Healthy Foods

Almond intake may lower heart disease chance in high-risk groups

Almond intake may lower heart disease chance in high-risk groups

By Maggie Hennessy

Eating a handful of almonds may help lower risk of coronary heart disease (CHD) in populations with abnormally high fat concentration in the blood (hyperlipidaemia), according to a study published in the British Journal of Nutrition.

Are you getting enough bang for your trade spending bucks?

More than half of CPG firms say their trade spending programs are 'ineffective'

Are you getting enough bang for your trade spending bucks? No, say CPG firms

By Elaine Watson

It will probably not surprise food & beverage CEOs to learn that most CPG firms responded with a resounding ‘NO’ when asked in a recent survey if they were getting a decent bang for their trade spending bucks. But why is there so much frustration?

Special K sales slump: 'Obviously there’s a concern… They need to do something to keep people interesting in the brand, says Mintel innovation head

Special K US annual sales slump 9.7%

By Kacey Culliney

US total sales for Special K dropped $56m for the year; a slump that could be rescued with lifestyle-focused NPD, says the head of innovation at Mintel.

Food brands missing the boat on digital couponing

Food brands missing the boat on digital couponing

By Maggie Hennessy

Although grocery lags other sectors when it comes to e-commerce, the effects of digital marketing are beginning to show, as a growing number of shoppers seek out coupons before and during store trips. But the majority of food brands have yet to shift...

"We've identified a bacterial population that protects against food allergen sensitisation"

Gut bacteria that protect against food allergies offer probiotic promise

By Nathan Gray

Common gut bacteria from the class Clostridia could prevent sensitisation to allergens in food, according to new research that may pave the way for probiotic products aimed at battling food allergies and intolerances.

Natural claim tarnished, but still meaningful: RD

Special edition: Natural & Clean Label Trends

RD: ‘Natural’ claim tarnished, but still meaningful

By Maggie Hennessy

Despite the legal hot water in which many manufacturers and retailers have found themselves in recent months over “natural” and its growing list of synonyms, the term likely won’t disappear from food and beverage product labels any time soon, as consumers...

Gluten-free market: what's next?

What new gluten-free product launches, market analysis tell us

The gluten-free definition has been standardized; now what?

By Maggie Hennessy

Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of gluten). And while gluten-free product launches have risen every year...

Packaged Facts on growing popularity of artisanal fermented food

Chasing umami: the rise and rise of fermented food

By Maggie Hennessy

At the intersection of consumers’ growing interest in bold, spicy flavors, health and a desire to expand their horizons through food, fermented foods have re-entered the spotlight owing to their deep flavors and health halo as a longtime form of food...

Is the term 'all-natural' still resonating with consumers?

Natural vs organic: What’s the difference, and do shoppers care?

By Elaine Watson

How clean is your label, and who decides - plaintiff's attorneys or Whole Foods Market? Are ‘all-natural’ claims still resonating with consumers or are other on-pack cues more important? And do shoppers understand the difference between natural and...

Hampton Creek plant-based mayo secures Walmart distribution

Five questions for Hampton Creek CEO Josh Tetrick

Just Mayo Walmart deal just another step in 'making food better': Hampton Creek CEO

By Maggie Hennessy

It’s been a busy summer for Hampton Creek. After just six months on the market and $30mn raised in funding from the likes of Bill Gates and Yahoo cofounder Jerry Yang, its plant-based mayonnaise brand Just Mayo is the No. 1 selling mayo at Whole Foods...

Picture by Daniel Lobo, flickr

Vermont AG: 'Natural' labels do not belong on foods made with GMOs

First Amendment challenge to Vermont GMO labeling law does not stand up, claims state AG

By Elaine Watson

Vermont’s new GMO labeling law (Act 120) does not violate the First Amendment because the disclosures it mandates are “purely factual” and the law “does not require manufacturers to state a particular viewpoint, such as whether GE foods are good or bad”,...

Boulder Brands on GMOs, gluten-free & the rise of EVOL

Retailers are going to reduce the space given to legacy brands

Boulder Brands: Large-cap 'legacy' food & beverage brands face 'Armageddon'

By Elaine Watson

Leading CPG companies are like huge ships that cannot change course quickly enough to address evolving consumer trends, claims the boss of Boulder Brands (which owns the Udi’s Gluten-Free, Earth Balance and EVOL brands). But unless they make some bold...

The proposals to revise the Nutrition Facts panel mark the biggest change to food labeling regs in 20 years

New labels would highlights calories, include 'added sugars'

Special edition - Nutrition Facts revamp: Radical overhaul or a missed opportunity?

By Elaine Watson

UPDATED: Significant changes to the Nutrition Facts panel on foods & beverages have been proposed in the US and Canada, with the plan to include ‘added sugars’ tweak rules on dietary fiber labeling, and update the reference values used to calculate...

Kale shortage? Not likely, supplier says

Kale shortage? Not likely, supplier says

By Maggie Hennessy

Once best known to consumers as a curly green garnish on restaurant dinner plates, nutrition powerhouse kale took the US market by storm in recent years. Can supply of this leafy green cousin to cauliflower and cabbage keep up? And can anything overtake...

Should added sugars be listed on the Nutrition Facts panel?

Sugar is sugar, say bakers, our bodies don't distinguish between 'naturally occurring' and 'added' varieties

Should ‘added sugars' be listed on the Nutrition Facts panel?

By Elaine Watson

A row is brewing over the merits of including ‘added sugars’ on the Nutrition Facts panel, with critics arguing that our bodies don’t distinguish between ‘naturally occurring’ and ‘added’ sugar - and neither should food labels - and supporters saying...

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