Markets

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....

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.

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