Prepared Foods

FDA probe threw 'wet blanket' over caffeinated food trend, but consumers still crave energy, says Datamonitor

FDA probe threw 'wet blanket' over caffeinated food trend, but consumers still crave energy, says Datamonitor

By Elaine Watson

The flow of caffeinated foods hitting the US market “slowed to a trickle” after Wrigley pulled its Alert Energy gum in the wake of the FDA probe into caffeine, says Datamonitor. But it’s too early to write off this trend just yet, as consumers still crave...

Frozen food gets a facelift

Freezer aisle revival?

By Maggie Hennessy

The frozen food aisle has historically suffered from a bit of an image problem, given consumers’ long association with frozen TV dinners and freezer-burned commodity vegetable bags. But the growing interest in premium offerings among increasingly time-strapped...

Blurred lines? Where retail meets foodservice

Supermarket insights from the 2014 NRA Show

Blurred lines? Where retail meets foodservice

By Maggie Hennessy

Just because you sell your products at retail doesn’t mean you aren’t also competing with the restaurant industry. 

Manufacturers can now innovate in sync with market trends using these chili blends, says Sensient

Sensient Natural spices up portfolio

By Kacey Culliney

Sensient Natural Ingredients has developed a line of ‘on-trend’ chili blends that enable food and beverage makers to align innovation with demand.

Unilever sells Bertolli, Ragu for $2.15bn

Unilever sells Bertolli, Ragu for $2.15bn

By Maggie Hennessy

Condiment manufacturer Mizkan Group will acquire Unilever’s Ragu and Bertolli pasta sauce brands for $2.15 billion in an all-cash deal.

Buen Sabor making consumers into 'freezer believers'

Big Interview: Sarah Pike, CEO & founder of Buen Sabor

Buen Sabor making consumers into 'freezer believers'

By Maggie Hennessy

The daughter of parents who owned one of the first certified organic farms in Maine, Sarah Pike grew up in a big family for whom the freezer was the preservation tool of choice for home-cooked food. 

What does it take to be a food & beverage CEO?

Road to the top: What does it take to be a food & beverage CEO?

By Elaine Watson

What does it take to get to the top of a leading food and beverage company? Can you still make it from the shop-floor to the boardroom? Is an MBA essential? And do operations managers or R&D directors ever get to lead Fortune 500 companies, or do...

GUEST ARTICLE: Phantom menace of GMOs keeps organic industry off target

Guest article: Mischa Popoff, author, Is it Organic?

GUEST ARTICLE: Phantom menace of GMOs keeps organic industry off target

By Mischa Popoff

I worked for five years as a USDA-contract organic inspector after growing up on an organic grain farm in Saskatchewan. I had the pleasure of inspecting over 500 organic farms and processors, but I began questioning this career path when I realized the...

Millennials, food shopping & smartphones: Are you up to speed?

Millennials, food shopping and smartphones: Are you up to speed?

By Elaine WATSON

They’re addicted to their smartphones, big fans of social networking sites, and more likely than their parents to buy store brands. But what else do we know about Millennials - the 100 million Americans born between 1980 and 2000?

Kellogg CEO: We need to get Kashi back on track

Kellogg CEO: We need to get Kashi back on track

By Elaine WATSON

Kashi has lost some distribution in the past 12-18 months, but brand owner Kellogg says it will prove to consumers that Kashi is still a pioneer in the field of ‘progressive nutrition’.

Goya: from ingredient to prepared foods company in 10 years

In conversation with Goya VP Bob Unanue on the $250 mn US expansion

Goya: from ingredient to prepared foods company in 10 years

By Maggie Hennessy

Historically a mainstay brand in ethnic grocery stores and the international aisle of supermarkets, Goya has grown into much more than an ingredient company—with a portfolio of more than 2,000 SKUs ranging from beans and olive oil to coconut milk and...

Key Insights from Food Vision

In conversation with the mastermind behind the €250,000 lab-grown burger

By Nathan Gray

Last year Professor Mark Post sparked international interest with the unveiling, and tasting, of the world's first lab-grown meat. Since then he's been working to iron out technical issues so that commercially available lab-grown meat can become...

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