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FOOD VISION USA 2016... THE TRAILBLAZERS: Shaka Tea puts māmaki on the map, 'We're building an authentically Hawaiian brand'

FOOD VISION USA 2016 TRAILBLAZERS: Shaka Tea

Launching a new brand in the ready-to-drink tea market is not for the faint-hearted, but Shaka Tea - one of three winners in this year's trailblazers challenge at Food Vision USA - has unique attributes that set it apart from the competition, says co-founder Bella Hughes.

Published: 09-Dec-2016

FOOD VISION USA 2016... THE TRAILBLAZERS: Afineur taps into fermented trend with ultra-smooth cultured coffee

FOOD VISION USA 2016 TRAILBLAZERs: Afineur cultured coffee

Afineur – one of three winners in this year's trailblazers challenge at Food Vision USA – reckons microbes can transform the flavor and nutrition of a host of agricultural products, starting with coffee.  

Published: 09-Dec-2016

FOOD VISION USA 2016... THE TRAILBLAZERS: Hippeas carves out new territory in snacks, 'What really gives me confidence is the level of consumer engagement'

FOOD VISION USA 2016 TRAILBLAZERS: Hippeas carves out new territory

Give peas a chance? It's tough breaking into the ultra-competitive snacks market with a brand that resonates across all retail channels, but Hippeas - one of three winners in this year's trailblazers challenge at Food Vision USA - has managed to pull it off. So what is founder Livio Bisterzo doing differently?

Published: 09-Dec-2016

VoxPop: Do consumers still ‘trust’ smaller brands after they've been acquired by larger companies?

VoxPop: How small brands can keep image after big company acquisition

Large companies are buying up smaller brands here and there, yet the size of these brands are often the reason they get a following in the first place. We chat with some of this year’s FoodVision USA attendees to see how they think consumers react to these acquisitions.

Published: 09-Dec-2016

VoxPop: Is a plant-based diet the future? We ask people in the industry

VoxPop: Is a plant-based diet the future?

At November’s FoodVision USA, we snatched several attendees to get their take on the rising popularity of plant-based diets and food.

Published: 05-Dec-2016

Plant-based burger just another protein option, says Beyond Meat: ‘All of a sudden, the meat aisle becomes the protein aisle’

Plant-based burger just another protein option, says Beyond Meat

The Beyond Burger – the first refrigerated plant-based patty to sit in the meat counter – will move into all Whole Foods regions by the end of the year, while brand owner Beyond Meat is also in talks with foodservice chains interested in testing or launching the product next year, according to executive chairman Seth Goldman.

Published: 30-Nov-2016

6 steps companies can take to “do good” and expand their appeal to modern consumers

6 steps to take to “do good” and expand appeal to modern consumers

Modern Americans expect much more from food companies today than they did in the past -- now not only do they want food that is better for them, but they want products that also are better for society and the planet.

Published: 29-Nov-2016

FOOD VISION USA: Dude, where's my consumer?

FOOD VISION USA Innovate or die, says Rabobank

Many ‘legacy’ food and beverage brands are losing market share because they have “lost touch with where the consumer is going,” delegates at Food Vision USA were told.

Published: 16-Nov-2016

Rise of the machines: Meet the new wave of robots heading to your kitchen and your favorite restaurant

Sally robot salad maker offers mass customization, reThink Food

From robotic hands on rails above your worktop that will make your dinner, and then clean up afterwards, to a suite of wifi-connected devices for stress-free meal planning and cooking, technology seems set to transform our kitchens. But what about restaurants, colleges and workplaces? Elaine Watson caught up with the entrepreneur behind Sally, the robotic salad maker, to find out...

Published: 09-Nov-2016

Dr David Katz at reThink Food 2016: 'We're told nutritional advice keeps changing... that's just not true'

David Katz, reThink Food: Nutrition advice doesn't keep changing

“I don’t know what to eat anymore because the ‘experts’ keep changing their minds about what’s good for me…” It’s a common refrain, and a convenient one if you’re trying to justify a lousy diet, says one leading nutrition researcher. But it’s also plain wrong. We basically know what to do, he says, we just don’t do it. 

Published: 08-Nov-2016

Perfect Day talks animal-free milk at reThink Food 2016: ‘One of the huge questions is what do we call it?’

Perfect Day talks animal-free milk at rethink Food 2016

Unlike nut- or legume-based ‘milk’ brands, Berkeley-based Perfect Day is actually making the real thing, minus the cows. But how is it doing it, and will consumers buy into its product as a greener, more ethical alternative to dairy-milk or dismiss it as ‘Frankenmilk? Elaine Watson caught up with co-founder Ryan Pandya at the reThink Food conference in Napa Valley to find out.

Published: 07-Nov-2016

Pea protein specialist branches out into whole pulse powders

Pea protein specialist branches out into whole pulse powders

World Food Processing is branching out from pea protein to offering a line of whole pulse ingredients aimed at helping food manufacturers achieve fortification targets.

Published: 20-Oct-2016

WILD on trend with vegan protein power drinks and Clarisoy dessert toppings

WILD Vegan protein power drinks and Clarisoy dessert toppings

WILD Flavors & Specialty Ingredients (WFSI), part of Archer Daniels Midland Company (ADM), is tapping into the vegan market with its protein power drinks and Clarisoy dessert toppings.

Published: 20-Oct-2016

Frutarom's extract line aims to bring Mediterranean diet benefits to formulators

Frutarom's extract line aims to bring Mediterranean diet benefits to formulators

Israeli ingredient supplier Frutarom Health has launched a line of extracts that offer fortification possibilities for food and beverage manufacturers.

Published: 17-Oct-2016

Good Culture repositions cottage cheese for on-the-go, protein focused consumers

Good Culture repositions cottage cheese as on-the-go protein source

When most Americans think of cottage cheese – if they think about it – images of 1950s-styles salads with syrupy fruit or uninspired scoops of lumpy white mush likely come to mind. But industry newcomer Good Culture wants to “bring cottage cheese back” by connecting it to macro trends and offering modern twists. 

Published: 04-Oct-2016

301 INC shines light on what qualities in startups catch investors’ attention

301 INC shines light on what qualities startups catch investors’ eyes

Hardly a week goes by without a large food company snapping up an innovative food or beverage company or someone investing millions in a promising young brand – but for every entrepreneur who secures sufficient funds to scale, many more struggle to be noticed and succeed.

Published: 03-Oct-2016

The science behind the folklore: How drinking Pickle Juice alleviates cramps & speeds recovery

How drinking Pickle Juice alleviates cramps & speeds recovery

Usually urban legends are little more than myths. But every once and awhile there is a nugget of truth behind them, as in the case of athletes drinking pickle brine to prevent cramps and speed recovery. 

Published: 29-Sep-2016

Vox Pop: Consumers had this to say about GMO labeling...

Vox Pop: Consumers had this to say about GMO labeling...

On the heels of President Barack Obama signing into law a federal bill requiring the disclosure of genetically modified organisms (GMOs) on packaged food and beverage products, we at Beverage Daily and FoodNavigator-USA asked consumers at a downtown Chicago farmers market what they thought of GMOs.

Published: 10-Aug-2016

Gluten-free products are evolving to be more nutritious, flavorful, Firebird Artisan Mills says

Gluten-free products evolve as more nutritious, flavorful

The gluten free market in the US remains hot, but as the category becomes more crowded, manufacturers must offer products with added appeal to stay competitive – such as a protein boost from pulses or an added dose of fiber and flavor with ancient grains, according to experts.

Published: 08-Aug-2016

More than just beans: Finalists from all corners of the world share their pulse innovations at IFT

LovePulses Showcase highlights pulse versatility at IFT

An energy bar, jam, and even gelato—these aren’t food items often associated with pulses and legumes. But undergraduates, graduates, and professionals showcased that pulses are capable of far much more than we give them credit for.

Published: 05-Aug-2016

Fiber rises on ability to cut sugar & calories while preserving taste, satiety and clean label

Fiber helps cut sugar, calories; preserve taste, satiety, clean label

While fiber hasn’t quite reached the same superstar status as protein, consumer interest in the ingredient is rising rapidly as they look for ways to manage their weight while still enjoying food and beverages with high quality taste and familiar mouthfeel.

Published: 05-Aug-2016

TerraVia CEO: Thrive culinary algae oil could be a sizeable consumer brand

TerraVia CEO talks algae at IFT: We have disruptive products

TerraVia – formerly known as Solazyme – has been telling reporters (and investors) that algae is the next big thing in food for years. But when will it really start to change the game?

Published: 05-Aug-2016

Sloan Trends: 'The move away from fortification is very troubling'

Sloan Trends at IFT: Moves away from fortification 'very troubling'

Manufacturers have been ‘cleaning up’ food labels for years, but the pressure to oust 'unpronounceable' ingredients has now become so great that important vitamins and minerals (which often have chemical-sounding names) are also being ditched in order to keep ingredients decks short and simple, says one RD, and it’s a worrying trend.

Published: 04-Aug-2016

Dairy Permeate cuts manufacturing costs and sodium while boosting nutrition, USDEC says

Dairy Permeate cuts sodium, costs & boosts nutrition, USDEC says

Most Americans consume more than 1.5 times the daily recommended cap for sodium – a staggering figure that prompted FDA to draft voluntary guidance earlier this summer for the food and beverage industry to drastically cut sodium levels in their products over two to 10 yrs. 

Published: 04-Aug-2016

Meeting consumer demand for ‘simple’ isn’t as simple as it appears, but it is possible, Mintel says

Meeting consumer demand for ‘simple’ isn’t simple, Mintel says

Consumers increasingly are seeking products that they are simple, with ingredients that they can pronounce, benefits that thy understand and minimal processing, but as a leading Mintel analyst noted at IFT’s Food Expo in Chicago “simple” isn’t always so simple from a manufacturing perspective.

Published: 02-Aug-2016

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