Myriad new protein sources – from pea to microalgae to insect – are gaining traction in some packaged foods and beverages, but whether they move beyond novelty and survive long-term remains to be seen, according to protein experts.
Chr Hansen has reported ‘very satisfactory’ overall growth of 10%, as stronger performances in cultures, enzymes, and nutrition balance out below per performance in natural colours.
All the evidence shows that sugar taxes decrease purchases and curb obesity– but restricting price promotions and junkfood advertising could have an even bigger impact, concludes Public Health England's report to the UK government.
In recent years, sugar has replaced fat and sodium as public enemy No. 1 in the nation’s fight against obesity and diabetes – prompting consumers to shun the ingredient and manufacturers to seek alternative sweeteners.
The baking and snacks industry must explore innovations in grains to meet the challenges of a growing population, according to PepsiCo's global R&D head.
Armed with little more than her neighbors’ accolades for her homemade granola and a business book recommended on Oprah Winfrey’s website, Viki Sater dove head first into the competitive cereal market.
When it comes to evaluating the naturalness of food products, very few consumers consider on pack ingredient information, finds Unilever commissioned research.
As the high-protein trend matures from niche to mainstream, innovative manufacturers are tapping into the still-significant growth opportunity by adding the ingredient to a broader range of platforms, including baked goods, snacks and beverages, according...
The ‘healthier’ snacks market is awash with non-GMO, gluten-free, and ‘no artificial’ claims, while corn syrup is out and ‘real’ (cane) sugar, coconut sugar, and agave syrup are in. But are these products really delivering in the nutritional stakes, given...
Blending is the way forward for plant based proteins in sports nutrition and their price stability can help manufacturers, says World Food Processing president Tyler Lorenzen.
Looking at pictures of food through advertisements, social media and cookery programmes, offers the viewer a substitute source of pleasure – but could it also be fuelling obesity?
Although bread making has been practised for millennia, the fundamental understanding of the relations between dough microstructure and rheology is still surprisingly limited, say researchers.
Treofan has spent €60m in the past two years upgrading its plants in Germany, Italy and Mexico. It also has a sales office in Winston-Salem, North Carolina, US.
Only a small fraction of food and beverage brands launched each year survive, let alone reach the $1 billion in sales mark – but those that do have three main factors in common, according to brand and strategy developers at The Coca-Cola Company.
VEGA Coffee is based on a simple – but surprisingly novel – concept, says founder Noushin Ketabi: What if the farmers who grow coffee, actually roasted and packaged it as well, and then sold their ‘farm-roasted’ product directly to US consumers via an...
A positive decision from the FDA on a qualified health claim for omega-3s and blood pressure would be “further justification that EPA and DHA are good for your heart”, says Adam Ismail, Executive Director of GOED.
Documents describing the specific financial benefits to US meat traders of the trans-pacific partnership (TPP) have been published by the department of agriculture (USDA).
When Dr Lior Lewensztain first started pitching That’s it fruit bars to retailers, pretty much everyone he talked to wanted in. Three and a half years later he is in tens of thousands of locations nationwide from Starbucks to 7-Eleven, and sales are still...
A new-look International Probiotics Association is creating dialogue with key regulators around the world, and the regulators are starting to turn the corner on how they regulate the friendly bugs, says the association’s executive director.
Cargill conquered the technical challenges of bringing a fermented Reb D/Reb M stevia ingredient to market. Clearing the consumer acceptance hurdle was best handled by being as transparent as possible about the ingredient, a company executive said.
60-second interview: Robert Cruz, director marketing, Dr Schär USA Inc
The #1 gluten-free brand in Europe, Schär entered the US market in 2007 and set up a manufacturing facility in New Jersey in 2012, and is now the #2 player in the US gluten-free bread market behind Udi’s Gluten-Free. FoodNavigator-USA (FNU) caught up...
Kerry Group has splashed out a cool $735m on three US-based companies to expand its taste and nutrition portfolio: Red Arrow Products, Island Oasis and Biothera Inc's Wellmune business.
Unless you’re sitting in the front of the cabin, the food and beverage options on most airlines are, well, pretty uninspiring. But what if an airplane could be a place to discover new and exciting foods and brands that you haven’t had before?
From savory yogurt and coffee fruit infusions, to switchel – apple cider vinegar-based concoctions that offer a modern twist on a centuries-old tradition - Sterling-Rice Group (SRG) highlights 10 culinary trends it predicts will inspire packaged foods...
Dutch company Newtricious is bringing a new egg protein hydrosolate ingredient market with data backing its cardiovascular and metabolic health benefits.
A team of US-based researchers have found a potential new use for food waste; creating new environmentally sustainable LED lights by using quantum dot technology.
It’s the leader in the Australian ‘free-from’ market (free from all eight major allergens), but can Freedom Foods achieve similar success in the US? Two years into its campaign to crack America, the signs are encouraging, says US CEO Michael Bracka.
Company has been ‘bombarded’ with offers from private equity and strategic investors
In 2009, when Daiya Foods first started selling cheese alternatives, the addressable market (based on what was selling at the time) was an uninspiring $10m, a figure most investors and CPG brands won’t even get out of bed for. Fast forward six years,...
Kellogg, Maxwell House, Quaker, Hershey’s, Welch’s, and Nabisco – all of these are brands that have spent significant time in the top 10 daily bestellers on Walmart.com, but how does it break down by category?
By Steve Osborn, Principal Consultant, Food and Beverage, The Aurora Ceres Partnership, Banamex Mexico City, Mexico
What are the hottest trends in food and beverage in Latin America? Steve Osborn, principal consultant, food and beverage, at The Aurora Ceres Partnership, headed to the Food Tech Expo and Summit in Mexico City to find out...
PepsiCo and Coca-Cola Co are among large CPG firms in talks to invest in Chobani in a deal that would value the Greek yogurt manufacturer at as much as $3bn, including debt, according to Reuters.
Finding the right partners to guarantee long term supply is the key to success in the super foods game, said the executive of a bulk chia and quinoa supplier based on Florida.
OK, so the Declaration of Independence was not, as urban myth would have it, written on hemp (the said document was written on parchment). But 239 years later, this ultra-versatile super seed is finally gaining traction as a food ingredient in the United...
Norwegian firm Arctic Nutrition AS has achieved market penetration with the formal launch in the US market of its Romega phospholipid omega-3 ingredient sourced from herring roe. The ingredient made its market splash at the Supply Side West trade show...
KIND is the bestselling snack brand and Haribo is the bestselling candy brand, but which other brands make the top 10 in those categories, and what about beverage and breakfast?
Check out who is moving onwards and upwards at Enjoy Life Foods, ConAgra Foods, Smithfield Foods, Harmless Harvest, Hain Celestial and Walmart, in FoodNavigator-USA’s latest round-up of new hires in food and beverage.
Nestlé Health Science (NHS) is investing $70m in a product technology center in Bridgewater, New Jersey, that will become its new US HQ and research hub.
US poultry farmers are considering rendering birds for fertiliser and other inedible products if another outbreak of avian influenza (AI) forces them to take thousands of animals out of the food chain.
When Vermont Creamery debuted aged goat cheese 15 years ago, almost no one in the U.S. had heard of this French-style cheese with its telltale wrinkly rind and creamy interior. But the risk paid off, as the line is now the company’s fastest-growing, prompting...
