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.
Gluten-free brand Simple Mills, known for its baking mixes, enjoyed triple-digit growth year-over-year after dipping its toes in the finished snack category last year.
Is it legal for nut or other non-dairy based beverages sold in the US to describe themselves as ‘milk’ (almondmilk, cashewmilk, soymilk) on food labels?
US retail sales* of gluten-free products rose 11% in 2015 and are predicted to rise a more modest 6% to $1.66bn in 2016, according to a new report from Packaged Facts, which predicts that as the market matures, growth rates are “expected to slow considerably.”
The seven-person company is making big strides in a young but rapidly growing category, establishing itself as one of the ‘Best for the World’ food items according to research company HowGood’s criteria.
Consumers with food sensitivities often face an unenviable choice in the frozen dessert aisle: Buy something that could trigger a reaction, or opt for an allergy-friendly product loaded with more calories, fat and sugar than conventional ice cream, according...
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;...
