The cliché of pizza lovers as beer-pong playing frat boys or men sharing a slice while watching sports is all wrong – and as a result, so are many manufacturers’ marketing and formulation strategies, according to recent research.
Limiting consumption of certain carbs may not be the panacea once thought for bloating and abdominal pain caused by irritable bowel syndrome, and actually could cause more harm if not overseen by a healthcare provider, a new data review suggests.
Alan Hahn: 'We noticed it right away... the gluten was gone'
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
While celiacs – by necessity – are pretty clued up about gluten, most Americans are less well-informed, with a sizable number erroneously believing rice and potatoes contain gluten, according to a new survey.
Consumers who are seeking to limit their exposure to gluten have another line of defense in a new product released by DSM. Called Tolerase G, the enzyme can serve to break down residual gluten in a meal before it can cause a reaction, the company said.
Boulder Brands – the firm behind EVOL Foods, Udi’s Gluten Free and Smart Balance – has reduced its salaried headcount by 15% and integrated its sales, marketing and innovation functions as part of a restructure following the departure of CEO Steve Hughes.
Shares in Boulder Brands – the firm behind EVOL Foods, Udi’s Gluten Free and Smart Balance – plummeted this morning after CEO Steve Hughes resigned and the firm warned that second-quarter sales would likely be 5-7% lower than they were in Q2, 2014, chiefly...
Multicultural wellness ingredients are emerging as a tie that binds the diverse desires of multiple generations together, according to the latest Packaged Facts’ Culinary Trend Tracking Series report.
Grain companies are working with Denver-based MycoTechnology to explore how mushrooms’ filament-like roots or ‘mycelium’ could help create new value-added opportunities in the cereals market by transforming the nutritional profile of wheat and other grains.
'Millennials are increasingly health conscious...'
From a commercial perspective, it’s still early days for myceliation, a process by which mushrooms (or rather, their filament-like roots or ‘mycelium’) can remove bitter compounds and naturally occurring toxins from some of the world’s most valuable crops...
FDA is considering adding pre- and post-market enforcement “enhancements” to the final rule for the process of determining food substances are GRAS – or generally recognized as safe, according to a top agency official.
From dairy-free cheesecakes from Daiya Foods to almond milk horchatas from Califia Farms, more cold-pressed innovation from Evolution Fresh and fresh breath chews from Hershey, this month’s gallery is packed with innovative new food and beverage products.
While Trader Joe’s gets plenty of plaudits, its German parent company ALDI – which operates nearly 1,400 stores in 32 US states - is probably “the most underestimated grocery retailer” in the nation, according to a new report from market researcher Hartman...
From the purveyors of banana flour to chickpea pasta, barrel-aged tea, chilled nutrition bars, gourmet oatmeal and upmarket cottage cheese, here's FoodNavigator-USA's latest pick of entrepreneurs to watch in the US food and beverage market.
Artisan Bistro hopes to coax back to the frozen food aisle consumers who have given the category the cold shoulder by raising the culinary and ingredient bars with its boldly flavored meals that are healthy for consumers and the earth.
US sales of specialty foods blasted through the $100bn barrier in 2014, with retail ($85.5bn) and foodservice sales ($24bn) combined hitting $109.5bn, up 10.3% on 2013 sales of $99.3bn, according to a new report from the Specialty Food Association using...
Subscription snack box company Love With Food helps natural snack manufacturers drive brand awareness and sales by sampling their products directly to consumers’ doors for a fraction of the cost and labor of in-store demonstrations, according to the company’s...
As many of today’s busy consumers are getting upwards of half their daily calories from snacks, they’re demanding more than ever from the category. So newcomer Snack Out Loud saw an opportunity to leverage the power of the yet untapped roasted pinto bean...
Manufacturers are rolling out a vast array of new oatmeal products in an effort to meet consumers’ growing demand for healthier fiber- and protein-packed breakfasts and to offset declines in cold cereal sales in the U.S.
Food giant General Mills is tearing a page from the playbook of the start-ups and small brands with which it competes to change how it develops and markets new products.
One out of 13 children in North America has food allergies today compared with one in 50 in 1990, and in the next couple of years, it’s going to be about one in 10, according to allergen-friendly foods brand Enjoy Life Foods.
Certain wheat allergens are released and lost when pasta is boiled while others are highly resistant and remain during the entire digestion process, researchers from Italy have found.
With the percentage of energy derived from snacks in the American diet doubling since the late 1970s, the pressure is on to make those snacking calories count. But what is a healthy snack, and are the boundaries between snacks and meals blurring as consumers...
Being part of a multinational company will enable Enjoy Life Foods to significantly boost its distribution and accelerate the innovation process, chief marketing officer Joel Warady told FoodNavigator-USA after the allergen-friendly firm announced that...
The founder of Tessemae’s All Natural, the maker of the No. 1 refrigerated salad dressing at Whole Foods and Safeway, originally took the road most traveled, but when that did not work out, he back-tracked and took the one least traveled, and that, he...
Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.
While the upfront cost of third-party credentialing from Product of the Year is sizable for many small firms, winning the right to display its iconic red logo for two years can open distribution doors and increase sales in the long-run for new products,...
Authentic Foods’ latest gluten-free flour blend, Steve’s Blend, promises to “revolutionize” gluten-free baking by creating a fast-rising dough that can be kneaded for real-bread texture without using any binders.
When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies.
Improving the quality and selection of gluten-free foods available in mainstream channels will help sales in the category grow nearly 1.5 times through 2019, according to market analysis by Packaged Facts.
Restaurants in 2015 will act locally when it comes to sourcing ingredients, but think globally when incorporating flavors into new dishes, the National Restaurant Association’s annual What’s Hot culinary forecast reveals.
Consumer desire to effectively manage their weight and improve their health through food will continue to influence new product development and sales in 2015, according to New Nutrition Business, a food- and nutrition-focused market research firm.
Gluten-free microwaveable muffins plug a market gap where major food firms are slow to innovate, claims a start-up looking to upscale its muffin pot concept.
The ideas that wheat is genetically modified, bred to have more gluten, is addictive and causes inflammation are “myths” that the Whole Grains Council wants to bust.
Even though Ian’s Natural Foods specializes in gluten-free foods, the CEO of Elevation Brands is not worried about a negative impact on the firm if the gluten-free fad ever fades because he says the Framingham, Mass., firm’s products hold broad consumer...
Consumers’ perception of whole grains have come a long way, but with most Americans consuming only 15% of the recommended daily intake of them, whole grains still have several barriers to overcome before they are fully integrated into the average person’s...
The increasing number of U.S. adults reducing or eliminating gluten from their diet who are not diagnosed with celiac disease likely is an unsustainable fad, clinical researchers argued at the Whole Grains Council Oldways Whole Grains: Breaking Barriers...
Unprecedented access to information about foods through smart phones and social media is a driving factor in consumers’ increasing interest in healthy eating, according to a leading food culture researcher.
Boulder Brands - which announced a high-profile re-launch of its Smart Balance spreads on a non-GMO platform in March - has admitted that the move has not transformed the brand’s flagging fortunes.
Past celiac research has focused on gluten wheat proteins as the cause of reactions, but researchers say there may be other non-gluten proteins in wheat also to blame.
The rising tide of food intolerances and allergic reactions bodes well for Pascha Chocolate, a brand that is founded on an allergen-free positioning. But co-founder Courtenay Vuchnich said the real message is purity, with allergen-free coming along for...
Consumers want to see what you are putting into the product as well as what isn’t in there
With revenues going from zero to “north of $20m” in three years, the growth of Way Better Snacks has been nothing short of meteoric. But while great branding, its focus on ‘sprouted’ seeds and the CPG experience of its founder & CEO Jim Breen have...
Almost 99% of foods labeled as gluten-free in the US are in compliance, with 1.1% mislabeled/misbranded because of the presence of gluten above an acceptable threshold. But the numbers are far higher for non-labeled ‘gluten-free’ foods, says a new survey...
What new gluten-free product launches, market analysis tell us
Aug. 5 marked the deadline for manufacturers making voluntary gluten-free label claims to ensure they meet the FDA’s definition of a gluten-free food (less than 20 parts per million of gluten). And while gluten-free product launches have risen every year...
![Hain: “We sell organic products… gluten-free products and… natural products. [But] where the big, big demand is, is GMO-free.”](/var/wrbm_gb_food_pharma/storage/images/_aliases/news_teaser_medium/1/7/2/6/856271-1-eng-GB/New-wave-of-conventional-retailers-wants-natural-organic-non-GMO.jpg)
