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KRAVE Jerky general manager: It’s our flavors that differentiate us

KRAVE Jerky talks meat snacks at the Fancy Food Show

When KRAVE burst onto the scene in 2010, its all-natural credentials, premium packaging and gourmet flavors gave it a unique point of difference in the sluggish meat snacks market. Since then, however, scores of new entrants have started muscling in on its territory. So how can it stay ahead of the curve?

Published: 09-Feb-2017

The Good Bean: ‘We want to make bean nutrition accessible, delicious and affordable’

The Good Bean: Our bean snacks are accessible, delicious, affordable

If pulse-based snacks (made with beans, peas, chickpeas, or lentils) were seen as niche, ‘natural,’ products a few years ago, they are firmly in the mainstream in 2017, says the CEO of one firm on a mission to make beans “accessible, delicious and affordable.”

Published: 07-Feb-2017

Beet it: The Foraging Fox offers a new twist on ketchup

Foraging Fox unveils beet ketchup at fancy food show

Beets are making their way into everything from sports nutrition products to snacks, salads and juices, but do they belong in ketchup?

Published: 06-Feb-2017

Cauli-Rice unveils low-carb, preservative-free, shelf-stable alternative to pasta, rice: ‘It took us three years to get it right’

Cauli-Rice unveils low-carb shelf-stable cauliflower rice

Cauliflower rice is now available in the frozen and chilled sections of some retailers, but British brand Cauli-Rice is hoping to carve out new territory in the emerging category with a shelf-stable, microwaveable product with a more ‘al dente’ texture and no preservatives.

Published: 03-Feb-2017

That’s It CEO: Our veggie bars could be just as big, if not bigger, than our fruit bars

That’s It veggie bars could be bigger than fruit bars, says CEO

That’s It fruit bars were an immediate hit, but will the brand’s new veggie bars – which combine black beans with veggies such as peas, carrots, kale, and corn – be a tougher sell? 

Published: 02-Feb-2017

Dahlicious moves into new territory with almond milk yogurt and kefir

Dahlicious expands beyond lassi to almond milk yogurt, kefir

Dahlicious – a brand best-known for its cultured dairy product, lassi – is moving into new territory this year with the launch of almondmilk-based yogurt and kefir.

Published: 02-Feb-2017

Could molecular hydrogen infused water carve a niche in the functional beverages category?

Hfactor taps into Japanese hydrogen-infused water craze

In regular water, hydrogen is bound to oxygen (H2O) making it "difficult for our bodies to enjoy the [antioxidant/anti-inflammatory] benefits of hydrogen," claims the company behind Hfactor, which contends that dissolving hydrogen gas into water via a patent-pending process enables Hfactor to deliver a variety of potential health benefits.

Published: 01-Feb-2017

Rhythm Superfoods CEO: 'Our new products will be nutrient dense, shelf-stable and delicious...'

Rhythm Superfoods talks healthy snacks at the Fancy Food Show

Rhythm Superfoods has just closed a $6m financing round led by Gen Mills' 301 INC arm. But what will it spend the money on? FoodNavigator-USA editor Elaine Watson caught up with CEO Scott Jensen at the Winter Fancy Food Show to find out.   

Published: 31-Jan-2017

Dang Foods: The next generation of whole food snacks belongs in the produce aisle

Dang Foods talks placement for healthy snacks at the Fancy Food Show

The next generation of fruit- and vegetable-based whole food snacks belongs in the produce aisle, not the salty snacks aisle, says Dang Foods. 

Published: 31-Jan-2017

Are Americans warming to cold soup? It's all about (more) fiber and (less) sugar, says ZÜPA NOMA

Zupa Noma talks drinkable soup at the Fancy Food Show

Cold soup in a bottle is still a novelty for many Americans, but the concept of ‘souping’ (as opposed to ‘juicing’) is gaining traction, particularly for consumers watching their sugar intake, claims Sonoma Brands founder Jon Sebastiani.

Published: 30-Jan-2017

Califia Farms CEO weighs into plant 'milk' debate: ‘The consumer has never been confused'

Califia Farms joins plant 'milk' debate at the Fancy Food Show

Labeling conventions in plant-based ‘dairy’ are a hot topic right now, with two leading players (Almond Breeze and Silk) hit with false advertising lawsuits this week, and a Senate Bill urging the FDA to enforce standards of identity for milk, cheese and yogurt. So where does Califia Farms, one of the leading brands in the plant-based segment, stand on this issue?

Published: 27-Jan-2017

Companies, retailers must do more to make the healthy choice the easy choice, CSPI says

More must be done to make the healthy choice the easy choice CSPI says

Consumer interest in healthy eating is at an all-time high, and in many ways food and beverage manufacturers are rising to meet this demand by cutting calories from across their portfolios and offering more better-for-you options -- but the Center for Science in the Public interest says companies can do more.

Published: 13-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

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

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

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