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).
Pizza consumption is on the rise, with more than 40% of consumers now eating pizza at least once a week, compared to a quarter of consumers (26%) two years ago, according to a new report from Technomic.
The microscopic salt crystals at the center of a sodium reduction licensing deal between Tate & Lyle and UK-based firm Eminate are starting to attract significant interest Stateside, says the ingredients giant.
US children would have to consume an average of 161 calories fewer each day to reach the government’s failed 2010 goal of reducing childhood obesity prevalence to less than 5%, and current trends point to a continued increase, according to a new study.
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research Chefs Association conference in Texas.
Dairy Farmers of America (DFA) has opened a new dairy ingredient manufacturing facility in Fallon, Nevada, and said the new plant would help it "build value for its dairy farmer cooperative member owners, "while providing high quality and safe...
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.
US food and beverage manufacturers have not been put off making immunity claims despite the fact that they have plunged several big brands into legal hot water, according to immune health expert Biothera.
Participation in the federal food stamp program, officially known as the Supplementary Nutrition Assistance Program, or SNAP, significantly reduced poverty levels during the recession, according to a new USDA study.
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...
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.
US dairy exporters have a huge opportunity to tap rising demand in a $23bn global market for medical nutrition products in emerging nations such as China as well as mature markets like Japan, according to US Dairy Export Council (USDEC).
The first food and beverage products to feature Satiereal – a novel weight management ingredient from the flowers of saffron stigma,Crocus sativus L– could hit the US market in the third quarter of this year.
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.
Smoke flavors are increasing in popularity, appearing in a range of new and unusual applications, and could help to differentiate new products, according to smoke flavor specialists speaking at the recent Research Chefs Association conference in Texas.
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...
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 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...
Odwalla has issued a ‘nationwide allergy alert’ in the US and is recalling dairy-based chocolate beverages that it warned could cause‘serious or life-threatening’ reactions in nut allergic consumers.
The global market for whole grain and high fiber foods is set to reach a staggering $27.6 billion by 2017, as the US continues to dominate the market, says a new report.
A technological breakthrough that dramatically increases the absorption of ginseng could transform it from a costly and unpleasant-tasting formulation headache into a cost-effective and highly efficacious functional food and beverage ingredient, according...
The business benefits gained from adopting sustainable palm principles outweigh the costs of implementation – meaning the sustainable route may be an opportunity for better for revenues – finds a WWF report.
While US firms using inulin and oligofructose are still primarily interested in adding fiber or reducing fat and sugar, they are starting to move beyond generic fiber claims into discussing more specific health benefits, says Cargill.
An LA-based firm on a mission to turn ginseng into next big thing in functional beverages says there is room in the market for a new product that can compete with Red Bull and Monster but pack a greater nutritional punch.
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...
While the food bar market has traditionally been split into two distinct categories: cereal/granola bars and energy/nutrition bars; the boundaries between them are becoming increasingly blurred, according to a new report.
Steep hikes in world prices for black vanilla could mean higher production costs for premium ice cream makers, according to commodity analyst Mintec, which is advising ice cream producers to book their contracts for the spice now.
The first products in the US to be co-branded with a heart- and gut-friendly oat beta glucan soluble fiber called PromOat have been launched under the Oatworks brand.
The chief executive of BioExx - a Canadian firm trying to bring canola protein to the mass market - says he is convinced it can be even bigger than soy, despite the frustratingly slow pace of progress on the commercialization front.
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...
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.
Baffled by ‘pink slime’, confused by probiotics and antioxidants and suspicious of anything with a name that they can’t pronounce on the ingredients list…
American consumers’ favorite flavors are changing, and while fruity flavors are gaining in popularity, superfruits are on the way out, according to Dr. Elizabeth Sloan, president of Sloan Trends.
Taste issues and high cost repeatedly have been raised as possible obstacles to widespread acceptance of stevia-derived sweeteners, but one of the many new suppliers entering the market claims that these are no longer the hurdles they once were.
While stevia is beginning to take off in a number of baked goods and snack categories in the US, Asian and South American markets, some other emerging ‘natural’ sweeteners look ready to take it on in the segment, claims Datamonitor.
The term ‘antioxidant’ should be banished from food labels and replaced with more specific claims about the health benefits of the phytonutrients and other ingredients in question, according to one leading academic.
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...
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”.
Chef Eric Ripert added his voice to the million others supporting genetically modified ingredient labeling during his keynote speech at the Research Chefs Association conference on Friday, but said consumers need to increase their food budgets if they...
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...
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.
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.
Pulses could be used in a wide range of products to answer demands for healthier and gluten-free foods, but their flavor and texture is still challenging for many Americans, experts at the Research Chefs Association annual conference said on Saturday.
Almond giant Blue Diamond will break ground next month on a multi-million dollar, state-of-the-art monster almond processing facility in Turlock, California.
Halal consumers spend $20bn on food in the United States each year but few manufacturers are tapping into this affluent market segment, according to director of halal market development at IFANCA (Islamic Food and Nutrition Council of America) Asma Ahad.
Dutch ingredients firm Solanic has achieved self-affirmed generally recognised as safe status (SA GRAS) in the US for its natural potato protein isolates and claims the protein can help manufacturers achieve better quality gluten free bread.
