Manufacturers are cautiously reinvesting in tempeh, which is well-positioned to capitalize on multiple growing consumer trends, but they realize that before it can take-off it must clear a major hurdle: Most consumers have never heard of it.
The requirement to be “authentic” to succeed in the competitive food and beverage industry is clear, but how consumers define authenticity and how companies can meet and benefit from this lofty standard is not as clear.
US sales of specialty foods blasted through the $100bn barrier in 2014, with retail ($85.5bn) and foodservice sales ($24bn) combined hitting $109.5bn, up 10.3% on 2013 sales of $99.3bn, according to a new report from the Specialty Food Association using...
With the arrival of Spring, the weather is heating up and so is the competition in the frozen dessert aisle as firms launch new ice creams, gelatos and frozen novelty treats. Here are a few of the new desserts hitting store shelves with the goal of keeping...
Analysis of dietary intake data* in the USA, Mexico, the UK and France has revealed that meeting World Health Organization (WHO) targets for potassium and sodium - but at the same time complying with government healthy eating guidelines - is virtually...
Rice Bran Technologies (RIBT) is close to market with a new rice protein offering that will benefit from a ‘made in USA’ clean sourcing message. The protein’s debut awaited modifications to the company’s Montana production facility, work that was completed...
Cargill is on track to make its goal of completely sustainable palm oil supply by 2020, the company has said in its second palm oil progress update, summing up the efforts made so far by the US-headquartered agriculture major.
The Environmental Working Group (EWG) has launched a social media campaign and online petition calling on food manufacturers to stop using the preservative propyl paraben.
Subscription snack box company Love With Food helps natural snack manufacturers drive brand awareness and sales by sampling their products directly to consumers’ doors for a fraction of the cost and labor of in-store demonstrations, according to the company’s...
Big CPG firms are not nimble enough to innovate and align with changing consumer tastes, says TABS Group founder
The impending marriage of Heinz and Kraft Foods Group will create a $29bn consumer packaged goods powerhouse. But is bigger always better, or are megadeals like this more about making money for lawyers and shareholders than delighting consumers and driving...
Nutrigenomics – the idea of optimising nutrition via individualised and/or pooled genetic data – is one that has long promised to revolutionise how we eat – not to mention keeping us healthy and out of hospitals. Are converging technologies about to deliver...
From obesity to malnutrition and water scarcity, the world is facing an ever-growing number of food-related problems. But how responsible is the food industry for fighting back against these issues?
The adventure-seeking co-founders of freeze-dried snack fruit start-up Berry Golden hope to lead consumers by example to step out of their comfort zone and try something new.
60-second interview: Lisa Andrews, research & development assistant, Wixon
Edible insects - crickets in particular – have picked up a lot of positive PR lately as firms look for alternative sources of protein. But what is cricket flour like to work with? FoodNavigator-USA caught up with Lisa Andrews (LA), research & development...
There are strict rules governing nutrient content claims about antioxidants. However, a new lawsuit challenging claims that GT’s Kombucha drinks contain “powerful antioxidants” suggests there is still room for debate over what you can - and can’t - say...
“Bamboo Water can reach the amazing eco and health conscious movement on our planet”
Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages.
Choice in the modern food system is something of a two edged sword. More options are available now than ever, but this abundance can also create more stress for consumers or manufacturers seeking a particular type of product. A new data service called...
Rising health concerns, commodity costs and competition are restraining sales of chocolate in the U.S. that until 2014 were growing strongly, according to market research from Mintel.
Large food and beverage companies are starting to fight back with mixed success against the smaller, more nimble companies that continue to steal market share, according to market analysts.
R&D teams at Mars, Nestlé, Hershey and Mondelēz have developed a series of new products to capitalize on Easter, the second largest season for US confectionery sales.
Fostering children's willingness to try new flavours and foods has clear benefits for the food industry - yet researchers say baby food manufacturers may be inadvertently creating picky eaters.
Nestlé has filed an international patent for cocoa polyphenols as a treatment or prevention of eosinophilic esophagitis – an allergic reaction of the esophagus.
Taste is much more complex than the experience of basic flavours on the tongue – it also encompasses our other senses to a larger degree than most people realise, according to Professor Charles Spence.
Aside from making a functional, better-for-you-snack taste good, the hardest part is selling it—an even tougher proposition if your primary target market is children aged six to 18 and their moms.
The face of the organic shopper is changing slowly to reflect more accurately the American population thanks in part to increased distribution, according to a new study by the Organic Trade Association.
Improving the quality, assortment, display and accessibility of fresh food is “critical” to Walmart’s “plan of attack” to grow sales and market share, the firm’s new U.S. CEO told analysts April 1.
A phenolic compound known as oleocanthal can selectively kill cancerous cells while leaving healthy cells intact, say researchers, who suggest their novel findings may explain why olive oil is linked to decreased cancer risk.
As many of today’s busy consumers are getting upwards of half their daily calories from snacks, they’re demanding more than ever from the category. So newcomer Snack Out Loud saw an opportunity to leverage the power of the yet untapped roasted pinto bean...
Fruits and vegetables are “hot” right now,but sales do not have to be restricted to the produce section of the grocery store thanks in part to innovations from Taura Natural Ingredients that allow shelf stable foods and snacks in the center of the store...
Yogurt maker Dannon’s partnership with cold pressed juice giant Evolution Fresh creates a powerhouse that could bring renewed energy to the Greek yogurt category, which has been slowing recently.
We have vegetarian, pescetarian, fruitatarian, vegan… and pollo-tarian? Ditching beef and dairy for poultry products is the best diet to combat climate change, according to new research.
Mondelēz will bear the brunt of any potential financial sanctions if a charge of manipulating wheat prices brought yesterday by The U.S. Commodity Futures Trading Commission (CFTC) succeeds.
A study that claimed men who eat fruits and vegetables with higher levels of pesticide residues could have lower sperm count should be interpreted with caution, said health professionals.
US energy drink manufacturers primarily advertise on television channels that appeal to adolescents, according to a study in the Journal of Nutrition Education and Behavior.
Replacing plastic trays with a cardboard system could allow US retailers to slash US bread prices while maintaining profit margins and lowering costs for manufacturers, says the maker of the new method Out of the Box.
Bursting with nutrients and boasting an impressive growth rate, the future of hemp seed is bright– but what’s the best way for manufacturers to cash in on a product that is connected – mistakenly but understandably – with an illegal drug?
The proliferation of snacks along with the growing number of ways to get them has created too many options for consumers who, above all else, like a limited variety to suit their needs, says David Calabrese, founder of San Francisco-based HealthyCheats,...
Fig Food Inc.’s low-sodium, locally-sourced, vegan soups and cooked beans are not only healthy for consumers, but thanks to their eye-catching, BPA-free pouches they also are healthy for the earth and the business’ bottom line, the company founder said.
Yogurt manufacturers are rolling out a wide variety of new products to drive consumer interest in and consumption of the dairy product in an attempt to boost sales, which have slowed in recent years after experiencing astronomical growth for several years...
