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Cereals and bakery preparations

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Back-to-school launches & campaigns highlight innovation, giving-back

It is back-to-school time, which means parents nationwide will be stocking up on snacks and looking for fast solutions to fill their children’s lunchboxes. Startups and big brands alike are stepping up to help with new product launches, giving campaigns and ideas for nutritious meals. 

5 trends changing how consumers grocery shop & tips for retailers to adapt

After changing little in the past 80 years, supermarkets need to lean into megatrends that are reshaping how consumers buy groceries or else risk losing shoppers to other emerging channels, including ecommerce, suggests Acosta, a full service sales and marketing agency, in a recently published report – The Revolution of Grocery Shopping.  

Harris Poll reveals what groceries Americans buy online and why

When it comes to online shopping, consumers may say that they want products with a long shelf-life, but a recent Harris Poll found that they are just as likely to buy fresh fruits and vegetables as dry packaged goods online – revealing ecommerce may hold more promise for perishable products that originally believed. 

Top 10 US salty snack brands: Who have been the star performers so far in 2016?

IRI data reveals how the 10 biggest brands in key US salty snacks categories have performed in dollar and unit terms in the first six months of 2016.

Annual viral outbreaks & fluctuations in vitamin D could explain seasonal association of celiac disease

Epidemics of seasonal viral infections, such as the flu, or seasonal fluctuations in mothers’ vitamin D levels, could explain why celiac disease is strongly associated with children’s season of birth and shed light on what triggers the  autoimmune disorder, suggests new research published in the Archives of Disease in Childhood.

Top 10 US cereal brands: Winners and losers in first half of 2016

General Mills – which made some bullish comments  about its breakfast cereals business earlier this year – has outperformed major rivals in the first half of 2016.

How are America's biggest bakery businesses performing in 2016?

IRI data reveals how the biggest businesses in key parts of the US bakery market performed in the first half of 2016

Kellogg giving away Special K packs to mark US Olympics gold medal success

Kellogg has unveiled special-edition packs of Special K it is giving away free to mark the US Olympic gymnastics gold medal wins.

Shanti Protein & Energy Bars make superfoods accessible to the masses, focus on consumer education

For all their hype, superfoods often are restricted to trend-setting consumers with higher incomes who shop the natural channel, but the makers of Shanti Protein and Energy Bars want to change that by making the ingredients easily available to the masses in a familiar format and at an accessible price point.

More is better when it comes to adding fruit & veggies to shelf-stable products

For years a super fruit could give a finished product near superstar status, but as acai, pomegranate, cranberry and other nutritional powerhouses have gone mainstream, manufacturers looking for the same lift from the ingredients have to up the ante.

Kind publishes added sugar content of entire product range

Kind claims to have become the first US national snack brand to publish details of the added sugar in its products.

Purely Elizabeth mixes up the granola scene by adding probiotics

Back when Elizabeth Stein added granola to her brand’s portfolio in 2012, ingredients such as 'ancient grains' were a novelty. As the category becomes more saturated, Purely Elizabeth now stands out with a probiotic granola offering.

Could 2017 be the breakout year for home-grown ancient grain sorghum?

It might not have attracted as much media attention as quinoa or chia, but sorghum – a home-grown gluten-free grain that is every bit as attractive in the nutritional and sustainability stakes - is steadily gaining traction in food applications, not least because it’s more affordable than other ‘ancient grains,’ says the United Sorghum Checkoff.

IFT in review

Gluten-free products are evolving to be more nutritious, flavorful, Firebird Artisan Mills says

The gluten free market in the US remains hot, but as the category becomes more crowded, manufacturers must offer products with added appeal to stay competitive – such as a protein boost from pulses or an added dose of fiber and flavor with ancient grains, according to experts.

Soup-To-Nuts Podcast

Soup-To-Nuts podcast: What is old is new again

Trends may come and go, but they often don't stay gone forever -- rather most eventually cycle back in vogue, as is the case with the current focus on “ancient wisdom,” and time-tested, traditional cooking techniques and ingredients that are influencing today’s food and beverage industry.

IFT 2016 In Review

Fiber rises on ability to cut sugar & calories while preserving taste, satiety and clean label

While fiber hasn’t quite reached the same superstar status as protein, consumer interest in the ingredient is rising rapidly as they look for ways to manage their weight while still enjoying food and beverages with high quality taste and familiar mouthfeel.

Financial results: Q2

Kellogg planning ‘aggressive’ changes to revive Special K snacks range

Special K has continued to drag down the performance of Kellogg’s US snacks segment – and the business says it is planning ‘more aggressive’ changes to the brand in the coming year.

New NGS DNA testing methods will replace PCR, predicts Clear Labs

Are ‘GMO-free’ (as opposed to ‘non-GMO’) claims legally defensible?

As the Non-GMO Project states on its website, ‘GMO-free’ claims are “not legally or scientifically defensible due to limitations of testing methodology" coupled with cross-contamination risks. In future, however, that could change as testing methods become more sophisticated, predicts Clear Labs, a Californian start-up which recently hit the headlines after identifying human and rat DNA in hamburgers [albeit within safe parameters].

Serving demand for snacks and tea, Chicago entrepreneurs come up with TeaSquares

Showcasing clusters of tea-infused, bite-sized snacks, young Chicago-area entrepreneurs Jordan Buckner and Adi Malik impressed Whole Foods buyers at an open house in the city’s Southside.

First biological reasons for wheat sensitivity identified: Study

Biological reasons for wheat sensitivity in non-coeliacs have been discovered for the first time, scientists say.

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