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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.

Tiny plants with huge potential: Introducing two new players to the plant-based protein market

Two firms that generated a lot of buzz at the IFT show this year were Parabel and Hinoman, which are both selling brand new nutrient-packed ingredients from tiny aquatic plants....

Dairy Innovation Forum highlights: Hip cottage cheese, gut-friendly milk, tarte asian yogurt and why fat is back

From the challenges of sourcing organic milk, to the threat 'alternatives' milks pose to the dairy sector and the 'scary' promotional dynamics of the yogurt category, the FoodNavigator-USA Dairy Innovation...

Space... the final frontier for food science at Food Vision USA

To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just...

“Applegate’s mission is to change the meat we eat and we believe we can help them to do that."

Hormel Foods on running Applegate at arm’s length, organic sourcing challenges, and ‘swim lanes’

When Applegate - the #1 brand in natural and organic prepared meats – got into bed with Hormel Foods, which owns Spam and Stagg, some diehard fans were not happy. But...

Meet the people behind a2 milk, Yasso, Smári Organics, Tarte Foods, and good culture

The FoodNavigator-USA Dairy Innovation Forum is now available on demand!

Missed our Dairy Innovation Forum? No problem, it's now available on demand to registered delegates for the next three months.

Supermarkets have an unbelievable opportunity to build on the semi-homemade category, says guru

The growing semi-homemade category offers an ‘unbelievable opportunity’ for retailers, as Millennials want to feel like they’re making dishes themselves.

Dave Lefkow: 'You’d be amazed how many people are obsessed with bacon...'

J&D's Foods builds a food empire: ‘Making everything taste like bacon since 2007’

The Eureka moment came on a business trip in 2007 when Dave Lefkow’s co-worker Justin Esch casually observed that bacon flavored salt might taste pretty good. The cash to make...

Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and...

'There’s going to be little tweaks in the direction of better-for-you because it isn’t just a niche group like granola people, it’s everybody'

Trendy snacks: Will seaweed, hummus and cassava spell the death of the potato chip?

The alternative chip craze has exploded with a flurry of root veg and plant products on shelf, but can they compete with or even kill off the infamous potato chip?

Consumers found algae oil to have a 'cleaner taste than other cooking oils’

Solazyme makes algae oil to order: ‘We take a normal crop cycle and compress that into three days’

There are lots of pretty cool things about algae oil, from its clean flavor and stability to its striking nutritional profile (unprecedented levels of healthy monounsaturated fat, low saturates and...

Coffee pods’ days as a category leader could be numbered, Euromonitor analysts say

The dramatic rise of coffee pod sales in the U.S. has been a rare bright spot for the retail category in the past few years, but the platform’s days at...

What were the hottest - and weirdest - ingredient trends at IFT? From fermented stevia & mushroom mycelium to the world’s smallest vegetable…

Can the world’s smallest vegetable give other sources of plant protein a run for their money? Will consumers accept ‘synbio’ ingredients, and will the rare sugar allulose be a hit?...

Trendwatching at IFT 2015: From on-trend botanicals, tiger nuts, and matcha to non-GMO claims

Market researchers Innova Market Insights and Mintel shared new data on what’s hot and what’s not in food & beverages at the IFT show this year, exploring everything from dairy-free...

Desert-inspired flavours and water-saving innovation: How climate change will shape the food industry

The water crisis affecting the food industry is set to get worse –  but food companies are finding ways to overcome it, say experts.

10 strategies to accelerate new product growth

The number of new products coming to market every year continues to shrink, but that doesn’t make cutting through the competition any easier, according to Larry Levin, executive VP and...

IFT 2015 highlights: 3D printing...the killer app; lab burgers... for less than $300k, and meals with meal worms

Check out our gallery of highlights from the 2015 Institute of Food Technologists (IFT) annual meeting & expo in Chicago, spanning 3D printing, edible insects and cultured meat, to the...

Summer Fancy Food Show

More players are entering the drinkable soup category, which one says is the next big thing

The founder of Tio Gazpacho, a front runner in the drinkable soup segment, welcomes to the nascent category several newcomers that he hopes will help validate the new food concept...

Canned water offers an alternative packaging option – but will consumers always associate water with plastic bottles?

Rexam says canned water is a growing trend, as Noah’s Spring Water adds a re-sealable aluminum can to its packaging mix.

Project7 rivals gum’s big boys with philanthropy and crazy flavors

US social enterprise Project7 is carving a niche for itself in the highly consolidated chewing gum market with novel flavors such as birthday cake and sour caramel apple.

Summer Fancy Food Show

U.S. tea sales climb as consumers seek healthy drinks & new flavors

Sales of tea in the U.S. are growing quickly as more Americans are drawn to the beverage for its health benefits, rich history and artisanal qualities, according to industry stakeholders....

General Mills CEO: Retailers want cereal innovation – think gluten-free, protein and granola

US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.

Whole grains 101: Highlights from the 2015 Whole Grain Summit

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit...

Summer Fancy Food Show

New takes on sriracha offer enhanced sauces and snacks

Sriracha, the garlicky, hot chili sauce made popular by Huy Fong Foods, Inc., no longer is confined to the green-lidded bottle with a distinctive rooster on the front. Several companies...

News in brief

Tech incubator offering $250,000 in seed funding to startups in cultured meat, eggs, milk

San Francisco-based seed stage biotech accelerator Indie Bio is offering up to $250k in seed funding for scientists and entrepreneurs developing cultured meat, milk, and egg products. 

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