The current high-protein craze in the US food and beverage market is driving continued demand for soy-ingredients, with particular growth opportunities in sports nutrition, food for kids, and weight management, says one leading supplier.
UPDATED* - A high-profile study published in the Annals of Internal Medicine last week has re-opened the debate about whether saturated fat has been unfairly cast in the role of nutritional bogeyman. But how should policymakers respond?
Americans are often described as lagging behind their European counterparts when it comes to awareness of probiotics, but the growth potential in the US market is “huge”, says leading supplier DuPont.
If you asked most people where nuts belonged on a food pyramid 20 years ago, they would probably say in the candy (eat occasionally) section. Today nuts are widely regarded as nutritional dynamite, which could explain why 60% of nut-related snack launches...
Fuchs North America will launch a line of snack seasonings that draw inspiration from Asia, South America and the Mediterranean region to differentiate amid the ethnic flavor boom.
How many products with ‘0g trans-fat’ on the label still contain partially hydrogenated vegetable oils, a key source of harmful artificial trans-fats? Not as many as you might think, according to a new study.
A consumer’s definition of ‘snack’ is broadening to encompass beverages and foodservice items, and snacking at least twice a day is up, according to new research from foodservice research and consulting firm Technomic.
Snack makers should consider sourcing quinoa from India where the exotica strain is sweeter, higher in protein and sells at a stable, lower price, says the managing director of Ashtral Biotech.
If it’s in the natural channel today, it could be in food, drug and mass merchandise stores tomorrow, so food and beverage trend-spotters were out in force at the Natural Products Expo West in Anaheim on March 6-9.
Israel-based ingredients firm Salt of the Earth claims the sodium content in baked goods and cereals can be reduced by as much as 66% using its sea salt blend.
Sabra Dipping Co has submitted a citizen’s petition to the FDA asking it to establish a standard of identity (SOI) for hummus based on the traditional ingredients of chickpeas and tahini (sesame paste).
5-minutes: Chewing over GMOs with the Snack Food Association
Genetically modified organisms are safe and there is a need and place for them in the market, but manufacturers are removing them for fear of class actions, says the CEO of the Snack Food Association.
Snack makers survived a difficult 2013 with increased competition forming a much larger battleground that included quick-serve, online and even airlines, says a leading sector analyst.
Revoking the GRAS status of partially hydrogenated oils (PHOs) in a bid to crack down on artificial trans fats is like using a sledgehammer to crack a nut, says the American Bakers Association (ABA), which has urged the FDA to consider four alternative...
Replacing modern wheat with Kamut International’s trademarked ancient wheat in the diet may reduce symptoms of irritable bowel syndrome (IBS), finds research.
Mars has committed to ending deforestation associated with its palm oil supply by the end of 2015, becoming the latest multinational to do so, alongside Unilever and Nestlé, among others.
Butter might be winning the PR war in the spreads category owing to its all-natural credentials and short ingredients list; but from a nutritional standpoint, the healthier choice is margarine, says the National Association of Margarine Manufacturers...
Nutrition labeling will expose snacks for what they are, but we’re committed to being transparent and confident US consumers will remain a snacking nation, says the CEO of the Snack Food Association (SFA).
It’s 70 degrees, and there are a lot of free snacks, so the FoodNavigator-USA team did the decent thing and headed to Anaheim to bring you the highlights from the nation’s biggest natural products show: Natural Products Expo West…
Fiber-rich almonds and almond skin may selectively boost the populations of bifidobacteria and lactobacilli in the gut, says a new study funded by the Almond Board of California.
In 2012, Late July’s revenues were a modest $18.6m. In 2014, founder and CEO Nicole Dawes says the brand is "currently at a $60M run rate", primarily due to explosive growth in sales of organic snack chips. Not bad going considering she’s vying...
Dispatches from Snaxpo 2014: Frito-Lay marketing insight, part II
Consumers and their demands are in charge of business; driving everything we do in marketing terms and pulling us into their world, says Frito-Lay’s senior vice president and chief marketing officer.
Interview with Bobo's Oat Bars founder Beryl Stafford
Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...
The Center for Science in the Public Interest (CSPI) has again urged the FDA to come up with its own mandatory front-of-pack nutrition labeling system and “ignore” the industry-backed, voluntary ‘Facts up Front’ scheme.
Mass marketing no longer resonates with today's consumer and it must be replaced by one-on-one marketing with dedicated focus on pre-shop behavior, says Frito-Lay’s senior vice president and chief marketing officer.
By Winnie Byanyima, executive director, Oxfam International
Food and drink companies can have a big influence over sustainability and ethical issues in their supply chains - and have the power to change them rapidly. One year on from Oxfam's first Behind the Brands sustainability scorecard, nine of the ten...
The foodservice sector could generate explosive growth for gluten-free products, although it’s hard to predict exactly when talk will translate into action, according to the firm behind leading gluten-free brands Udi’s and Glutino.
As Americans continue to trade traditional meals for smaller eating occasions throughout the day, the $7 billion market for US crackers (as of 2013) is benefiting from this shift in eating habits, especially those touting healthy ingredients in their...
The Food and Drug Administration is proposing several changes to the nutrition labels on packaged foods and beverages. If approved, the new labels would place a bigger emphasis on total calories and update serving sizes, while also drawing attention to...
The fat composition of food not only influences cholesterol levels and the risk of cardiovascular disease but also governs where the fat will be stored in the body, say researchers.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
On Thursday the Obama administration unveiled the changes that the Food and Drug Administration drafted to the nutrition facts panel (see what the FDA is proposing here). In anticipation of the announcement, the Center for Science in the Public Interest...
From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers...
The American palate is more welcoming of exotic, ethnic flavors but snack innovation must go beyond just hot and spicy, says Snyder’s-Lance innovation head.
Snack maker PopChips looks set to become the latest firm to stop using the term ‘all-natural’ to describe its products after agreeing to settle a lawsuit alleging it misled consumers by using the controversial term.
The acquisition of Pringles back in 2012 has tripled the scale of Kellogg in some emerging markets – completely changing the nature of business, its CEO says.
Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has forced bakery and snack manufacturers to respond with improved...
When PepsiCo replaced the word ‘Simply Natural’ with ‘Simply’ on some Frito-Lay lines recently, some commentators wondered if this signaled the beginning of the end of the industry’s love affair with all-natural claims. However, new data suggests otherwise.
While some analysts predict US private label penetration rates (which have remained stubbornly at around 18% of dollar sales for in recent years) could reach 25-30% or higher in the next few years, their “exuberance… is perplexing at best”, according...
While the number of lawsuits filed against food and beverage manufacturers over ‘all-natural’ claims appeared to peak in 2012 and drop off again in 2013, it’s too early for the industry to start cracking open the champagne just yet, say legal experts.
Ingredients giant Roquette has struck a deal with Iowa-based non-GMO corn and soybean specialist World Food Processing (WFP) under which WFP will manufacture Roquette’s pea protein in the US.
While most start-ups struggle to raise the funds to turn their dreams into reality, Hampton Creek Foods CEO Josh Tetrick has convinced some of the world’s wealthiest people that his plant-based egg replacers are worth a serious punt.
As CPG’s big guns congregate in Florida for the Consumer Analyst Group of New York (CAGNY) conference, many of them are at a strategic crossroads, says Rabobank.
The Kellogg Company has pledged to source fully traceable palm oil by the end of next year, a move that has been welcomed by NGOs that have been fighting for the cereal giant to change its policies for months.
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
