Today’s shoppers are demanding higher quality cheeses with new flavors and convenient formats, but often are unwilling to pay the higher prices necessary to cover the added cost of innovation – placing manufacturers between a rock and a hard place.
As the nascent bone-broth category comes into its own, early pioneers in the space are rebranding with professionally polished packaging that communicates their products’ benefits and points of differentiation to better take advantage of the segment’s rapid growth.
The fermented beverage will gain even more momentum this year as taste influencers and conventional grocery stores are putting the spotlight on kombucha.
West L.A.-based Health-Ade Kombucha has received more than $7M in venture funding from CAVU Venture Partners.
Ingredientsonline.com is promising to change the industry by allowing manufacturers in the US to purchase raw materials directly from overseas factories, providing considerable cost and time savings.
It was prompted by pragmatism, rather than an ideological shift, but General Mills and Mars have resolved to roll out GMO labeling nationwide as Congress has proved unable to hammer out a federal solution that all stakeholders can get behind before new labeling laws take effect in the state of Vermont in July.
Rising food, beverage and agriculture start-ups joined leading retailers, investors and celebrity chefs at Rabobank North America Wholesale's FoodBytes! Brooklyn pitch-slam March 3 to discuss advancing food culture, sustainability and farming.
Putting on a happy face could help children have happy plates, suggests new research that links parents’ anxiety and depression with an increased risk of children becoming “fussy eaters.”
With the launch of two new Wish-Bone lines, Pinnacle Foods hopes to reinvigorate the salad dressing aisle in the struggling center-store by enticing back consumers who left to make their own dressing or to buy refrigerated options they perceive as fresher.
Probiotic manufacturer Ganeden launched a program for companies to innovate with probiotics within the food and beverage industry.
Sabinsa’s Bacillus coagulans MTCC 5856 is shelf stable during processing and storage of functional foods, says a new study from the company.
Americans’ evolving definition of health and wellness from treatment to prevention is dramatically impacting how they view food – with many people looking to the ancient past for guidance on how and what to eat in the future.
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.
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