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.
“Free from” claims and private-label sales are driving growth in the healthy-ingredient snacks market, and granola and breakfast bars are rising stars in the stagnant breakfast category, says a new report by Packaged Facts.
Cultured meat may be a novelty today, but it could be a food staple in the future, predicts Israeli start-up SuperMeat, which claims to have developed a process enabling cells to grow more rapidly with fewer inputs than rivals, without using animal serum.
While backyard barbeques and picnics are hallmarks of prime grilling season, which is in full swing now, marketers can extend grilling’s appeal and their sales beyond the end of summer by tapping into tailgating, suggests new research from Acosta.
Senators Mike Lee (R-UT) and Cory Booker (D-NJ) have proposed legislation designed to bring more “transparency and accountability” to federal commodity check off programs as “a direct response to the egg board scandal and past checkoff program misconduct.”
Food safety incidents, including contamination of food-borne illnesses, mold and adulteration, increased double-digits in several major food categories in the first quarter of 2016 compared to the prior year, according to data pulled from the global web-based information system HorizonScan, which is now launching in North America.
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.
Low-fat and fat-reduction claims may be on the upswing again soon as consumer confusion mounts around whether fat really is back and their desire for healthier options increases, according to a marketing manager for Dow Food Solutions.
Consumers walking down the dairy aisle at a typical grocery store see a wide variety of cheese formats – from blocks to bricks to strings to shakers – but now there is a new format that could revolutionize the way consumers use cheese.
With thousands of startups, innovators and established brands packed into one convention center, the Summer Fancy Food Show in New York City is a hotbed for spotting emerging and maturing trends in the food and beverage space.
As the primal or paleo trend continues to mature, subscribers are no longer restricted to fitness enthusiasts and CrossFitters who served as ground-zero for the diet, according to Jason Burke, co-owner and founder of meat snack company The New Primal.
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.
Five years ago, all-natural credentials, premium packaging and culinary-inspired flavors were novel territory for jerky. Today, they are simply de-rigueur, and enterprising brands must find new ways to stay ahead of the game, says Field Trip Jerky, which has unveiled quirky new packaging following a $3-5m capital raise to fuel its aggressive expansion plans.
There’s a growing demand for lean protein, and according to CEO of First Fresh Foods, consumers are increasingly looking at value-added chicken products to mix up the meat in family meals.
On the menu for this edition of Taste Test Friday is a blind sampling of a classic American-Italian meal: pasta with Bolognese sauce – but with a twist.
Discount shoppers believe a product tastes healthier if it comes in a 'healthy', green packaging - but organic shoppers have a more critical eye and are less affected by packaging, researchers have found.
The nascent edible insect category is growing quickly, but finished product manufacturers have mainly focused on baked goods made from insect flour – until now.
Families, ingredient claims, and variety in packaging and flavors have been flagged up as key drivers of growth in the US snacking market.
With the acquisition of competitor Send Me Gluten Free, snack subscription company Love With Food continues to build its credibility as a service that not only “surprises and delights” consumers with new natural products but as a trustworthy business that provides safe options for people with celiac disease and gluten-intolerance.
All images copyright of Istock except the Beyond Beef graphic which is copyrighted by Beyond Meat.