While Unilever dropped a false advertising lawsuit over egg-free spread Just Mayo last year amid an avalanche of bad PR, the FDA has picked up where Unilever left off with a warning letter advising brand owner Hampton Creek it is playing fast and loose...
High blood pressure has been called the silent killer, and a recent study indicates its effects may be more widespread than previously believed. It creates a market opportunity for those few dietary supplement ingredients that have data backing their...
Americans are tucking into hotter and spicier fare by the day, but how is the trend evolving? And will savory yogurt take off? Elaine Watson caught up with Michael Swenson, director of business development at Sensient Natural Ingredients, to find out...
60-second interview: Greg Kaminski executive research chef, Synergy Flavors
What's hot and what's not in the world of flavors? Elaine Watson caught up with Greg Kaminski, executive research chef at Synergy Flavors, to get the lowdown on Marcona almonds, rhubarb, ginger, and Shishito peppers.
A key part of Target’s strategy to ‘reinvent’ its food offering will involve offering more local products, from specialty foods to craft beer, chairman and CEO Brian Cornell told analysts yesterday.
From savory sides made with steel-cut oats from Grainful; to hip cottage cheese from good culture; sweet potato cereal from Kashi; and smoked basmati rice from Amira; check out FoodNavigator-USA’s gallery of new products hitting US shelves this summer.
We’ve all heard of the 80:20 rule, but new research* from digital marketing expert Catalina shows that just 0.7% of shoppers are driving 80% of the volumes of new food and beverage products, while just 11% of shoppers that try a new product are still...
New research showing high protein breakfasts can prevent weight gain, curb hunger pangs and stabilize glucose levels reveals unmet needs in the marketplace and opportunities for packaged food manufacturers, according to the lead investigator.
How about a glass of red wine, crackers… and some vegan cheese? If the prospect fills you with horror, says Miyoko’s Kitchen founder and TV chef Miyoko Schinner, you’re not alone. But try some of hers, and you’ll never look back, she insists.
Omega Protein Corporation has received a harsh critique of its diversification strategy from a major investor. Wynnefield Partners filed a Form 13D with the Securities and Exchange Commission calling for the company to seek alternatives—up to and including...
A large consumer study* from market researcher Health Focus International spanning 16 major consumer markets includes this pretty jaw-dropping statistic: 87% of consumers globally think non-GMO foods are ‘somewhat’, or ‘a lot’ healthier.
University of Toronto start-up Nutrigenomix is a pioneer in the personalized nutrition space that is helping consumers understand how variations in their genes influence their bodies’ response to food, beverages and supplements, and in doing so is helping...
The Nutrition Capital Network reports that mergers and acquisitions activity in branded natural and organic food & beverage companies is on a record-setting pace for 2015. In addition, NCN reports rapid growth in financings in the emerging world of...
Millennials are the first generation that has been switched on since birth. So while that means they are more sophisticated digitally, they are also more opinionated, too, something that marketers must keep in mind, according to research firm IRI.
American households - and eating habits - are changing, and food marketers need to catch up, says the Food Marketing Institute (FMI) in its 2015 US Grocery Shopper Trends report. Here are 10 things that caught our eye...
Undeterred by the ongoing “fistfight” in the U.S. yogurt category, WhiteWave Foods Co. expands its presences in the segment with the $125 million cash acquisition of California organic yogurt maker Wallaby Yogurt Company, Inc.
An event in late September will bring natural and organic food brands and thought leaders together with hundreds of bloggers. It’s the first such event of its kind, organizers said.
Limiting consumption of certain carbs may not be the panacea once thought for bloating and abdominal pain caused by irritable bowel syndrome, and actually could cause more harm if not overseen by a healthcare provider, a new data review suggests.
The next generation of food scientists is developing palatable and scalable products made with insect protein to help meet the growing global population’s increasing demand for protein.
Protein is a vital part of providing nutrition to the critically ill, but what do we really know about protein demands for this specialist groups, and how can we better meet them.
Half believe organic food contains more minerals and vitamins than conventional products despite lack of data
The mouth-burning, eye-watering and cough-inducing sensations that come with eating spicy foods might make some people feel like they are dying, but in reality eating spicy food could reduce their risk of death, new research reveals.
There is a lack of top level evidence to support the notion that eating ‘little and often’ is beneficial for metabolism and weight loss, say researchers who warn that more robust clinical data that also accounts for meal timing is needed.
Fiscal policies can form a valuable part of efforts to drive changes in dietary behaviours, but such policies must be balanced against each other, say researchers.
Matcha tea, known for its vibrant green hue, is hitting its stride in the U.S. where household penetration is currently low but sales are climbing double-digit year-over-year – representing significant consumer interest and growth potential, according...
The European Commission has announced extended support measures for dairy and fruit and vegetable sectors hit by Russia’s ban on food imports from Europe.
Several leading food and beverage companies are now trialing Solazyme’s new high-oleic AlgaWise algae oils, while the egg shortage and the FDA’s final determination on partially hydrogenated oils have also boosted demand for the firm’s AlgaVia whole algal...
Foods and beverages carrying a 'local' label appear poised to become the leading symbol of trust and transparency to consumers as the authenticity halo of such terms as 'organic' and 'natural' lose momentum, claims market...
Two firms that generated a lot of buzz at the IFT show this year were Parabel and Hinoman, which are both selling brand new nutrient-packed ingredients from tiny aquatic plants. But do they have what it takes to give more established players in the plant-based...
A new agreement between Amazon Launchpad and select CircleUp portfolio companies promises to “promote consumer discoverability”, and give entrepreneurs significant support and advice from the online retailing giant.
To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just as concerned about what we're eating here on earth, and whether food retailers are...
The new 365 by Whole Foods Market smaller format stores will have "very, very competitive prices" and “open up a whole new set of customers who, so far, have for various reasons, have not liked Whole Foods Market”, co-CEO John Mackey told analysts...
Wresting local control of the food supply is an idea that continues to spawn advocacy groups. The latest, called Local Food Shift, has cropped up in Colorado with the goal to launch a magazine as a way to spread the message and influence policy.
Iowa-based World Food Processing says its “seed-to-solution” approach sets its pea protein apart as the only such protein grown and processed in the US.
Alan Hahn: 'We noticed it right away... the gluten was gone'
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
Consumers found algae oil to have a 'cleaner taste than other cooking oils’
There are lots of pretty cool things about algae oil, from its clean flavor and stability to its striking nutritional profile (unprecedented levels of healthy monounsaturated fat, low saturates and zero trans-fat). But one factor that really sets it apart...
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
UPDATED: The FDA is proposing that manufacturers include a percent daily value (DV) for added sugar on the Nutrition Facts panel – set at 10% of total energy intakes (calories) - in addition to listing the amount of added sugar (in grams).
A new generation of restaurant quality ready meals targeting seniors is set for commercial launch this year, with a patented technology allowing fortified gels to be printed onto the food.
GMA: 'HR 1599 protects the consumer from a costly and confusing 50 state patchwork of labeling laws'
The US House of Representatives has passed the industry-backed voluntary GMO labeling bill - The Safe and Accurate Food Labeling Act 2015 - by 275 votes to 150, and rejected all four amendments it was asked to consider.
Arizona is emerging as a hotbed for sales of organic and natural foods and beverages, dietary supplements and other natural products, according to a new analysis by the United Natural Products Alliance. According to the report, the first of its kind focusing...
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
Can the world’s smallest vegetable give other sources of plant protein a run for their money? Will consumers accept ‘synbio’ ingredients, and will the rare sugar allulose be a hit? FoodNavigator-USA hit the show floor at IFT to find out what’s hot, what’s...
Nestlé has opened a CHF 48m ($50m) R&D center in Solon, Ohio, that will focus on new product development for its frozen and chilled food businesses worldwide.
Consumers who are seeking to limit their exposure to gluten have another line of defense in a new product released by DSM. Called Tolerase G, the enzyme can serve to break down residual gluten in a meal before it can cause a reaction, the company said.
Consumers understand that almond milk must contain some water, but they would be surprised to learn that the leading brands contain just 2% almonds, alleges a class action lawsuit vs Blue Diamond Growers.
