Growing awareness of the powerful health benefits of mushrooms as well as increasing demand for their rich umami flavor, is quickly elevating the ingredient from the lowly status of the occasional pizza topping or meat substitute for vegetarians to one...
Despite organic’s strong appeal with double-digit year-over-year growth since the early 1990s, and the promise of a significant premium price over that of its conventional counterparts, many American farmers are hesitant to jump on board – creating a...
Americans’ love affair with protein shows no signs of cooling in the coming years with a compound annual growth rate projected at a steady 5.6% for the next three years, bringing sales to a predicted $39.08 billion, according to Markets and Markets research.
From restaurants’ fixation with ghost peppers to the presence of sriracha on dining tables across the country and chili pepper in everything from snack chips to hot chocolate, it is probably safe to say that America is obsessed with all things spicy.
Every year more people wake up to coffee or use it to fuel them day, but according to a comprehensive report recently published by the Climate Institute, this early morning ritual, and everything that goes into making it possible, face significant threats...
Once restricted to a handful of products, such as yogurt, probiotics are enjoying unprecedented popularity and are popping up in unexpected places with many bold health claims, but not everything consumers or manufacturers hear about probiotics is true.
Home shopping television easily might be overshadowed by food and beverage companies’ growing interest in online grocery shopping, but industry veterans say the venue offers compelling marketing opportunities – especially for startups or legacy brands...
In today’s highly competitive landscape, many food and beverage manufacturers try to set their brands apart by tapping into consumers’ desire for products that not only are better for them but also better for the planet or for society.
While Americans are becoming more adventurous in what they eat, they often still need a lot of convincing to try something new – especially if they haven’t heard of it before and don’t know what it will taste like, how it will impact their health, how...
Despite a rising nationalism in the US born out of the contentious presidential election cycle, Americans remain open to global cuisine and as such, in 2017, international flavors and cultures will continue to heavily influence what’s hot and what’s not...
There is no denying that vegan is on the rise with consumers looking for more plant-based options, and manufacturers eager to meet that demand with a wide variety of new products -- some of which even are aimed at and winning over carnivores and omnivores.
The predictable upcoming onslaught of annual New Year’s resolutions to “eat better” could lead to surge of consumer interest in products with short ingredient decks and “clean labels” that they perceive as healthier.
For most Americans cranberry sauce is a Thanksgiving staple, but it isn’t the dish everyone clamors for -- which the fruit’s industry stakeholders hope to change with aggressive marketing campaigns, innovative product launches and science-backed claims.
Soy may be best known in America as a source of high-quality protein, but as more trendy and allergen-friendly sources of plant-based protein enter the market, the bean may need to evolve its marketing to better highlight some of its other health attributes...
For the 45 million Americans who suffer from irritable bowel syndrome, identifying food that they can safely eat without triggering a flare up is a source of deep frustration that also could be a sizable market opportunity for innovative food and beverage...
Most Americans are trained from a very young age to believe that beautiful is better – even when it comes to food – but as most people also know, this isn’t always true.
With a collective spending power of $1.5 trillion, the Hispanic and Latino population in the US is a highly coveted group of shoppers who represent a significant growth opportunity for food and beverage brands that earn their trust and loyalty.
In the past few years, Americans’ growing demand for protein and desire for on-the-go food opened the door for meat jerky to re-position itself as a healthy, convenient snack, which eventually lead to a full-blown love affair with all types of meat snacks...
As US consumers embrace a healthier lifestyle focused on prevention rather than treatment, they increasingly are turning to the natural and organic channel for products that are clean, natural and have added health benefits.
As recently as 15 years ago, most Americans had never heard of hummus, or even its base ingredients of chickpeas and tahini. But now the dip is a staple in many US homes and makes common appearances in lunchboxes, at picnics and on many restaurant menus.
Consumer demand for local food and beverages is no longer a niche market – rather it is fully mainstream. But an outgrowth of this trend that is just starting to peek over the horizon is a “do-it-yourself” food and beverage movement, according to market...
Grass-fed claims on products are a beacon for consumers who are health-conscious, want minimally processed food and care about animal welfare, and as such manufacturers increasingly are using them on products across categories and channels to drive up...
Seafood checks many of today’s on-trend boxes, including being high in lean protein and omega-3 fatty acids, sustainable, natural and minimally processed – yet consumption of it in the US continues to fall, prompting manufacturers and public health advocates...
Trends may come and go, but they often don't stay gone forever -- rather most eventually cycle back in vogue, as is the case with the current focus on “ancient wisdom,” and time-tested, traditional cooking techniques and ingredients that are influencing...
Finding solutions to reduce sodium, sugar and calories in finished products is essential as regulators and consumers demand healthier products – but the increasing desire for “clean labels” adds a complicating twist to the process of sourcing suitable...
Consumer demand for products and companies that “do good” – such as donate a percentage of sales to a non-profit, follow environmentally friendly practices or meet religious needs – continues to rise and in doing so illustrates that doing good is not...
Consumers’ increasing demand for healthier options is reshaping the competitive landscape across categories – including indulgent ones such as chocolate, where they increasingly want darker chocolate, nutritious inclusions, and new formats that help them...
With thousands of startups, innovators and established brands packed into one convention center, the Summer Fancy Food Show in New York City is a hotbed for spotting emerging and maturing trends in the food and beverage space.
With the effective date for Vermont’s GMO labeling law officially here and the debate surrounding whether and how to identify genetically engineered ingredients in food and beverage continuing to amplify, a recent CivicScience poll uncovered a startling...
Quinoa was one of the first superfoods to take America by storm more than a decade ago, and one of the few such stars to sustain its reign long enough to push past being a fad food to become a staple on restaurant menus and households across the country,...
Sales of plant-based alternatives to animal products may be growing fast, but the road ahead for the industry is far from smooth with several substantial hurdles threatening to hold back the industry, according to key stakeholders.
When many mainstream consumers think of plant-based alternatives to animal products they think of non-dairy milks – and for good reason: it is one of the fastest growing sub-categories and a key driver in the growth of the overall plant-based segment.
Sales of plant-based alternatives to animal products are booming, thanks in large part to improved sensory qualities, expanded availability and increased consumer access to information about their health and environmental impacts, according to category...
Cult personality David Klein speaks to ConfectioneryNews about his new jelly bean business that is seeking online funding through a Kickstarter campaign.
Science should look beyond LDL cholesterol and saturated fat, which have dominated cardiovascular research until now, towards other contributing factors and a food-group approach to guidelines, according to one researcher.
DISPATCHES FROM INTERNATIONAL WHEY CONFERENCE 2014
It's "business as usual" at Minnesota-based cheese and whey ingredients manufacturer Davisco Foods following its recent takeover by Canadian dairy cooperative Agropur.
Popcorn has exploded and thins have sliced into action in snacking – both riding on the wave of being indulgent with a healthy slant, according to Euromonitor International.
At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with chef Michael Holleman, director of culinary development at artisan grain and legume supplier InHarvest, for a podcast Q&A on trends in pulses,...
5-minutes: Chewing over GMOs with the Snack Food Association
Genetically modified organisms are safe and there is a need and place for them in the market, but manufacturers are removing them for fear of class actions, says the CEO of the Snack Food Association.
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
Food manufacturers, retailers and other food industry players are failing to connect with consumers who are tuning out of mainstream messaging and infesting their own comms channels, says angel investor, business mentor and philanthropist, Mike Greene.
“I get personal because they [EFSA] get personal to me"
Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the probiotic community fought back against those forces that have for too long denied a perfectly valid body of nutrition science in the form of commercial claims. It’s...
5-minute chat with FoodNavigator-USA and BakeryandSnacks
General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite a stir. But what motivated this reformulation? And how will it play out?
Irish biotech start-up AnaBio Technologies is in advanced negotiations with major infant formula makers interested in its encapsulation technologies that can blend probiotics and minerals into heat treated products at cost-effective prices.
The typically “conservative” North American dairy industry is becoming increasingly "open to innovation", natural ingredients supplier, Chr Hansen, has claimed following the launch of its cheese color, WhiteWhey.
Food manufacturing giant Unilever will work with international non-profit Solidaridad to drive the sustainable development of the sugar cane industry in Central America.
ANUGA TASTE THE FUTURE 2013: 'IT'S NOT ABOUT BEING THE FIRST, BUT THE BEST'
Moshy Cohen from RCCI promises that the firm’s mid-calorie Neo cola with stevia - which took three years to develop - is the ‘best solution’ for regular cola drinkers.
From the 20th International Congress of Nutrition in Granada, Spain
The food industry came under attack last week at the International Congress of Nutrition (#ICN20) for not doing enough to improve the healthiness of its portfolios…unfairly, says Unilever.
Claims like low sodium, low fat and low calorie on snacks are decreasing which seems counterintuitive given action is being taken by manufacturers, said the director of innovation and insights at Mintel.
The world's largest hops company, Barth-Haas group, tells BeverageDaily.com why so-called 'flavor' hops are ushering in a revolution in beer flavors, starting with the craft beer phenomenon in the US but now spreading across Europe and...
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