PepsiCo has beaten analyst expectations for first quarter profits but Morning Star analyst Philip Gorham believes that in beverages Coca-Cola is recovering better from the recession.
FoodNavigator-USA presents a photo gallery illustrating new executive appointments at major food manufacturing and ingredient companies over the past month.
Campylobacter, salmonella and Listeria are among a handful of foodborne bugs that cost the US billions of dollars a year and blight the quality of life for million of victims, according to new research.
Foods and beverages marketed to children should promote healthy choices, according to new proposals for voluntary national advertising standards from the Federal Trade Commission (FTC).
A group of sugar farmers and refiners has filed a lawsuit against members of the corn refining industry in an attempt to stop them from claiming that high fructose corn syrup is a natural corn sugar.
A UK firm is hoping to take the US market by storm with a novel solution to sodium reduction that transforms potassium bicarbonate into a viable alternative to sodium bicarbonate and helps bakers slash sodium by 50 percent.
Hot cayenne pepper could help burn calories and curb appetite, particularly for people who do not regularly eat spicy food, suggests a new study from Purdue University.
Most states are failing to provide adequate access to healthy food choices and take measures to tackle childhood obesity, according to a new report from the Centers for Disease Control and Prevention (CDC).
New fortified coconut water products under the Phenom brand will hit shelves at nutrition and dietary supplements GNC from next month following a recent tie-up with PepsiCo, bosses at GNC have revealed.
Tate & Lyle today announced that it has entered a five-year exclusive global marketing and distribution agreement for BioVittoria’s zero-calorie monk fruit sweetener, the company told FoodNavigator-USA.
The addition of maltodextrins to high-calorie food products may reduce fat content by up to 50 per cent, without altering important characteristics like firmness, say researchers.
The relentless drive to rid chilled foods of ‘unnatural’ ingredients could present a serious challenge to food safety if manufacturers do not do their microbiological homework, the Refrigerated Foods Association (RFA) has warned.
Canadian food makers need to better understand generational trends in order to forecast which categories are likely to thrive or struggle over the next decade, according to a new report from The NPD Group.
Demand for organic Fair Trade certified food imports increased significantly in 2010, with especially strong growth for vanilla, coffee, citrus and cocoa, according to Fair Trade USA’s 2010 almanac.
To effectively cope with the innovation demands from accelerating development of science and technology, academia and the food industry must work together, according to a new review.
Kemin Food Technologies has developed a natural green-tea based stabilizer for frying oils that can be used instead of synthetic tocopherols and antioxidants to slow oil deterioration, the company has said.
Legislation designed to help US dairy farmers could have the unintended consequence of encouraging firms to replace dairy ingredients from US suppliers with non-dairy ingredients just to avoid labeling headaches, trade associations have warned.
Hershey clocked a profit for the first quarter of 2011, with it citing new product launches, expansion outside the US and a 30 percent increase advertising spending as key to the positive financials.
Flavor and fragrance company Takasago International (USA) has bought a facility in Vinhedo near São Paulo in Brazil, which it intends to upgrade in order to provide flavors to food and beverage makers throughout Latin America.
Most Americans erroneously think sea salt is lower in sodium than regular salt and nearly half think table salt is the primary sodium source in American diets, according to an American Heart Association survey.
Gaining a better understanding of the colloidal systems used for drug delivery mechanisms may help food scientists to develop more efficient food colloids systems, according to Unilever scientists.
California-based flavor development firm Senomyx has been granted a US patent for a sucralose enhancer, which it says can be used to cut the amount of sucralose in products by up to 75 percent.
Simply changing the name of a product is enough to alter the perceptions of a food’s healthfulness and taste, and so change its consumption, according to new research.
The Food Safety Inspection Service (FSIS) has issued draft guidelines to help small ready-to-eat meat manufacturers reduce the risk of harmful bacteria in their products, following related recalls last year.
Proposals to prevent bakers from calling their wares organic if they use standard baker’s yeast could “dramatically impact availability in the organic bakery product category”, the American Association of Bakers (ABA) has warned.
The quickening pace of globalization has forced the Food and Drug Administration to place progress towards an integrated global food safety system center stage in priorities plan covering the years up to 2015.
Replacing more traditional solid ‘plastic’ shortenings with a liquid version made from oils and emulsifiers may increase the structural quality and shelf life of bakery products whilst reducing the need for hydrogenated fats, suggests new research.
Next month’s meeting of the agricultural advisory committee of the Commodity Futures Trading Commission (CFTC) will give the food industry one last chance to make the case for imposing limits on the activity of index funds in the wheat futures market,...
US sales of organic food and drink surged 7.7 percent to $28.6bn in 2010, significantly ahead of the sluggish (<1 percent) growth in the mainstream food market, with some segments up more than 30 percent, according to the Organic Trade Association...
Salt may raise blood pressure by making it harder for the cardiovascular system to juggle the regulation of blood pressure and body temperature, according to new research.
Food and drink manufacturers are slowly starting to recruit again as confidence levels improve, but problems in the housing market and worries over energy prices continue to thwart progress, according to recruitment agencies specializing in the food sector.
Algal flour may provide a one-step solution to the challenges of fat-reduction in foods, with low-fat cookies, crackers, and salad dressings possible new arrivals on supermarket shelves, according to Solazyme-Roquette Nutritionals.
Protein producer Proliant claims its ingredient VersiLac helps manufacturers to remove added salt in some food applications and to cut them by up to 25 percent in others, according to research at the Wisconsin Center for Dairy Research.
Eight of the top 12 soy drink consuming countries are Asian with Hong Kong residents consuming the most at 17 litres per year each, according to TetraPak data.
The growth potential for soy-based ingredients in the US food and drink market remains significant, suppliers have insisted following the publication of a report from Mintel revealing a sharp drop in US sales of finished soy foods and drinks.
Lessons learned improving the quality and nutritional content of food for astronauts could open up opportunities for the food industry back here on earth, says Dr Michele Perchonok, manager of NASA's shuttle food system and advanced food technology...
A new stabilizer system based on carrageenan and gellan gum may open up the beverage white space of pH 5- 5.9, allowing for the stable formulation of real milk and real fruit juices, says CP Kelco.
Continued demand for natural food colors has helped to drive record top and bottom line growth in the first quarter for colors, flavors and fragrances giant Sensient Technologies.
The Grocery Manufacturers Association has issued “a perfect storm” warning about a repeat of the 2008 food commodity crisis; this time sparked by diverting US corn production from food and feed to produce fuel.
Increased intakes of trans fats may reduce a man’s sperm concentration, a measure of fertility, according to new findings from Harvard School of Public Health.
Food-grade surfactants – an extremelty exclusive club – may soon have a new member, as the University of Massachusetts report that a natural sugar ester may be of use foods and beverages.
60-second interview: Scott Martling, International Food Network
When it comes to ground-breaking NPD, two heads – or possibly six or seven - are always better than one, International Food Network’s (IFN’s) group leader Scott Martling tells Elaine Watson
The Consumer Price Index for food at home rose 1.1 percent in March, bringing the total rise for food to 2.7 percent over the past three months, the US Bureau of Labor Statistics reported on Friday.
President of the American Dietetic Association Judith Rodriguez has called on the organization’s members to “change, adopt, adapt” to the 2010 Dietary Guidelines for Americans (DGA).
Canadian regulatory authorities and food manufacturers are not doing enough to ensure a safe Canadian food supply, claims an editorial in the latest Canadian Medical Association Journal (CMAJ).
