General Mills is seeking to patent a way to make gluten-free and reduced-gluten fresh, filled pastas such as ravioli without any breakages or tears during processing.
Convenience played a starring role among the new products launched and featured at the Food & Nutrition Conference & Expo in Chicago last month, along with products that promoted bigger as better and placed veggies front and center.
Encouraged by positive early compliance rates with the ‘game-changing’ gluten-free labeling standard that went into effect in mid-2014, FDA could now focus its attention on reducing the risk of cross contact with gluten-containing foods and ingredients,...
New research revealing a dramatic increase in the number of insurance claims related to severe allergic reactions to food reinforces other evidence indicating that food allergies are on the rise, and bolsters the marketing opportunity and potential longevity...
Nestlé has said that it wants to deliver “industry leading volume growth” by leveraging key consumer trends. The company detailed exactly how it intends to achieve this at its investor summit in London yesterday (26 September).
Recognizing most Americas have a love-hate relationship with vegetables, Garden Lites is introducing a series of new products that either celebrate or hide vegetables to help ensure all consumers can hit their recommended five a day.
With demand for almond flour at an “all time high,” Blue Diamond Growers is increasing its production capacity for the on-trend ingredient via a new processing line at its Salida (CA) manufacturing complex.
After years of knocking on the doors of top tier retailers and hearing no, baby and toddler food company NuturMe is finally hearing yes from major players including Target, Kroger and Costco – a change the company’s CEO attributes to the brand’s new “Tummy...
Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves, spanning everything from whole milk launches in the yogurt aisle to kombucha with adaptogens, lightly carbonated apple cider vinegar beverages, organic Lunchables and cauliflower,...
A comparison between Lidl stores in Europe and the first wave of US stores suggests the retailer is moving “away from the hard discount model as we know it in Europe,” according to an analysis by Bernstein.
DSM has unveiled a rice-based baker's enzyme which boosts the softness and moistness of gluten-free bread, allowing it to compete with wheat-based breads in texture, it says.
As the tenacious gluten-free trend continues to grow and mature into a market behemoth in the US, it is paving the way for the emergence of two trends that both claim to reduce the risk of inflammation and offer increased nutrient density despite opposing...
Eliminating gluten from the diet is essential for the estimated 0.7%* of the US population with celiac disease. But consumers avoiding it because they think it reduces their risk of heart disease should think again, according to new research.
Nutriati’s chickpea protein is white, odorless, and neutral-tasting
Commercial quantities of highly functional, neutral-tasting chickpea protein concentrates and a high-protein chickpea ‘flour’ will be available by the end of the year, says Richmond-based Nutriati, which has just closed an $8m financing round to help...
By looking at the size of loaves of gluten-free bread versus conventional bread at the grocery store, one could infer that making a larger loaf sans gluten isn’t as easy.
