Meal kits – which enable consumers to cook restaurant-quality meals at home without having to do any of the legwork – could easily be a $60bn dollar market as consumers build them into their weekly routines, predicts the CEO of San Francisco based Sun Basket, who has just raised $15m...
Are Americans eating more candy? Well they’re certainly spending a bit more – Nielsen data shows US retail dollar sales rose a modest 2.4% in the 52 weeks to May 28, although unit sales were down 1.6%, suggesting shoppers are trading up to more premium products. Gum, meanwhile, remains in...
A ring-tailed lemur will be the new ringleader for Madécasse chocolate and vanilla, which will undergo a brand refresh this fall with new packaging designed to make the difficult-to-pronounce company’s products more accessible and memorable.
The market is now starting to come around to the idea that Mother Nature did a pretty good job with the original protein and using it in its whole form makes a lot of sense, says an industry expert.
New research showing the superior function and flavor of eggs compared to replacement ingredients in baked goods is part of a larger effort by The American Egg Board to win back manufacturers that reformulated recipes with fewer eggs during the Avian Flu crisis last year.
Bakers need to carefully select ingredients - and adjust bread-making processes – if they aim to produce high-quality breads with wheat and teff flour, say researchers.
Bimbo Bakeries has rolled out its Eureka brand nationally as US demand for organic bread continues to grow.
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It’s already popular across a range of segments, but whey protein now dominates an even wider audience of mainstream consumers. Whey continues to grow across broader markets because its molecular behavior under high-heat treatment has been understood, and can be controlled, and this is enabling new opportunities for food manufacturers.