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...
With buyers from Whole Foods, Kroger, KeHE, Compass Group, Dean & DeLuca and hundreds of other retailers and foodservice chains walking the floor looking for innovative new products, the Winter Fancy Food Show has helped to launch scores of high-profile...
What are the hottest trends in snacks? Sprouted grains? Baked popcorn? Gourmet jerky? Join Elaine Watson from FoodNavigator-USA on a snacking odyssey at the Winter Fancy Food Show in San Francisco to find out more about...
The holidays are fast upon us, so let’s put ‘business’ to one side and get into the festive mood. To keep in the spirit of things, we’ve got a ‘gift’ for you – enjoy. Happy Holidays!
Ingredient supplier Compound Solutions has introduced a nature identical version of theacrine branded as TeaCrine. The ingredient offers benefits over caffeine, the mainstay of energy formulations, the company says.
Beverages continue to be one of the hot beds for innovation when it comes to nutrient fortification, with insoluble fiber, nutritional oils, and (of course) protein all catching the eye.
The Global Organization for EPA and DHA Omega-3s’ campaign to promote positive messages about omega-3s has finally launched, but more funds needs to be raised to allow a national roll-out, said GOED’s Adam Ismail.
Consumers are looking for individual and integrated strategies to optimize their health and wellness, but no company has yet put all the pieces together, says BrandHive’s Jeff Hilton.
Obviously taste rules when it comes to any food or beverage. But many consumers are also looking for indications that what they’re eating has been minimally “messed with”—hence the growing incidence of “all natural” and related terms on product labels.
Cargill has weathered a potential media storm concerning its functional ingredient Trehalose. The ingredient, a glucose dissaccharide, was one of the potentially ‘scary’ food ingredients seized upon for its use by a well known fast food chain.
The GRAS process as it stands in the United States is vulnerable to criticism based on possible conflicts of interest and low-quality safety work, said Claire Kruger, PhD, president of Spherix Consulting, a division of ChromaDex.
During the IFT 2014 show in New Orleans, FoodNavigator-USA caught up with RIBUS Inc. CEO Steve Peirce for an update on its all-natural and organic rice-based ingredients and the sustainability of rice in a world that faces staggering levels of food waste.
The growth of the Non-GMO Project verification scheme has been nothing short of explosive over the past 18 months. But does the firm serving as its technical administrator have the resources to cope, and are competing certification schemes adopting the...
Recent pathogen outbreaks in raw chia powder and concerns over whether some psyllium is actually food grade highlight the ongoing importance of selecting suppliers wisely, says the CEO of BI Nutraceuticals.
Lackluster sales of packaged bread & ready-to-eat cereals might suggest that years of carb-bashing and changing lifestyles have finally driven some grain-based categories into terminal decline. However, flour milling giant Ardent Mills begs to differ.
Since it was created in 2012, Chapul Inc. has been on a mission to integrate edible insects into Western diets, using its cricket energy bars as the vehicle.
What is the future of ‘naturality’ on product labels? Are sin taxes and warning just policy tools disguised as a consumer advocacy? And should health and wellness be part of every brand’s messaging?
Steviol glycosides produced through fermentation will be cost-effective, high purity, and sustainable, but they are about 18 months away, says DSM Food Specialties as it announces its new sweetener platform at the IFT Expo.
Women, protein blends, and the ‘anti-wasting’ market are all areas of significant opportunity in sports nutrition, says Jeff Hilton, co-founder and CMO of BrandHive.
If the cover of TIME magazine earlier this month (headline: Eat Butter) is anything to go by, it would seem that the conversation about fat, and saturated fat in particular, is changing, at least in the media. But are policymakers sitting up and taking...
A lot of food manufacturers are not happy with FDA proposals to revoke the GRAS status of partially hydrogenated oils (PHOs). Meanwhile, the soybean industry is urging the agency to hold off until larger quantities of new high oleic soybean oil are available....
On the face of it, the FDA’s proposal to revoke the GRAS status of partially hydrogenated oils (PHOs) - the source of most of the ‘artificial’ trans fats in the US food supply - seems like a no-brainer. But there are other ways to crack down on trans...
GlobalMeatNews travelled to Beijing, China for the 20th annual World Meat Congress, which took place from 14-16 June 2014. In this video we give you an overview of the event, as well as an exclusive interview with Canadian agriculture minister, Gerry...
Food companies need to develop online personalities to successfully connect with savvy consumers who expect a human connection, according to nutritionist and social media guru Jenny Westerkamp.
Understanding consumer expectations and respecting these, combined with a boldness to draw inspiration from new areas is the perfect mix for successful innovation, say experts.
The huge amounts of food and agricultural produce that end up as waste could be used to feed insects and produce high-quality animal protein that is better for environment, according to Professor Arnold van Huis.
Fear is a major roadblock to many food companies getting it right when it comes to social media, according to business mentor and entrepreneur Mike Greene.
Industry needs to ‘dramatically innovate’ if it is to come up with sustainable solutions to feed the world, says James Bauly of DSM, as he summarises his take away messages from the event.
Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become...
What is the future of food? Simple communication of complex advances will be crucial, as well as picking up the pace amid a global population boom to feed the world nutritiously and sustainably, according to FoodNavigator and NutraIngredients senior editors.
Talking Rain’s Sparkling Ice brand plugs a market gap that Pepsi and Coca-Cola missed, enabling $350m in annual sales to tot up with little to no competition, its CEO says.
The use of mobile technologies and social media to connect with real consumers can help manufacturers gain better innovation insights for today and tomorrow, says Chris Cornyn.
The term ‘probiotic’ may be banned in the European Union – along with its cousin ‘prebiotic’ – but sales remain steady, and the global picture is buoyant, says leading analyst, Euromonitor International.