Consumer desire to effectively manage their weight and improve their health through food will continue to influence new product development and sales in 2015, according to New Nutrition Business, a food- and nutrition-focused market research firm.
To make it in the crowded energy and nutrition bar category, a company needs a great tasting product, top-notch packaging, persistence, fortitude and differentiation, says Mark Brooks, founder of Mudd+Wyeth, a lifestyle company for dogs and their owners.
Antioxidant-rich cereals, protein-packed snack bars and bread tailored to women’s nutritional needs were just some of the product innovations identified by Datamonitor Consumer during 2014.
Non-GMO, Kosher, gluten-free, ethical, environmentally-friendly, lactose-free, vegan, no additives/preservatives, and on-the-go claims are all gaining more traction on US food labels; while growth in ‘all-natural’- antioxidant- and low/no/reduced sugar/sodium/fat claims has been pretty flat over the past six years, according to Mintel.
General Mills has filed three patents for gluten-free doughs that it has developed in ready-to-bake format to offer an alternative to dry mixes.
The Specialty Food Association has released its Top 10 trends for 2015, with some eyebrow raising predictions on the list.
Does selling up mean selling out? Not if you go in with your eyes open, says the boss of Talenti, who has just jumped into bed with Unilever, but says the premium gelato brand will retain its autonomy, its integrity, and its management team, post the acquisition.
Genetically engineered crops are not a magic bullet and some weeds have become resistant to the herbicide glyphosate (RoundUp) used with selected GM crops, said Monsanto’s chief technology officer Dr Robert Fraley in a debate on Wednesday. But that doesn’t mean the whole ag-biotech experiment has ‘failed’ and that we should throw out the GM baby with the bathwater.
Breakfast remains the most important meal of the day and serving it to students for free offers significant benefits even though a recent study found it did not improve academic performance as hypothesized, health and education advocates argue.
Agri commodity process will trend lower or remain stable in 2015, predicts Rabobank, which says favorable growing season conditions through 2014 coupled with moderate consumption growth have improved stocks of crops including soybeans, corn and cocoa.
Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.
Advances in technology can help firms more quickly and easily reduce sodium in breads and grain-based packaged foods – a previously repetitive and expensive trial and error process, according to Janice Johnson, food applications leader in salt at Cargill.
Sprouted brown rice flour can increase the protein, lipid and antioxidant activity in gluten-free breads, finds research.
Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author.
Genetically modified crops offer ‘large and significant’ benefits in both developed and developing countries, according to a new meta-analysis.
Even though Ian’s Natural Foods specializes in gluten-free foods, the CEO of Elevation Brands is not worried about a negative impact on the firm if the gluten-free fad ever fades because he says the Framingham, Mass., firm’s products hold broad consumer appeal.
The higher cost and lack of familiarity with whole grains are complicating some schools’ efforts to comply with requirements to serve 100% whole grains that went into effect last July, according to school dietitians.
General Mills will shut down and sell its first cereal manufacturing plant under the $40m cost-cutting program announced earlier this year.
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s diet.
The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the Whole Grains Council Oldways Whole Grains: Breaking Barriers conference in Boston Nov. 10-12.
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