New data on the US retail market for dairy products reveals strong dollar sales growth for butter, whole milk, cream, kefir, and natural cheese, but a lackluster performance from low fat and skim milk, frozen yogurt and margarine, suggesting Americans are embracing full-fat products as attention focuses more on sugar as public enemy #1.
The tide may be changing for cheese, as science helps re-position the dairy food as a protein-dense, calcium-rich, healthy snack rather than as a high-fat and -sodium food to be enjoyed in moderation, suggests a market trends expert.
After decades of research, Oregon State University (OSU) has begun commercializing a natural dairy thickener with probiotic potential.
How do probiotic researchers and suppliers best communicate with customers? And what should they be trying to tell them, anyway? Having a clear picture of what gut and blood parameters a dietary intervention is meant to affect and having a clear mechanism to measure these areas is what is needed, said experts at the recent Probiota Americas event.
When Julie Smolyansky became president and CEO of kefir market leader Lifeway Foods in 2002 after the sudden death of her father (its founder), the stock went into freefall as investors feared the 27-year old wasn’t ready to run a public company. They were wrong.
According to one prominent executive, for the probiotics industry, the fallout from the NYAG affair should be fairly straightforward: Make sure you know how to do what you’re supposed to do in the first place. Identify and count, it’s as simple as that.
Pressure on food manufacturers to label genetically modified food and provide non-GMO alternatives is mounting as consumer concern and confusion about the technology increases in response to a deluge of negative messaging about it.
Cargill has introduced a new range of carrageenans for drinks makers in order to improve the sustainability of their sourcing.
The vast majority of food and beverage launches fail to survive beyond the initial “experimental phase” in part because they expand their distribution too quickly, warns Alan Murray, the CEO of Next Foods.
While opponents of Vermont’s GMO labeling Act 120 suffered a major setback this week after a federal judge rejected many of their arguments, some attorneys predict the case could ultimately end up in the Supreme Court to settle a long-running debate over compelled speech on product labels.
After a months-long interregnum, George Paraskevakos, the new executive director of the International Probiotics Association, formally takes up the reins pledging that the organization will become more agile and vocal in defending and promoting the ingredients.
Probiotics specialist Ganeden has announced a new application, one that straddles the supplement /food divide. The company has partnered with BioGaia to place its Ganeden BC30 into a line of straws that can be packaged with beverages.
When trying to source non GMO dietary ingredients for supplements, the inclusion of enzymes presents a special case. There is confusion about the penetration of genetic modification technology into the sector, a confusion that is abetted by the tightly-held trade secrets among the suppliers of these ingredients.
As U.S. sales growth of yogurt slows, marketers need to shift their focus to potential category drivers beyond protein-dense Greek yogurt, such as new consumer segments and packaging innovation, according to market analysis from Packaged Facts.
The niche market for sprouted grains and seeds is primed to shoot up in the next five years with sales in the U.S. increasing eight times the current level as more products featuring the trendy ingredients launch, predicts food and nutrition expert Julian Mellentin.
Field Roast Grain Meat Co. expands its portfolio into the retail vegan cheese category with the Jan. 1 launch of Chao Slices, which it claims are “revolutionary” because they do not try to mimic dairy cheese like other players in the segment.
The rising popularity of drinking vinegar available in a wide variety of bold flavors could give soda a run for some of its money by tapping into consumer interest in sugar reduction.
The crowdfunding website Kickstarter helped the beverage company Genki-Su raise nearly twice as much money as necessary to pay for the first round of bottling for its concentrated Japanese drinking vinegar, but company co-founder Judy Tan acknowledged the platform has constraints when it comes to funding foods and drinks.
US probiotic market growth has been bolstered by big media investment, something yet to be seen in the EU, according to the Swedish firm Probi which just secured its largest transatlantic order to date.
Narrowing down where retailers position multi-faceted drinking vinegar is an essential step in establishing it as a category, and the step is one that the founder of the Vermont Switchel Company is resistant to take.
What are the fastest-growing beverage categories and what consumer trends are successful firms tapping into? Hear from two lea...