Fairtrade product sales rose 12% worldwide in 2011 due to ethical sourcing commitments from the food and drink industry and increased consumer awareness.
Price spikes in the US grains market fuelled by a lengthy drought will be felt by bakery and snack manufacturers around September, according to an industry analyst.
Special edition: The New Product development process
Why is baby, toddler and kids’ food maker Plum Organics’ track record at producing sucessful new products better than average - in fact way better than average?
New apple varieties are gaining in popularity in the produce section, opening opportunities for food and beverage companies to incorporate their distinctive flavors into new products, says Virginia Dare's Anton Angelich.
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
Canadian confidence in the safety of their food supply is increasing, but there is limited understanding of the inspection process or food safety system, according to the findings of a new study from the Canadian Food Inspection Authority (CFIA).
Guar gum prices have taken a rollercoaster ride over the past couple of years - and at IFT in Las Vegas, hydrocolloid expert Dennis Seisun said all bets were on regarding their future direction.
Special edition: The New Product Development Process
Thousands of new products hit the shelves every year, many of them fail, and few companies are comfortable talking openly about those that don’t make the cut – but manufacturers shouldn’t let product failure go to waste, says Datamonitor analyst Tom Vierhile.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
Combining different sweet components from the stevia leaf – in a similar way to combining artificial sweeteners – may be the next step toward improving the flavor of stevia-sweetened products, says PureCircle’s vp of global marketing and innovation Jason...
What does ‘heat’ really mean in a flavoring system? Heat that burns at the back of the throat or tingles on the tongue? Heat that lingers or heat that provides an intense sensation on the tip of the tongue?
ConfectioneryNews.com asks what the two biggest players in the chewing gum market are doing to introduce non-stick gums that degrade quickly in the environment.
Special edition: The New Product Development Process
If you’re big in shredded cheese, chances are you know pretty much everything there is to know about the market, the manufacturing process and the competition. But who do you turn to if you want to make something else?
Swiss chocolatier Lindt & Sprungli USA has partnered with the Culinary Institute of America (CIA) to collaborate on chocolate innovation, sponsoring education sessions, donating chocolate, and launching a student scholarship contest.
The creators of OliveHeart, a novel polyphenol-rich extra virgin olive oil claimed to help reduce oxidized LDL ‘bad’ cholesterol - a key risk factor for atherosclerosis - are promising to turn the ultra-traditional olive oil market on its head.
The aging of the Baby Boomer generation and increased spending power among Millennials is set to disrupt the way the food industry does business, according to a new study.
The number of new products sweetened with stevia extracts in the EU shows a “significant uplift” on last year according to David Jago, Mintel director of innovation and insight.
A hoax video claiming that the Coca-Cola Company planned to launch a 'Coca-Cola Bag' worldwide has duped the world media, leading the company to rush out a statement yesterday clarifying it was not the author of the media that went viral on...
Kraft Foods is inviting potential partners to pitch “ingredients, formulations or technologies" that could help it create an environmentally-friendly chewing gum base that will degrade after disposal.
Müller Quaker Dairy – the joint venture between PepsiCo and German firm Müller – has set its sights on the booming US yogurt market through the launch of three products never before available in the country.
ConAgra Mills has introduced a new wholegrain white flour that reduces added gluten requirements, is more absorbent, and has high mix tolerance, thereby cutting costs for bakers, the company claims.
The range of 'free from' foods available on supermarket shelves has skyrocketed in recent years, alongside increasing incidence and diagnosis of food allergies and intolerance. In this video interview, COO of American Key Food Products (AKFP)...
A completely new source of the coveted long chain omega-3s EPA and DHA should be commercialized by the end of the decade thanks to a multi-million-dollar tie up between ingredient giants BASF and Cargill to produce the next generation of canola oils.
The American Cancer Society Cancer Action Network (ACS CAN) has urged the US Surgeon General to carry out a comprehensive study of sugar-sweetened beverage consumption’s potential impact on public health.
With western market sales of cream-based liqueurs turning sour, natural yogurt liqueurs could be one way for brandowners to stem the tide, according to Euromonitor International.
Canadian natural and organics group SunOpta has introduced a new rice fiber ingredient made from rice hulls, which the company says allows formulators to add clean label fiber without the bulk of rice bran.
The specialty products division at Hormel Foods has struck a deal with biotech firm Virun to offer water soluble, clear and shelf stable omega-3 EPA and DHA concentrates that enable manufacturers to create clear beverages without using preservatives.
Nutrinova has introduced a new ‘drop-in’ sweetener system for reduced sugar and sugar-free beverages and dairy, which aims to closely emulate the taste of full-calorie sweetener systems and simplify product development.
Ingredient distributor Univar is looking to connect with the new generation of R&D professionals in new ways - and is inspiring novel formats for traditional favorites in the process.
Kraft displayed a clever piece of targeted marketing in its Facebook upload of an Oreo cookie with rainbow-coloured filling on Gay Pride day, according to an industry expert.
Consumers are shifting toward positive messages of overall ‘health management’ and away from more negative associations of weight management, according to a presentation by trend experts at market research organization Mintel at IFT in Las Vegas last...
TIC Gums has released a range of new ingredients to tackle common product development problems in formulating reduced sugar and sugar-free foods and beverages.
The snowballing gluten-free trend holds extensive opportunities for ingredients firms but education and innovation is needed to secure the future of this segment, an industry expert has said.
The food industry could play an important role in fighting childhood obesity and improving children’s nutrition, according to a panel of experts speaking at IFT last week.
California-based San Joaquin Valley Concentrates aims to boost its range of crystalline natural red colours, which it has developed in the US, in the global market.
New product developers need to be aware that texture has a strong impact on how flavor is perceived and should be considered at the beginning of the NPD process, according to president of TIC Gums Greg Andon.
With the row over Mayor Bloomberg’s soda ban intensifying, major investments in innovation from Tate & Lyle and BASF, business updates from Sara Lee and Kraft and the passing of the farm bill, June was an action-packed month in food and drink.
Yoplait manufacturer General Mills is set to launch a “strong innovation line-up” over the coming year in an effort to reclaim a greater share of the Greek-dominated US yogurt market.
Cargill has introduced a new system for up to 50% sodium reduction in a wide range of products, tailored to provide 1:1 salt replacement in three specific application areas.
Sleep deprived but indefatigable, the FoodNavigator-USA team powered through day three of the IFT show in Las Vegas, meeting experts on sugar metabolism, natural colors, high oleic cooking oils, immune health ingredients, sodium reduction solutions and...
Suppliers that want to jump aboard the private label surge will face a fine balancing act of co-producing for the sector and branded goods, according to Rabobank.
The food industry is under pressure from all sides to improve the nutritional content of foods intended for children's consumption - and there are big opportunities for companies to get ahead of the curve, according to ConAgra Mills' director...
Day two of the IFT annual meeting and expo in Las Vegas, and the FoodNavigator-USA team was still standing (just about), roaming the aisles in search of innovation, inspiration (and free snacks)...
The IFT annual meeting and expo in Las Vegas started as it meant to go on, with inspirational speeches from Starbucks boss Howard Schultz and PepsiCo's R&D chief Dr Mehmood Kahn, a whole new look for Corn Products International - launching here...
