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Does healthy food need a marketing makeover? 'Indulgent' descriptions make people eat more vegetables

‘Hold the green beans but pass the sweet sizzlin’ ones.’ Using indulgent words to describe vegetables makes people eat more of them – even if there is no difference in...

Trust in nutritional science ‘deflating’, claim Dutch scientists

Nutrition science appears to be in crisis with a public reluctance to trust nutritional insights, according to a Dutch group of scientists, who also believe the subject’s boundaries are hampering...

Bonafide Provisions expands the reach and appeal of bone broth with Drinkable Veggies

As recently as two years ago, bone broth was virtually unheard of by the masses, but now it is seemingly everywhere with newcomers crowding the category and pushing early players...

Emerging ice cream trends reveal sophistication, portion control and allergy-friendly

As the summer days heat up, so is the market for frozen desserts, including dairy- and nut-free options, high-protein ice creams, ice cream sandwiches, ice pops and indulgent flavors specially...

Break The Cup coffee breaks the mold by creating a new animal-free fermentation process

The thought of fermenting coffee beans by feeding them to small cat-like civits or large elephants only to collect them again at the other end of the digestive process sounded...

Conagra VP of Innovation: There is power to doing less, and don’t forget the chef

There’s great pride that comes with seeing a product still on store shelves decades after it was once just a figment on a drawing board. But as industry veteran Barry...

Researchers answer whether a low-fat or low-carb diet is more successful for weight loss

The long-raging debate over whether cutting carbs or cutting fat is a better way lose weight is a false dichotomy, according to new research published in the American Journal of...

IFT 2017

Protein yet to plateau in chocolate confectionery, says Barry Callebaut

Barry Callebaut has expanded its protein product portfolio by launching its FortiPro brand, a chocolate coating that contains 15% to 20% protein per serving. 

IFT 2017 part three: Plant-based formulation challenges, and where next for stevia?

In the third and final part of our trendwatching tour of the IFT 2017 expo floor, we discovered how the growth in plant-based foods and high protein beverages is creating...

YoFiit adds functional benefits to non-dairy beverage & nutrition bar segments

Despite recent innovations and strong sales in the plant-based milk category, many products are low in desirable nutrients and high in unwanted “superfluous ingredients,” such as gums and starches, which...

GUEST ARTICLE: Can the food industry learn from the GMO story? Five ways to earn trust in gene editing

If you care about GMO labeling, you only have a few more days to respond to USDA's 30 questions* about how to implement the new law. The looming deadline is...

Process that treats whey with gas plasma boosts bioefficiency, developers claim

The differentiation of whey proteins continues with a new offering that claims greater bioefficiency.

Microbial fermentation could offer cost effective production method for anthocyanins, say researchers

Microbes can convert sugar into the red anthocyanin pigments found in fruits via a fermentation process that – when perfected – could prove to be much more efficient than extracting...

In Brazil, less is more: Two thirds want to eat less sugar

A whopping 65% of a representative sample of Brazilian consumers, representing the world’s fifth most populous country, said they wanted to have less sugar in their diets.

General Mills summer 2017 line-up meets global demand for simplicity

The Minneapolis-based food manufacturer has released its line-up of products to be launched around the world.

IFT 2017 part two: Clean label moves beyond the ingredients list

'Clean label' used to be about ousting artificial (or artificial-sounding) ingredients from food labels, but is beginning to move beyond what must be declared on the ingredients list to cover incidental...

VIDEO: Cargill R&D VP talks ‘processed’ food: ‘All food is made of chemicals’

To many consumers, ‘processed food’ is just another term for ‘junk food.’ It’s hard to define, but we know it when we see it (Twinkies). But do we know a...

Entomo Farms: 'We’re one of the most recognized [edible insect] brands across the world now'

Canadian bug powder supplier Entomo Farms is still doing most of its business with snack food companies, but VP Darren Goldin – chatting with FoodNavigator-USA at the IFT show -...

ZÜPA NOMA refreshes branding, teams with Whole30 to stand out in drinkable soup category

As the nascent drinkable soup category starts to take shape, newcomer ZÜPA NOMA is looking to carve out its own niche with refreshed packaging that will help its bottles pop on store...

How is the food and beverage innovation process changing?

What new tools are brands using to get products to market more quickly, and build consumer insights into the process at every stage? Are traditional focus groups becoming passé?

Nearly half of US consumers are trying to reduce the sugar they eat, according to survey

Nearly half of US consumers (48%) said they are trying to eat less sugar, according to a survey by Leatherhead Food Research.

VIDEO: ‘Green banana flour has the functionality of a starch and the label of a fruit…’

One product that generated quite a buzz at the IFT show this year was NuBana green banana flour from International Agriculture Group (IAG). Elaine Watson caught up with VP marketing...

ISAPP experts update definition and scope of ‘Prebiotics’

An expert panel convened by the International Scientific Association for Probiotics and Prebiotics (ISAPP) has updated the definition of “prebiotics” to take into account advances in sequencing technology and the...

P-nuff peanut puffs eschew added flavors for a crunch that “awakens the senses”

When industry vet and trained sports nutritionist and food scientist Juan Salinas created P-nuff Crunch baked peanut snacks he wanted to make a product that wasn’t just “better-for-you” but actually...

IFT 2017 part one: From clean meat and clean label, to green jackfruit and banana flour

This year, edible bugs competed with clean (aka cultured) meat, green banana flour and jackfruit for the spotlight, while many fibers remain in limbo as the FDA mulls over definitions....

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