Advances in technology can help firms more quickly and easily reduce sodium in breads and grain-based packaged foods – a previously repetitive and expensive trial and error process, according to Janice Johnson, food applications leader in salt at Cargill.
The International Cocoa Organization has quelled media reports of a chocolate crisis in 2020 and says there are sufficient cocoa stocks for the next five years.
The nutrition bar category is becoming saturated, but there are still untapped pockets of opportunity, says Ohio-based Good Greens, which claims to blow rivals out of the water when it comes to packing a nutritional punch.
Market pre-eminence has reduced food to a commodity subject to financial speculation, Pope Francis told attendees at a major nutrition conference in Rome this morning.
To understand Functional Foods you must see it as a strategy to add value to processed foods, says the president and founder of the HealthyMarketingTeam, Peter Wennstrom, in this guest article.
Even though Ian’s Natural Foods specializes in gluten-free foods, the CEO of Elevation Brands is not worried about a negative impact on the firm if the gluten-free fad ever fades because he says the Framingham, Mass., firm’s products hold broad consumer...
General Mills has agreed that it will not use the term ‘100% natural’ to describe Nature Valley bars that contain certain ‘artificially produced’ ingredients in order to settle a long-running false advertising lawsuit*.
Most Americans believe knowing how much added sugar is in a food would be helpful, according to a recent study that contradicts food manufacturers’ concerns that a proposal to differentiate added and naturally occurring sugar on the Nutrition Facts label...
The higher cost and lack of familiarity with whole grains are complicating some schools’ efforts to comply with requirements to serve 100% whole grains that went into effect last July, according to school dietitians.
Four years ago sodium was public enemy #1. The Institute of Medicine (IOM) was calling for the FDA to modify the GRAS status of salt and slash the daily value for sodium to 1,500mg, and the food industry was on high alert. Today, sugar is the new bogeyman,...
The “best” way to change consumers’ long-held perception that whole grain products taste “like cardboard” and to spur sales is to give consumers a risk-free chance to try the products and use positive, educational marketing, food manufacturers said.
While kale chips have a lot of growth potential in conventional food stores, Rhythm Superfoods CEO Scott Jensen said he worries whether the pervasive leafy green soon will jump the shark as a trendy snack ingredient in health and natural product stores.
Tune into an earnings call from a big consumer packaged goods (CPG) company, and you’ll likely hear a lot of frustration over the ineffectiveness of trade spending. But is weary resignation (‘it’s just a cost of doing business') a constructive response?
What’s for dinner tonight? And could Watson - the IBM computer that trounced its human rivals at Jeopardy - have the answer? FoodNavigator-USA headed to the reThinkFood conference - a collaboration between the Culinary Institute of America and the MIT...
Unprecedented access to information about foods through smart phones and social media is a driving factor in consumers’ increasing interest in healthy eating, according to a leading food culture researcher.
Members of the European Parliament (MEPs) have voted to allow individual countries within the EU to ban the cultivation of genetically modified food crops on their soil, even if the EU has already approved them for wider cultivation.
Senomyx has identified novel natural sweeteners “that are more potent than Rebaudioside A [the best-known sweetening component from the stevia leaf]”, according to president and CEO John Poyhonen.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
Consumers want to eat healthier, but when it comes to snacking a desire for decadent and indulgent usually wins out over virtuous, which is why Berkeley, Calif.-based The Good Bean wants to “reclaim fun for the better-for-you-chip space” with the launch...
Consumer interest in meat alternatives as a source for protein is growing – especially among younger consumers with less money and time to spend buying and preparing meat – but lingering confusion about whether sufficient protein can be obtained from...
UPDATED - Initial returns indicate that voters in Colorado have given a firm thumbs down to GMO labeling initiative Proposition 105, while the vote in Oregon on Measure 92 headed to a nail-biting finish - but ended with voters saying NO.
Online grocery shopping, craft foods, fermented and pickled foods such as sauerkraut, and non-stop snacking will all gain momentum in 2015, according to ‘Supermarket Guru’ and TV personality Phil Lempert.
Given that the Dietary Guidelines urge Americans to reduce calorie intakes from added sugar, helping them identify foods that actually contain it by listing it on the Nutrition Facts panel seems like a no-brainer, says nutritional ranking system Guiding...
Protein fortification continues to be a hot topic, with high protein forms of shakes and other beverages, nutrition bars, cereals and other foods crowding the market. Now startup company Rap Protein LLC has expanded the idea into a new area with the...
DuPont’s nutrition & health division will play a big part in the launch of 4000 food-related products in the next six years, its chief said as the company celebrated 50 years at its Brabrand base in Aarhus, Denmark yesterday.
Despite innovations to revitalize iconic brands and tap into emerging consumer desires, Kraft’s turnaround “remains a work in progress” as increased pricing to offset higher commodity costs slowed sales and dragged down earnings 11% in the third quarter,...
Simple changes in how food manufacturers handle and trace ingredients, packages and labels at production facilities could reduce dramatically the number of recalls due to undeclared allergens, which make up the vast majority of food recalls, according...
One of the fastest growing ingredients right now, coconut often is touted as a superfood, but that does not mean products containing its oil, flesh or milk are “healthy,” a recent FDA warning letter reminds the food and beverage industries.
Private label growth has slowed from the last several years when consumers flocked to the category due to the recession, according to a report from Packaged Facts. While retailers continue to launch and promote store brand products, a persistently sluggish...
While Beanitos probably has a higher profile, fellow Texan chip maker Simply7 snacks has quietly carved out an equally impressive niche in the better-for-you snacks aisle over the past four years with hummus, lentil, quinoa and pink pomegranate chips...
Food technology startup Exo has closed a $1.2 million seed funding round, which will help the cricket-fueled protein bar maker expand its product line and dramatically boost production to keep up with the “surprising” level of demand, its co-CEO says.
Cereal and plant proteins hold huge potential for breakfast cereal and snack bar fortification but taste and texture remain challenging, say Kellogg’s lead product development scientist.
60-second interview, Megan DeStefano, DuPont Nutrition & Health
The percentage of energy derived from snacks in the American diet has increased from 12% in the late 1970s to 24% in 2009/10, according to analysis of National Health and Nutrition Examination Surveys (NHANES) data.
Browse the baby food aisles and everything is pretty healthy, as your baby’s body is a temple, right? But then things change, say the founders of MySuperFoods, which was set up by two Moms that were underwhelmed by the snack options available to children...
From hop-free ales with lavender or elderflowers to ‘advanced Asian’ cuisine, Sterling-Rice Group (SRG) looks at the top 10 culinary trends it predicts will inspire the packaged food and foodservice industry in 2015.
US sales of hummus have almost doubled since 2009 to top $600m, but could easily break through the $1bn mark in the next few years, predicts Eat Well Embrace Life, which is carving out a leading role in the ‘other bean hummus’ category and aims to be...
FoodNavigator-USA brings you part two of our gallery of highlights from the 2014 Food & Nutrition Conference & Expo (FNCE) in Atlanta, GA, which addressed everything from nutrigenomics, plant-based diets and Millennials’ eating habits to whether...
Consumers – and specific groups of consumers – are changing how, when and where they shop, with the influence of Millenials and Hispanics set to grow over the next decade, says a new report from IRI.
Not so long ago, beans were something you’d more likely find in a dip than a chip. Today, in no small part because of the explosive growth of Beanitos, they are all over the snacks aisle as formulators look to boost fiber and protein, and marketers tap...
A voluntary framework for sustainable cocoa that could help align industry efforts will be introduced by the end of 2016, say those behind the standard.
