Speaking from the show floor of InterBev in Las Vegas, Richard Hall, founder and chair of Zenith International reveals 20 words to sum up themes and trends for the next 20 years, then sums up six decades in six words.
Cott Beverages VP of marketing, Jon Biller, tells BeverageDaily.com that his firm often 'fast follows' where big brands lead, but that retailers are now demanding innovation, as evidenced by a recent first to market launch.
Ingredient distributor Univar is looking to connect with the new generation of R&D professionals in new ways - and is inspiring novel formats for traditional favorites in the process.
New product developers need to be aware that texture has a strong impact on how flavor is perceived and should be considered at the beginning of the NPD process, according to president of TIC Gums Greg Andon.
The food industry is under pressure from all sides to improve the nutritional content of foods intended for children's consumption - and there are big opportunities for companies to get ahead of the curve, according to ConAgra Mills' director...
Fair Trade imports into the US grew 75% in 2011, as food manufacturers look to secure their supply chains through more direct contact with suppliers - and as they bet on growing demand from 'conscious consumers', says Fair Trade USA president...
Solbar is preparing for strong global growth in the wake of its acquisition by farmer agri-cooperative CHS, according to Todd Watson, CHS global protein sales and development manager for food and food ingredients.
Stevia supplier PureCircle has released an analysis of its carbon and water use throughout the supply chain, which it claims could help food and beverage manufacturers to meet their own sustainability targets.
Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.
A ruling that will see the US Food and Drug Administration’s (FDA) gain extended access to food industry records will “weed out” those companies that have not been cooperative during food safety incidents in the past.
Researchers at Germany's Fraunhofer IME are close to commercialising an inexpensive detector that they claim could save wine producers significant amounts of money and time by detecting 'bad' yeasts within grape must, as Cecilia Diaz from...
International Flavors and Fragrances (IFF) is developing a line of culinary herb flavors to respond to demand for fresh flavors, and a line of mushroom flavors to help manufacturers build a complete savory profile, according to Kevin McDermott, executive...
Smoke flavors are becoming increasingly popular, leaving traditional bacon in their dust, according to an expert at Wild Flavors - although he still thinks that pork products taste (almost literally) divine.
Halal consumers spend $20bn on food in the United States each year but few manufacturers are tapping into this affluent market segment, according to director of halal market development at IFANCA (Islamic Food and Nutrition Council of America) Asma Ahad.
US authorities are yet to establish regulations relating to third-party food plant auditors – six months after the start of an outbreak later attributed to lacklustre third-party inspection practices.
A new global survey of food manufacturers found that most (98%) are confident about their food safety performance - but 70% of consumers aren't convinced. FoodNavigator-USA spoke to Hank Lambert, general manager of food and water at UL, which commissioned...
As the global food system has become more complex, food manufacturers are looking for ways to harmonize safety standards. Cargills Mike Robach, a Global Food Safety Initiative (GFSI) board member, tells FoodNavigator-USA about what's driving the...
Dispatches from Feeding the World conference in Geneva
How to tackle obesity and hunger remains a two-pronged challenge for the agri-food industry, but increasing crop yield is not the answer - instead the focus should be on boosting the nutritional value of crops, claims a sustainable food systems activist.
From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.
Reflecting on a successful last year in research terms, US Dairy Research Institute (DRI) president Gregory Miller told Dairy Reporter.com about the key challenges facing the industry in 2012.
Companies should be concerned about their environmental sustainability - but it has more to do with ensuring profitability than it does with saving the planet, according to president of Bluehorse Associates Sara Pax.
Cargill is looking beyond beverage to dairy as it flags up pending product launches for Truvia in both table-top and as an ingredient on the EU market next year.
Special edition: Dealing with higher commodity costs
“I think it’s safe to say that inflationary pressures have reached their worst,” claims research economist Ricky Volpe of the USDA’s Economic Research Service, in an interview with FoodNavigator-USA.
Retailer and consumer demand for more sustainable practices is one factor driving Campbell Soup Company's development of major solar power generation projects in California and Ohio, according to the company's vice president of infrastructure...
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
Univar Food Ingredients has developed an interactive formulation tool, bringing together trend data, technical expertise and case studies to help food manufacturers in effective new product development.
The stevia industry has not yet lived up to expectations - but it will, as more companies and consumers look to the sweetener as the answer to many American health problems, claims president and CEO of SweetLeaf Jim May.
Researchers developing new meat products grown from stem cells say that the first products, which should be ready within the next year, could begin a movement to more sustainable meat production.
General Mills is throwing more and more resources behind an ‘intellectual outsourcing’ project that has significantly reduced its product fail rate. But gaining the trust of start-ups has not been easy, says Kamel Chida, associate director of its Worldwide...
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.
Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.
The Interpack trade show currently being held in the German city of Dusseldorf is a truly global event that has attracted around 2,700 exhibitors from 60 countries.
Why do so many ‘functional’ foods fail? Sometimes, it’s just bad luck or bad timing, but in most cases, manufacturers only have themselves to blame, product development guru Mark Crowell tells Elaine Watson at SupplySide East.
The non-GMO symbol is a useful reference point for consumers, many of whom still have gaps in their knowledge of genetically modified (GM) foods, according to natural and organic food companies.
Reformulation is not the only route to healthier foods and beverages, as manufacturers increasingly are seeking to build healthy products from the ground up, according to a research chef at IFF.
Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.
Americans need to shift the way they think about protein and consume it in small amounts throughout the day rather than in one large meal, says marketing coordinator for Fonterra USA Teresa Polli.
Tea is the most popular beverage worldwide after water but only ranks seventh in the United States, presenting a huge opportunity for beverage manufacturers, according to founder and president of World Tea Media George Jage.
Younger and older consumer groups may be interested in gaining similar benefits from functional food ingredients but products should address them in different ways, says president and co-founder of Integrated Marketing Group, Jeff Hilton.
Corn Products International is probably best known for its corn sweeteners, but its approach to stevia has altered significantly over the past few years.
Latin food trends are beginning to expand into geographies that have only featured marginally in the United States in the past, with Venezuelan, Colombian and Peruvian flavors coming to the fore, according to Joe Scott at Symrise.
Communication between industry, government and health organizations, and consumer nutritional education are crucial to ensuring that all Americans get adequate nutrition, according to Dr. Deshanie Rai, senior scientific leader at DSM.
Consumers are not as adventurous when it comes to flavors as most food product developers would like to think, according to Kim Holman, director of marketing at Wixon.
Food and beverage product developers spend a shockingly low amount of time examining how texture may impact a finished product, according to TIC Gums' vice president of research and development Matthew Patrick.
The improving economy, an East Coast location, and a tie-in to consumer drivers with a keynote speaker from the Food Network's test kitchens boosted this year's Research Chefs Association conference and expo, says RCA president Janet Carver.
