Are all these 'alternative proteins' as sustainable as we think? Is there real money to be made from acid whey? And will electron beam processing be as disruptive as high pressure processing? Check out FoodNavigator-USA's guide to the hottest...
Low-fat and fat-reduction claims may be on the upswing again soon as consumer confusion mounts around whether fat really is back and their desire for healthier options increases, according to a marketing manager for Dow Food Solutions.
Gluten-free Cheerios, Soylent, trendspotting, the rise of veganism, and lawsuits: All of these made the top 10 most read articles on FoodNavigator-USA, but what was #1?
Sales of nondairy milk in the U.S. have almost doubled from 2009 to 2014 and now account for 20% of the $24 billion dairy case market, according to recent research from Mintel.
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
Matcha tea, known for its vibrant green hue, is hitting its stride in the U.S. where household penetration is currently low but sales are climbing double-digit year-over-year – representing significant consumer interest and growth potential, according...
Can the world’s smallest vegetable give other sources of plant protein a run for their money? Will consumers accept ‘synbio’ ingredients, and will the rare sugar allulose be a hit? FoodNavigator-USA hit the show floor at IFT to find out what’s hot, what’s...
ICL showcased several new ingredients that can reduce sodium, improve moisture and clean cheese labels in a pairing of “Picasso Tacos” and “Masterpiece Margaritas” at the Institute of Food Technologists’ annual meeting in Chicago July 11-14.
Where a product launches heavily influences its success, making understanding each channel’s unique rules and protocols essential to determine the best outlet for a new product, Ian Kelleher, director of strategic channels at Peeled Snacks told attendees...
Most people accept that animals have been slaughtered for meat because they have no choice – but lab-grown meat could change that, says Professor Mark Post.
Market researchers Innova Market Insights and Mintel shared new data on what’s hot and what’s not in food & beverages at the IFT show this year, exploring everything from dairy-free claims to why consumers buy organic foods.
Ongoing consumer concern about sugar consumption means some consumers are turning away from sweet tastes altogether, according to market research organisation Mintel.
Check out our gallery of highlights from the 2015 Institute of Food Technologists (IFT) annual meeting & expo in Chicago, spanning 3D printing, edible insects and cultured meat, to the future of food (when we'll be "editing living organisms...
