Markets

Food adulteration in the spotlight: ‘Science gone astray’

Guest video

Food adulteration in the spotlight: ‘Science gone astray’

Why do people adulterate foods for economic gain? Which foods and ingredients are most at risk? And how is it possible to prevent adulterants from entering the food supply? This guest video from US Pharmacopeia attempts to address these questions.

Stevia market share to explode in 2011, says report

Stevia market share to explode in 2011, says report

By Elaine Watson

Use of stevia is predicted to rise at an astonishing rate this year, taking the natural sweetener's share of the total US sugars and sweeteners market from 1.8% in 2010 to 9.1% in 2011, according to Packaged Facts.

Industry is ‘doing its part’ to encourage healthy diets, says GMA

Industry is ‘doing its part’ to encourage healthy diets, says GMA

By Caroline Scott-Thomas

The Grocery Manufacturers Association (GMA) has said that industry is doing its part to help consumers build healthy diets, in response to a new research review that criticized trade organizations’ progress on food marketing to children as ‘limited’.

Supply chain squeezed by higher grain commodity prices

Supply chain squeezed by higher grain commodity prices

By Caroline Scott-Thomas

Prices of key grain commodities have been climbing rapidly but so far food manufacturers have absorbed much of the cost, according to an analyst at the USDA’s Economic Research Service (ERS).

5-hour Energy accounts for 90% of the energy shots market

5-hour Energy increases grip on energy shots market

By Elaine Watson

5-hour Energy’s grip on the US energy shot market has tightened further in the past year, with the brand now accounting for nine out of every $10 spent in the burgeoning category.

Turning the spotlight on regional Asian trends

Turning the spotlight on regional Asian trends

FoodNavigator-Asia spoke to suppliers at the recent Vitafoods show in Geneva about launching new foods and supplements on the Asian market. What are the main challenges? And where are the most promising opportunities?

Cargill resumes ground turkey production

Cargill resumes ground turkey production

By Caroline Scott-Thomas

Cargill has resumed production of ground turkey at the Arkansas facility that was the source of a major recall after turkey from the plant had been linked to a nationwide salmonella outbreak, the company said on Wednesday.

The varied sources of omega-3

Special edition: Omega-3

The varied sources of omega-3

By Stephen Daniells

Omega-3 fatty acids can be obtained from a variety of sources: Fish, krill, algae, plants, mussels. In this gallery we tour the world and look at the sources making waves in the $5 billion omega-3 food, beverage and supplements industry.

Cargill recalls 36m pounds of ground turkey on salmonella fears

Cargill recalls 36m pounds of ground turkey on salmonella fears

By Caroline Scott-Thomas

Cargill Value Added Meats Retail has initiated a voluntary recall of about 36 million pounds of ground turkey products because of possible salmonella contamination, although there is still no conclusive evidence of the outbreak source, the company has...

Study finds favored formats for aҫai products in California

Study finds favored formats for aҫai products in California

By Jess Halliday

Sorbet, juice, and smoothies came up trumps in a study to assess young women’s preferences for functional foods containing açai pulp, with flavor and aftertaste the most important attributes, according to a new study from California.

Stevia awareness continues to grow, says PureCircle

Stevia awareness continues to grow, says PureCircle

Stevia supplier PureCircle has said that stevia awareness has grown to 62 percent in the United States, up from 46 percent a year earlier, according to new survey results from its PureCircle Insights Group.

Fortification drives consumer definition of ‘healthy’

Fortification drives consumer definition of ‘healthy’

By Caroline Scott-Thomas

Fortification and added healthy ingredients are stronger factors in driving purchases of foods perceived as healthy than absence of less healthy ingredients like sugar, saturated fat and sodium, according to the results of a new survey.

Survey suggests store brands could be losing appeal

Survey suggests store brands could be losing appeal

By Caroline Scott-Thomas

Store brands are still perceived favorably by consumers but they may be losing some of their appeal, according to the results of a new poll conducted by market research firm Ipsos Marketing.

The range is sourced from fruits, vegetables, herbs, and spices

Chr. Hansen rolls out 3rd generation natural colors

By Stephen Daniells

Chr Hansen is expanding the ‘clean label’ options for manufacturers with its new series of natural colors for the US food and beverage industries sourced from fruits, vegetables, herbs, and spices.

Super Size Me...

Mirror, mirror on the wall, who’s the most caloric of them all?

By Elaine Watson

Calorie labeling, healthier options and reformulation work notwithstanding, some of America’s biggest restaurant chains are still selling products so eye-wateringly caloric that diners eating just one course are getting all the calories they need for...

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.

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