Markets

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.

Sodium reduction: Something to shout about or keep more low key?

Stealth reformulation poll: Tell us what you think

By Elaine Watson

As Campbell Soup’s incumbent boss Denise Morrison argued in a recent presentation to analysts, sodium reduction is important to some consumers, but it is not a killer USP.

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.

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....

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