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...
Retailers are going to reduce the space given to legacy brands
Leading CPG companies are like huge ships that cannot change course quickly enough to address evolving consumer trends, claims the boss of Boulder Brands (which owns the Udi’s Gluten-Free, Earth Balance and EVOL brands). But unless they make some bold...
Whether it’s designated “gluten-free”, “no gluten”, “without gluten”, “free of gluten”, tomorrow (Aug. 5) is the deadline for manufacturers to ensure they meet the Food and Drug Administration’s definition of a gluten-free food.
US retail sales of gluten-free products surged 47% in 2013, with a significant chunk of the growth coming from snacks, according to flour milling giant Ardent Mills.
FoodNavigator-USA takes you through the latest and greatest in new product launches, from affordable healthy snacks and chia energy drinks to all-purpose stevia and dairy-free desserts.
A study published in the New England Journal of Medicine found that 26% of children with two copies of a high-risk variant in a specific group of genes develop an early sign of celiac disease called celiac disease autoimmunity (CDA) by age five.
In the latest iteration of FoodNavigator-USA’s What do you do interview series, we talk with the boss of organic ancient grain specialist Ancient Harvest about the challenges of long-distance (work) relationships, his move from banking to CPGs and what...
Although fewer than one in 100 (0.9%) of US consumers is afflicted with a peanut or treenut allergy, the purchasing power of that group extends far beyond those with allergies, according to the recent Nut Allergy Ecosystem survey by Rich Products Corp.
The frozen food aisle has historically suffered from a bit of an image problem, given consumers’ long association with frozen TV dinners and freezer-burned commodity vegetable bags. But the growing interest in premium offerings among increasingly time-strapped...
Gluten-free and allergy-friendly packaged foods manufacturer Enjoy Life Foods understands the particular importance of word of mouth when it comes to its customers, and the firm has embraced the next generation of this through its investments in social...
There are significant opportunities to grow the Rudi’s Organic Bakery brand, both through increasing distribution and taking it into new categories, says its new owner, Hain Celestial.
If the size of the US gluten-free market is hard to pin down as everyone measures it differently, few doubt that its double-digit growth seems set to continue - at least for the next 2-3 years - according to experts at the FoodNavigator-USA Gluten Free...
Want to learn more about the gluten-free market? Click HERE to tune into FoodNavigator’s online forum to learn about celiac disease and gluten sensitivity, the size of the gluten-free prize, who buys gluten-free products, and why.
Hillshire Brands has struck a $165m deal to buy frozen breakfast and snack foods maker Van's Natural Foods from private equity firm Catterton Partners.
There are just two weeks to go until FoodNavigator’s live (and hopefully very lively) online debate on one of the hottest trends in food development: gluten-free.
One daily serving of beans, peas, chickpeas or lentils may slash bad cholesterol levels, says a new meta-analysis that supports the cardiovascular benefits of pulses.
The human protein elafin could be delivered into the gut using a probiotic bacterium to reduce the inflammatory reaction typical of celiac disease, researchers suggest.
It’s 70 degrees, and there are a lot of free snacks, so the FoodNavigator-USA team did the decent thing and headed to Anaheim to bring you the highlights from the nation’s biggest natural products show: Natural Products Expo West…
In 2012, Late July’s revenues were a modest $18.6m. In 2014, founder and CEO Nicole Dawes says the brand is "currently at a $60M run rate", primarily due to explosive growth in sales of organic snack chips. Not bad going considering she’s vying...
Interview with Bobo's Oat Bars founder Beryl Stafford
Ten years after Bobo’s Oat Bars first hit natural food store and coffee shop shelves in Boulder, CO, the now profitable cereal bar manufacturer is capitalizing on the parallel growth in popularity of the gluten-free and grab-and-go segments to target...
Manufacturers working to develop high quality gluten-free bakery products must not forget how important starch is in the formulation and its reaction during baking, warns a professor.
The foodservice sector could generate explosive growth for gluten-free products, although it’s hard to predict exactly when talk will translate into action, according to the firm behind leading gluten-free brands Udi’s and Glutino.
The founders of an online food allergen guide are hoping to fill a void left by the current federal food allergen labeling system in an effort to make packaged foods safer for those suffering from food allergies.
Gluten-free bakery still offers plenty of opportunity in Europe, but beer, pizza and prepared meals are the most untapped segment of the cereal-containing products, according to a Mintel analyst.
Are consumers who say they’re avoiding gluten really just avoiding wheat? Can we trust survey data about the number of people following ‘gluten-free diets’? Are market researchers' (wildly differing) estimates about the size of the gluten-free market...
Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So why haven’t we seen a flurry of oat-based gluten-free options in the global bakery sector? Are they a missed golden opportunity for gluten-free bakery?
From ready meals to breakfast bars, lots of pulse flour-based gluten-free products are coming on stream, says Margaret Hughes from Best Cooking Pulses, Inc., with the favorable nutritional profiles and moderate costs gaining traction with manufacturers...
Gluten-free baked products have a historically bad reputation—be it in the flavor, texture, performance or shelf life department. But the surge of demand from all corners of the market has forced bakery and snack manufacturers to respond with improved...
While market researchers predict continued healthy growth for the US gluten-free market*, not everyone is convinced that it is built on a solid foundation.
