Front- and back-of-pack food and nutrition information is essential. Here’s how to ensure the details are legally tight to not only attract customers, but to keep them safe.
Plant-based milks offer great potential to not only mimic the nutritional profile of dairy milk, but also distinguish itself through taste, texture, functionality and technologies like precision fermentation, Lynn Dornblaser, director of innovations and...
A major international study has revealed the role bread has played in shaping global civilization: more specifically, the secret that made bread wheat one of the most successful crops on the planet, when others have disappeared or remained in obscurity.
Many film studios use tie-ins with food and beverage brands to market their motion pictures. But does this drive sales for the food and beverage products themselves?
Meat alternatives can regain the growth seen earlier this century only if the category replicates the taste, texture and aroma of real meat, the boss of a food-tech upstart suggests.
From indulgent treats to non-alcoholic alternatives, consumers are craving brands that provide nostalgic flavors, better-for-you benefits and authentic brand connections - trends that are set to grow into 2025, according to several reports.
TiNDLE Foods launched its first new product since the core TiNDLE Chicken with a Stuffed Chicken line designed to meet consumer preferences for easy-to-prepare meals, which will soon be available in 160 GIANT and MARTIN'S stores across Maryland,...
When a healthy product is encased in plastic packaging, this can negatively affect consumer perceptions of the product. Can front-of-pack labelling mitigate this?
Act Bar is on a mission to reduce food waste and nutrition insecurity with its line of snack bars, which were created with the help of ingredient and product development company Upcycled Foods, brand Founder Amelia Allen told FoodNavigator-USA.
Even though most Americans consume enough protein, they continue to want more and companies at the Summer Fancy Food Show in New York City are delivering with increasing innovation and sophistication across categories and occasions, including snacks,...
Kellanova’s better-than-expected second quarter bucks major trends in the US, where volumes generally have continued to struggle as consumers grapple with inflation and two-plus years of price hikes, thanks in part to the snack-maker’s aggressive rollout...
Strategic partnerships with restaurateurs and CPG brands in adjacent categories helped Poi Dog transform from a food service business into a up and coming packaged food brand available on retail shelves, founder Kiki Aranita told FoodNavigator-USA in...
Kraft Heinz slashed its outlook for the remainder of year after organic net sales tumbled 2.4% year-over-year in its second quarter, during which executives said consumers continued to pull back on spending more than expected – slowing previously anticipated...
PepsiCo is engaging younger consumers with its social-media brand, FLVR, which is helping the snack and beverage giant expand into meal occasions and attract new shoppers, James Clarke, senior director of digital and social for PepsiCo, shared at the...
The buzz around weight-loss drugs has “turbo-charged” the food as medicine movement creating opportunities and challenges for which one expert warns the food industry is unprepared to address, resulting in far more “losers” than “winners” – but he added...
Cookie and confection giant Mondelēz International plans to implement new targeted promotions, introduce lower-priced pack sizes and increase distribution in value-oriented club and convenience stores to counter volume declines in North America that directly...
Butter Buds, a supplier of dairy concentrates and flavor solutions, is rebranding itself to reflect its expanded product line and focus on meeting the evolving needs of the dairy and non-dairy markets, Mike Ivey, national sales director at Butter Buds...
CPG companies seeking to disrupt a market might want to turn their attention to categories where whitespace innovation is lacking — including in juices, pickles and pantry staples — a SPINS representative suggested in a recent webinar.
The global supplier Bell Flavors & Fragrances showcased its latest flavor innovations at the Institute of Food Technologists' (IFT) annual event, IFT FIRST, highlighting how its SPARK trend design platform identifies upcoming preferences.
Food-system stakeholders must underscore the economic value of a healthy populace, as improving wellness in the US will require systemic shifts in how consumers and CPG companies think about nutrition, Katie Stebbins, executive director at the Food &...
Despite ongoing calls from campaigners for menopause-friendly foods, manufacturers have been slow to respond. Devon-based start-up, Mena, is hoping that gives it an advantage.
While most Americans are willing to swap meat for plant-based products and have done so at least once – only a quarter have done so repeatedly, according to industry research – begging the question: Why are more consumers not coming back?
Consumers are turning to healthy snacks that deliver functional claims — from improving gut health to promoting weight management — while still providing the sweet and salty flavors they expect, food and beverage industry experts shared during a recent...
Mega-viral social media trends promoting water “recipes” and consumption, including #watertok, #beveragegoblin and #sexywater, alongside surging demand for hard-to-find Stanley cups may lead one to believe that Americans are sufficiently hydrated – but...
Conagra successfully boosted “meaningful” volume sales of key snacks and frozen foods in the past year despite “a challenging consumer environment,” in which shoppers gave a cold shoulder to some competitors, including PepsiCo, thanks in part to strategic...
Bread is back after being demonized for years as high in calories and carbs and low in nutrition, innovative bakers are bringing to market bagels, buns and brioches that are high in fiber, protein, healthy fat and, of course, flavor.
Better-for-you gummy maker, Smart Sweets, launched its new and improved formula across its portfolio, including five new SKUs, catering to consumers seeking healthier candy for nearly any type of occasion, Katrina Hahn, Smart Sweets’ co-CEO, told FoodNavigator-USA...
Upcycling would-be wasted food or side streams from manufacturing into nutritious and sustainable products for human consumption continues to gain traction with more companies calling out the claim and sales of Upcycled Certified products overall growing...
Many CPG brands eager to grow their retail footprint often rely on the expertise of brokerage firms. However, finding the right partner can be a nuanced challenge that requires founders to have a detailed growth strategy down to specific channels and...
The protein transition is often viewed as the path to a sustainable food system. How can circularity complement it in reducing emissions and land use in food?
Side Project Jerky, founded by Marcos Espinoza in 2012 as a testament to his connections in Philadelphia's culinary industry and his interest in the small-batch artisan movement, has expanded to six flavors with nationwide retail distribution in...
Regulatory approval for cultivated meat products is rigorous but possible – as seen with GOOD Meat and UPSIDE Foods – and FDA is streamlining the regulatory pathway for cultivated meat and encourages companies seeking approval to engage with it “early...
Pasta is evolving to fit consumer preferences for convenient and accessible cooking at home, while creating improved taste, texture and packaging, according to category players showcasing at the Summer Fancy Food Show in New York City last month.
Food ingredient company GNT is demonstrating the full range of its natural color capabilities at IFT FIRST next week, as CPG companies continue to assess the impact food dye regulations might have on their need to reformulate, Alice Lee, technical marketing...
In an era where money is tight for consumers and companies alike, and leeway for new products to fall short of expectations is even tighter, many CPG companies are rethinking their innovation investment strategy to make fewer but bigger bets – a strategy...
Despite a shared commitment to domestic aquaculture, non-profit North Star Caviar carves a unique niche with its focus on sustainable paddlefish caviar, contrasting with Marky's sturgeon farm’s dedication to producing the US's only beluga and...
Professionals tasked with creating the future of online shopping experience are facing technology budget cuts, underscoring the need to justify the return on investment of new and enhanced omnichannel capabilities, experts shared at the Digital Food &...
At the Summer Fancy Food Show in New York City last week, health claims were downplayed and flavor came first – for real – followed by personalization with more brands offering consumers ways to dial up or down the heat, tang, funk and other characteristics...
50/50 Foods' Both Burgers with a 50/50 beef and veggie blend target flexitarians who love meat but want more plants, while also addressing water scarcity caused by traditional agriculture, according to CEO Drew Arentowicz at the Future Food Tech...
Gluten free may not be as trendy as it once was, but the call-out continues to resonate with consumers as the quality, quantity and variety of products making the claim continue to improve – as showcased by brands across categories at the Summer Fancy...
The Dietary Guidelines for Americans Advisory Committee is considering how the industry should approach ultra processed foods (UPFs) – including nomenclature and infrastructure.
Equitea, maker of cold brewed USDA organic teas, wants to destigmatize mental health and improve access to wellness products, the company’s co-founder and CEO Quentin Vennie told FoodNavigator-USA during BevNet Live in New York earlier this month.