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.
Cargill has launched Truvia Baking Blend, a combination of its Truvia-branded stevia high intensity sweetener and sugar with 75% fewer calories than sugar.
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...
