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Latest research into food science, saturated fat, trans fats, sodium reduction, celiac disease

R&D

Why do some people with a genetic predisposition to celiac disease develop it and some people don't? Are saturated fats really as bad as we have been led to believe? Does labeling calories on menus really change consumer behavior? And how much sodium is too much? Stay up to date with all the latest food and beverage research in this section of FoodNavigator-USA.

Healthy trends at IFE : From 'free-from', to functional teas, chickpeas, and protein waters

This week saw the International Food Exhibition (IFE) come to London. The mega-show brought out the latest offerings from small traders, multinationals, and food service. From the latest meat-free offerings,...

New kid on the block explores novel business model for stevia production

California-based B’BOX Group claims to have developed a proprietary technique for producing clean-tasting, high-purity stevia extracts that is so fast and cost-efficient that it says leading CPG manufacturers are considering...

Natural Products Expo West

New twists and techniques energize coffee & tea categories

New ways to make and enjoy coffee and tea continue to flood the market with companies at Natural Products Expo West offering twists on pour over, cold brew and iced...

Impossible Foods moves to commercial scale production of plant-based burgers

Impossible Foods – which claims to have created a plant-based burger that precisely replicates the taste and texture of meat - will be able to produce one million pounds of...

Natural Products Expo West

CPG accelerator SKU blends mentorship & networking to help startups succeed

Starting and growing a company is hard – especially in the highly competitive food and beverage industry, but Austin, Texas-based accelerator SKU is tipping the odds of success in favor...

Natural Products Expo West

Rising animal welfare concerns push farmers & manufacturers to rethink humane agriculture

As animal welfare concerns become increasingly mainstream, farmers and manufacturers, such as the natural and organic meat brand Applegate, are optimistically rethinking the scale of and their approach to humanely...

Consumers want stevia from the leaf, says PureCircle: ‘They want naturally-sourced plant-based ingredients’

As the technology around producing steviol glycosides continues to evolve, transparency in labeling will be critical if consumer trust in ‘natural’ sweeteners is to be retained, says PureCircle, which claims...

High cheese consumption does not raise cholesterol levels, Irish study suggests

Despite the link between cheese consumption and saturated fat levels, a study has observed little effect between the amount of cheese eaten and a person’s cholesterol levels.

Dried surrogate bacteria could help with process validation, FSMA compliance

A new validation technique using dried surrogate bacteria that could help companies come into compliance with new FSMA requirements has been developed by French company Novolyze.

Natural Products Expo West

‘Don’t turn off your cell phone,’ and 6 other tips for success from Chobani CEO Ulukaya

Many successful entrepreneurs extol the value of work-life balance when they talk about getting a business off the ground, but at the recent graduation of Chobani Food Incubator’s first class...

Memphis Meats unveils poultry meat (without raising animals): ‘An unprecedented milestone for clean meat'

‘Clean’ (a.k.a. cultured/lab-grown) meat pioneer Memphis Meats has unveiled its latest innovation – chicken and duck produced from poultry cells without raising animals – in what it describes as an...

The Soulfull Project seeks to ease food insecurity and equalize access to nutrients

Chicken soup may be good for the soul, but hot cereal can fill it, and those who are food insecure, at least if it comes from The Soulfull Project –...

News in brief

IRI and Experian collaborate to expand database, personalize advertising

Market research company IRI has partnered with financial data firm Experian to add more dimension to IRI ProScores, a database of household purchase data that predicts the likelihood of consumers...

Natural Products Expo West

Nature’s Bakery overhauls branding, launches new SKUs to become the ‘Little Debbie of the natural snack industry’

With a goal to become “the Little Debbie of the natural snacks industry,” Nature’s Bakery is expanding its portfolio beyond its flagship Fig Bar line, and overhauling its branding to...

Plant Meat Matters: Unilever, Givaudan and Ingredion invest in vegetarian steak

Plant-based steak, with a taste and texture to rival the real thing, is one step closer to the market as Unilever, Givaudan and Ingredion join Wageningen researchers in the Plant...

Natural Products Expo West

KIND Snacks wants to ‘change the script’ in the fruit snacks segment with new Fruit Bites

KIND Snacks expands into the children’s food segment for the first time with a riff on fruit snacks that directly tackles many parents’ complaints about the category. 

USDA employees fear funding cuts, potential job losses and data suppression under Trump

A significant portion of employees at the US Department of Agricultural fear that policy changes implemented during the Trump Administration’s first 100 days threaten their jobs and project funding, and...

‘Exciting findings’: Capsicum extract may help slim waist lines

Daily supplementation with extracts from chili peppers may significantly reduce the waist to hip ratio in healthy adults, says a new study.

Wild Kombucha targets mainstream shoppers with familiar bottle, lighter taste profile

Baltimore-based Mobtown Fermentation wants to make kombucha – known for its sharp flavor profile and inconsistent texture – “more approachable to the general consumer,” starting with a more familiar shaped...

Raw organic juice at the touch of a button with no prep and no mess... Juicero heads to Whole Foods

Mess-free countertop juicer brand Juicero has seen a five-fold increase in consumer adoption after dropping its price tag from $699 to $399, and is now working on a second iteration...

In the grocery sector, bricks meet clicks as retailers experiment with omnichannel

Even as commerce continues to digitize, consumer patronage keeps brick-and-mortar grocery stores alive. ‘Grocery is a key stronghold for brick-and-mortar because of the sensory habitual nature of food buying,’ one...

News in brief

Barnana unveils its latest innovation: banana brittle

Banana-fueled brand Barnana has broken new ground in the snack category for a second time with the launch of organic Banana Brittle, a new snack made from ‘upcycled’ bananas (that...

AAK USA opens innovation center, taps into ‘explosive’ growth in plant-based dairy

While the overall food market may be exhibiting sluggish growth, oils & fats specialist AAK USA has identified significant growth opportunities in specialty market segments from plant-based ‘dairy’ to high-end...

Sustainability rating company HowGood raises $4.2m series A financing

HowGood wants to streamline the plethora of labels and certifications that clutter the packages of food and beverage products throughout the grocery store. The best part is, no package redesign...

'siratose has demonstrated potency and overall taste quality superior to existing monk fruit sweeteners'

Senomyx unveils 'natural' sweetener breakthrough, plans GRAS notification by end of 2019

Senomyx has identified a new zero-calorie, high-potency sweetening compound found in trace levels in monk fruit, which it plans to produce on a commercial scale via fermentation.  

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