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Strategies for private label products to reclaim slipping sales and market share

Years after the dot com and housing market crashes pushed consumers in droves to switch from national to store brands to save money, private label sales are starting to sag...

What will a Trump presidency mean for the US food & beverage industry?

Whether you went to bed last night overwhelmed with horror and uncertainty or with a big smile on your face all depends on your political affiliations. But what might a...

Race matters when it comes to the types of groceries commonly purchased in the US, survey shows

Manufacturers and retailers who understand the subtleties and different priorities of multicultural consumers in the US not only could see more sales, but could charge more for individual items, new...

Dairy alternatives continue to grow with almond milk at the forefront, market research reveals

With a projected annual growth rate of more than 13% through 2022, the dairy alternative market – especially beverages – continues to pave the way forward for the overall expansion...

'Prebiotic' nature of IMOs depends on how they're made, experts say

Are all dietary fibers created equal?  As needle moves away from naturally occurring insoluble fibers in the cellulose realm such as wheat bran toward more the more recent market entrants,...

Soup-To-Nuts Podcast: Evolving soy’s marketing strategy beyond protein

Soy may be best known in America as a source of high-quality protein, but as more trendy and allergen-friendly sources of plant-based protein enter the market, the bean may need...

Upcoming vote on organic certification of hydroponics stokes emotions, has far-reaching impact

Mere weeks before the National Organic Standards Board is expected to vote on a recommendation to allow hydroponically grown food to qualify as organic, the Cornucopia Institute filed a formal...

Forced labour in food industry: ‘Progress has been slow’ says report

Large food manufacturers are not doing enough to tackle forced labour, a report has found, as vulnerabilities in supply chains means workers are amongst the poorest paid and most exploited.

Just how nutritious are sustainable proteins?

The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to...

Benexia attributes growth to increased chia inclusion in bakery and beverages

Thanks to increasing demand for gluten-free and nutrient dense plant-based products, one Chilean company grew from being merely a supplier of chia seeds into a manufacturer of proprietary chia-based ingredients.

60-second interview, Beneo: Is rice still the first choice in gluten-free recipe formulation?

Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with...

Sugar is sneaking up on preservatives & chemicals as most troublesome ingredient, CivicScience finds

Consumers appear to becoming more sophisticated and specific about which ingredients or characteristics they find most troublesome in packaged foods and beverages, new research from CivicScience suggests. 

Pepsi won’t be rolling out Mug Root Beer with Sweetmyx 617 nationwide

Senomyx natural sweetener to move to the development phase

Senomyx is focusing on advancing a new high intensity natural sweetener claimed to more potent than Reb-A into the ‘development phase,’ says its CEO.

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: Is low-FODMAP the new gluten-free?

For the 45 million Americans who suffer from irritable bowel syndrome, identifying food that they can safely eat without triggering a flare up is a source of deep frustration that...

Not all calories are the same: Those from excessive omega-6s more damaging than omega-3s

When it comes to weight management not all calories are created equally – especially when they come from omega-3 and omega-6 fatty acids, according to an editorial in the online...

Cargill believes it has passed stevia taste test just in time for new nutrition labels

Consumer research leads Cargill to believe that it has finally rounded the stevia taste bend, just in time for the revamp of nutrition labeling phases in over the next several...

'This is the end of the beverage category as we knew it'

‘Water is not water anymore’: In a new era of beverages, where does bottled water fit in?

As the beverage sector continues to evolve, categories are blurring more than ever. Bottled water can either be left on the sidelines as  ‘the boring choice’ – or it can...

Hydrogenated vegetable fats are not the main source of nickel in confectionery, finds Czech study

Hydrogenated vegetable fats are not the main source of nickel in finished confectionery products as previously assumed, a Czech study suggests.

Pea protein specialist branches out into whole pulse powders

World Food Processing is branching out from pea protein to offering a line of whole pulse ingredients aimed at helping food manufacturers achieve fortification targets.

News in brief

M&A: Stratas Foods acquires Supreme Oil Company

Tennessee-based Stratas Foods is expanding its manufacturing presence in the Northeast with the acquisition of Supreme Oil Company, based in Englewood, NJ.

SIAL, Paris 2016

WILD on trend with vegan protein power drinks and Clarisoy dessert toppings

WILD Flavors & Specialty Ingredients (WFSI), part of Archer Daniels Midland Company (ADM), is tapping into the vegan market with its protein power drinks and Clarisoy dessert toppings.

NTC develops natural, metallic/bitter blocker for ‘potassium salt’

Geneva, Switzerland-based Natural Taste Consulting (NTC) is launching a natural bitter blocker capable of significantly reducing the undesired bitter/metallic taste of potassium salt.

SupplySide West 2016

Ingredion reduces sugar by 30% in baked goods with prebiotic fiber

Illinois-based ingredients supplier, Ingredion, has launched a soluble prebiotic fiber that provides fiber and prebiotic benefits and supports sugar and calories reduction efforts for bakeries, while allowing formulators to keep...

Frutarom's extract line aims to bring Mediterranean diet benefits to formulators

Israeli ingredient supplier Frutarom Health has launched a line of extracts that offer fortification possibilities for food and beverage manufacturers.

Cocoa flavanols offer ‘modest but significant’ benefits for heart disease risk factors

If a spoonful of sugar helps the medicine go down, a serving of cocoa could help avoid the need for medicine in the first place – at least when it...

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