For some consumers, digestive health is about avoiding foods that make them feel bloated or lethargic, for some, it’s about ‘roughage’ and ‘regularity,’ while for others it’s about keeping their guts happy with prebiotics and probiotics, says Hartman...
While nutrition scientists are still unlocking the secrets of the gut microbiome, consumers increasingly understand that what we feed the army of microbes that line our digestive tracts may be intimately connected to our physical – and mental - health...
The combination of astaxanthin and sesamin (AS) may help promote recovery from mental and physical fatigue, according to a study from Tohoku University in Sendai, Japan.
With a successful series A fundraise of $8 million announced today, nutrition-related data services and analytics firm Nutrino wants to build “the world’s largest and most adaptable nutrition insights platform” in part to help manufacturers track trends,...
Checkout who is moving onwards and upwards in FoodNavigator-USA latest new hires gallery, featuring Campbell Soup, Hormel Foods, Nestlé USA, Gatorade, Kite Hill, Beanitos, Coca-Cola, Mondelez, Del Monte Foods, Humm Kombucha and Tio Gazpacho.
The nation’s top selling nut butter - peanut butter - is not actually made from nuts (peanuts are legumes), so if you think about it, a spread made from chickpeas (also legumes) is a logical extension for a category that now includes everything from cashew...
While all eyes are on the store perimeter these days, the meteoric rise of Foodstirs – an organic baking mix brand wooing Millennials - proves that mature center store categories can be equally fertile territory for entrepreneurs, says co-founder Greg...
For many, the idea of an apprenticeship program likely conjures images of entry-level construction workers, but in reality it is a flexible training and recruitment model that can be more effective than internships at cultivating a workforce pipeline...
They struck gold with gelato brand Talenti – sold to Unilever in 2014 for an undisclosed sum – but can Josh Hochschuler and Steve Gill find the winning formula again with their latest foray into the frozen food aisle, Solero crushed fruit bars and pops?
Location is key to any business’ success, but for food and beverage startups the best place to set up shop may not be the hottest spot in town – rather it could be one surrounded by underserved populations where the community and company can help each...
Standing out in the kombucha market is becoming more challenging as new players continue to pile in, but there are still opportunities to carve out a distinctive niche in the category, claim the creators of Bambucha Kombucha, who are drawing on their...
The Chicagoland Food and Beverage Network started almost a year ago with the mission to make Chicago the ‘Silicon Valley of Food and Beverage.’ Today, it’s gearing up for new projects including a seed fund for minority entrepreneurs, and creating a database...
“I wish we had as much energy around a regenerative, climate-smart Farm Bill as we did around the marketing of regenerative, because now is the time to craft a Farm Bill that could actually improve climate and the quality of our farming,” says Clif Bar’s...
It’s a cruel reality that, even today’s most bold innovators in premium food and beverage may find themselves copied and mimicked with remarkable speed. Whether deliberate copycats or simultaneous innovation, ideas for innovation spread much, much faster...
From roasted chickpeas and flash fried mung beans to extruded pea, chickpea, and edamame puffs, pulse-based snacks are gaining traction, says Snack it Forward CEO Nick Desai. But none of them have delivered the sheer sensory pleasure you experience from...
