As the concept of “food as medicine” gains traction, doctors, dietitians and insurers already active in the space are keen to distinguish the difference between “better-for-you” products and those proven to effect a health change and therefore worthy...
The bipartisan, bicameral reintroduction of the Medical Nutrition Therapy Act yesterday by Sens. Susan Collins and Gary Peters (D-Mich.) and Reps. Mike Kelly (R-Penn.) and Jen Kiggans (R-Va.) “would strengthen food retailers as a health and well-being...
Contrary to high-profile headlines about sliding sales of meat alternatives, consumer demand for plant-based products across categories continues to climb, but for the segment to reach its full potential – and continue expanding its consumer base – new...
This week, join FoodNavigator-USA and stakeholders across the supply chain, including Eat Just, The Hartman Group, Oishii, NotCo, Instacart, NIQ, Consumer Brands Association, FMI – The Food Industry Association, Cargill and more for our three-day Futureproofing...
Research showing consumer preferences for sweetness intensity may not be as easy to reduce as their preferences for sodium suggests a “stealth health” approach of slowly lowering added sugar across the food supply may not be an effective strategy for...
The potential for food as medicine to prevent, manage and treat diet-related diseases is tremendous, but consumer awareness of and access to it are still limited – prompting public health advocates, government leaders and stakeholders across the food...
Once a collector – if not always capable caretaker of – disparate food and beverage brands across categories, Hain Celestial has pared back its portfolio and now is focusing on five “consumer centric” platforms, including snacks, baby & kids, beverages,...
Experts have noted the importance of fibre, polyphenols, and probiotics to support gut health during the menopause, and discussed the growing evidence for vitamin D, omega-3, soy isoflavones, and magnesium supplementation to alleviate associated symptoms.
Why do people buy meat alternatives? A new study reveals that values focused on one’s relationship to a group, such as ‘self-transcendence’, are far more likely to influence their decision to buy meat alternatives than ‘self-focused’ values such as a...
Israel-headquartered plant-based ingredients start-up ChickP has developed a chickpea-based protein isolate that can be incorporated into a range of cheese substitutes.
Women’s diverse nutritional needs have long been overlooked or pigeonholed to focus primarily on appearance, but a new class of products made by women, for women across life stages are on the rise as is research to support the development of sex-specific...
According to tastemakers at the nutrition and ingredient giant ADM, consumers are ready to “unapologetically” embrace luxurious, indulgent flavors and whimsical, vivid colors in their foods and beverages after years of holding back due to limited options...
A notable uptick in food insecurity in the US in 2022 from the previous year is a “wake-up call” for federal and local governments to better fund and fully use federal nutrition assistance programs, all of which are at risk of being cut or restricted,...
Each plant source of insoluble fiber contains unique bioactives – from anthocyanins and catechins to lutein, quercetin, and resveratrol – and offer potential health benefits beyond those of the fiber itself, says a new review from scientists at the University...
Last week’s launch of the Food is Medicine Institute at the Friedman School of Nutrition Science and Policy at Tufts University marks an inflection point for food-based health care interventions, which have steadily grown from small community-driven and...
Functional ingredient supplier ICL Food Specialties and Plantible Foods join the race to replace the widely used but increasingly unpopular binding and gelling ingredient methylcellulose in plant-based protein with today’s launch of ROVITARIS Binding...
Good food is the foundation for good health, but according to the US Department of Agriculture 10% of Americans, or approximately 33.8 million people, don’t have reliable access to healthy nutrition – a sobering statistic that online grocery technology...
With this month’s launch of thick-cut, decadent Texas Toast made with and without gluten and slathered with real butter, garlic and cheese, Rudi’s Bakery is entering a new phase of “reinvention and reinvigoration” that recently reappointed CEO Jane Miller...
As brands ramp-up innovation to meet burgeoning consumer interest in upcycled products, industry stakeholders must overcome sourcing hurdles by modifying the supply chain from what the Upcycled Food Association describes as a “linear progression where...
When most people think about protein, they think about meat, dairy – maybe legumes – but food-tech newcomer Equii wants them to also think about bread, including its portfolio of soft, sliced white and multi-grain loaves that are packed with 8 to 10 grams...
Between FDA and USDA greenlighting the sale of cultivated chicken in the US, the ground-breaking of a large-scale precision fermentation facilities and advances in molecular farming, 2023 has been a banner year for novel protein production. But the path...
Meat-packing giant Tyson Foods is teaming with Dutch-based insect protein player Protix to expand production and use of more sustainable proteins and lipids from Black Soldier Fly Larva, including building a first of its kind, at-scale insect ingredient...
Insects can offer the food and beverage industry more than a rich protein source – their heightened scent and taste capabilities can also help manage quality control, according to Jonathan Good, CEO of Scentian Bio, which has digitized their smell receptors...
Consumers are willing to pay a premium for fresh food to reap perceived health benefits, but rumblings from shoppers and retailers alike that suppliers have raised prices higher than necessary to offset inflation could portend a negative shift in elasticity...
Plant protein powder has transitioned from a niche market product for vegans and athletes to a broader base of wellness-minded consumers, according to a survey commissioned by mushroom mycelial fermentation company MycoTechnology.
With the launch of a new AI-powered data engine, pioneering decarbonization emissions platform Planet FWD continues to accelerate CPG companies ability to evaluate and neutralize their environmental impact, including stubborn and hard-to-mange Scope 3...
NPD takes time. Long hours of R&D lie between an idea and a product launch. AI, however, is helping a range of major companies generate product ideas, as well as do market research and gain insights into the minds of consumers.
Spice and flavor giant McCormick & Co.’s stock tumbled double-digits yesterday despite beating analyst expectations during its third quarter and laying out a solid multi-prong plan to drive volume and engage consumers going forward as investors became...
To feed a global population of 10bn people by 2050 we need to produce more food in the next 40 years than we have in the past 8,000 years, but as illustrated by the Green Revolution simply increasing available calories isn’t the answer – they need to...
As part of an investment of €50m into Cargill’s Saint-Cyr en Val facility in Orleans, France, American multinational Cargill is opening a protein innovation hub. The hub promises to give the company's customers the tools to trial, create and taste...
More than fat or calories, the nutritional information consumers are most likely to look for on food and beverage packages is sugar, with a survey conducted by Cargill finding nearly two out of three consumers aiming to avoid it and the majority also...
Sugar has emerged as public enemy No. 1 among consumers and FDA is looking for sugar reduction strategies at the behest of the White House – and yet, most Americans still want moments of indulgence with many people justifying them as much-needed support...
Sitting between Greek yogurt and soft cheese, labne (sometimes spelled labneh) has the potential to be the next big dip in the US – potentially rivaling long-time creamy favorites Ranch and French Onion but with a better-for-you positioning – but first,...
Consuming plant-based meat, rather than its conventional counterpart from animals, is correlated with a “significant drop” in an emerging cardiovascular risk factor in a small study funded by an unrestricted gift from Beyond Meat and presented last week...
A new randomised controlled trial identifies that chicory root fibres can selectively increase Bifidobacterium species within the human gut, regardless of food application and matrix, to achieve associated health benefits.
A recent Oxford University study explores various diets and their impact on the environment, advocating for the reduction in animal-based food consumption.
Nourish Ingredients, a frontrunner in the burgeoning ‘animal-free’ specialty fat segment, is teaming with Boston Bioprocess to efficiently scale the most “potent fat molecules” responsible for replicating the “animalic” aroma, flavor and taste of meat...
Research that shows toddlers who receive meals and snacks from their childcare are healthier and more food secure than those who bring meals from home underscores the importance of and need to expand federal support for the Child and Adult Care Feeding...
Inflation may finally be cooling, but prices at the shelf remain significantly higher for most products than a year ago, and certainly since pre-pandemic – leading to widespread food insecurity in the US and prompting consumers, retailers and brands to...
The plant-based protein industry continues to suffer losses with two well-funded companies closing their doors, while the cultured meat segment steadily checks milestones and tackles hurdles as it prepares for broader distribution and consumer adoption....
A review has explored how the differences between men and women might heavily influence the impact of nutrition on heart health, asserting that ignorance of such discrepancies may explain why some promising interventions appear to fail in later stage...
Global nutrition giant Archer-Daniels-Midland is adopting an “ambidextrous” approach that relies on improved productivity and innovation to drive short- and long-term growth across its business and offset ongoing softness in its nutrition segment, according...
The grocery industry is at an inflection point as retailers and manufacturers grapple with dramatic changes in how food is produced and sold and an increasingly diverse consumer base that is no longer willing to settle for the one-size-fits-all, supply-driven...
“Menopause is a perfect storm of nutritional challenges,” nutrition experts explain in a new report by the Health & Food Supplements Information Service (HSIS), with research revealing nearly half of women are worried their diet won’t support them...
Keurig Dr Pepper executives sees significant potential for innovation and more premiumization across hot and cold beverage categories to drive sales, volume and consumer engagement in the coming year – brushing off mounting rumors about a potential recession...
New research shows adults at risk of heart disease who were prescribed produce ate more fruits and vegetables and after six months had lower blood pressure, body mass index and blood sugar levels – buttressing calls by public health advocates and The...
To help close the taste-gap between alternative proteins and their animal-based counterparts, food-tech startup Melt&Marble is expanding and improving the selection and performance of available animal-free fats, which it says ultimately will help...
Consumers looking for functional benefits ranging from gut health and immunity support to general well-being increasingly are drawn to products with prebiotics – but formulation challenges related to most prebiotics’ bulk and negative side-effects, including...