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.
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.
PepsiCo has announced plans to consolidate its position at the top of the global snacks market by investing in the rapidly growing premium and value snack segments.
A petition calling for food manufacturers to state on labels whether their products contain genetically engineered ingredients has attracted more than 850,000 comments, claim organizers of the Just Label It campaign.
DuPont Nutrition & Health has launched a blend of plant extracts to protect against oxidation in high-lipid foods and offer a natural alternative to the industry’s traditional synthetic chelator, EDTA.
February 2012: Job cuts at PepsiCo and ADM, Pringles to go to Kellogg, volumes dive at Smucker, Kellogg and Campbell Soup unveil a wave of new products, and battle lines are drawn in the sodium reduction debate.
Canadian plant protein specialist Burcon NutraScience says it remains confident of finding a new partner to commercialize its canola proteins after it emerged that ADM will not now be taking the proteins to market – after eight years of talks.
The US market for dairy“remains largely untapped”, according to PepsiCo, which is pumping $206m into a new US facility to make yogurts and other dairy products as part of a joint venture with Müller.
Consumers, the marketers all tell us, want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means.
Attempts to link ‘all-natural’ clean-labeling policies with the healthy eating agenda have been so successful that research now shows shoppers equate ‘healthy’ with ‘natural’ or ‘minimally processed’ foods.
The inventor of 'breathable' caffeine shot AeroShot Energy says he has barely scratched the surface when it comes to potential applications for the novel delivery format.
Increased recognition that diet plays an important role in a range of health conditions is spurring sales in targeted foods and beverages, according to a new report from Packaged Facts.
Tara gum and locust bean gum are being touted as credible guar gum replacers in light of the high prices and lack of supply for food grade guar, claims a hydrocolloid expert.
Consumers increasingly are choosing whole and unprocessed foods – so is it the end of the line for processed food manufacturers? Not if they move with the times, say ingredient suppliers.
Processing has become a dirty word, but we are going to need more processing, not less, in order to feed a growing population, according to professor and head of food science at Penn State University John Floros.
