Reducing portion sizes has become an important strategy for healthy eating – particularly among younger US adults, according to new research from market research firm The NPD Group.
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.
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.
Government proposals designed to protect children from junk food marketing are “based on nutrition standards that are virtually unachievable”, according to a group of Campbell Soup employees.
Many consumers still mistakenly believe that sea salt contains less sodium than table salt, although its primary allure remains its all-natural, unprocessed image, according to one leading supplier.
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.
Almost two thirds (62 percent) of shoppers claim that their food buying behavior has changed as a result of higher food prices, according to a new survey.
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...
Sales of seafood in US foodservice outlets slumped 2 percent in the year to March 2011, according to market researcher the NPD Group. This compares with flat traffic in the foodservice market as a whole.
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.
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.
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 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.
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...
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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