For years kale has reigned supreme as the go-to superfood for many Americans thanks in part to its relatively low cost, nutrient density, broad accessibility and the plethora of ways to enjoy it from green smoothies to chips to raw salads and stir-fries.
To increase supply of organic and avoid the financially challenging three-year transition period necessary to convert conventional farm land, some producers are converting native ecosystems to organic farms – a practice that the National Organic Standards Board wants to discourage.
There will be a management shuffle once US cereal giant Post Holdings has concluded the £1.4bn ($1.76bn) deal for the UK’s 84-year-old cereal business the Weetabix Food Company.
Congressional pressure on federal agencies to back down from nutrition policies created under the Obama Administration continues to mount with the standards for school meals now in the cross-hairs.
Known for its ancient grain and gluten-free granolas, Purely Elizabeth aims to expand distribution and will test the waters of mushroom-powered granola bars this summer, thanks in part to a minority investment of $3mn from General Mills’ 301 INC.
Mars Chocolate North America plans to increase M&M’s capacity and will add goodnessknows flavor variants in a $70m manufacturing investment in the US.
The world is getting fatter and unhealthier - are smaller portions and diet drinks really going to help when they sit next to full-sugar, supersized products? Is it time to tax or is industry doing enough? Catch the highlights from our live debate.
The Center for Environmental Health (CEH) has launched legal action against several US biscuit manufacturers and retailers for allegedly failing to warn consumers about the high levels of acrylamide (AA) in their products.
Every year $8 billion is invested in new products or processes in the food and beverage industry each year, according to a new report released earlier this month that looked at how the food and beverage industry impacts the overall US economy.
No Denial Foods Founder Debbie Wood has had a front-seat view of the packaged food sector as a sugar-conscious shopper, having been diagnosed with type 1 diabetes at the age of 9 and then celiac disease at age 32.
What made a practicing doctor give up medicine to create and supply a high-fibre flour? “I saw an opportunity to be infinitely more effective in preventing disease in the first place. Fibre is the only option to transform our staple comfort foods from toxic to therapeutic,” says Gerald Davies, founder of FiberFlour.
Test results found the wheat increases the digestibility of phosphorus, calcium and other minerals in poultry.
A new Whole Grain Stamp from Oldways Whole Grains Council gives manufacturers another tool to standout on store shelves and tap into consumers’ rising interest in products made with whole grains, and in particular ancient grains.
If anyone is doubting protein’s staying power as a sought-after call-out on packaged products, let the growth of Powerful Yogurt (soon to be just Powerful) be an indicator.
Chicken soup may be good for the soul, but hot cereal can fill it, and those who are food insecure, at least if it comes from The Soulfull Project – a startup that launched this summer with a mission to wipe hunger off the map.
With a goal to become “the Little Debbie of the natural snacks industry,” Nature’s Bakery is expanding its portfolio beyond its flagship Fig Bar line, and overhauling its branding to ensure the company name isn’t lost among the multiplying stock-keeping units, according to the company founder Dave Marson.
KIND Snacks expands into the children’s food segment for the first time with a riff on fruit snacks that directly tackles many parents’ complaints about the category.
New Pop seeks to set itself apart in the highly popular but also crowded ready-to-eat popcorn category by offering a “skinless” option that is sweet and free from the snack’s traditional trappings of oil, butter and salt. But will consumers view these changes to the iconic snack as a plus or minus?
Despite organic’s strong appeal with double-digit year-over-year growth since the early 1990s, and the promise of a significant premium price over that of its conventional counterparts, many American farmers are hesitant to jump on board – creating a sourcing nightmare for some manufacturers.
General Mills plans to use a sweet, nutty-tasting grain that it claims is more environmentally friendly than conventional wheat in its Cascadian Farm organic brand.
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From fast-casual restaurant menus to small and large consumer packaged food innovations: Quinoa is big. This on-trend grain is now ...