The term “natural” is an extremely effective marketing claim that taps into one of the hottest current trends in food and beverage, but because it is not defined, it leaves consumers confused and companies vulnerable to false claims allegations.
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.
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.
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.
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.
Dutch company Newtricious is bringing a new egg protein hydrosolate ingredient market with data backing its cardiovascular and metabolic health benefits.
Once a breakfast staple in most American homes, orange juice has fallen out of favor in recent years as consumers try to cut carbs, calories and sugar. But premium juice maker Uncle Matt’s Organic is hoping to return the beverage to its former glory with...
For years the nutrition bar category was mostly limited to sweet flavors, but now that is changing, thanks in part to Mediterra – a pioneer in making savory snack bars.
Part 2: One-on-one with The Tea Council of the USA on Emerging Trends
Sales of tea in the US are booming, but the industry still faces tough competition and must continue to innovate to capture a larger “share of throat,” according to Peter Goggi, president of the Tea Council of the USA.
Part 1: One-on-one with the Tea Council of the USA on emerging trends
America may be a nation of black tea drinkers, but increasingly they are reaching for green tea for its health benefits, rich cultural experience and diverse flavor profile, according to a research by the Tea Council of the USA.
High protein, easy-to-eat foods are no longer limited to bars and shakes – now they can also be found in familiar baked goods that appeal to carb-loving consumers, thanks to companies like Flapjacked.
Sales of organic are skyrocketing in the U.S. with demand often outstripping supply, but the Organic Trade Association has a plan to bring into balance by 2030 the market growth, acreage growth and farming profitability of organic.
The cliché of pizza lovers as beer-pong playing frat boys or men sharing a slice while watching sports is all wrong – and as a result, so are many manufacturers’ marketing and formulation strategies, according to recent research.
The dog days of summer are here and to help cool off consumers are reaching for ice cream, which a recent Yahoo Food survey found is 41% of American’s favorite dessert.
Sales of nondairy milk in the U.S. have almost doubled from 2009 to 2014 and now account for 20% of the $24 billion dairy case market, according to recent research from Mintel.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
Matcha tea, known for its vibrant green hue, is hitting its stride in the U.S. where household penetration is currently low but sales are climbing double-digit year-over-year – representing significant consumer interest and growth potential, according...
Two firms that generated a lot of buzz at the IFT show this year were Parabel and Hinoman, which are both selling brand new nutrient-packed ingredients from tiny aquatic plants. But do they have what it takes to give more established players in the plant-based...
To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just as concerned about what we're eating here on earth, and whether food retailers are...
The growing semi-homemade category offers an ‘unbelievable opportunity’ for retailers, as Millennials want to feel like they’re making dishes themselves.
Alan Hahn: 'We noticed it right away... the gluten was gone'
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
Consumers found algae oil to have a 'cleaner taste than other cooking oils’
There are lots of pretty cool things about algae oil, from its clean flavor and stability to its striking nutritional profile (unprecedented levels of healthy monounsaturated fat, low saturates and zero trans-fat). But one factor that really sets it apart...
Arla Foods Ingredients’ Nutrilac whey protein can help dairy manufacturers turn acid whey, a by-product of Greek yogurt and cream cheese production, from a hard-to-handle waste to a raw ingredient that can add value to a range of products.
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
NASA is exploring all forms of cutting edge technology, from 3D printing to high pressure processing and more to be able to transition its food system from the International Space Station to a Mission to Mars, says Grace Douglas, PhD.
The founder of Tio Gazpacho, a front runner in the drinkable soup segment, welcomes to the nascent category several newcomers that he hopes will help validate the new food concept and build consumer interest.
Subscription snack boxes can be a cost effective alternative to in-store demonstrations, which often are viewed as a golden standard for driving initial product trial and gathering consumer feedback.
New York-based start-up Simply Gum offers consumers an elegant, all natural alternative to conventional chewing gums, many of which the company founder says include plastic and other synthetic ingredients.
Sales of tea in the U.S. are growing quickly as more Americans are drawn to the beverage for its health benefits, rich history and artisanal qualities, according to industry stakeholders.
Broccoli is one of the stereo-typically most hated vegetables from childhood, but now it is emerging as one of the hottest trends in snacking with new formats that promise to be kid- and adult-friendly.
Grains, according to the author of best-selling book Grain Brain, are “silent killers”. Not only are they making us fat, says Dr David Perlmutter, “but even healthy ones like whole grains can cause dementia, ADHD, anxiety, chronic headaches, depression,...
Americans may increasingly seek bold new flavors and adventurous or exotic food for everyday cooking, but this Fourth of July most will turn to time-honored, traditional dishes and big name brands to help them celebrate, market research predicts.
According to Nielsen data, 85% of new consumer packaged goods fail within two years, and big firms are no better - and often far worse - at picking winners than smaller ones, despite their deep pockets.
According to one prominent executive, for the probiotics industry, the fallout from the NYAG affair should be fairly straightforward: Make sure you know how to do what you’re supposed to do in the first place. Identify and count, it’s as simple as that.
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?
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.
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...
Demand for organic in the U.S. is soaring with more than 80% of families buying some organic products, pushing sales up to an expected $40 billion last year, according to the Organic Trade Association.
Ready-to-eat popcorn sales surged 60% to $750m between 2012 and 2014, while microwave popcorn sales dropped 8% to $830m, so what lessons can we learn from all this?
One out of 13 children in North America has food allergies today compared with one in 50 in 1990, and in the next couple of years, it’s going to be about one in 10, according to allergen-friendly foods brand Enjoy Life Foods.
While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.
Beyond Meat - the California-based firm that claims to have unlocked the secret to making ‘near-perfect’ replicas of meat from plants – says its latest innovation, the ‘Beast Burger’, has been a hit straight out of the blocks.
Cargill is “all in on stevia,” according to Scott Fabro, global business development director. At the forefront of this commitment is the company’s Viatech stevia technology, which analyzes the various stevia components separately and reassembles them...
Digestive issues after drinking milk are often attributed to milk protein allergy (which can be severe) or intolerance to lactose (milk sugars). But what if both of these have been ruled out and you are still experiencing mild digestive discomfort?
FoodNavigator-USA editor Elaine Watson talked to three players in the emerging 'plant waters' category at the 2015 Natural Products Expo West trade show to find out whether they have what it takes to claw back some shelf space from coconut water...
Country of origin labelling and Transatlantic Trade and Investment Partnership (TTIP) negotiations were top of the bill at this year’s International Production and Processing Expo (IPPE). The show attracted over 30,000 delegates from 124 countries and...
