The Center for Science in the Public Interest (CSPI) has hit out at 5-hour Energy, claiming that the brand misled the public as to the body’s stance on the safety of the supplement.
The economics of supplying plant-based foods and beverages over dairy will become increasingly compelling “because the cow is a relatively inefficient converter of grain into protein”, says the chief executive of WhiteWave Foods.
While coconut water is best known for its hydrating properties, manufacturers are increasingly using it to cut calories and liven up 100% juice beverages, says one formulation expert.
Kit Lai, director of Tetra Pak’s Soya- and Coconut Knowledge Centers, discusses the global growth of coconut water and soya milks as categories, and the firm's latest formulation and processing innovations.
The future of food is an area that is often overlooked in the context of short political cycles, but we all need to have a view on how we can meet increasing and changing demand for food in the coming decades, according to futurologist Dr James Bellini.
Flavor trends blending familiar ingredients with formerly exotic tastes such as Asian savory sauces and Mexican caramel will drive food product and restaurant menu innovation in the coming year according to the McCormick Flavor Forecast 2013.
The Hispanic food and beverage market is “expected to embark on a more aggressive growth pattern from now through 2017” as firms pump more dollars into innovation and marketing, predicts market researcher Packaged Facts.
Over 65% of social media posts about high fructose corn syrup (HFCS) are negative, according to a new report from social media research firm Loudpixel.
Clarkson Soy Products has moved to alleviate the pressure on organic soy lecithin supplies by entering into a relationship with an Italian supplier, the company announced yesterday.
The market for almond-based dairy alternatives, just one section of the ever growing free-from market, is growing at an impressive 50%, with strong brands maintaining a stranglehold on the business.
Snackable mini-meals, veggie protein, healthier breakfasts and portion-controlled frozen foods will all gain momentum in 2013, according to ‘Supermarket Guru’ and TV personality Phil Lempert.
Special edition: Free-from foods (gluten-free, dairy-free)
With many manufacturers in gluten-free notching up growth rates rivals in the center of the store can barely dream of, you’d assume the burgeoning category is a hotbed of recipe innovation and excitement.
C&C Group says it expects the US cider market to explode, but aims to build a strong multi-beverage business group rather than just a ‘pure play’ cider business.
WHAT'S AMERICA DRINKING? FEWER CARBONATED SOFT DRINKS...
Beverage Marketing Corporation (BMC), data and research group head, Gary Hemphill, does not think mid-calorie CSDs like Dr. Pepper TEN and Pepsi NEXT can restore the overall category’s ailing fortunes.
Stevia suppliers are gearing up for action in Canada after Health Canada gave industry the green light to use steviol glycosides as table top sweeteners and food additives in food and beverages on Friday (November 30).
Muscle and protein will be hot trends across every age group in 2013 as more US shoppers look to maintain lean muscle mass and stay healthy and active as they age, predict trend spotters.
Special edition: Free-from foods (gluten-free, dairy-free)
Gluten-free marketers have a habit of drawing a series of concentric circles when they are trying to describe their target market - and the potential size of the prize.
Gluten-free foods are a hot trend, and formulators are rising to the formidable challenge of replacing this multifunctional ingredient in baked goods, soups and sauces.
Guar gum prices have dropped a long way from peaks of $20 to $25 a kilo – but there is now a standoff between buyers and sellers, according to hydrocolloids industry expert Dennis Seisun.
It was a fascinating month for the US food and beverage industry, with California rejecting Prop 37, ConAgra Foods finally agreeing a deal to acquire Ralcorp, Hostess Brands throwing in the towel, and FDA exercising its FSMA muscle.
Consumers have high expectations of chocolate in terms of taste and mouthfeel – so how easy is it to tinker with chocolate formulations to create an indulgent product that also appeals to the health conscious consumer?
A US student who launched an online petition demanding that PepsiCo brand Gatorade remove patented flame retardant brominated vegetable oil (BVO) from its sports drinks has gained over 180,000 signatories.
Aloe vera is a popular botanical in beverages and functional foods, but a dearth of credible science keeps the ingredient from achieving superstar status, according to a consultant.
In just a few years the global health and wellness (H&W) products sector will be worth $1 trillion dollars – that’s a lot of billion dollar blockbuster drugs.
After a rash of ‘new launches, gimmicky stunts and outrageous incarnations’, culminating in bubble gum-based vodka, Euromonitor International is warning of potential category ‘boom and bust’.
The Food and Drug Administration (FDA) has suspended the food facility registration of Sunland Inc. after peanut butter made by the company has been linked to an outbreak of Salmonella Bredeney.
Some food and nutrition messages are being heard by American consumers, with survey data from the International Food Information Council Foundation (IFIC) indicating that 70 and 63% of consumers trying to consume less sugar and HFCS, respectively.
The organic dairy industry has for a long time boasted of its nutritional superiority over conventionally-produce dairy products. Now, according to a US study, the organic dairy sector can also lay claim to being more economically beneficial.
Prop 37, Coca-Cola thinking like a lean start-up, sodium reduction, and natural sweeteners dominated this year’s discussions at SupplySide West. In this special focus, FoodNavigator-USA round-ups its exclusive coverage of the event.
Tate & Lyle tells BeverageDaily.com that its new stevia ingredient, Tasteva, can be used to halve sucrose levels in cola drinks without a bitter aftertaste, and does not use masking agents.
‘Free-from’ has become synonymous with healthy food for a large number of consumers – but how that affects shopping habits remains uncertain, according to EUFIC’s Dr Sophie Hieke.
The trend for sodium reduction will remain strong for at least another 10 years, and the solutions need to be ‘natural’, says the director of food industry with Univar.
Sugar users in the EU have welcomed plans to release more sugar to the market, while counterparts in the US have condemned the sugar lobby for allegedly exaggerating available supplies.
Innovation is the ‘life lead’ of Kellogg’s snacks arm and efforts will be pumped into new product development and flavor additions to set the segment soaring in 2013, the president of its US snacks division says.
Sunland has denied releasing any products that it knew to be contaminated after a US FDA inspection showed that peanut or almond butter was distributed despite the firm’s testing system identifying the presence of salmonella.
The American Institute for Packaging and the Environment (AMERIPEN) said there is no ‘silver bullet’ to optimise packaging recovery in the US in an update yesterday.
Sensient Flavors LLC has developed a new range of natural apple flavors to plug consumer demands for fruit varietals as ‘positive nutrition’ takes hold.
A US Food and Drug Administration (FDA) inspection has shown Sunland Inc cleared peanut or almond butter for distribution despite its own testing system identifying the presence of salmonella.
A new functional native starch promises ‘next-generation process tolerance’ for a range of food products, including dressings, yogurts, processed soups and frozen meals, says Ingredion.
Wheat and corn prices have eased over the fourth quarter but will spike again at the beginning of 2013 as impacts from demand rationing take hold, Rabobank says.
Parents with kids under 18* are very focused on the diet and lifestyle of their offspring but have a tendency to neglect their own health, according to the International Food Information Council (IFIC).
