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Kraft’s earnings drop as it juggles price increases, higher commodity costs and revitalizing brands

Despite innovations to revitalize iconic brands and tap into emerging consumer desires, Kraft’s turnaround “remains a work in progress” as increased pricing to offset higher commodity costs slowed sales and dragged down earnings 11% in the third quarter, say investment analysts with Deutsche Bank.

Kamut for the masses!

When the nation’s largest cereal manufacturers and mass merchants say they want to use your ancient wheat as a primary ingredient in a granola line as part of a “better for you” brand collection, you say yes. Even if it’s on very short notice.

‘Exploring the frontiers of innovation’: Food Vision USA to inspire food business leaders on cutting-edge technologies, trends and opportunities

Chicago will host the first ever Food Vision USA event in September 2015, bringing together senior figures in business strategy, R&D and marketing from established players and rising stars in the US food and nutrition industries.

Special K global rebrand set for 2015

Kellogg will overhaul Special K next year to pull the failing brand away from its weight management focus, the company CEO says.

DuPont: ‘We will launch 4000 products by 2020’

DuPont’s health & wellness division will launch 4000 products in the next six years, its chief said as the company celebrated 50 years at its Brabrand base in Aarhus, Denmark yesterday.

Trends

Spotlight

FNCE 2014 highlights part 1: Protein red hot, fermentation on fire

FNCE 2014 highlights part one: Protein still red hot, fermentation on fire, and why self-discipline won’t defeat obesity

We’ve never had access to more information about how to get healthy. So why are two thirds...

FNCE 2014 highlights part two: RDIs based on your genotype? Hummus 2.0

FNCE 2014 highlights part two: RDIs based on your genotype? Hummus 2.0, Nutrition Facts in transition, & a metagenomic MyPlate?

FoodNavigator-USA brings you part two of our gallery of highlights from the 2014 Food & Nutrition Conference...

‘Robust evidence’ supports oat beta-glucan’s cholesterol-lowering potential

‘Robust evidence’ supports oat beta-glucan’s cholesterol-lowering potential

Daily consumption of at least 3 grams of oat beta-glucan may reduce cholesterol levels, with greater effects...

AquaBall CEO: We have the ability to have 5% of the kids beverage market within 18 months

AquaBall CEO: We have the ability to have 5% of the kids beverage market within 18 months

After 18 months of rapid growth and a summer of reflection, True Drinks is ready to accelerate...

Time for the DGAC to look again at choline?

90% of Americans don't get enough choline. So why isn't it higher up the food policy agenda?

As the 2015 Dietary Guidelines for Americans are developed, there has been a lot of heated debate...

Sprouted seeds! The meteoric rise of Way Better Snacks
Consumers want to see what you are putting into the product as well as what isn’t in there

The meteoric rise of Way Better Snacks: ‘All-natural’ is all very well, but what really matters is nutrient density

With revenues going from zero to “north of $20m” in three years, the growth of Way Better...

Eat Well Embrace Life: 'We want to be the Chobani of hummus'
US hummus category could break $1bn barrier in a few years

Eat Well Embrace Life: 'Suddenly beans went from boring to exciting... We want to be the Chobani of hummus'

US sales of hummus have almost doubled since 2009 to top $600m, but could easily break through...

Evolva on synthetic biology: Its faster, cheaper & more sustainable.
Interview: Neil Goldsmith, CEO, Evolva

Synthetic biology is cheaper, faster, and more sustainable, says Evolva CEO: 'We’re proud of what we do'

What’s more sustainable? Using acres of land, water and energy to grow plants that produce minuscule quantities...

Beanitos on beans, healthy snacking and explosive growth

Beanitos: People aren’t against calories, they are against empty calories

Not so long ago, beans were something you’d more likely find in a dip than a chip....

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