Markets

How do you sell healthy blood glucose to consumers?

Special edition: Diabetes

How do you sell healthy blood glucose to consumers?

By Elaine Watson

While a dietary solution to the ticking time bomb of type 2 diabetes would appear to have huge commercial potential, the US market for foods and supplements that keep our blood glucose levels healthy has yet to set the world on fire.

Professor: Across the board sodium reduction is needed

Sodium: Campbell u-turn a cautionary tale, say branding experts

By Elaine Watson

While Campbell Soup’s reduced sodium u-turn pales into insignificance when compared with the New Coke debacle, it should serve as a cautionary tale for all food manufacturers embarking on reformulation work, according to marketing experts.

Beverage brand loyalty in freefall as consumers turn 'super fickle'

Beverage brand loyalty in freefall as consumers turn 'super fickle'

By Elaine Watson

With brand loyalty in the beverage aisles “in freefall” manufacturers have to work harder to excite consumers with new ideas from retro-style acid phosphates to drinking vinegar and Horchata, according to market researchers at The Hartman Group.

Average US milk consumption slumps 8 percent in past decade

Average US milk consumption slumps 8 percent in past decade

By Elaine Watson

Average milk consumption in the US dropped eight percent from 22.4 gallons per person a year in 2000 to 20.6 gallons in 2009 and will continue to slide over the next decade, according to Tetra Pak’s Dairy Index report for 2011.

To boldly go ...

Special edition: Highlights from IFT 2011 – part two

By Elaine Watson

It’s food Jim, but not as we know it … From the latest on NASA’s food research and the next generation of high oleic cooking oils to the rise and rise of Greek yogurt, this year’s IFT show was brimming with new ideas and technologies. Here’s part two...

Special edition: Highlights from IFT 2011 – part one

Special edition: Highlights from IFT 2011 – part one

By Elaine Watson

Last month's IFT show in New Orleans was jam-packed with provocative presentations on everything from how to stop the 'lunatic fringe' hi-jacking the debate on food science to whether saturated fat deserves its reputation as a dietary bogeyman....

Organic market growth still outpaces conventional

Organic market growth still outpaces conventional

By Caroline Scott-Thomas

US sales of organic foods and beverages continued to outpace conventional grocery sales in 2010, with the market growing 8.5 percent to reach $23.2bn at retail, according to a new report from Packaged Facts.

Industry innovation on show: Sodium reduction at IFT

Industry innovation on show: Sodium reduction at IFT

By Caroline Scott-Thomas

Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.

Exploring a new interactive approach to formulation

Exploring a new interactive approach to formulation

By Caroline Scott-Thomas

Univar Food Ingredients has developed an interactive formulation tool, bringing together trend data, technical expertise and case studies to help food manufacturers in effective new product development.

USP seeks comments on new FCC standards

USP seeks comments on new FCC standards

US Pharmacopeia (USP) has said it is seeking industry comments on new quality standards for several functional food, food coloring and infant formula ingredients, for the latest Food Chemicals Codex.

Growing numbers of shoppers are spending less than $50 at a time on fewer than 15 items

Forget the weekly shop. Shoppers are on a more specific mission

By Elaine Watson

Grocery shoppers are increasingly hitting food stores on a “narrowly focused mission” – perhaps shopping for a specific meal, or because they have run out of something – rather than stocking up for the week, according to Packaged Facts.

Is healthy food more expensive than junk food?

Is healthy food more expensive than junk food?

By Elaine Watson

New research into food prices shows that unhealthy options are not always more affordable, although the relative cheapness of soft drinks, refined grains and starchy veg vs healthier alternatives means Americans “may have an economic incentive to consume...

The Nutrition Keys prototype

Nutrition Keys is ‘abuse of trust’: NEJM commentary

By Caroline Scott-Thomas

The Nutrition Keys front-of-pack labeling system unveiled by the Grocery Manufacturers Association and Food Marketing Institute last year is an industry abuse of trust, claims a new commentary.

Simplicity trend 'is the future': Marketing expert

Simplicity trend 'is the future': Marketing expert

By Stephen Daniells

The convergence of food and supplements combined with other factors such as convenience is driving the move towards simplicity, a trend that is not only here to stay, but also represents 'the future', says Jeff Hilton from the Integrated Marketing...

Are we on the cusp of a specialty flours mega-trend?

Are we on the cusp of a specialty flours mega-trend?

By Stephen Daniells in New Orleans

The rise of specialty flours with nutritional and textural functionality is opening doors for food formulators in a range of applications, from bakery to soups, and the potential is impressive, says Corn Products International’s VP of research.

Stevia: Moving beyond the ‘holy grail’ hype

Stevia: Moving beyond the ‘holy grail’ hype

By Caroline Scott-Thomas

Hype about the promise of stevia created inflated expectations – but the market has evolved in response, according to stevia supplier PureCircle’s vice president of global marketing Jason Hecker.

Functional foods: How to get more bang for your buck

Functional foods: How to get more bang for your buck

Consumers want to get their nutrition from a healthy diet, not from popping pills. But why do so many functional foods tick all the right boxes on paper, but fail miserably on shelf? Elaine Watson caught up with George Pontiakos, chief executive of BI...

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