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.
Field Trip - which burst onto the premium jerky scene in 2010 and is now in 30,000+ retail locations from Stop & Shop to Starbucks – is hoping it can strike CPG gold a second time around with a move into the meat sticks category.
It is back-to-school time, which means parents nationwide will be stocking up on snacks and looking for fast solutions to fill their children’s lunchboxes. Startups and big brands alike are stepping up to help with new product launches, giving campaigns and ideas for nutritious meals.
After changing little in the past 80 years, supermarkets need to lean into megatrends that are reshaping how consumers buy groceries or else risk losing shoppers to other emerging channels, including ecommerce, suggests Acosta, a full service sales and marketing agency, in a recently published report – The Revolution of Grocery Shopping.
Grass-fed claims on products are a beacon for consumers who are health-conscious, want minimally processed food and care about animal welfare, and as such manufacturers increasingly are using them on products across categories and channels to drive up sales sharply.
When it comes to online shopping, consumers may say that they want products with a long shelf-life, but a recent Harris Poll found that they are just as likely to buy fresh fruits and vegetables as dry packaged goods online – revealing ecommerce may hold more promise for perishable products that originally believed.
After pitching potential investors for “two years solid,” all the hard work of the co-founders of Hip Chick Farms finally paid off – literally – to the tune of $2 million from Advantage Capital Partners and $500,000 from CNBC’s reality show Texas Investors Club.
Seafood checks many of today’s on-trend boxes, including being high in lean protein and omega-3 fatty acids, sustainable, natural and minimally processed – yet consumption of it in the US continues to fall, prompting manufacturers and public health advocates to become more creative in how they market and package fish.
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.
Most Americans consume more than 1.5 times the daily recommended cap for sodium – a staggering figure that prompted FDA to draft voluntary guidance earlier this summer for the food and beverage industry to drastically cut sodium levels in their products over two to 10 yrs.
The nascent meat bar category is filling up fast, but there is still plenty of room for products that target niche consumers beyond the “Whole Foods Crowd,” according to the CEO of Country Archer, which is one of the latest companies to enter the segment.
Milled whole cricket powder is probably the best known bug-derived food ingredient aside from red food color carmine. But what other delights might edible insects yield for food formulators? Elaine Watson caught up with bug enthusiast Dr George Cavender to find out.
Finding solutions to reduce sodium, sugar and calories in finished products is essential as regulators and consumers demand healthier products – but the increasing desire for “clean labels” adds a complicating twist to the process of sourcing suitable replacement ingredients.
Manufacturers reformulating to meet consumers’ growing demand for products without preservatives now have another tool at their disposal following PLT Health Solutions’ and Flavor Solutions, Inc.’s July launch of PhytoShield Flavor Enhancer.
While Americans may increasingly want to cook authentic, ethnic cuisine in their kitchens, most do not have the time track down hard-to-find ingredients or master unfamiliar culinary techniques that are needed to properly prepare a dish from another culture.
New research showing the superior function and flavor of eggs compared to replacement ingredients in baked goods is part of a larger effort by The American Egg Board to win back manufacturers that reformulated recipes with fewer eggs during the Avian Flu crisis last year.
The common belief among new parents that homemade baby food is healthier than store bought options isn’t always true, according to new research published in the Archives of Disease in Childhood.