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‘Sweet, sour and tangy’ Cide Road organic switchel rolls out to 3,500 stores: ‘American palates are evolving’

Cide Road organic switchel is now the dominant brand in the US switchel market and the #3 player in the broader drinking vinegars market, with distribution to 3,500 stores nationwide,...

Three overlooked “superfoods” rising in popularity thanks to innovative formats

Superfoods are no longer restricted to exotic and hard to find plants in under-developed countries. Rather, the latest batch comes from a little closer to home and likely already are...

Expo East

Protein-packed Brami beans go up against roasted chickpeas and edamame in the snack aisle

Move over roasted chickpeas and salted edamame, there is a new protein-packed, on-the-go snacking bean in town: Brami’s lupini beans.

Why did Whole Foods drop edible insect products?

Edible insects: Beyond the novelty factor

If the edible insects market is heating up, and big name retailers from Publix to Sprouts are now stocking cricket bars, snacks and protein powders, why is Whole Foods –...

Three whole grain trends in 2016, based on Whole Grain Stamp applications

Now more than a decade old, 12,000 products worldwide boast a Whole Grain stamp. The Whole Grains Council shares some emerging trends.

Purple and puffed: Looking into the crystal ball from the Whole Grains Council conference

Puffed whole grains are adding crunch to creamy snacks, and ‘quinoa is the next quinoa,’ say trend forecasters at the Whole Grain Council’s Whole Grains Away from Home Conference.

Our ‘invisible’ isolates can boldly go where no plant protein has been before, says Burcon

ADM will go into full commercial production of ‘invisible’ soy protein isolate CLARISOY this year in Decatur IL, using technology developed by Canadian partner Burcon Nutrascience, which has developed techniques...

’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.

Alternative Proteins

Plant-based proteins: Has soy fallen out of fashion?

Products plastering a ‘free from soy’ claim as a virtue on their packages are more ubiquitous today. What does this mean to soy-based protein products?

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. 

IASC says global aloe market continues to expand

Despite recent regulatory slings and arrows the aloe market continues to expand, a trade organization representative said.

'For the 4th year in a row, consumers have turned their backs on buying groceries online'

Is online grocery shopping failing?

“Make no mistake,” says Dr Kurt Jetta, the founder of CPG analytics firm TABS Analytics, “Online grocery is failing.” But is he right, given that most commentators predict food e-commerce...

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: Hummustir navigates market potential of DIY food trend

As recently as 15 years ago, most Americans had never heard of hummus, or even its base ingredients of chickpeas and tahini. But now the dip is a staple in...

PLMA quizzes 1,839 Millennials aged 20-29 on food and shopping habits

12 things you need to know about the eating and shopping habits of Millennials

How do Millennials think about food, cooking, shopping and eating out? To find out, the Private Label Manufacturers Association (PLMA) commissioned Surveylab to conduct a nationwide online survey of 1,839...

Millennial trust in organic seal helps drive up the segment’s sales

Sales of organic food continues to rise at a breakneck pace compared to the overall market, thanks in part to more Millennials regularly stocking their shopping carts with it, according...

In the age of clean label, are consumers in developed markets losing interest in fortified foods?

With clean label now “the most dominant trend in food and drink," many food and beverage manufacturers are moving away from fortifying foods with minerals, vitamins and other nutritious ingredients, says Euromonitor...

Ganeden’s BC30 probiotic ingredient gets Non-GMO Project verified

Ingredients now share the scrutiny finished products have when it comes to free-from claims and virtue labels, a spokesperson said.

FDA hints at how conventional foods can make structure/function claims

For the first time, FDA weighs in on what marketers must have on hand to support claims about conventional foods’ direct impact on consumers’ bodies. 

Six “fresh” food trends driving innovation at retail & restaurants

The maturing farm to table movement is giving way to “fresh” as the most important value among nearly three-quarters of consumers – edging out natural and low price which slightly...

From grain-free to grass-fed: What is driving growth in natural, organic and specialty foods?

With Expo East around the corner, food investment specialists Whipstitch Capital and Silverwood Partners have both released reports exploring the growth drivers in natural, organic and specialty foods. Checkout our...

Innovation hot spot lies at overlap of 'natural,' science and sustainability, expert says

The drive toward shorter, cleaner labels and the oft-mentioned dearth of innovation in the supplement sphere are both factors of the maturation of the dietary supplement  and functional foods industries,...

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.

Schuman Cheese introduces trust mark to counter widespread adulteration of Italian cheeses

US-based Schuman Cheese is taking a stand against what the CEO described as widespread adulteration and fraud that currently are “diluting and polluting” some sectors of the Italian cheese market...

'First' entirely gluten-free dining hall opens on US college campus

Kent State University claims to have opened the first certified gluten-free dining hall on a college campus.

Cottage cheese innovator good culture lands $3 million investment

An infusion of $3 million from new and existing investors will help dairy innovator and industry newcomer good culture advance its mission “to bring cottage cheese back.”

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