Chr. Hansen has launched a new cheese ripening culture, Delight TM, to help improve the texture, taste and flavor of reduced-fat cheeses.
The gut microbiota of American adults with allergies is markedly different from people without allergies, particularly for nut and seasonal pollen allergies, says a new study from scientists at the NIH.
The FDA has rejected a citizen’s petition calling for mandatory labeling of foods from genetically engineered crops, arguing that labels are not warranted unless there is a material difference in the safety or nutritional profile of the foods in question.
Transparent advertising is essential for reaching modern consumers, but as the maker of Element [Shrub] discovered – knowing which facts to emphasize first is key to driving initial trial.
Fermented foods and beverages are growing in popularity as consumers learn more about their health benefits – in turn opening the door for entrepreneurs like The Sweet Farm, which sells fresh sauerkraut and is developing a line of cultured sodas and probiotic tonics.
Becoming non-GMO certified can help brands attract new consumers and boost sales, but it also could alienate existing shoppers if manufacturers are not careful, cautions Asian sauce maker San-J.
MycoTechnology, a company that uses mushrooms to alter taste profiles in foods and beverages, has announced a major stevia product launch and the close of a second round of funding.
Kite Hill - the plant-based brand on a mission to disrupt the dairy case - has moved beyond cheese with the launch of a cultured almond milk yogurt at Whole Foods stores nationwide, which will be followed by single-serve cheesecakes and a seasonal pumpkin tart.
The yogurt category continues to evolve and expand with more refined varieties, including yogurt from sheep, goats and grass fed animals, as well as lactose free options. The kefir category also is expanding in tandem, as demonstrated by the array of products showcased at Expo East.
High protein, easy-to-eat foods are no longer limited to bars and shakes – now they can also be found in familiar baked goods that appeal to carb-loving consumers, thanks to companies like Flapjacked.
Ganeden BC30 probiotic is a hot ingredient right now, as demonstrated by a slew of diverse products featuring it at Expo East. The probiotic is in demand in part because it can help packaged goods stand out from competitors and gain entrance to the much sought after immunity and digestive segments, according to Katy Kinsella, director of sales at Ganeden.
Ecuador-based chia grower Kunachia has launched a new product pairing the milled seeds with a probiotic in Sam’s Club locations in eight states, the company announced recently.
Lifeway Foods, a manufacturer of kefir beverages, is tapping into an increasing trend toward flavor periodicity to extend its market leading position, said CEO Julie Smolyansky.
While supporters of Rep. Mike Pompeo’s Safe and Accurate Food Labeling Act (HR1599) welcome its proposal to create a national standard for non-GMO claims, the Non-GMO Project says this would confuse shoppers by creating a competing label underpinned by “drastically lower standards”.
If current trends continue, almondmilk will account for an astonishing 19% (dollar share) of the US retail dairy and dairy alternative beverages market in 2019, predicts Packaged Facts. However, plant-based products still only account for a tiny fraction of the cheese, yogurt and butter markets. Why is this?
Probiotic specialist Yakult USA has challenged allegations in a class action alleging it is misleading US shoppers about the digestive health benefits of its fermented drinks and says it is confident of "eventual and ultimate vindication at trial, if not before".
How about a glass of red wine, crackers… and some vegan cheese? If the prospect fills you with horror, says Miyoko’s Kitchen founder and TV chef Miyoko Schinner, you’re not alone. But try some of hers, and you’ll never look back, she insists.
Undeterred by the ongoing “fistfight” in the U.S. yogurt category, WhiteWave Foods Co. expands its presences in the segment with the $125 million cash acquisition of California organic yogurt maker Wallaby Yogurt Company, Inc.
Dairy and vegetable oil price drops have led the FAO Food Price Index to its lowest level in six years.
From the challenges of sourcing organic milk, to the threat 'alternatives' milks pose to the dairy sector and the 'scary' promotional dynamics of the yogurt category, the FoodNavigator-USA Dairy Innovation Forum covered a lot of ground. Here are some of the highlights from the 60-minute session, which is now available on demand.