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

Meat, fish and savory ingredients

News headlines

Flavor Trends

Bitter emerges as a new flavor trend that could aid sodium reduction efforts

Increasing consumer interest in bitter flavors could help manufacturers regain momentum on sodium reduction initiatives, many of which are stalled due to the common perception that less salt equals less flavor, suggests market research from Mintel. 

News in brief

Kraft Heinz recalls 2m pounds of turkey bacon

Kraft Heinz is recalling more than 2 million pounds of turkey bacon linked to illness.

Pizza makers should re-think marketing, formulation to appeal to health-conscious women, study finds

The cliché of pizza lovers as beer-pong playing frat boys or men sharing a slice while watching sports is all wrong – and as a result, so are many manufacturers’ marketing and formulation strategies, according to recent research. 

Taylor Collins on reclaiming meat as a superfood, finding ‘badass investors’ and managing triple-digit growth

EPIC Provisions: ‘If an opportunity came with the right strategic partner, we would absolutely take it’

Revenues at EPIC Provisions more than tripled to $6.8m in 2014, and are on course to triple again to $20m in 2015 as the EPIC brand - which first hit shelves in 2013 – continues to lure new consumers to a category (premium meat snacks) that has rapidly gone from lukewarm to red hot.

Smart Groceries marries elements of online shopping & meal kit delivery services, creator says

A new hybrid grocery delivery and meal solution service from food-tech start-up Handpick, Inc., claims to offer a more affordable and sustainable way for consumers to shop and cook than other online grocery shopping or meal kit delivery services. 

Flavor Trends

Americans are united in their love for ice cream, but divided over their favorite flavors

The dog days of summer are here and to help cool off consumers are reaching for ice cream, which a recent Yahoo Food survey found is 41% of American’s favorite dessert.

Flavor Trends

Protein players should think outside of the box for flavors, Wixon suggests

Players in the protein category – especially those focused on the center of the plate – are behind the curve when it comes to flavor and need to rethink their strategy to capture and hold modern consumers’ attention, according to flavor and seasoning provider Wixon. 

Hormel Foods’ balanced business model helps it overcome hit from avian flu

Hormel Foods “balanced business model” allowed it to raise its profit outlook by taking advantage of lower pork prices to offset sales losses in its turkey operation related to the avian flu, executives said Aug. 19.

Jerky is the ultimate high protein, low fat, low carb, healthy snack, says Oberto

Most Americans eat meat. But only a small percentage eats meat snacks. So does this disconnect simply reflect the fact that beef doesn’t pair too well with a mid-morning mocha-latte, or is it proof of a huge, still largely untapped, market opportunity? 

“Channel agnostic” strategy helps Hain Celestial’s sales grow double-digits

Natural and organic food manufacturer Hain Celestial Group continued its five year streak of earning double-digit quarterly sales growth thanks in part to a “channel agnostic go-to-market strategy,” according to the firm’s president and CEO.

More grab-and-go, high-protein breakfast items needed to fight chronic diseases, researcher says

New research showing high protein breakfasts can prevent weight gain, curb hunger pangs and stabilize glucose levels reveals unmet needs in the marketplace and opportunities for packaged food manufacturers, according to the lead investigator. 

Tyson Foods shuts plant with loss of 400 jobs

Tyson Foods has closed a plant in Iowa with the loss of 400 jobs because there is too much beef production capacity in the region.

IFT Annual Conference

Innovative formulations could make insects more palatable

The next generation of food scientists is developing palatable and scalable products made with insect protein to help meet the growing global population’s increasing demand for protein.

Half believe organic food contains more minerals and vitamins than conventional products despite lack of data

Organic preferences: Health before animals and the environment, say Danes

Richer people eat more organic foods and buy them because they perceive them to be healthier than conventional foodstuffs, a Danish study has found.

Fast food fever: Modern diets impact immune health of you and your kids

Modern ‘Western diets’ can lead to poor immune functioning and increased risk of inflammatory conditions, allergy, and auto-immunity, researchers warn.

Night snacking woes: Is food timing is key to weight loss?

There is a lack of top level evidence to support the notion that eating ‘little and often’ is beneficial for metabolism and weight loss, say researchers who warn that more robust clinical data that also accounts for meal timing is needed.

School meals are a valuable tool against vitamin D deficiency: Danish researchers

Adding fish to school meals could boost children’s vitamin D levels in winter, research finds.

“Applegate’s mission is to change the meat we eat and we believe we can help them to do that."

Hormel Foods on running Applegate at arm’s length, organic sourcing challenges, and ‘swim lanes’

When Applegate - the #1 brand in natural and organic prepared meats – got into bed with Hormel Foods, which owns Spam and Stagg, some diehard fans were not happy. But selling up does not mean selling out, insists Hormel.

New ICL ingredients make Taco Tuesday healthier, fresher

ICL showcased several new ingredients that can reduce sodium, improve moisture and clean cheese labels in a pairing of “Picasso Tacos” and “Masterpiece Margaritas” at the Institute of Food Technologists’ annual meeting in Chicago July 11-14.

Animal welfare will be ‘decisive criterion’ for lab-grown meat

Most people accept that animals have been slaughtered for meat because they have no choice – but lab-grown meat could change that, says Professor Mark Post.

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