The growing Hispanic market holds huge opportunity for food manufacturers in the United States, but understanding cultural dynamics is vital to new product success, according to a panel of experts speaking at the Research Chefs Association conference...
It’s been two years since Michelle Obama launched her Let’s Move initiative with the aim of ending childhood obesity within a generation – and the First Lady claims that “we have begun to change the conversation about childhood obesity in America”.
Chef Eric Ripert added his voice to the million others supporting genetically modified ingredient labeling during his keynote speech at the Research Chefs Association conference on Friday, but said consumers need to increase their food budgets if they...
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...
An overwhelming chorus of “eww, that sounds gross!” alongside some scary junk science about ammonium hydroxide, has led to a safe, nutritious product being pulled from stores – but there is an important lesson here for industry.
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.
Pulses could be used in a wide range of products to answer demands for healthier and gluten-free foods, but their flavor and texture is still challenging for many Americans, experts at the Research Chefs Association annual conference said on Saturday.
Almond giant Blue Diamond will break ground next month on a multi-million dollar, state-of-the-art monster almond processing facility in Turlock, California.
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.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.
It's expensive, risky, and difficult, but manufacturers have made huge progress on sodium reduction in recent years. But how much further can they go, and where is the ROI if consumers are at best indifferent to their efforts, or at worst downright...
Shoppers are holding on to frugal habits in 2012, but there are emerging trends that food and beverage manufacturers can use to attract consumers, according to the latest research from SymphonyIRI.
Sensient Flavors has launched new ice cream concepts that allow manufacturers to offer products that fit with seasonal consumer preferences, using fruit preparations with a 'fresh and healthy' appeal and added cookie, meringue and coffee bits.
US volumes of energy drinks, ready to drink (RTD) tea and coffee, and sports beverages continued to surge in 2011, while sales of carbonated soft drinks, value-added water and fruit beverages remained lackluster.
Asian flavors, bacon, Mexican foods, and better-for-you snacks are among the top snack food trends on the up in the United States, according to a new report from Bell Flavors.
It might not have garnered as much publicity as stevia, but monk fruit (luo han guo) “has found a niche within the all-natural market but will hit mass market sooner than stevia in this space”, according to one leading supplier.
The number of foodborne illness outbreaks caused by imported food appears to be growing as the food supply becomes more globalized, with imported fish and spices the biggest culprits, according to new research from the CDC.
The US Department of Agriculture (USDA) has re-affirmed the safety of ‘pink slime’, despite announcing that it will give schools the option of serving meat made with or without the filler.
Oatmeal brand Better Oats has taken on Pepsi Cola’s old tagline “Choice of a New Generation”, after PepsiCo opted to let its rights to the slogan expire six years ago.
The momentum behind Greek yogurt in the US is showing no signs of slowing down, according to the company that first introduced US consumers to the product.
Brain-Twist has announced the US launch of a frozen energy beverage, packaged in a pouch, that it claims is the first of its kind, and said it would provide 25% more energy than the leading brands.
Leading US nutrition expert Professor Marion Nestle says that PepsiCo’s decision to invest around $500m on marketing ‘megabrands’ she describes as unhealthy was a ‘crass commercial decision’, but the firm insisted that ‘health and wellness’ was crucial...
FoodNavigator-USA is pleased to announce the launch of its new jobs service for employers and job seekers in the US food and beverage industries: FoodNavigatorJobs USA.
If you didn’t make it to Anaheim – or were too busy manning your booth to check out what the competition was up to - we’ve plucked some pearls of wisdom from the podium at Nutracon and the exhibit halls at Expo West for your reading pleasure…
Increased communication via social media has changed the way Americans relate to food, including what they buy and cook, and how they plan their meals, according to a report from market research firm The Hartman Group.
We round up the hits and misses in the beverage industry to date so far, from self-chilling beverage cans to PepsiCo's bizarre-sounding claim that a consumer claim regarding the discovery of a mouse in a can of Mountain Dew was bogus because the...
Snacks provide about one-third of all ‘empty’ calories for both men and women in the United States, according to new research from the US Department of Agriculture’s Agricultural Research Service (ARS).
The United States Department of Agriculture (USDA) has lowered its forecast for global wheat end stocks for 2011/12, but supply overall remains comfortable, according to an analyst.
The American Meat Institute (AMI) has defended boneless lean beef trimmings (BLBT) as wholesome and nutritious, criticizing media reports that have described the product as ‘pink slime’.
The perception that a food company has high ethical standards may be more important to consumer trust even than its ability to demonstrate competence, according to a presentation from CEO of the Center for Food Integrity Charlie Arnot.
Plant protein, ‘clean’ sports products, melt-in-the-mouth supplements, algal-omegas-3s.... and a very sweaty man with a skipping rope. Elaine Watson brings you the highlights from Engredea and Natural Products Expo West in Anaheim.
Hispanic marketing strategies are imperative for food manufacturers, as the demographic gains in spending power and size, according to a new study from the Association of Hispanic Advertising Agencies (AHAA).
Consumers are increasingly engaged in online conversations about food and beverage products, and there could be enormous benefits for manufacturers that get involved, according to a social media expert from The Nielsen Company.
The thinking behind ingredient selection and dosage in some cognitive health beverages is often “pretty confused”, according to the neuropsychologist behind brain-friendly functional beverage Nawgan.
Sustainability in food supply chains is likely to become crucial to the food industry as the global population expands – and it is also central for companies’ long term financial health, according to Stefano Crea, global director of food and beverage...
Hearts and minds need to be won in the battle to commercialise nanotechnology, if it is to avoid going the same way as GM food, according to a new study.
The US market for fat replacer ingredients continues to grow on the back of consumer health concerns about fatty foods, demand for enhanced flavors and textures, and processing advantages for manufacturers, according to a new report from Global Industry...
Kraft Foods is launching what it claims is a category first, as it rolls out new MilkBite Milk & Granola bars in the US that contain real milk in a granola bar form.
The American Beverage Association (ABA) has accused the Center for Science in the Public Interest (CSPI) of scaremongering after the watchdog warned yesterday that Coke, Pepsi and the FDA were ‘needlessly exposing’ millions of consumers to a known animal...
PepsiCo is aiming strike back at Coca-Cola with it mid-calorie ‘NEXT’ cola launch at the end of March, after the latter’s Diet Coke brand pulled ahead of Pepsi-Cola in 2010, but the move carries risks, according to a Datamonitor analyst.
Authenticity is the most important attribute for consumers who eat ethnic foods, as greater availability has led to stronger demand for ‘the real thing’, according to new research from Mintel.
The concept of naturalness may be a major purchase driver, but there is disagreement about what ‘natural’ or ‘clean label’ really means – and about how to create foods that are both natural and safe.
Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up to 33%.
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
