Markets

Understanding the Hispanic market for new product success

Understanding the Hispanic market for new product success

By Caroline Scott-Thomas

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...

Let’s Move! Two years on…

Let’s Move! Two years on…

By Caroline Scott-Thomas

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”.

IFF adds new culinary herb and mushroom flavor lines

IFF adds new culinary herb and mushroom flavor lines

By Caroline Scott-Thomas

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...

Don't get slimed...

“Pink slime”: Safe, nutritious – and icky

By Caroline Scott-Thomas

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.

Is smoke the new bacon?

Is smoke the new bacon?

By Caroline Scott-Thomas

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.

Schools can decide on ‘pink slime’ meat - USDA

Schools can decide on ‘pink slime’ meat - USDA

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.

Choice of a new generation? It’s not Pepsi…

Choice of a new generation? It’s not Pepsi…

By Caroline Scott-Thomas

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.

New: FoodNavigatorJobs USA service

New: FoodNavigatorJobs USA service

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.

Social media has changed how Americans eat, says Hartman report

Social media has changed how Americans eat, says Hartman report

By Caroline Scott-Thomas

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.

Every kind of food industry progress must be sustainable: DNV expert

Every kind of food industry progress must be sustainable: DNV expert

By Caroline Scott-Thomas

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...

Low fat trend continues to grow fat replacer sales, says GIA

Low fat trend continues to grow fat replacer sales, says GIA

By Caroline Scott-Thomas

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...

Picture Copyright: Beau Maes

Caramel cancer claims against Coke, Pepsi seek to scare Americans, ABA

By Ben Bouckley

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...

Authenticity is key for ethnic foods, says Mintel

Authenticity is key for ethnic foods, says Mintel

By Caroline Scott-Thomas

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.

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