Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...
With the number of Americans with food allergies and sensitivities increasing, free-from claims have become du jour in the conventional food and beverage space, but they remain relatively rare in the supplement segment and as such offer manufacturers...
Food allergy is on the rise in many countries, but how many people are impacted in the US? We've collected some facts and figures from Food Allergy Research and Education (FARE), the world’s largest private source of funding for food allergy research;...
Historically consumers who wanted a gluten-free alternative to a wheat-based product had to sacrifice nutrition, taste or accept the presence of other common allergens in the ingredient list.
Most researchers agree that the prevalence of food allergies is increasing in the US. Yet the amount of money spent on finding out why is surprisingly low, says one food allergy expert.
We've just got into 1,700 Walmart stores with paleo, organic and gluten free meals
Most successful entrepreneurs combine limitless self-belief and a thick skin, says Beetnik Foods founder David Perkins, but they’re also human: “As a chef, I know everyone’s tastes differ, but this company is my baby, so if even one person has a bad experience...
San Francisco-based Leadbetter’s Bake Shop has stopped making English muffins, its flagship product, and changed its name to Better Bakeries as it focuses on building an allergy-friendly food manufacturing and co-packing business designed to bridge the...
Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...
Superfoods are no longer restricted to exotic and hard to find plants in under-developed countries. Rather, the latest batch comes from a little closer to home and likely already are in most US consumers’ pantries, according to a food trendologist.
With Expo East around the corner, food investment specialists Whipstitch Capital and Silverwood Partners have both released reports exploring the growth drivers in natural, organic and specialty foods. Checkout our gallery of highlights...
The world will probably keep turning without another gluten-free cookie or cracker, but there is a ton of white space for allergy-friendly foods in other parts of the store, and untapped opportunities in c-stores, club stores, schools, and in Mexico,...
US consumers increasingly see non-GMO, natural, organic and clean label claims as a proxy for ‘healthy’ or ‘healthier,’ says Nielsen in a new report* examining how consumers around the globe are thinking about health and wellness.
Target has seen meaningful uplifts in grocery sales in ‘LA25’ stores where it is testing new merchandising concepts, but has had a challenging quarter owing to deflationary pressures, chairman and CEO Brian Cornell told analysts this week.
The gluten free market in the US remains hot, but as the category becomes more crowded, manufacturers must offer products with added appeal to stay competitive – such as a protein boost from pulses or an added dose of fiber and flavor with ancient grains,...
Trends may come and go, but they often don't stay gone forever -- rather most eventually cycle back in vogue, as is the case with the current focus on “ancient wisdom,” and time-tested, traditional cooking techniques and ingredients that are influencing...
After carving out a niche in the competitive baby- and toddler food categories with its quinoa-based products, NurturMe is ready to expand its portfolio and reach with new ingredients, products and distribution with the help of a $3.7 million investment...
Low-fat and fat-reduction claims may be on the upswing again soon as consumer confusion mounts around whether fat really is back and their desire for healthier options increases, according to a marketing manager for Dow Food Solutions.
With the acquisition of competitor Send Me Gluten Free, snack subscription company Love With Food continues to build its credibility as a service that not only “surprises and delights” consumers with new natural products but as a trustworthy business...
With one in 13 children diagnosed with a food allergy in the US*, ‘allergy-friendly’ foods are now infiltrating every category in grocery. But right now, it still makes sense for most retailers to merchandise them in a dedicated set rather than spreading...
Entering a crowded category, Chicago-based RXBAR is confident that its flavour and ingredient combinations, intentionally different from most bars out there, can win spots on more shelves.
Growth rates in the US gluten-free market are slowing, but the category is still generating significant double-digit growth, says allergy-friendly brand Enjoy Life Foods.
Few shoppers in today’s on-the-go culture have time to read lengthy descriptions or claims on packages, which is one reason why Vermont Smoke & Cure recently switched to recognizable icons and color-coding as part of a massive rebranding for its “consciously”...
Today’s consumers claim to want bold, authentic flavors, but many still shy away from unrecognizable foods – giving manufacturers the difficult task of presenting new products or flavors in a familiar way that still respects their authenticity.
Retailers and manufacturers that want to meet consumers’ growing demand for food free from preservatives need to rethink their strategies for packing, shipping and stocking products, suggest the husband and wife team behind Grain-Free JK Gourmet.
While most college freshmen are asking probing philosophical questions about the universe or each other out on dates, the ambitious co-founders of New Grounds Food were asking for help and advice on launching and running a successful new company.
With sugar reduction in full swing, the sales opportunity in the salty snacks category is growing fast to the tune of 3.7% annually with a projected $22 billion in sales in the US in 2015, according to a recent Packaged Facts report. And innovative manufacturers...
Glanbia Nutritionals has launched OatPure gluten free oats in the US, containing less than 10 parts per million of gluten, far exceeding US FDA requirements for gluten-free claims.
Organic and Non-GMO claims are both gaining strong traction on US food and beverage labels, while there has been a slight decline in the percentage of new launches featuring 'natural' claims, according to Mintel.
With a tagline that goes “Treat Yourself Well,” Zemas Madhouse Foods founder Jill Motew wanted to create healthy snacks that tasted great so her children won’t “feel like they’re missing out.”
Research showing the repetition of taking multiple bites is more satiating than one piece or bite regardless of the calorie-count is what inspired Enjoy Life Food to develop mini versions of its popular full-sized soft and crunchy cookies and to launch...
New York-based startup Masienda wants to elevate the $6.8 billion corn tortilla market in the US by importing biodiverse, heirloom corn from Mexico to create a better tasting, nonGMO alternative to the options currently available in the staple category.
An injection of $2 million in Series Seed funds will help startup ELEMENT Snacks “reinvent rice cakes into fun snacks” by enabling it to expand distribution and roll out new packaging and branding, the company announced March 3.
Standup, reclosable pouches are the way to go in the frozen food aisle, which currently is filled with bags that lay flat or boxes with bags inside that don’t reclose, says Rebecca Peress, founder of food startup SWAP.
Normally about this time of year the airwaves and social media begin to buzz with messages about getting ready for bikini season or offers to help consumers shed the last few stubborn holiday pounds with special diet foods – but increasingly these types...
Between the rise of low- and no-carb diets in the early 2000s and the more recent explosive growth of the gluten-free movement, pasta-lovers and sales have suffered in the last two decades.But Gabriella’s Kitchen hopes to save both with the expansion...
The nutrition bar category has thrived in part by offering consumers convenience and portion-control, but a new generation of bar-like “bites” entering the market suggests on-the-go snacking could be even easier.
With cutting edge flavors, trendy ingredients and vibrant, fresh packaging, Abbott Laboratories’ new line of six snack bars promises a level of category disruption typical of startups, but with the financial backing and industry connections of a well-established...
Based on the latest additions to AccelFoods ’portfolio, the packaged food and beverage accelerator is betting that cold brew coffee, ethnic flavors, gluten-free and the one-two punch of protein and fiber are long-term trends that will continue to influence...
Despite hitting spot-on several major trends driving food sales today, Asian noodles are struggling to gain traction in the US because many consumers are unaware of, daunted by or have misconceptions about them, according to a new report from Packaged...
Whole Foods products at wholesale prices, delivered to your door? It sounds almost too good to be true, and at the beginning, that’s certainly how many potential investors viewed Thrive Market. But with a run-rate approaching $100m and hundreds of thousands...
The co-founder and CEO of Green Chef infuses his passion for transparency into every aspect of the fresh meal kit delivery company, and in doing creates new marketing opportunities for its suppliers and helps them increase consumer awareness of their...
In a dramatic rebranding, Lean Cuisine ditches the “antiquated” idea of dieting to become an advocate for overall healthy lifestyles, and in doing so, is empowering women to change the conversation about weight and value perceptions, according to brand’s...
