A peek at our 2014 Special Editions

FoodNavigator-USA: What’s on our 2014 editorial calendar?

By Elaine WATSON

- Last updated on GMT

FoodNavigator-USA: What’s on our 2014 editorial calendar?

Related tags Coeliac disease Gluten-free diet Ceo

From sourcing non-GMO ingredients to super grains, the latest snack trends, healthy beverages, gluten-free, and plant-based proteins, FoodNavigator-USA’s 2014 editorial calendar of special editions will have you covered in all the latest in food product development.

If you want to share your insights on the topics below with the editorial team, or if you are interested in advertising on any of these special newsletters, drop us a line using the contact details at the end of this article.

APRIL 2014: Healthy Beverage Trends

Plus - Innovation in action: Getting more bang for your NPD buck

FoodNavigator-USA forum: Gluten Free in perspective

MAY 2014: Organic and non-GMO

JUNE 2014: Oils and fats, the next generation

JULY 2014 - Beverage Entrepreneurs forum

SEPTEMBER 2014: Natural & clean label trends: Sweeteners, colors, flavors, preservatives

OCTOBER 2014: Snacking trends

NOVEMBER 2014: Sodium reduction


Delving into the 2014 special editions

April 30, 2014: Healthy beverage trends


Few sections of the store are as dynamic as the beverage aisles, with new launches covering every area of the market from novel 'breakfast to go' concepts, natural energy and natural relaxation offerings, to high protein shakes, ever more coconut-water based products, botanical-inspired concepts and scores of new ready-to-drink tea and coffee launches.

Meanwhile, the pressure to clean up product labels and banish artificial colors, flavors, preservatives and sweeteners continues unabated. But which trends - and ingredients - have legs, and which are here today, gone tomorrow? And who are the entrepreneurial companies driving innovation in this category?

In this FoodNavigator-USA special edition we look at what's hot, what's not, and what's next for healthy beverages.

April 30: The FoodNavigator-USA forum: Gluten-free in Perspective


Find out more about gluten-free market trends and growth opportunities; the science behind celiac disease, gluten intolerance and wheat allergy; the technical challenges of formulating great-tasting gluten-free products; and the latest consumer research.

This LIVE online panel debate moderated by FoodNavigator-USDA editor Elaine Watson brings together world-renowned celiac disease researcher Dr Alessio Fasano​; TJ Mcintyre from leading gluten-free manufacturer Boulder Brands​ (Udis, Glutino); Dr David Sheluga, director of commercial insights at food and ingredients giant ConAgra Foods​; and Tom Vierhile, innovation insights director at Datamonitor​.

Click HERE​ to register (IT’S FREE!)

PLUS! Innovation in action: Getting more bang for your NPD buck

Hampton Creek web page

We’ve all seen the statistics: Nine out of 10 new food and drink products fail when they hit the market. Which amounts to a lot of bucks, and very little bang. So what's going on? How can manufacturers improve their NPD processes to achieve a better return on investment and bring more genuinely innovative products to market?

This FoodNavigator-USA special will explore how companies can best marshal resources to keep up a healthy pipeline of new products that meet consumers’ short, medium and long-term needs. We’ll also talk to experts at the nation’s most innovative CPG companies at the 8th annual food technology and innovation forum to find out the secret to their success.

May 29, 2014: Organic and non-GMO, the road ahead


Despite that GMO labeling initiative I-522 was struck down in Washington State last year, the GMO labeling issue shows no signs of going away. A new class action lawsuit over ‘all-natural’ claims on products containing GMOs is filed almost every week, and with sales of products with the Non-GMO Project verified stamp continuing to surge, more and more manufacturers are exploring how to avoid GMOs.

Meanwhile, sales of organic foods and beverages continue to grow strongly.

In this FoodNavigator-USA special edition, we explore how challenging it is to source non-GMO ingredients, where the non-GMO market is going, and where organics fit in.

June 26, 2014: Oils & fats, the next generation


Fats are often classed into good, bad and ugly categories. But do consumers know which are which, and how can manufacturers help increase consumption of the healthier variety (MUFAs and PUFAs) and reduce trans- and saturated fats? And are saturated fats really the bogeyman many dietitians have made them out to be? And then there’s the next generation of healthy oils, from SDA-rich soybean oil to new high oleic vegetable oils. But will concerns over GMOs thwart their progress?

Finally, we’ll explore the latest developments in sustainable palm oil and ask whether the industry is on track to meet commitments on this front.​ 


New Zevia range

What’s hot in beverages? Tea for kids?  Caffeine-free energy? Maple Water? How easy is it to create a great-tasting and stable product with all-natural ingredients? Is stevia all it’s cracked up to be? How much 4-MeI is acceptable? What will Coke’s deal with Keurig mean? And why are diet soda sales really in a funk? To answer these questions, FoodNavigator-USA has gathered together CEOs from some of the most innovative beverage companies in the US. FOR MORE DETAILS, EMAIL ELAINE.WATSON@WRBM.COM 

  • BEN WEISS - CEO, Bai
  • MELINDA HICKS - CEO, Big Time Tea (Little Me Tea)
  • PAUL KILBRIDE - VP Sales, Epicurex (COCOZIA)  
  • GREG STELTENPOHL​ - CEO, Califia Farms; founder, Odwalla
  • JONAS FELICIANO​- Beverages analyst, Euromonitor Intl   

September 25, 2014: Natural & clean label trends: Colors, flavors, preservatives, sweeteners

AET_colored_bottles v2 (640x525)

While the precise definition of ‘natural’ remains the source of much debate on both sides of the Atlantic, one thing remains clear, consumers want foods and beverages that are natural, wholesome, and minimally processed - made from ‘kitchen cupboard’ ingredients with names they recognize. But reducing fat, sugar and salt - and keeping ingredients declarations as short and consumer-friendly as possible - is an ongoing challenge for the food industry.

In this FoodNavigator-USA special edition we look at natural and clean label trends, and explore the latest developments in natural sweeteners, from oat-based sweeteners to monk fruit and new stevia blends; natural colors; flavors and preservatives, antioxidants and anti-microbials. Are they as good as their ‘artificial’ counterparts? And what will the next generation of these ingredients look like?

Sept 30: FoodNavigator-USA Natural & Clean Label Trends online forum​. For details, email elaine.watson@wrbm.com 

October 30, 2014: Snacking trends


With NHANES data suggesting that the diet of many Americans equates to 'one continuous snack' ​, and the percentage of energy derived from snacks in the American diet increasing from 12% in the late 1970s to 24% in 2009/10, the pressure is on to make those snacks better for you.

But would consumers rather eat a small bite of a luxurious chocolate brownie than a larger 'healthier' snack? And are the boundaries between snacks and meals blurring? How many calories should a 'snack' contain? And how can firms 'sneak' in fruits, veggies and other healthy ingredients into snacks targeting kids?

This FoodNavigator-USA special edition explores the latest snacking trends, and the tools at food formulators' disposal to create great-tasting, satisfying snacks.

November 25, 2014: Sodium reduction: The road ahead

Salt reduction

It's expensive, risky, and difficult, but manufacturers have made huge progress on sodium reduction in recent years. But how much further can they go, and where is the return on investment if consumers are at best indifferent to their efforts, or at worst downright suspicious?

FoodNavigator-USA’s special edition on sodium reduction explores the technical and commercial challenges of sodium reduction – but also provides examples of creative solutions developed by food ingredients suppliers to help manufacturers reduce sodium without compromising on taste or functionality. 


If you want to get involved with the editorial content of any of these specials, please drop a line to Elaine Watson (elaine.watson@wrbm.com​ ) or Maggie Hennessy (maggie.hennessy@wrbm.com​).


If you are interested in advertising on any of these special editions or online forums, please drop Elodie Delannoy a line at rybqvr.qrynaabl@jeoz.pbz

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