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.
“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.