Many food and beverage CPG companies are tasked with delivering on the trifecta or sweetness, lower calories, and functionality, opening the door for alternative sweeteners from stevia, monkfruit, and the lesser used carob fruit, said Israel-based food...
Offering an abundant selection of fresh, high-quality, diverse fruits and vegetables is a top priority for most grocers given the produce section is often a key driver for overall store foot traffic – but according to a recent survey staying stocked is...
Executives at Kellogg Co. are neither surprised nor overly worried about the long-term effects of sharp volume declines and a slowdown in sales growth in the company’s second quarter, noting the company has “lots of dry powder … to drive real quality...
Tate & Lyle underscored the formulation considerations necessary to improve nutrition without sacrificing experience by featuring two stevia and allulose sweeteners in an IFT FIRST panel discussion in which participants shared their favorite food...
Kraft Heinz is doubling down on its ESG-related packaging goals by aiming to reduce its virgin plastic use by 20% by 2030, which is estimated to be more than 100m pounds of plastic, Linda Roman, the company’s head of packaging growth and technology, told...
From convenience to function, packaging and more sustainable decaffeination processes, coffee, particularly RTD, is becoming more differentiation then ever before, Sarah Merritt, VP extracts and ingredients at Westrock Coffee explained to FoodNavigator-USA...
Soy offers a host of functional benefits that meet consumer demand for better-for-you and plant-based products, making it ideal for a range of product applications, Jean Heggie, consultant for U.S. Soy, told FoodNavigator-USA at IFT FIRST.
By Paul Shapiro, CEO of The Better Meat Co., author of Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World, a five-time TEDx speaker, and the host of the Business for Good Podcast
To read recent headlines about plant-based meat, you might think that the animal meat industry was flying high. The reality paints a different picture.
Responding to rising consumer demand for functional foods that can help manage cholesterol and blood glucose response, ingredient supplier Beneo launched at IFT FIRST in Chicago last month a wholegrain barley flour that touts enough beta-glucans to justify...
Hundreds of exhibitors featured innovative functional ingredients and sustainable solutions during IFT First’s event July 17-19 in Chicago, with ongoing discussions surrounding the age-old question of how the industry can help redesign the food system...
FoodNavigator-USA sat down in an exclusive interview with Bryan Hitchcock, chief science and technology officer, IFT to discuss how IFT is overseeing its food science program with a focus on nutrition, traceability, transparency and food waste during...
While regulators, legislators and industry stakeholders debate whether whole, 2% and flavored milks should be offered alongside plain, low-fat and fat-free options as a required component of school meals, a growing number of students are raising concerns...
U.S. schools would be permitted to serve whole and 2% milk under a bill with bipartisan backing and House legislators’ approval, but health advocates maintain the measure is not in students’ best interests and would increase saturated fat in school meals.
PepsiCo has entered into a seven-year collaboration with Walmart to invest $120m in regenerative agriculture, with a focus on boosting soil health and water quality of farms across their supply chain, Rob Meyers, VP of sustainable agriculture and global...
A follow up study assessing the purity of avocado oil found not much has changed over the past several years, with researchers at University of California Davis determining that the majority of private label avocado oils on the market are rancid or mixed...
During the 2023 IFT FIRST event, Bernhard van Lengerich, founder of the Seeding the Future Foundation, honored three of the 14 winners from its 2022 annual Seeding the Future Global Food System Challenge, as they discussed bridging the gap between the...
Brian Nash, VP, corporate sustainability, Ingredion, spoke with FoodNavigator-USA at IFT FIRST in Chicago about how companies must work together to establish a more unified regenerative agricultural claim.
When it comes to creating the tastes of the future, food and beverage CPG companies aren't only tackling the demand to meet consumer ever-evolving taste preferences in a global economy, but they are grappling with making the supply chain more sustainable...
The Food and Drug Administration offers more information to help the food and beverage industry implement its Food Traceability Rule through the recent release of FAQs, while industry suggests certain data standards could help it meet challenges in compliance.
AT IFT FIRST 2023, ingredient company Royal Avebe released a potato protein and starch ingredient range, PerfectaSOL, to address texture formulation challenges in plant-based and to tap into the growing cultivated meat and plant-based, meat-based hybrid...
At IFT FIRST this week, food ingredient and technology company Benson Hill showcased its products and new marketing campaign designed to inspire food and beverage companies and more firmly establish itself in the sustainable soybean market as demand for...
A new functional protein created by Kemin and launching at IFT FIRST in Chicago this month promises to cut the fat – and manufacturing costs – associated with battered, breaded and fried foods without compromising the full-flavor and satisfying crunch...
Internet of things (IoT) and data technologies are providing retailers with insight to create a more efficient business, from improving product availabiity on shelf to reducing spoilage, Thaddeus Segura, VP of data products and algorithm, told FoodNavigator-USA....
Tech giant Google's cloud-based data, AI, and omnichannel customer experience is helping retailers unlock new customer opportunities through digital channels, Paul Tepfenhart, global director for Google Cloud and head of food, drug, mass, and convenience...
New research suggests bio-based ingredient company BioVeritas’ upcycled, clean label bread and tortilla mold inhibitor could be a “fundamental game-changer” on par with how Impossible Burger shifted the paradigm for plant-based burgers, argues the company’s...
Between climate change’s negative impact on food production and ongoing supply chain challenges that threaten access to high quality nutrition, ensuring the growing population has enough to eat without further compromising the planet’s health will require...
The World Health Organization’s International Agency for Research on Cancer (IARC) officially listed the popular artificial sweetener aspartame as a possible carcinogen, while the Joint FAO/WHO Expert Committee on Food Additives (JECFA) maintained its...
Even though overall prices for food consumed at home held steady in June after inching up slightly in May, the impact was not even across all categories – causing consumers to continue to trade down and make tough decisions in the grocery aisles to balance...
At IFT FIRST this month, food and beverage ingredient companies from across the supply chain will gather to demonstrate their latest innovations in indulgent tastes, as CPG brands look for product solutions to meet the consumer demand for sweet treats...
Food ingredient company Cargill will showcase its latest innovation in salty solutions at IFT FIRST next week with a new line of Pink Himalayan Salt products, as food manufacturers increasingly look to the ingredient for its perceived better-for-you benefits,...
The food as medicine movement continues to shape food and beverage with clean and simple ingredient labels that promote healthier food choices and provide important information to individuals with specific dietary needs, while enhancing transparency and...
The Startup Pavilion at the Institute of Food Technologists’ annual Food Improved by Research Science and Technology (IFT FIRST) conference in Chicago this month will be twice as big as it was at last year’s annual conference, reflecting the urgency and...
Attendees at the Institute of Food Technologists’ annual Food Improved by Research, Science and Technology (IFT FIRST) conference this month won’t have to wait until they return home to apply what they learn in the hundreds of academic sessions or see...
The alternative seafood segment may be a small fraction of the size of its counterparts in plant-based and animal-free dairy and meat currently, but the sector is primed for growth as demand for seafood outpaces supply and concern about the oceans’ health...
At the Summer Fancy Food Show in New York City late last month emerging and established brands were going back to basics with simplified ingredients, streamlined packaging, clear cut benefits and natural – if not always familiar – flavor profiles.
Even though women make up half of marathon runners, only 2.5% of sports nutrition products explicitly target them, and those that do tend to be more expensive and tend to be rated poorly, forcing many female athletes to compromise their health by consuming...
The functional beverage category is growing at a rapid clip as consumers look for fast, easy ways to support their on-the-go lifestyles and their health, but not all ingredients, products and platforms are created equally and the segment faces significant...
Going beyond its initial mission of providing a glyphosate residue-free certification, The Detox Project is turning its attention to the wider food and beverage industry with a new certification program that'll help CPG brands tell a better story...
Recent bad weather in West Africa has threatened cocoa production resulting in record-high prices for the commodity on the Intercontinental Exchange in London.
Industry experts and trade groups are decrying the World Health Organization’s International Agency for Research on Cancer’s pending addition of aspartame to a list of possible carcinogens for humans as unscientific and politically motivated.
Whole Foods Market’s newest store opened this week in the historic Walter Reed Parks in Washington, DC, as an anchor for the redeveloping neighborhood and a new opportunity for area startups hoping to break into the competitive food and beverage industry....
As CPG brands look to grow their e-commerce business in the face of changing consumer behaviors, they are facing several key technology challenges and opportunities in the form of collecting first-party data and embracing AI to deliver on mass personalization,...
As CPG food and beverages companies grow brand penetration, they are met with a consumer who is increasingly savvy in finding the best purchase for their dollar, requiring e-commerce teams to rethink how to attract new customers and keep the ones they...
With the help of technological advancements, CPG brands and retailers are taking a hard look at their carbon footprint through real-time analytics as the push to carbon label standards becomes a bigger focus for governments around the world, Antony Yousefian,...
As alternative protein develops, brewer’s yeast is emerging as a strong driver of the market. Start-up ProteinDistillery has created a protein, developed from brewer’s yeast, that can not only be used for meat and dairy alternatives, but also to replace...
Under a new CEO and with peak-pandemic receding farther into the background, the Consumer Brands Association is “going back to the future” to focus on core values that, while still priorities in recent years, took a backseat during the chaos of COVID...
While most plant-based categories saw year-over-year unit sales slide last year in the face of higher prices to offset inflation, a handful of categories bucked the trend – including plant-based cream cheese, sour cream and spreads.
Within plant-based milks, almond may dominate sales and oat may be the fastest growing sub-segment, but an increasing variety of nut-, seed-, legume- and grain-based options are coming to market – simultaneously fragmenting and growing the overall segment.
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