Partnership for a Healthier America (PHA) is teaming up with baby and kids food manufacturers, early childhood educators, and other key stakeholders under its 'Shaping Early Palates Initiative', which aims to disrupt the marketplace of childhood...
Public health advocates are lauding a federal court decision that strikes down a final rule published by USDA in late 2018 that they say rolled back nutrition standards for school meals, but which the School Nutrition Association says provided much-needed...
Umami, referred to as the ‘5th taste’ in the culinary world (in addition to sweet, sour, salty, and bitter), and kokumi, characterized as a ‘taste enhancer’ that heightens and lengthens flavors, could be the next winning savory flavor combination in packaged...
Researchers with the UConn Rudd Center for Food Policy & Obesity are calling on US regulators to severely restrict advertising for toddler milks and strengthen labeling requirements for the products after long-term market analysis revealed a significant...
Health and nutrition experts are urging food manufacturers to create healthier options for schools to serve students after new research shows that strengthened nutrition standards in the Healthy, Hunger-Free Kids Act of 2010 are working and the fears...
Crowdfunding is a popular option for entrepreneurs looking for an infusion of capital without having to handover equity in exchange, but according to Kickstarter only 25% of food-related projects successfully reach their funding goals – a discouraging...
The National School Lunch Program serves approximately 4.9 billion meals a year to children nationwide, and for many recipients it is their only source of nutrition, and yet, according to a new book by Jennifer Gaddis, the program is chronically underfunded...
With an ambitious mission to give consumers what their bodies need “in the most bioavailable form possible,” and in a way that they “will actually enjoy,” the functional beverage company Drink Nutrient is entering the marketplace with a trio of vitamin-packed,...
Food industry stakeholders have pushed back hard on the FDA’s proposal to permit the term ‘potassium chloride salt’ on food labels as an alternative to ‘potassium chloride,’ arguing that anything with the word ‘chloride’ in it is not consumer-friendly...
With online sales of groceries growing at a 37% compound annual growth rate and expected to reach $117 billion by 2023, Grocery retailer Alberstons is exploring how best to partner with brands and update its technology to better serve online shoppers...
The bouillon cube category is not the most dynamic part of the grocery store, concedes serial entrepreneur Robert Jakobi, who hit CPG gold with a gourmet popcorn brand in London before jetting across the Pond to launch BOU in New York. But that’s what...
Plant-based meat, dairy and egg alternatives got top billing at the IFT annual meeting and expo in New Orleans this year, while hemp-derived CBD also made its debut, regulatory uncertainty notwithstanding... Check out part 1 of our gallery of highlights...
In a recent trial with UHT milk, Lycored’s tomato-based colors ‘Resolute Ruby’ and ‘Constant Crimson’ outperformed artificial colorant Red #3 from a performance and consumer preference perspective, claims the Israeli firm, which will be showcasing its...
Israeli sea salt supplier, Salt of the Earth, will highlight how its clean-label Mediterranean Umami can be used to create a 'craveable' mac 'n' cheese using less salt and 10% less cheese at the upcoming IFT Expo in New Orleans this...
The FDA says it will accept the term ‘potassium chloride salt’ instead of ‘potassium chloride’ on food labels in a bid to demystify the popular salt replacer for consumers, although industry stakeholders lobbying for a name change had hoped it would ditch...
With the addition of an advisory board member who is a certified physician and chef, the better-for-you frozen meal company Luvo is creating new products that it hopes will help lay a foundation for packaged food to one day be considered a health management...
Mondelēz International is making headway against its 'mindful and sustainable snacking' goals including growing its portion control snack sales to 15% of total net revenue last year, and improving the nutritional profile of some of its legacy...
Leading executives at Heart & Stroke, Hypertension Canada, Diabetes Canada, and Dietitians of Canada have joined a growing number of food manufacturers and retailers urging Health Canada and the Canadian Food Inspection Agency (CFIA) to allow ‘potassium...
In an effort to find the ‘next big thing’ as early as possible, ingredients firm IFF Frutarom is considering expanding into other markets a version of its unique Israeli-based innovation lab FoodNxt, which launched about one year ago following a tender...
New brand RightRice – a vegetable rice grain made up of over 90% vegetables and 10% rice - has launched exclusively with Whole Foods Market nationwide and on Amazon where it intends to reinvigorate the rice aisle.
MycoTechnology – which is building a functional ingredients platform utilizing mycelium, the filament-like roots of mushrooms - has raised $30m in a series C financing round from a flurry of high profile investors* from Tyson Ventures to Kellogg’s Eighteen94...
To what extent do food labels encourage healthier eating? A study led by researchers from the Friedman School of Nutrition Science and Policy at Tufts University assessed the effectiveness of different types of food labels on consumers’ eating behaviors....
If you didn't make it to Chicago last week for the FoodNavigator-USA FOOD FOR KIDS summit, you missed a truly awesome ensemble of academics, industry experts, health advocates, and our first parents’ panel, covering everything from the infant gut...
At the Food & Nutrition Conference & Expo in Washington, DC, manufacturers showcased a variety of new and recently launched products tailored for different diets ranging from plant-based and allergen-friendly to low-sugar and high-protein.
Food sensory judgements – taste, texture, and aroma perception – can be influenced by the surrounding environment, and virtual reality (VR) technology can be an effective and affordable way of replicating various environments when conducting consumer...
A voluntary decision by leading food and beverage manufacturers and restaurants to strengthen the nutritional requirements for products advertised to children in the US will require nearly half of the products currently marketed to kids to be reformulated...
Confused about ‘autolyzed’ yeast extract? You’re not alone, say the suppliers behind a new website designed to demystify an ingredient that has made its way – they say unfairly – onto multiple retailers’ unacceptable ingredients lists.
Ready-to-eat (RTE) popcorn has experienced strong sales growth in years past due to its ‘better-for-you’ snack image, but now flavor innovation is driving the category, research from Mintel showed.
Culinary exploration and convenience are at the top of many consumers’ wish lists when it comes to meal prep, and Chicago food startup FILLO’S Americas Made (parent company: Sofrito Foods) is aiming to fulfill both needs.
Through a two-prong approach focused on innovation and acquisition, Nestle is remaking its image from a company perceived in the US to make primarily chocolate and confections to one that is “fit for the future” with brands across multiple categories...
Tio Gazpacho has seen orders for its bottled chilled soup range pour in from 49 out of 50 states through its e-commerce business indicating that consumers are seeking out savory, on-the-go snacking or light meal options made from whole ingredients.
Startup ingredient supplier Botaniline wants to help manufacturers create allergen-friendly, healthier, cleaner label alternatives to iconic favorites, such as hot dogs and peanut butter, by offering a line of natural, “botanical” or plant-based ingredients...
Sales of salty snacks in the US continue to rise as consumers embrace smaller, more frequent eating occasions over three-square meals a day, but at the same time, rising health and wellness awareness is creating a significant competitive threat from better-for-you...
Even though frozen pizza is notorious for being loaded with sodium, saturated fat and preservatives, plant-based brand Sweet Earth Enlighted Foods sees it as the perfect vehicle to improve the health of Americans as well as the planet.
Label Insight has worked with the American Heart Association (AHA) to provide a new data-driven Heart Check Standard Certification Industry View to help brands, retailers, government agencies, and researchers better understand which products are heart...
McDonald’s aggressive goals to improve the nutrition and limit the calories of its Happy Meals “has tremendous potential to improve child nutrition” and raises the bar for kid’s meals at by fast casual restaurants and CPG manufacturers, according to a...
Walmart has joined a growing number of food retailers and manufacturers backing a citizen’s petition from NuTek Food Science asking the FDA to allow ‘potassium salt’ as an alternate name for potassium chloride on food labels.
Non-profit organization the International Life Sciences Institute (ILSI) must improve its communication strategy, says the former program manager of the group’s North America branch.
Nestlé USA has joined a growing number of food manufacturers backing a citizen’s petition from NuTek Food Science asking the FDA to allow ‘potassium salt’ as an alternate name for potassium chloride on food labels.
On-shelf nutritional rating systems, such as Guiding Stars, not only help consumers make healthier purchases, but they can boost retail sales by encouraging larger baskets with more expensive items, according to new research.
New research showing that 98% of homes have packaged food that exceeds the recommended amount of sodium, despite drastic reductions in the last 15 years, should be a wake-up call for manufacturers to cut back on the mineral even more and for consumers...
Cynics might argue that junk food is junk food, whether it comes in green-hued packaging and eschews artificial colors, flavors and preservatives, or not. Kidfresh co-founder and CEO Matt Cohen begs to differ.
To preserve mushrooms to sell to foodservice companies, Scelta Muhsrooms blanches its white button mushrooms first. The wastewater is then used to make an umami-flavored ingredient.
Cargill Salt will open a new "multi-million dollar" facility to produce popular salt replacer potassium chloride in Watkin’s Glen, New York, in late 2017.
With the growing popularity of plant-based meat alternatives, Israel-based Salt of the Earth tested its sodium reduction ingredient to add umami to such products.
Leading chocolate and confectionery companies are taking an offensive position in the ongoing war on sugar by together committing to reduce calories in single serve products and increase transparency with clear front-of-pack calorie labels.
Corner stores, bodegas and gas stations have a bad reputation when it comes to the healthfulness of the foods and beverages they offer, but the National Association of Convenience Stores and Cumberland Farms hope to change that by teaming up with Partnership...
