Healthy snacking

DGAC: Diets that are higher in plant-based foods and lower in red and processed meats are better for you and the planet

DGAC: Public and private sectors must work together to achieve a population-wide culture of health

Dietary Guidelines for Americans should factor in sustainability, says DGAC report

By Elaine Watson

The Dietary Guidelines Advisory Committee (DGAC) – an panel of experts tasked with developing recommendations about what Americans should eat – has submitted its report to the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA),...

Campbell reorganizes its portfolio, cuts costs to drive growth

Campbell reorganizes its portfolio, cuts costs to drive growth

By Elizabeth Crawford

Facing tepid earnings growth and changing consumer shopping dynamics, the Campbell Soup Co. will drastically reorganize its portfolio and cut at least $200 million in costs in the next three years, executives said Feb. 18. 

What are the hottest snacking trends to watch in 2015?

Meet the CEOs of KRAVE, Health Warrior, Fruigees, HUMAN and Barnana

What are the hottest snacking trends – and companies - to watch in 2015?

By Elaine Watson

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...

Healthy cereals could help category grow modestly in 5 years

What's for breakfast? Re-inventing the first meal of the day

Healthy cereals could help industry grow modestly in 5 years, IBISWorld predicts

By Elizabeth Crawford

After years of steady decline, the cereal industry could see modest growth in the next five years thanks to consumer interest in healthier, high-end cereals, product process updates, improved commodity prices and innovative partnerships with food service...

The 2015 Product of the Year winners include several ready to eat foods. Source: Product of the Year

Product of the Year seal helps new products increase distribution, sales

By Elizabeth Crawford

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,...

Zweifel has developed a two-step air-drying process for its veggie chips that locks in color, flavor and taste

Air-dried veg chips ‘most innovative’ snack at ISM

By Kacey CULLINEY

Zweifel Pomy-Chips’ potato chips mixed with air-dried beetroot slices were voted the ‘most innovative’ snack at ISM and the company hopes to drive exports dramatically with the product.

Post plans to revitalize PowerBar

Post plans to revitalize PowerBar

By Elizabeth Crawford

Post Holdings hopes to return the long-neglected and aging PowerBar brand back to its former glory by revitalizing its marketing, branding and product innovation in 2015, according to company executives. 

Yogurt industry must move beyond Greek to continue growing

Yogurt industry must move beyond Greek to continue growing

By Elizabeth Crawford

As U.S. sales growth of yogurt slows, marketers need to shift their focus to potential category drivers beyond protein-dense Greek yogurt, such as new consumer segments and packaging innovation, according to market analysis from Packaged Facts. 

KRAVE Jerky founder Jon Sebastiani is speaking at our March 18 snacking trends forum

What's on the FoodNavigator-USA editorial calendar in 2015/16?

By Elaine Watson

From the GMO labeling debate and food litigation trends to new strategies to revitalize the Greek yogurt category, FoodNavigator-USA’s 2015/16 editorial calendar of special editions (once a month), online forums/events (once every two months) and face-to-face...

McCormick outlines ambitious plan to boost sales 4-6% in 2015

McCormick outlines ambitious plan to boost sales 4-6% in 2015

By Elizabeth Crawford

Flavor and spice behemoth McCormick & Company’s ambitious goal to increase sales 4% to 6% in local currency in 2015 hinges on increased consumer demand for bold flavors and healthier foods, product innovation, increased marketing and “customer intimacy,”...

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