23, 2026 announcement out of Santa Monica, the brand revealed Red Bull Spring Edition Cherry Sakura—a limited-time flavor designed to match the season’s “let’s get outside” energy. The release is available nationwide now, and it’s coming in two options: with sugar and sugar-free.
What it tastes like
Red Bull describes the new Spring Edition as a layered flavor built for people who want something bright, floral, and a little unexpected.
Here’s the profile the company shared:
- Cherry
- Cherry blossom (sakura)
- A touch of almond flavor
The result sounds like a spring-forward twist—sweet and fruit-led up front, with a floral note and a light, nutty finish.
What to look for on shelves
If you’re scanning the cooler, Red Bull says the Spring Edition Cherry Sakura will be easy to spot.
The cans are packaged in:
- White-colored 8.4 fl oz and 12 fl oz individual cans
- Cherry-red lettering accents
Like other seasonal drops, this one is expected to move quickly. Red Bull notes it will be sold at retailers nationwide “while supplies last.”
Same functional ingredients, new seasonal flavor
Red Bull also emphasized that Spring Edition Cherry Sakura contains the same functional ingredients as Red Bull Energy Drink, with the difference being the limited-time taste.
For caffeine context, the company says one 8.4 fl oz can contains 80mg of caffeine, which it compares to about the same amount as a home-brewed cup of coffee.
The bigger picture: Red Bull’s scale keeps growing
Seasonal flavors have become a reliable way for major beverage brands to keep things fresh, and Red Bull’s numbers show why these launches matter.
According to the company, Red Bull Energy Drink is available in 178 countries, and more than 13.9 billion cans were consumed in 2025 alone.
Bottom line
If spring flavors are your thing—or you’re just ready for something new in the energy drink lineup—Red Bull Spring Edition Cherry Sakura is officially in the wild. It’s nationwide, it’s limited, and it’s available with sugar or sugar-free, so you can pick your lane and stock up before it disappears.
For more information, visit RedBull.com.
Source: Red Bull (PRNewswire press release, Feb 23, 2026, 07:07 ET)
Link to source: https://www.prnewswire.com/
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Food and Beverage
Survey Finds Cooking Oil Now Influences Where Many Americans Choose to Eat
A new survey suggests cooking oil is no longer just a kitchen detail. Coast Packing found that 43% of Americans say a restaurant’s cooking oil influences where they choose to eat.
New national survey data suggests cooking oil is becoming a visible factor in restaurant selection, with younger diners showing the strongest preferences.
A new national survey suggests that cooking oil is no longer just a back-of-house decision for restaurants. It is increasingly becoming part of how consumers decide where to eat.
According to new data released by Coast Packing Company, 43% of Americans say a restaurant’s cooking oil influences their dining choice. The survey, based on responses from 1,005 U.S. consumers, points to a clear shift in how ingredient decisions are perceived by the public.
The strongest signal comes from younger diners. Among adults ages 18 to 34, 52% say knowing whether a restaurant uses Beef Tallow or seed oils affects where they choose to eat. Among consumers 55 and older, that number falls to 33%.
The preference gap also shows up when diners are asked to choose between two otherwise identical restaurants. In that scenario, 31% of adults ages 18 to 34 say they would choose the restaurant using Beef Tallow, compared with 19% of adults 55 and older.
The survey also found that 24.7% of diners prefer restaurants to use traditional animal fats such as butter or Beef Tallow, while 15.6% prefer seed or vegetable oils. That suggests ingredient choices once treated mainly as operational decisions may now be influencing brand perception, menu appeal, and customer loyalty.
For restaurant operators, the findings point to a broader change in consumer behavior. Diners, especially younger ones, appear increasingly interested in how food is prepared and what ingredients are used behind the scenes. That shift aligns with wider food industry trends that emphasize transparency, flavor, and traditional preparation methods.
Coast Packing says the data builds on years of tracking consumer attitudes toward animal fats. Earlier research showed growing openness to ingredients such as Lard and Beef Tallow, particularly among younger consumers who associate them with flavor and old-school cooking. This latest survey goes a step further by suggesting those views are now influencing actual dining behavior.
The findings also match broader market signals. Whole Foods Market’s 2026 food trend forecast identified Beef Tallow as an emerging ingredient gaining visibility, while analysts continue to project growth in the global tallow sector through 2030.
Restaurants are unlikely to overhaul kitchen practices overnight. Still, the survey suggests cooking oil is becoming more than a technical ingredient choice. For a growing share of consumers, it is part of the dining experience itself.
For more information, visit Coast Packing Company.
External Links
- Back to Flavor, Back to Tallow white paper
- Email to request the full survey results
- Coast Packing Company official website
- Coast Packing TasteMap
- Healthy Fats Coalition
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CropX Technologies has launched CropX Vision, a new AI-powered vineyard monitoring solution designed to help growers measure vine water stress using a single canopy image.
The new tool uses computer vision and agronomic modeling to estimate leaf water potential from a smartphone photo, giving growers and agronomists a faster and more scalable way to assess plant stress across entire vineyard blocks. The company says the goal is to support better irrigation decisions throughout the growing season.
CropX Vision is available globally on both iOS and Android. The platform is also integrated into the broader CropX application, allowing users to combine canopy-based stress insights with other agronomic data in one place.
According to CropX, the technology offers an in-season alternative to traditional pressure chamber measurements, which can be more time-consuming and limited in sampling range. Instead of relying on specialized equipment, growers can capture a single image in the field and receive plant-level water stress insights.
The product builds on technology originally developed by Tule Technologies, a California-based precision irrigation company acquired by CropX in 2023. Tule’s canopy sensing technology has already been used in California vineyards, and CropX is now expanding that capability to growers worldwide.
CropX says the global release reflects its continued focus on data-driven tools that help growers improve productivity while managing water more efficiently.
CropX Vision is now available for download via the app stores:
- iOS: https://apps.apple.com/nl/app/cropx-vision/id6756921607?l=en-GB
- Android: https://play.google.com/store/apps/details?id=com.cropx.cropx_vision&pcampaignid=web_share
For more information, visit CropX Vision.
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