Interest in healthy snacks is nothing new, but interest in keto and vegan snacks is really on the rise, says the co-founder of snack subscription service Variety Fun.
To the casual observer, ‘cleaning up’ food labels sounds like an eminently sensible thing to do. After all, who wants to ingest anything ‘dirty?’ But what, precisely, are these grubby imposters apparently lurking in our foods and beverages?
Women, and Millennial women in particular, are more interested than ever in global foods and flavors, with ingredients like chipotle peppers, hoisin and kimchi increasingly found on the pantry shelves.
Freshness of food has become the top purchase driver for millennials (aged 23-40) and Gen Z (aged 11-22) reflected by a declining conventional snacking category and a rise in fresh perimeter-of-the-store sales.
According to recent research from Innova Market Insights, consumers are making more mindful choices about their diets and it is changing how they evaluate products, including pushing them to look more closely at ingredient decks and to consider the product’s...
Slightly more than two years after setting out on a mission to make childhood dreams of safely eating raw cookie dough a reality, the founder of The Dough Jar is realizing her own dream come true with the opening of a brick and mortar store in the Washington,...
FBOMB, an emerging macadamia nut butter brand, is entering its first brick-and-mortar retail locations this month with new distribution deal with The Vitamin Shoppe.
Snacking on cheese is nothing new – whether it be on crackers, as part of a fancy pairing with cured meat and wine or pulled apart as ‘string’ – but consumers’ rising demand for higher protein and their fading fear of fat is taking the trend – and cheese...
Through a two-prong approach focused on innovation and acquisition, Nestle is remaking its image from a company perceived in the US to make primarily chocolate and confections to one that is “fit for the future” with brands across multiple categories...
Israeli start-up DouxMatok has partnered with German sugar giant Südzucker to produce, market and sell its patented sugar-reducing technology to Europe.
With the Paris Agreement’s goal of limiting global warming at risk, the Kraft Heinz Company is stepping up its commitment to reduce its carbon emissions, and in doing so likely will draft many of its suppliers along with it.
Almonds have a had a strong consumer perception for being “heart healthy” with one gram of unsaturated fat and nine grams of monounsaturated fats per 30 gram serving (according to the Almond Board of California), but can they compete on protein content?...
Whey protein has now entered mainstream diets, and NZMP intends to lead the trend of incorporating its dairy protein ingredients into everyday products, from snacks to desserts, and does not see US consumers growing tired of the nutrient any time soon.
New Jersey-based FlavorHealth is aiming to commercialize a novel natural high-intensity sweetener with a flavor profile it claims is much closer to sugar than stevia by 2019 or 2020.
