Adding flaxseed to rice paper – the wrapper used to make Asian spring rolls – may not only boost the omega-3 and fiber content, but also enhance taste and texture, says a new study from Canada.
New product development in the breakfast foods segment must be defined by health, portability and convenience to target key consumer needs in a snowballing US market, Mintel says.
Bankrupt Twinkies and Wonder Bread maker Hostess Brands says it expects to establish up to six ‘stalking horse’ bidders for its iconic bakery brands when bids are presented to the bankruptcy court.
A $1million gift to the Monell Chemical Senses Center is aiming to deepen our understanding of salt taste detection and perception, and help the food industry achieve success with reduced sodium products.
General Mills has taken a ‘step in the right direction’ as it agrees to improve its Fruit Roll-Up labeling in light of a class action lawsuit, the Center for Science in the Public Interest (CSPI) has said.
Can we feed nine billion people by 2050? Only if we embrace the principles of open innovation, says Jeff Bellairs, senior director of the General Mills Worldwide Innovation Network (G-WIN), in this exclusive article for Foodnavigator-USA.com and FoodNavigator.com.
Food manufacturers looking to extend shelf life with natural antioxidants have started using blended ingredients in an effort to deal with spiralling raw material costs, according to Frost & Sullivan.
Many successful food brands have a founding myth. In the case of Bear Naked Granola, it is the story of the co-founders offering “breakfast in bed” to the wrong person.
The quest to have food to survive a five-year mission to Mars is at least two decades away, but ‘we’ll get there’, says Dr Michele Perchonok, advanced food technology project scientist at NASA in Houston.
Unilever’s ‘fewer, faster, better’ mantra is paying off, with a smaller number of more innovative new products getting to more markets, more quickly, says one industry analyst.
The $1.75m in bonuses to be shared by bosses at Hostess Brands should they meet targets relating to the sell-off of its assets are “below market rates” and “completely routine”, says the now-defunct maker of Twinkies and Ding Dongs.
A US-based investment firm insists that PepsiCo needs to focus on its most profitable brands and emerging markets such as China to bolster margins and regain ground on Coke.
Many meat analogues derived from plant proteins may have environmental impacts comparable to animal protein because of inefficient water and energy use in their production, according to associate professor of Food Process Engineering at Wageningen University...
Kraft Foods have reported strong third quarter 2012 results with growth fuelled by new products and gains in productivity, says the newly independent business.
Mondelēz International was weighed down by operational issues in Brazil and Russia in the third quarter (Q3) which harmed overall performance in its first results since it split from Kraft Foods in October.
Hillshire Brands Co. reported strong earnings in its first quarter as an independent company, reporting net income of $53 million in the first quarter of fiscal 2013 that ended Sept. 29.
Kellogg’s boss John Bryant said he was "very disappointed" by the recent Mini-Wheats recall in a call with analysts yesterday, but insisted that it was not a reflection of "systemic" supply chain problems.
Food and beverage manufacturers with offices and factories on the East Coast have taken precautions to protect staff and keep their businesses running as smoothly as possible as Hurricane Sandy kicks in.
Twinkies-maker Hostess Brands says it hopes it will be able to exit Chapter 11 in a few months, but has warned employees in the Bakery, Confectionery, Tobacco Workers and Grain Millers International Union (BCTGM) that strike action will force it to liquidate...
Food and nutrition giant Nestlé has reported improved sales in its 9-month results driven by growth in emerging markets, but Q3 was a little slower than last year.
The nutritional profile of peanut butter may be enhanced by the addition of peanut skins to the mix, an approach which does not affect the sensory profile of the product, says new research.
Z Trim, a food additive made from corn fiber, has been approved by FDA for labeling on ground, emulsified and processed meats and poultry, the company has announced.
Unilever has added new ‘challenges and wants’ to its open innovation platform, this time seeking help with a stable natural red colour for fruit and dairy, and technologies to reduce sugar in ready to drink teas.
Diamond Foods has said it will file all of its late SEC filings ‘as promptly as practicable’ following a second NASDAQ determination letter threatening delisting.
A natural surfactant from a South American tree matched the established synthetic Tween 80 for the formation and stabilization of emulsions, says new data from a leading emulsion scientist and collaborators at Nestlé.
Walmart says it is confident it will reach its goal of using sustainably sourced palm oil for all of its private label products by the end of 2015, although it won’t give any details about how much progress it has made to date in North America.
Kraft has officially split into two publicly traded companies: Kraft Foods Group, an $18.7bn North American packaged foods giant with a portfolio of brands including Kraft, Maxwell House, Oscar Mayer, Planters and JELL-O; and Mondelēz International, a...
Campbell Soup Company has taken steps to cut costs and reallocate manufacturing capacity in light of volume declines in the canned soup business in the United States, the company announced Thursday.
Big interview: Russ Moroz, VP Research Development & Quality, Kraft Foods
Kraft Foods has made significant cuts in sodium across its portfolio - and is currently working on “proprietary approaches to take this work to the next level” - but there is “not yet a silver bullet in the toolbox”, admit R&D chiefs at the firm.
Kelloggs’ 50:50 joint venture with agribusiness giant Wilmar must target the lucrative snacks sector as Western breakfast cereals remain unpopular in China and local competition is strong, say analysts.
While higher ticket prices have dented volumes of its Banquet brand, ConAgra is predicting a steady rebound in the frozen case this year as innovative new products gain traction.
Hostess Brands is seeking a legal means to force members of the union representing a big chunk of its staff to accept a deal they have rejected by an overwhelming majority, or says it will have no choice but to liquidate the company.
Rosemary extracts can deliver a significant reduction in the formation of hexanal - a marker for oxidation in foods - without the bitter off-flavors associated with other natural antioxidants, tests by natural extract specialist Kalsec have revealed.
PepsiCo plans to invest about $38m on a new high-tech warehouse distribution system for its Frito-Lay factory and distribution center in Killingly, Connecticut.
Campbell Soup impressed investors with higher-than-expected earnings in the fourth quarter but admitted that its turnaround “is taking us longer than we anticipated”.
Findings from a team of Brazilian researchers could help to reduce industry storage and transport costs by improving the way in which emulsions like sauces and salad dressings can be freeze dried.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
A new study has questioned advice to include quinoa in gluten-free diets for those with celiac disease, finding that some varieties may trigger symptoms.
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