Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
Fundraising is a major challenge for entrepreneurs regardless of their gender, but women face unique hurdles that they must proactively address early or else risk not raising sufficient money to succeed, according to the founder of Element Snacks.
ICL showcased several new ingredients that can reduce sodium, improve moisture and clean cheese labels in a pairing of “Picasso Tacos” and “Masterpiece Margaritas” at the Institute of Food Technologists’ annual meeting in Chicago July 11-14.
Welch’s is expanding its reach beyond finished consumer goods and into new countries with the launch last fall of its Global Ingredients Group.
Earning the NonGMO Project verification for every product in the I Heart Keenwah line was a “frustrating” and “taxing” year-long process, but it was worth it, said the company’s president and co-founder Ravi Jolly.
The UK government’s Scientific Advisory Committee on Nutrition (SACN) has ditched a 10% upper limit on sugar intake instead recommending that less than 5% of daily energy should come from free sugars.
Research from Mintel suggests Millenials snack around four times a day, mostly for an energy boost, because they are bored or want to reduce stress levels.
The number of new products coming to market every year continues to shrink, but that doesn’t make cutting through the competition any easier, according to Larry Levin, executive VP and practice leader at IRI Worldwide.
Subscription snack boxes can be a cost effective alternative to in-store demonstrations, which often are viewed as a golden standard for driving initial product trial and gathering consumer feedback.
Frito-Lay has developed a method to puff nuts and legumes for enhanced-texture snacks.
US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.
The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit - organized by Oregon State University and the Grains for Health Foundation - to find out...
Sriracha, the garlicky, hot chili sauce made popular by Huy Fong Foods, Inc., no longer is confined to the green-lidded bottle with a distinctive rooster on the front. Several companies are tweaking the ubiquitous condiment and its packaging to make healthier products. At the same time, the flavor is appearing on snacks ranging from chips to croutons to seaweed.
Grains, according to the author of best-selling book Grain Brain, are “silent killers”. Not only are they making us fat, says Dr David Perlmutter, “but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression, and much more...” But is there any truth behind these assertions, and if not, what can the grain chain do to fight back?
Consumers are gravitating towards less healthy ready-to-eat (RTE) cereal products and it has nothing to do with price or availability, find researchers.
Sprouted whole grains could give the grain industry a real opportunity to claw back the initiative in the debate sparked by books like Grain Brain and Wheat Belly by tapping into demand for more nutrient-rich, minimally processed natural foods, but also a deeper interest in rebirth and renewal, say consumer insight experts.
Sales of snacks with dried fruit and vegetables climbed 1.7% annually over the last five years and is predicted to reach revenues of $4 billion in 2015, thanks largely to shifting consumer demands for healthier snacks and a recovering economy that enables shoppers to pay the higher prices dried produce demands, according to market research by IBISWorld. Expecting this trend to continue and hoping to get in on the action, many snack makers are launching a wide variety of snacks featuring an ever growing spectrum of dried fruits and veggies.
Grupo Bimbo is clearly looking to stretch into sweet bakery with the acquisition of local bakery Panrico SAU in Spain and Portugal, says Mintel.
Bodybuilders and extreme athletes account for just 5% of sports performance enhancement sales. Mainstream consumers are shopping for a...
Consumers around the world are becoming more aware of the relationship between food and overall health and wellness. Macro-trends such...
Bodybuilders and extreme athletes account for just 5% of sports performance enhancement sales. Learn how to reach mainstream consumers...