SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | APAC edition

Cultures, enzymes, yeast

News headlines

Leadbetter's realigns to focus on allergy-friendly manufacturing: ‘Our growth curve is very steep’

San Francisco-based Leadbetter’s Bake Shop has stopped making English muffins, its flagship product, and changed its name to Better Bakeries as it focuses on building an allergy-friendly food manufacturing and co-packing business designed to bridge the gap between Mom & Pop scale operators and the big guns in gluten-free.

What’s driving growth in cottage cheese? Zenith looks at trends in the sector

Dairy manufacturers can look to growth in cottage cheese, partly by referring to it as the original high protein cultured milk product, according to food and drink consultancy Zenith International.

Expo East

Good Culture repositions cottage cheese for on-the-go, protein focused consumers

When most Americans think of cottage cheese – if they think about it – images of 1950s-styles salads with syrupy fruit or uninspired scoops of lumpy white mush likely come to mind. But industry newcomer Good Culture wants to “bring cottage cheese back” by connecting it to macro trends and offering modern twists. 

Soup-to-Nuts Podcast

Soup-To-Nuts Podcast: 5 trends driving growth in natural & organic

As US consumers embrace a healthier lifestyle focused on prevention rather than treatment, they increasingly are turning to the natural and organic channel for products that are clean, natural and have added health benefits.

Expo East

Fage’s Crossovers line advances the evolution of yogurt in the US from sweet to savory

The slow evolution of yogurt in the US from primarily sweet options concentrated on breakfast to more savory choices that can be eaten all day continues with the current roll-out of Fage’s new Crossovers.

Schuman Cheese introduces trust mark to counter widespread adulteration of Italian cheeses

US-based Schuman Cheese is taking a stand against what the CEO described as widespread adulteration and fraud that currently are “diluting and polluting” some sectors of the Italian cheese market by rolling out the industry’s first trust mark.

Trimona Bulgarian yogurt unveils new line, rolls out at Sprouts, as shoppers buy into grass-fed, organic, whole milk credentials

If Bulgarian yogurt is still well below the radar of most Americans, growing numbers of shoppers are looking for organic, grass-fed and whole milk products in the dairy aisle, and Trimona ticks all three boxes, says founder Atanas Valev, who has just secured shelf space at Sprouts nationwide and unveiled new packaging and flavors. 

Cultured coffee… the beginning of a new fermented foods revolution?

Some fermented foods (beer and sauerkraut), have been around for years, while others (flavors, sweeteners, ‘animal-free’ dairy proteins) are pretty new. But what if you could use microbes to transform the flavor or nutrition of a host of agricultural products to make a third wave of ‘cultured’ products, from ultra-smooth coffee, to more nutrient-packed grains? 

Don't have a cow? Perfect Day animal-free milk bids for slice of multibillion-dollar global dairy market

The word ‘disruptive’ is bandied around with wearying regularity in relation to food startups these days, but if anyone warrants this moniker, it's Perfect Day (formerly Muufri). Unlike the purveyors of nut- or legume-based ‘plant milks’, Ryan Pandya and Perumal Gandhi are actually making the real thing… dairy milk without any cows, and it’s coming to a store near you by late 2017.

Will consumers embrace animal-free milk Perfect Day?

Perfect Day, a new ‘animal-free’ milk scheduled to launch at the end of next year, contains all the same components as cow’s milk, including dairy proteins, but doesn’t use any animals in its production process. But will consumers embrace it as cruelty-free and sustainable, or will they be wary of milk made in fermentation tanks? We asked three experts…

Soup-To-Nuts Podcast

Soup-To-Nuts podcast: What is old is new again

Trends may come and go, but they often don't stay gone forever -- rather most eventually cycle back in vogue, as is the case with the current focus on “ancient wisdom,” and time-tested, traditional cooking techniques and ingredients that are influencing today’s food and beverage industry.

Your guide to IFT 2016: From eBeam processing to brainfood, plant-based proteins & genomics

Are all these 'alternative proteins' as sustainable as we think? Is there real money to be made from acid whey? And will electron beam processing be as disruptive as high pressure processing? Check out FoodNavigator-USA's guide to the hottest topics at the Institute of Technologists (IFT) Annual Meeting & Food Expo in Chicago on July 16-19.

Summer Fancy Food Show

Bourbon & whiskey shine in foods as well as cocktails

America’s long love-affair with whiskey and bourbon in classic cocktails made popular again by Mad Men and the craft-movement is now spilling over into food, with products across categories featuring the spirit as a primary ingredient at the Summer Fancy Food Show in New York City. 

Chobani secures 20% share of US spoonable yogurt category: ‘We’re back on the front foot and playing offense’

Chobani says it has been steadily increasing its share of the total US refrigerated spoonable yogurt market over the past 16 months, moving up from 16.5% in February 2015 to 20% in May 2016 according to the latest Nielsen data*, while Yoplait-brand owner General Mills admits it is has been “disappointed” by its lackluster performance in the category.

Federal GMO labeling bill hailed as 'true compromise,' but critics say it's woefully inadequate

Attempts to reach a federal GMO labeling solution have failed miserably to date. However, a bipartisan deal requiring mandatory GMO labeling (via smartlabels, symbols or as yet undetermined wording) thrashed out in the Senate on Thursday looks like it could prove the exception to the rule.

What will be the next hot probiotic product? Ganeden announces finalists to its Probiotic Innovation Jumpstart program

A probiotic smoothie bowl, probiotic creamy spread, or probiotic “protein energy balls” product will win the hearts of judges at IFT and award the entrepreneurs behind it with $25,000 and Ganeden’s support.

Probiotics in sports nutrition? Lallemand’s Lafti L10 studied for immune support in athletes

A double-blind, placebo controlled study on elite athletes found that the dairy-derived Lactobacillus helveticus Lafti L10 by Lallemand Health Soultions can be a beneficial supplement for the reduction of upper respiratory tract infections.

Foxy’s founder creates probiotic ice cream ‘worth breaking your diet for’

Angus Murray wanted to create something families would love, with fun flavors he described as “totally selfish.” Launched in March, the product is already gaining traction in the US coasts and across the pacific in China and Hong Kong.

Dannon grows as it fulfills promise to improve its products’ nutrition, fund healthy eating research

As The Dannon Company nears the finish line for fulfilling its promise to improve the nutrition of its products that it made three years ago to the Partnership for a Healthier America, the company also is demonstrating that what is good for Americans’ health is also good for business. 

Kite Hill closes $18m funding round led by Gen Mills 301 Inc & CAVU: 'We are growing very aggressively'

Kite Hill - a San Francisco-based brand on a mission to disrupt the dairy case with its cultured nut milk products – has closed an $18m fundraising round led by 301 INC (General Mills’ business development and venturing unit) and CAVU Venture Partners.

Related News

Key Industry Events

 

Access all events listing

Our events, Shows & Conferences...