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Meat, fish and savory ingredients

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Not all calories are the same: Those from excessive omega-6s more damaging than omega-3s

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. 

Hormel’s new Vital Cuisine line address nutritional & emotional needs of cancer patients & survivors

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 growing demand for free-from foods offers Hispanic food, beverage new growth avenue

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.

Reishi reigns! Mushroom products continue impressive growth in food and beverage space

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.

Trendspotting at FNCE: Watermelon, peanut butter, dried fruit & veggie bowls grab attention

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.

Good Housekeeping creates new seal, incubator to identify & help develop healthier products

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.

NEW PRODUCTS GALLERY: From kefir cups and fruity birch water to jerky (minus the meat)

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.

Do you eat meat? What about animals? Scientists slice open a carnivore's paradox

The way meat is prepared, advertised and labelled has led to a disconnect between animals and meat and fuelled consumption, according to new research.

We've just got into 1,700 Walmart stores with paleo, organic and gluten free meals

Beetnik CEO: ‘I’m a chef. If someone doesn’t like my product, I take it super-personally’

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.”

Avure on new directions for HPP, and the real takeaways from those FDA warning letters…

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 expands portfolio into the rapidly-growing refrigerated soup segment

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.

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: The rise and evolution of meat snacks in America

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.

AccelFoods expands portfolio to focus on snacks, international flavors & small-batch production

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.

Rebranding as Soul Sprout gives former Two Moms in the Raw broader appeal, scientific grounding

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.

From function to taste to packaging: Top beverage trends driving growth in organic & natural

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. 

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. 

’We are investors and we expect companies to manage the risks in their supply chain’

Investors worth $1.25trn urge industry to switch to sustainable plant proteins

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.

Expo East 2016

Lightlife advances mission to “change the culture of meat” with launch of plant-based Smart Jerky

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. 

FoodBytes! Boulder finalists focus on reducing food waste, increasing sustainability

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. 

USDA inches toward allowing online grocery purchases with food stamps

Under pressure from industry, consumers and legislators, the US Department of Agriculture is exploring how Americans can use food stamps to buy groceries online.

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