Health, Wellness & Nutrition

A combination of saturated markets and slow population growth is putting pressure on the packaged food industry, say analysts

Sluggish growth predicted for global packaged foods markets

By Nicola Cottam

A slowdown in global packaged food markets is expected over the next five years as supply in developed countries reaches saturation point combined with insufficient opportunities elsewhere, but health and Asia offer hope.

‘Normal’ sodium intake range may be the healthiest: study

‘Normal’ sodium intake range may be the healthiest: study

By Maggie Hennessy

Despite that population-wide sodium reduction is often posed as the best solution for reducing cardiovascular disease (CVD) incidence, the current sodium intake of most of the world’s population is already in line with Institute of Medicine’s definition...

Beyond Meat: We’re a meat company that makes products from plants

Big interview: Ethan Brown and Brent Taylor, co-founders, Beyond Meat

Beyond Meat founders: 'We’re a meat company that makes products from plants'

By Elaine WATSON

“We’re a meat company that make products from plants”, say the entrepreneurs behind Beyond Meat, which makes "near-perfect replicas of meat" from plants. And they’re thinking big. After all, why settle for a slice of the $600m US meat-alternatives...

Omega-3 content sets walnuts apart from other tree nuts

Special edition: Nuts, pulses and legumes

Omega-3 content sets walnuts apart from other tree nuts

By Hank Schultz

Now that the mania about fat in the diet is mostly over the story has become that some fats are good. And as far as fat-rich tree nuts go, the story is: They’re all good. But walnuts have a leg up on their tree nut competitors in that they are the only...

The rise and rise of Dr Praeger’s Sensible Foods

The rise and rise of Dr Praeger’s Sensible Foods

By Elaine WATSON

The name - Dr Praeger’s Sensible Foods - may not sound very sexy, but the sales figures certainly are, says Larry Praeger, CEO of a frozen food firm enjoying double-digit sales increases year-on-year in a category where many players are struggling to...

Roasted and salted? Peanuts can be so much more, NPB says

Special edition: Nuts, pulses & legumes

Roasted and salted? Peanuts can be so much more, NPB says

By Maggie Hennessy

Sometimes it’s hard to think inventively about the ingredient that comprises half the ubiquitous peanut butter and jelly sandwich or is passed to us in small pouches on most airplane rides. But from flours and spreads to use as a legume, the potential...

Should dietary guidelines about saturated fat be changed?

Should dietary guidelines about saturated fat be changed?

By Elaine WATSON

UPDATED* - A high-profile study published in the Annals of Internal Medicine last week has re-opened the debate about whether saturated fat has been unfairly cast in the role of nutritional bogeyman. But how should policymakers respond?

From ancient wisdom to the new transparency: Trend spotting at Expo West

Insights from Expo West 2014

From ancient wisdom to the new transparency: Trend spotting at Expo West

By Maggie Hennessy

The natural products market continues to grow and achieve scale, reaching $150 billion last year and projected to hit $226 billion by 2018—with 68% of that coming from food and beverage products, according to the Nutrition Business Journal.

Interview with Bobo's Oat Bars founder Beryl Stafford

Bobo’s oat bars at the crux of convenience, gluten-free

By Maggie Hennessy

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...

Bakery Reformulation on Wednesday March 5 will bring you right up to scratch on everything you need to be thinking about when it comes to healthy baked goods

Decoding the future of healthy bakery

By Kacey Culliney

 Governments, NGOs and consumers are driving change in the bakery sector, but how can industry keep up? What’s the next direction for healthy bakery? And will this future need to be regulated?

Healthy snackers driving growth in US cracker market

Healthy snackers driving growth in US cracker market

By Maggie Hennessy

As Americans continue to trade traditional meals for smaller eating occasions throughout the day, the $7 billion market for US crackers (as of 2013) is benefiting from this shift in eating habits, especially those touting healthy ingredients in their...

Is the omega-3 sector in decline?

Is the omega-3 sector in decline?

By Stephen DANIELLS

Growth in fish oil sales have been described by the CEO of Vitamin Shoppe as ‘softening’, while data from GOED indicates that 12 million users have left the category in the US, so is the omega-3 sector in decline?

“As soon as you make an item on the nutrition label bold, you are venturing into public policy, which was the challenge with the design initially,” said Burkey Belser, who designed the original nutrition label.

Nutrition label update: A tweak or an overhaul?

By Maggie Hennessy

On Thursday the Obama administration unveiled the changes that the Food and Drug Administration drafted to the nutrition facts panel (see what the FDA is proposing here). In anticipation of the announcement, the Center for Science in the Public Interest...

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