Four out of five US consumers believe that frozen foods are ‘highly processed’ (which carries negative connotations in most people’s minds), according to new research from ConAgra Foods.
Manufacturers of ready-to-eat meat and poultry products have a new weapon in their arsenal against Listeria monocytogenes as the USDA adds liquid sodium propionate to its list of approved antimicrobials.
Why do pineapple and blue cheese taste so great together? Lots of reasons, but a key one is that they both contain the flavor component methyl hexanoate, say the founders of Belgian firm Foodpairing.com, which has built a business around identifying novel...
From non-entity to 15 retailers in 2.5 years is a rapid rise, and doing so by blending health, convenience and affordability to produce prepared foods that also taste ‘amazing’ is only the beginning, says the Founder and CEO of Lyfe Kitchen Grocery.
As moves to secure GMO labeling continue to gain momentum at a state level, Whole Foods Market has “put a stake in the ground” and made a commitment to label all products containing genetically modified organisms (GMOs) in its US and Canadian stores by...
A US attorney has filed an objection on the Hostess bread business sale because the contract would release Flowers Foods from environmental liabilities.
A major new player in the flour milling industry will emerge later this year following the merger of ConAgra Mills and Horizon Milling (a joint venture between Cargill and CHS) to create a new company called Ardent Mills.
Tucking in to lots of junk food during pregnancy might help to ease those pregnancy pangs, but consumption of an unhealthy diet can pre-program unborn children’s preference for junk food in later life, warn researchers.
A ‘unique’ mineral salt containing sodium chloride and potassium chloride is being launched in the US, offering to lower the sodium impact of any food product without sacrificing flavor or functionality.
Dispatches from the 6th International Congress on Vegetarian Nutrition
Nuts are good sources of healthy fats, protein, fiber, vitamins, minerals and antioxidants. They also pack a fairly weighty caloric punch. However, epidemiological data consistently shows that high nut consumption is associated with lower incidence of...
Organic Valley recently announced a plan to distribute more than $1 million in grants to fund research, education and advocacy on the production of organic foods. The grants have long term goals and a near term objective, with one of the biggest individual...
Fundamental research into the behavior of hydrocolloids by the University of Massachusetts and ConAgra Foods could open the door to the ‘rational design of reduced-fat food emulsions’.
Kellogg has described its Special K Red Berries recall as “very small” as Bimbo Bakeries USA issues a broad voluntary recall on its core bread brands due to possible flexible wire contamination.
Growth in the US private label market will continue to outpace growth in branded products as retailers recognize that unique, premium and innovative store brands can help them boost profitability, differentiate themselves and increase consumer loyalty,...
The Kellogg Company has issued a voluntary recall in the US on three sizes of its Special K Red Berries cereal packs due to the possible presence of glass fragments.
“Intense competitive activity in a sluggish shelf stable juice category” hit second quarter sales in Campbell Soup’s US beverage business, with revenues dipping 3% owing to the lackluster performance of V8 original vegetable juice, said bosses Friday.
Kraft Foods Group expects to post weaker-than-expected fourth-quarter revenues, in part because it lost market share to rivals as competitors engaged in aggressive discounting on cold cuts and mac & cheese, said CEO Tony Vernon.
The move to private ownership could make it easier for Heinz to do some spring cleaning, notably selling off its 'troubled' US frozen food business, said analysts as Heinz announced plans to sell up to Berkshire Hathaway and 3G.
UPDATED - H.J. Heinz Co. has agreed to be acquired by Warren Buffett’s Berkshire Hathaway investment firm and Brazilian private-equity giant 3G Capital for $23.3bn, in what it claims is the largest deal ever struck in the food industry.
A new study provides “compelling” evidence that high fructose corn syrup (HFCS) and table sugar (sucrose) do not increase fat levels in the liver when consumed in ‘real-world conditions’, says it co-author Dr James Rippe.
Big Interview: Sean Kelly, CEO, H.U.M.A.N. Healthy Vending
Hostess Brands has chosen a joint $410m offer from two investment firms — C. Dean Metropoulos & Co. and Apollo Global Management LLC — as the lead bid for Twinkies and other snack cake brands as it completes the process of filing ‘stalking horse’...
Special edition: Protein-rich foods: The next generation
After a few years of difficult market conditions, the soy protein market is enjoying ‘dynamic growth’, but what does the future hold for this ingredient, and what kind of impact will the GMO issue have?
Shareholders at Ralcorp have approved a mega-deal to combine Ralcorp with ConAgra Foods to create a one of the largest packaged foods companies in North America, with annual sales of $18bn.
Hostess Brands has selected stalking horse bidders for its Drake's snack cake brand and for its Sweetheart, Eddy's, Standish Farms, and Grandma Emilie's bread brands.
Hostess Brands Inc. has won permission from the bankruptcy court to sell most of its bread brands at auction on February 28, and says it will submit plans to sell the Drake’s snack cakes business this week.
Special edition: Protein-rich foods, the next generation
Protein, so trend watchers - and opportunistic protein suppliers - keep telling us, is red hot right now, for all ages and both sexes, covering weight management, healthy aging, sports nutrition, and general health & wellness. But is this just hot...
Cereal giants Kellogg and General Mills have both defended the use of genetically modified organisms (GMOs) in their breakfast cereals in response to a January anti-GMO campaign against them.
There is a huge untapped opportunity to drive growth in the US chilled prepared food market with innovative new products offering freshness and convenience, says Bolthouse Farms.
It’s not enough to have a great-tasting product – manufacturers of meat alternatives must tell a positive production story, according to the maker of an award-winning product taking the Dutch meat-free market by storm.
The first Non-GMO Project verified frozen food entrée in the US will hit store shelves by the end of the month under the Saffron Road brand. It was a complicated, time-consuming process but one that company officials believe will ultimately pay off.
While the meteoric growth of gluten-free retail products is well-documented, new research from Technomic shows that there has also been an “explosion of gluten-free items” on menus at limited service restaurants (LSRs) in the past two years.
While Kraft’s 2013 innovation pipeline is dominated by line extensions - rather than blue sky innovation or entirely new product formats - it refreshes pantry staples with bolder flavors and capitalizes on trends towards healthier choices, flexible meals...
Adding flaxseed to rice paper – the wrapper used to make Asian spring rolls – may not only boost the omega-3 and fiber content, but also enhance taste and texture, says a new study from Canada.
New product development in the breakfast foods segment must be defined by health, portability and convenience to target key consumer needs in a snowballing US market, Mintel says.
Bankrupt Twinkies and Wonder Bread maker Hostess Brands says it expects to establish up to six ‘stalking horse’ bidders for its iconic bakery brands when bids are presented to the bankruptcy court.
A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.
General Mills has taken a ‘step in the right direction’ as it agrees to improve its Fruit Roll-Up labeling in light of a class action lawsuit, the Center for Science in the Public Interest (CSPI) has said.
Can we feed nine billion people by 2050? Only if we embrace the principles of open innovation, says Jeff Bellairs, senior director of the General Mills Worldwide Innovation Network (G-WIN), in this exclusive article for Foodnavigator-USA.com and FoodNavigator.com.
Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
Many successful food brands have a founding myth. In the case of Bear Naked Granola, it is the story of the co-founders offering “breakfast in bed” to the wrong person.
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Unilever’s ‘fewer, faster, better’ mantra is paying off, with a smaller number of more innovative new products getting to more markets, more quickly, says one industry analyst.
