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What are the top 10 natural and organic food trends that will influence the mainstream? From novel nut butters to purple corn
Gourmet nut butters, pea protein, purple corn, yogurt for men and more chewy drinks? Sterling-Rice Group identifies the top 10 natural and organic food trends that are starting to influence the mainstream grocery market.
FAO asks: Could quinoa become a worldwide staple?
Quinoa’s relatively high price compared to staple grains may restrict consumption to health-conscious consumers in high-income countries for now – but it could play an important role in food security in the long term, according to the FAO.
Lakeview Farms and Oceans Omega claim industry first with gelatin cups fortified with omega-3 EPA and DHA
Dips and desserts specialist Lakeview Farms and omega-3 emulsions expert Oceans Omega have unveiled what they claim are the first gelatin cups fortified with the omega-3 fatty acids EPA and DHA.
K-Cups generated $290m for Smucker in 2013, but growth rates slowed down as unlicensed players entered the market
Jif peanut butter to Folgers coffee maker JM Smucker said sales of K-cups topped $290m in fiscal 2013 (ending April 30), compared with just under $180m in 2012, a 61% increase.
Maple Leaf Foods CEO: ‘A global food strategy must meet the needs of the many, not just the affluent few’
Blanket opposition to genetically modified crops is “a morally unacceptable position to take on the basis of unsubstantiated suspicions and fears”, according to the boss of Toronto-based firm Maple Leaf Foods.
IFIC Food & Health survey 2013: What consumers really think about GMOs, calories, fructose, probiotics, and losing weight
While polls suggest most Americans are in favor of labeling genetically modified organisms (GMOs), the percentage that spontaneously mention GMOs when asked an unaided question about what additional information they would like to see on food labels is just 3%, according to a new survey.
Vegetarians have significantly lower mortality rates, reveals new study
Further evidence that following a plant-based diet could improve your health outcomes was unveiled this week with the publication of a large study showing that vegetarian diets are associated with reduced death rates.
Go Veggie: ‘Food allergies are becoming part of the mainstream now’
Not so long ago, cheese alternatives were pretty grim. They were a poor substitute for the real thing, and something most people unable or unwilling to eat regular cheese could manage without.
Major European retailers urge support of Brazilian non-GM soy
Major retailers from five European countries have urged greater support of non-GM soy production in Brazil, as increased demand for genetically modified (GM) soy from China risks diminishing non-GM supply.
Plant-based protein craze drives renewed interest in peanut flour
While peanut flour has been around for years, recent interest in protein - particularly the plant-based variety - has sparked renewed interest, particularly in the nutritional bars market, according to one leading supplier.
WhiteWave CEO: ‘Our almond business is quickly approaching the size of soy’
WhiteWave Foods’ almond-based beverages and foods business has continued to show “torrid growth” in the first quarter of 2013, and is now approaching the size of its soy milk business.
Tofutti Brands claims industry first with launch of dairy-free mozzarella
Dairy-free pioneer Tofutti Brands is targeting the pizza market with what it claims is the first dairy-free mozzarella.
Greek yogurt popularity drives Dannon's Oikos brand to top spot among 2012 food launches
The popularity of Greek yogurt in the US market has powered Dannon’s Oikos brand to the top position among new food and beverage launches in 2012.
Bill Gates: Food industry innovation crucial for health and food security
Our approach to food is ripe for reinvention – and the food industry is just at the beginning of what it can achieve through innovation, according to Microsoft mogul and co-founder of the Bill & Melinda Gates Foundation, Bill Gates.
Fortified gum prospects in fastest-growing Mexican confectionery category
All confectionery categories will grow in Mexico over the next five years, but gum will grow the fastest and confectioners can capitalize with products enriched with vitamins and minerals, according to research from Canadean.
What next for canola protein? BioExx to close Saskatoon plant but in ‘advanced’ talks over JV in Europe
BioExx Specialty Proteins plans to close its Saskatoon canola protein plant but says it is in advanced negotiations with potential joint venture partners about employing the technology used there at a brand new facility in Europe.
‘There’s a huge protein gap, and we’re going to help fill it’: RiceBran Technologies blazes trail with new rice bran protein range
A firm that has made a name for itself by extracting value-added ingredients from rice bran - which always used to be regarded as a waste by-product of rice-milling - is hoping to score another industry first with the launch of high-quality rice bran proteins targeting the human nutrition market.
Pea protein shows potential for gluten-free formulations
Adding pea protein to gluten-free bread may enrich the nutritional content of the product, with a sensory panel rating it ‘most acceptable’, says a new study.
Protein, fiber and flavor key to producing satiety, expert says
The obesity dilemma is complex and offers multiple avenues of attack. Portion control experts boil it down to this: It’s a question of how much, not what we eat. But many experts say how food is formulated can play a role in limiting intake.
News in brief
30% of US adults trying to cut down on gluten, claims NPD Group
Almost a third (30%) of American adults say they are trying to reduce or exclude gluten from their diets, according to The NPD Group , which conducted a consumer survey in January 2013.
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