SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

Trends > Trendspotter

Trendspotter

Trendspotter

What’s hot and what's not? Traditional fruits? Thai cuisine? New varieties of chili? Plant proteins? Smoke flavors? Find out what trends are making their way from the swankiest restaurants to the shelves at your local grocery store in this new section of FoodNavigator-USA designed to keep you up to date on everything from the rise of Greek yogurt to purple food.

Abe’s Market: natural for the masses

With a million customers nationwide and counting, online natural products retailer Abe’s Market looks to make it easier for natural products consumers to buy everything in one place by focusing...

Reed’s sees growth potential with liquor companies, convenience stores & supermarkets

Natural soda maker Reed’s Inc. is exploring ways to expand awareness and distribution of its iconic ginger brews through partnerships with liquor companies, convenience stores and mainstream grocery stores, executives...

Sales of indulgent snacks outpace healthy options, IRI data shows

Consumers may be seeking more healthy and fresh foods in general, but when it comes to snacks, more people want an indulgent treat than something good for them, according to...

Rabobank on top natural food trends at Expo West: Ginger and turmeric are in, kale is so last year

Ginger, turmeric and sprouted grains are hot, while kale and Greek yogurt are cooling off, according to  trend watchers at Rabobank International who walked the floor at the 2015 Natural...

Fiber… Are you getting enough?

Can oatmeal save the cereal industry from slumping sales?

Manufacturers are rolling out a vast array of new oatmeal products in an effort to meet consumers’ growing demand for healthier fiber- and protein-packed breakfasts and to offset declines in...

Caught on camera at Expo West: Popcorn was a mature category and it’s totally reinvented itself

Ready-to-eat popcorn sales surged 60% to $750m between 2012 and 2014, while microwave popcorn sales dropped 8% to $830m, so what lessons can we learn from all this?    

Snacking Trends Forum highlights: ‘Packaged food doesn’t have to be junk food’

From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends...

Shrinking household sizes are changing how Americans eat, buy food

A whopping nine out of 10 consumers prefer to eat at home, but the size and make-up of those households are changing and so are consumers’ needs from food and...

What's hot in beverage technology?

To Drinkfinity – and way beyond! Technology evolves to meet demand for personalized drinks

Personalised beverage hydration systems, one-of-a-kind bottles, and capsules which can transform a plain glass of water into something else entirely - the marriage of technology and personalisation is changing the...

Savory bars ‘reinventing’ sports nutrition

America’s sports nutrition market has been re-shaped by a clear shift towards savory flavors and meat in the bar category, says Packaged Facts.

Tiny Farms: Edible insects are a novelty today, but they’ll be mainstream tomorrow

Two or three years ago, you could count the number of US firms using cricket flour in food products on the fingers of one hand; today there are more than...

Vegan is going mainstream, trend data suggests

The appeal and potential for vegan products is expanding beyond the small group of people who avoid animal products for ethical reasons to include the much larger base of consumers...

Bread is back! Dave's Killer Bread takes on the carb-bashers at Expo West

While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.

Beyond Meat: ‘We want to provide a solution for dinner every night of the week…’

Beyond Meat - the California-based firm that claims to have unlocked the secret to making ‘near-perfect’ replicas of meat from plants – says its latest innovation, the ‘Beast Burger’, has...

IN PICTURES: From WTRMLN WTR to Temple Turmeric, beverage trendwatching at Expo West

From watermelon juice with a dash of lemon; to artichoke water with ginger; maple water; coconut smoothies; caffeine water; protein-packed dairy and non-dairy beverages; and a new wave of turmeric-laced...

Plant waters take center stage at Expo West, but can they emulate coconut water's meteoric success?

FoodNavigator-USA editor Elaine Watson talked to three players in the emerging 'plant waters' category at the 2015 Natural Products Expo West trade show to find out whether they have what...

IN PICTURES: From bugs and beets to meat, a snacking odyssey at Expo West

While cricket flour is still something of a novelty, it’s creeping (and crawling) into more snacks as awareness – and the infrastructure to support its commercial-scale production – ramps up....

Meet Fruigees, KRAVE, Barnana, Health Warrior, H.U.M.A.N. Healthy Markets

Have you signed up for the FoodNavigator-USA Snacking Trends Forum?

What’s a suitable portion-size? And will healthy vending become the norm?  To find out, FoodNavigator-USA has gathered together a panel of entrepreneurs to discuss the hottest new trends in the...

Latin America

Aloe companies expanding production in Mexico to meet rising demand

Worldwide demand for aloe means acreage for this important botanical continues to expand in Mexico, one of the main sources of the ingredient. And that demand has been driven largely...

Disrupt or die: Big Food is at a crossroads, says Hartman Strategy

While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more...

SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS

What happens after protein? Canadean suggests we may need a new 'super ingredient'

Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.

'I wouldn’t say it’s out of the question that we could be a public company'

Zevia CEO: ‘One of the things that has been a key contributor to our success is our independence’

Multinationals are snapping up smaller, more entrepreneurial brands in the natural or organic food and beverage space faster than you can say ‘because that’s where the growth is’. So will Zevia...

8 factors that could predict “the next big thing” in the food & beverage industry

Pressure to launch new products that meet consumers’ rapidly shifting interest in natural and organic foods and beverages from conventional products is reducing the time manufacturers have to distinguish between...

Fusion Jerky CEO: 'I wanted a more modern take on jerky that would appeal to women and children'

The meat snacks market has become considerably more dynamic lately, with new entrants piling in and existing players revamping their offer, but there’s still room for new players that can...

Sales growth from lower-calorie products inspires companies to promote healthier options

Research showing that 99% of sales growth from packaged food from 2008 to 2012 came from lower calorie foods is inspiring major manufacturers to more aggressively promote and launch healthier...