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

A new global survey of food manufacturers found that most (98%) are confident about their food safety performance - but 70% of consumers aren't convinced. FoodNavigator-USA spoke to Hank Lambert, general manager of food and water at UL, which commissioned the survey.

Published: 21-Feb-2012

As the global food system has become more complex, food manufacturers are looking for ways to harmonize safety standards. Cargill’s Mike Robach, a Global Food Safety Initiative (GFSI) board member, tells FoodNavigator-USA about what's driving the industry to support the GFSI in increasing numbers.

Published: 17-Feb-2012

How to tackle obesity and hunger remains a two-pronged challenge for the agri-food industry, but increasing crop yield is not the answer - instead the focus should be on boosting the nutritional value of crops, claims a sustainable food systems activist.

Published: 09-Feb-2012

From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.

Published: 03-Feb-2012

Reflecting on a successful last year in research terms, US Dairy Research Institute (DRI) president Gregory Miller told Dairy Reporter.com about the key challenges facing the industry in 2012.

Published: 18-Jan-2012

Companies should be concerned about their environmental sustainability - but it has more to do with ensuring profitability than it does with saving the planet, according to president of Bluehorse Associates Sara Pax.

Published: 15-Dec-2011

Cargill is looking beyond beverage to dairy as it flags up pending product launches for Truvia in both table-top and as an ingredient on the EU market next year.

Published: 02-Dec-2011

“I think it’s safe to say that inflationary pressures have reached their worst,” claims research economist Ricky Volpi of the USDA’s Economic Research Service, in an interview with FoodNavigator-USA.

Published: 28-Nov-2011

Retailer and consumer demand for more sustainable practices is one factor driving Campbell Soup Company's development of major solar power generation projects in California and Ohio, according to the company's vice president of infrastructure engineering and environmental programs.

Published: 04-Nov-2011

Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.

Published: 11-Jul-2011

The stevia industry has not yet lived up to expectations - but it will, as more companies and consumers look to the sweetener as the answer to many American health problems, claims president and CEO of SweetLeaf Jim May.

Published: 05-Jul-2011

Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.

Published: 30-Jun-2011

General Mills is throwing more and more resources behind an ‘intellectual outsourcing’ project that has significantly reduced its product fail rate. But gaining the trust of start-ups has not been easy, says Kamel Chida, associate director of its Worldwide Innovation Network.

Published: 27-Jun-2011

The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.

Published: 20-Jun-2011

There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.

Published: 16-Jun-2011

Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.

Published: 14-Jun-2011

The Interpack trade show currently being held in the German city of Dusseldorf is a truly global event that has attracted around 2,700 exhibitors from 60 countries.

Published: 16-May-2011

'Free from' foods are still a niche sector, but strong growth means multinationals will inevitably get in on the game, says Mintel's Lynn Dornblaser.

Published: 12-May-2011

Why do so many ‘functional’ foods fail? Sometimes, it’s just bad luck or bad timing, but in most cases, manufacturers only have themselves to blame, product development guru Mark Crowell tells Elaine Watson at SupplySide East.

Published: 10-May-2011

The non-GMO symbol is a useful reference point for consumers, many of whom still have gaps in their knowledge of genetically modified (GM) foods, according to natural and organic food companies.

Published: 06-May-2011

Reformulation is not the only route to healthier foods and beverages, as manufacturers increasingly are seeking to build healthy products from the ground up, according to a research chef at IFF.

Published: 04-Apr-2011

Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.

Published: 25-Mar-2011

Americans need to shift the way they think about protein and consume it in small amounts throughout the day rather than in one large meal, says marketing coordinator for Fonterra USA Teresa Polli.

Published: 22-Mar-2011

Tea is the most popular beverage worldwide after water but only ranks seventh in the United States, presenting a huge opportunity for beverage manufacturers, according to founder and president of World Tea Media George Jage.

Published: 16-Mar-2011

The recent launch of MiO, a new water flavouring product from Kraft will influence other companies to launch similar brands, according to Mintel.

Published: 15-Mar-2011