Capri-Sun says tells BeverageDaily.com it will not rule out selling a low-calorie version of the drink in its latest market – Mexico – and says such product launches depend on local consumer demands.
BRAND PROMISE EXCELLENT TASTE AND OMEGA-3 BIOAVAILABITY
Change Cola CEO and founder Jim Phillips predicts that his brand’s healthy Omega-3 fortified cola will shake-up the segment for good in the US following its soft launch in Q4 2013.
Remember the gluey texture of the oatmeal your mom served you as a kid? Turns out, this is a good thing, according to new research comparing the satiating effects of oatmeal versus ready-to-eat cereals.
The FDA says it will take a “fresh look” at the health effects of caffeine on kids following the launch of Alert Energy Caffeine Gum - a new caffeinated gum from Wrigley (Mars).
An Abbott Laboratories shareholder proposal to remove genetically-modified organisms (GMOs) from its natural products - including its Similac infant formula range - has been rejected, the company has revealed.
Wisconsin firm LiveGreat Foods is launching a rebranded version of its Clarinol CLA-fortified milk Acclaim at the forthcoming Healthy Beverage Expo in Las Vegas (June 7-9).
Canada’s beef industry is renewing its push for the approval of irradiation in meat processing plants, which it claims could help reduce foodborne illness from ground beef.
On paper at least, boxed breakfast cereal ticks all the right boxes. It’s quick, great value for money, and nutritious - the perfect recession-proof food.
Leading food manufacturers and retailers have joined forces to launch a consumer education campaign designed to change the way consumers think about frozen foods.
Voters will get to decide whether foods with genetically modified ingredients should be labeled in Washington State because lawmakers have taken no action on GMO labeling initiative I-522.
Consumption of one extra serving of sugar-sweetened beverage each day could be enough to increase the relative risk of developing type 2 diabetes by 18%, say researchers.
Being circumspect when you talk to suppliers is one thing. But being so afraid of giving away your innovation pipeline that you leave them in the dark about your goals is plain counterproductive, according to R&D bosses at Starbucks, Molson Coors...
Consumers expect to see added sugar in donuts and candy bars. But when they discover reams of it in dried fruits, juices and other products marketed as healthy foods, they feel shortchanged, and rightly so, according to one nutrition expert.
This is the story of how an initiative from Oxfam prompted assurances from leading chocolate companies to improve the lives of women cocoa farmers. How did each firm react? Were they quick and effective enough?
TruHealthMD, a manufacturer of nutritional solutions targeted at specific disease conditions, has entered into a development agreement with a Manitoba research consortium.
Unilever should put its spreads business ‘on notice’ if things don’t improve, says one analyst after Unilever posted another set of quarterly results where strong growth in personal and home care was offset by a weak performance in food, notably spreads.
The American Society of Animal Science (ASAS) has hit back at a recent report which blamed the use of antibiotics in livestock for the rise of antibiotic-resistant bacteria
In February 2012, Kraft unveiled a category first: MilkBite milk and granola bars for the refrigerated dairy aisle combining “real milk” (and as much calcium as an 8floz glass of milk), whole grains, nuts and fruit.
A bill requiring the labeling of GMO ingredients has been introduced at the federal level by Sen. Barbara Boxer, D-CA and Rep. Peter DeFazio, D-OR. Even though the bill’s chances of passage are uncertain, observers see it as a watershed moment.
Not-for-profit organization Fair World Project has criticized changes to Fair Trade USA's labeling policy, which allows chocolate to carry the seal when it contains a high percentage of other ingredients like sugar that are not fairly traded.
Dr Pepper Snapple (DPS) CEO Larry Young insists US retailers are working hard with his firm to develop a ‘better-for-you’ carbonates platform, and said Royal Crown Cola Ten’s initial success was a ‘pleasant surprise’.
The stealthy approach to sodium reduction in foods—cutting levels bit by bit so that consumers don’t notice—has evolved to the point that some observers question whether it is necessary at all. Understandably, those in the business of selling sodium reduction...
On day two of the 2013 Food Technology & Innovation Forum in Chicago, R&D bosses from the world's biggest food and beverage companies learned how Unilever gains consumer insights online, what Nestlé thinks about biotech crops and how McDonald's...
If Hershey arrived in China later than some rivals, it has more than made up for lost time since, delegates at the Food Technology & Innovation Forum in Chicago learned this week.
Ground beef and chicken are the “riskiest” meats and poultry products related to foodborne illness and hospitalization, according to the Center for Science in the Public Interest (CSPI).
Children from different cultures prefer different levels of fat and sweetness in foods and drinks, suggests new research that calls into question the idea that all children are predisposed to fatty and sugary tastes.
The phrase 'all-natural' is still emblazoned on scores of new food and beverage launches, but not quite as many as it used to be, according to Mintel research.
Kalsec has expanded its Kalamazoo, MI plant with a new finishing center for natural spice, herb and vegetable extracts. The center is named for vice president Harry Todd in recognition of his 50 years of service with the company.
From PepsiCo to Hershey, Nestlé and Unilever, the food industry's biggest guns headed to Chicago this week to talk about everything from open innovation, to portion sizes, targeting Millennials and personalized nutrition at the 2013 Food Technology...
Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
Some of the world’s biggest agriculture firms have united with food industry and scientific partners to form a steering committee, intended to share initiatives for achieving a sustainable global food and water supply chain.
Despite decades of research and debate, there are still questions about the suitability of population-wide salt reduction. Can some people safely consume more salt than others?
Salt content in foods should be clearly labelled to help consumers to choose low-salt options – but food makers should continue to embrace a ‘stealth health’ approach, according to international programme lead for World Action on Salt and Health (WASH)...
AquaBounty Technologies - which is hoping to become the first company to introduce a genetically engineered (GE) animal to the human food supply - says it has secured the necessary funds to “begin the initial commercialization program” should the FDA...
Special edition: Sodium reduction - The road ahead
Cost and the lack of a ‘silver bullet’ are still cited as an issue for reduced-sodium food, with savory products in general struggling with the challenge, but plenty of application-specific solutions abound, say industry players.
Unilever has filed an international patent for a process that creates tea juices with improved taste and color, to cater for the upsurge in demand for tea powders and RTD drinks with minimal processing and higher levels of bioactive compounds.
Dutch researchers have developed an at-home system for consumer testing of new food products, claiming it could be a more reliable way of predicting product success.
Special edition: Sodium reduction - The road ahead
If consumers are not demanding lower-sodium products (at least not en masse), and the government does not mandate them, what incentive is there for manufacturers to make the kind of across-the-board reductions needed to deliver a meaningful reduction...
Special edition: Sodium reduction - The road ahead
Food manufacturers have spent a small fortune reformulating everything from bread to soup to reduce sodium in recent years, but new data suggests that US intakes have nevertheless continued to rise steadily.
Unilever has described tea as the ‘hottest beverage’ in the global drinks landscape, and one with unlimited opportunities as a natural product with scientifically proven health and wellness benefits.
