When it comes to weight management not all calories are created equally – especially when they come from omega-3 and omega-6 fatty acids, according to an editorial in the online journal Open Heart.
After donating millions of dollars a year to cancer research for years, Hormel is stepping up its game to more directly help people fighting and recovering from the disease with the launch of a novel product line designed just for them.
The Hispanic food and beverage market in the US is growing steadily along with the Latino-American population, but manufacturers can speed its growth and expand the appeal of their products beyond this core group by tapping into the popular free-from food movement, according to new research from Packaged Facts.
From teas to powdered lemonade mixes and protein shakes, products formulated with mushrooms are springing up all over the place, with reishi leading the pack.
At the Food and Nutrition Conference and Expo in Boston this week, emerging and maturing trends showcased on the show floor included more watermelon-based products, variations on peanut butter and lots of fruit- and vegetable-forward convenience foods.
Media outlet and consumer product evaluation laboratory Good Housekeeping is launching a new nutrition seal and first-of-its kind food brand incubator to help companies create food and beverages that “inspire healthier eating habits” and make it easier for consumers to quickly choose those products on crowded store shelves.
Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves. Trends to watch include meat snacks (and plant-based alternatives), more pulse-based innovations from extruded snacks to spaghetti, spoonable kefir and cheese, drinking vinegar, and a new beverage for consumers following a low FODMAP diet.
The way meat is prepared, advertised and labelled has led to a disconnect between animals and meat and fuelled consumption, according to new research.
Most successful entrepreneurs combine limitless self-belief and a thick skin, says Beetnik Foods founder David Perkins, but they’re also human: “As a chef, I know everyone’s tastes differ, but this company is my baby, so if even one person has a bad experience with my product I take it super-personally.”
High pressure processing (HPP) is rapidly gaining traction in new food and beverage applications, while the growing toll network has also made it more accessible, says HPP specialist Avure, which claims new research provides “conclusive evidence” that coconut water, regardless of whether it is treated with HPP, does not support the growth of C. botulinum toxins.
Garden Fresh Gourmet is seizing the promising sales opportunity presented by the still-small but rapidly-growing refrigerated soup category by expanding the segment with four familiar, yet modern flavors.
In the past few years, Americans’ growing demand for protein and desire for on-the-go food opened the door for meat jerky to re-position itself as a healthy, convenient snack, which eventually lead to a full-blown love affair with all types of meat snacks – including sticks, bars and even pork rinds.
Food- and beverage-focused venture fund AccelFoods’ latest cohort of six startups underscore the ongoing heavy influence on industry and market potential of healthy snacking, international flavors and small-batch production.
Veteran snack-maker Two Moms in the Raw expands its portfolio of organic plant-based products after rebranding as Soul Sprout to appeal to more consumers and better communicate the added-value of its food as well as more firmly ground the company’s image in nutritional science.
Innovation around sensation and packaging as well as increased fortification and functional benefits are driving growth in the booming beverage segment of the natural and organic channel, according to data from Packaged Facts.
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.
A group of investors worth $1.25 trillion (€1.1 trn) in assets are urging 16 food companies to accelerate the switch to sustainable, plant-based proteins.
Vegetarians and vegans can now participate in the quickly growing jerky craze that continues to sweep the US thanks to the launch of Lightlife’s plant-based Smart Jerky.
Reducing food waste and increasing sustainability so that food and beverage manufacturers can make more with less are common goals and key attributes of the 10 finalist food, agriculture and tech companies selected to present at the FoodBytes! Boulder pitch slam and networking event in October.
Under pressure from industry, consumers and legislators, the US Department of Agriculture is exploring how Americans can use food stamps to buy groceries online.