Markets

Nielsen report: US Hispanic market as valuable as BRICs?

Nielsen report: US Hispanic market as valuable as BRICs?

By Caroline Scott-Thomas

The US Hispanic market represents significant growth opportunities for food and beverage companies within the United States, with per capita income higher than that in any BRIC economy (Brazil, Russia, India and China) according to a new report from Nielsen.

Meat and cheese driving higher retail prices, says AFBF

Meat and cheese driving higher retail prices, says AFBF

By Caroline Scott-Thomas

Meat and cheese were the strongest drivers of higher retail food prices during the first quarter, according to an informal survey conducted by the American Farm Bureau Federation (AFBF).

Moringa oleifera seedpods (picture: Forest & Kim Starr)

Superfood alert: Could Moringa oleifera be the next baobab?

By Elaine Watson

A nutrient powerhouse to rival baobab, Moringa oleifera is starting to attract growing interest in the US dietary supplement and food industry, with a segment due to air on Dr Oz tonight predicted to prompt a surge in demand.

Fresh and convenient: Part-preparation could be the answer

Fresh and convenient: Part-preparation could be the answer

By Caroline Scott-Thomas

Consumer demand for less processing, fresher ingredients and more participation in food preparation is a huge challenge for the processed food industry, but there are ways that food manufacturers can respond to this demand, according to experts at the...

Flavor trends: What's hot and what's not?

Flavor trends: What's hot and what's not?

By Caroline Scott-Thomas

Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.

Tate & Lyle's re-opened sucralose plant in McIntosh, Alabama

Interview, James Blunt, senior VP, product management and marketing, Tate & Lyle

Finding the sweet spot: Sucralose in an evolving sweeteners market

By Elaine Watson

It’s not as sexy as stevia, and not as cheap as aspartame, but sucralose continues to press food formulators’ buttons, and demand is still growing – fast - says market leader Tate & Lyle.

PureCircle secures patent protection for sweetness enhancing flavor

PureCircle secures patent protection for sweetness enhancing flavor

By Caroline Scott-Thomas

Stevia supplier PureCircle says it has secured a range of international patents for its natural flavor modifier NSF-02, which it claims will ensure its customers have exclusive access to the ingredient for enhancing the sweetness of stevia, sugar and...

Research database reveals ingredients most prone to food fraud

Research database reveals ingredients most prone to food fraud

By Nathan Gray

The first ever public database compiling reports on global food fraud and economically motivated adulteration has highlighted olive oil, milk and honey as just a few of the the most vulnerable targets. The report also claims that past issues of adulteration...

Danone threatens Chobani Greek yogurt bandwagon with legal action

Danone threatens Chobani Greek yogurt bandwagon with legal action

By Ben Bouckley

Danone has confirmed that it is taking legal action to strike down a one-year Canadian import permit allowing US Greek yogurt sensation Chobani to pay greatly reduced duty of just five per cent on products imported into the country, citing the need for "fair...

US judge dismisses milk price-fixing racket claims against Dean Foods

US judge dismisses milk price-fixing racket claims against Dean Foods

By Ben Bouckley

Dean Foods has announced the dismissal of a Tennessee retailer-led action alleging that – together with other defendants such as Dairy Farmers of America – it conspired to only buy milk from the latter in return for its virtual monopoly on milk retail...

Linda Eatherton: 'Consumers want food companies to behave more like NGOs. They want you to be activists and advocates for social change...'

Dispatches from IFT Wellness 2012

IFT Wellness 2012 trend watch: Protein is hot hot hot

By Elaine Watson

Once the preserve of sweaty men pumping iron, protein has emerged from an image overhaul as the ingredient of choice for food developers targeting consumers of all ages and both genders keen to battle the bulge and stay strong, according to one trends...

Lean finely textured beef is beef from trimmings that has been separated from the fat using a centrifuge. It is then treated with ammonium hydroxide to eliminate harmful bacteria such as E. coli and salmonella

Slimeageddon 2012: Who is really to blame for the pink slime debacle?

By Elaine Watson

With lean finely textured beef (LFTB) now off the menu at some of the nation’s biggest retailers and fast food chains, recriminations are flying thick and fast over who is to blame for the whole sorry, pink, slimy mess currently engulfing the food industry.

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