A walk across the Summer Fancy Food Show floor in late July in New York City reveals that America’s love affair with pumpkin spice is continuing but also evolving to include pumpkin seeds and pumpkin flesh in sweet and savory products across categories.
US specialty food sales* topped $120bn in 2015, are growing four times faster than the rest of the food market, and now account for 14.1% of all food sales (retail & foodservice), according to a new report from the Specialty Food Association (SFA).
From Cabernayzyns (dried Cabernet grapes) to bakkwa, a meat snack sold in street markets in Singapore and Malaysia that's just hit the West Coast of the US, the Winter Fancy Food Show in San Francisco was jam-packed with unusual new products. FoodNavigator-USA...
Does bone broth have mass market appeal, and if so, what’s the best format to package it in, and where is the best place to put it in store? FoodNavigator-USA caught up with EPIC Provisions co-founder Taylor Collins to get his take on this emerging category...
From bone broth, birch water and yaupon tea to macadamia milk, the Winter Fancy Food Show is a great place to go beverage trendspotting. FoodNavigator-USA hit the showfloor at the Moscone Center in San Francisco, where we also spotted a lot of chai spice...
KRAVE Jerky founder Jon Sebastiani - who sold his business to Hershey last year – has already identified some entrepreneurs he hopes to mentor – and fund – as part of his new incubator, Sonoma Brands.
Gluten-free Cheerios, Soylent, trendspotting, the rise of veganism, and lawsuits: All of these made the top 10 most read articles on FoodNavigator-USA, but what was #1?
Earning the NonGMO Project verification for every product in the I Heart Keenwah line was a “frustrating” and “taxing” year-long process, but it was worth it, said the company’s president and co-founder Ravi Jolly.
Nobody likes to fail, but in most businesses it is inevitable, and when addressed correctly, it can be a critical element to a company’s long term success, according to food and beverage executives.
The founder of Tio Gazpacho, a front runner in the drinkable soup segment, welcomes to the nascent category several newcomers that he hopes will help validate the new food concept and build consumer interest.
As craft cocktails grow in popularity, so too are bars’ and consumers’ shopping lists to include a laundry list of necessary specialty ingredients. To help simplify professional and home mixologists’ experience and minimize shopping costs, high-end mixers...
Subscription snack boxes can be a cost effective alternative to in-store demonstrations, which often are viewed as a golden standard for driving initial product trial and gathering consumer feedback.
New York-based start-up Simply Gum offers consumers an elegant, all natural alternative to conventional chewing gums, many of which the company founder says include plastic and other synthetic ingredients.
Sales of tea in the U.S. are growing quickly as more Americans are drawn to the beverage for its health benefits, rich history and artisanal qualities, according to industry stakeholders.
Broccoli is one of the stereo-typically most hated vegetables from childhood, but now it is emerging as one of the hottest trends in snacking with new formats that promise to be kid- and adult-friendly.
