Labeling, marketing & advertising

Tagatose can help firms make significant calorie reductions in bakery products without compromising taste or texture, claims Nutrilab NV

Could it be second time lucky for low-cal bulk sweetener Tagatose?

By Elaine Watson

Belgian firm Nutrilab NV is preparing to introduce low-calorie, low glycemic bulk sweetener Tagatose to North and South America later this year, six years after dairy giant Arla Foods pulled the plug on the ingredient claiming it was not commercially...

Nation's bulging waistline is a food industry issue

Nation's bulging waistline is a food industry issue

By Caroline Scott-Thomas

Americans are getting fatter – and it’s not just the individual that needs a health check, according to a new IOM report. Like it or not, this health crisis has plenty of implications for the food industry.

Wild Flavors was one of several exhibitors at the 6th Annual Food Technology & Innovation Forum, held last week at McCormick Place Convention Center in Chicago

Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago

Novel digestive health ingredient targets big guns in food and beverages

By Elaine Watson

Wild Flavors is in advanced negotiations with leading food and beverage firms about using a novel milk-based digestive health ingredient claimed to help maintain and repair the lining of the gut wall.

Musselman: 'The good thing about KCl compared with other approaches is that it is cheap and it works'

Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago

Nu-Tek Salt: 90% of our customers are reducing sodium by stealth

By Elaine Watson

Nine out of 10 customers using potassium-chloride-based salt replacers from Nu-Tek Salt are now reducing sodium by stealth to avoid antagonizing shoppers, says the Minnesota-based firm.

Delegates heard from R&D bosses at leading brands from Hershey to Heinz, Chobani, Nestle, Abbott Nutrition, Mead Johnson and Coca-Cola

Dispatches from the 6th Annual Food Technology & Innovation Forum, 2012, Chicago

Quote/Unquote: Heinz on rocking the boat, Coca-Cola on backing the right horse in beverages, why we’re really fat and how Jane Fonda helped one brand go viral …

By Elaine Watson

If you didn’t make it to Chicago for the Food Technology and Innovation Forum last week – or were too busy speed-dating with suppliers in the exhibition hall to attend the conference - we’ve rounded up some of the best bits…

More Americans would like extra info on-pack, IFIC survey finds

More Americans would like extra info on-pack, IFIC survey finds

By Caroline Scott-Thomas

The proportion of Americans who say they would like extra on-pack information about their food has increased over the past two years, according to new poll results from the International Food Information Council (IFIC).

Californian GMO labeling: What would it mean for food companies?

Californian GMO labeling: What would it mean for food companies?

By Caroline Scott-Thomas

The Californian ‘Right to Know’ campaign in support of labeling foods and ingredients produced using genetic engineering looks set for inclusion in the state’s November ballot, after it attracted nearly a million signatures. If enacted, what would the...

Higher prices boost Kraft profit in Q1

Higher prices boost Kraft profit in Q1

By Caroline Scott-Thomas

Kraft Foods reported a 1.8% increase in first quarter profit after it raised prices for its products around the world and increased sales of its ‘power’ brands, particularly in developing markets.

Could private label be losing its luster?

Could private label be losing its luster?

By Caroline Scott-Thomas

Sales of private label foods and beverages have been on the rise for more than a decade, but consumers are beginning to lose enthusiasm, suggests a new report from market research organization The NPD Group.

Mango and coconut will trump acai and pomegranate this year, predicts Sloan Trends

Special edition: FoodNavigator-USA 2012 trendspotter

By Elaine Watson

What’s on the menu for 2012? Traditional fruits, Thai and Indian cuisine, freshness, different varieties of chili, plant proteins, smoke flavors, more part-prepared foods and Asian and Latin American flavors, predict trendwatchers…

Improper nutrient content claims cited in new wave of class action suits

Improper nutrient content claims cited in new wave of class action suits

By Elaine Watson

With class action lawsuits alleging labeling violations now “filed almost daily in California”, food manufacturers are spending “hundreds of thousands of dollars in legal fees and settlement amounts” to resolve cases that are entirely avoidable, according...

Fresh and convenient: Part-preparation could be the answer

Fresh and convenient: Part-preparation could be the answer

By Caroline Scott-Thomas

Consumer demand for less processing, fresher ingredients and more participation in food preparation is a huge challenge for the processed food industry, but there are ways that food manufacturers can respond to this demand, according to experts at the...

Tate & Lyle's Alabama sucralose plant was the first in the world to produce the high intensity sweetener on an industrial scale

Sucralose: Can Tate & Lyle keep its first-mover advantage?

By Elaine Watson

For a long time, Tate & Lyle had the sucralose market to itself. It discovered it, patented it to the hilt, and perfected the manufacturing process at plants capable of producing it on an industrial scale.

Tate & Lyle's re-opened sucralose plant in McIntosh, Alabama

Interview, James Blunt, senior VP, product management and marketing, Tate & Lyle

Finding the sweet spot: Sucralose in an evolving sweeteners market

By Elaine Watson

It’s not as sexy as stevia, and not as cheap as aspartame, but sucralose continues to press food formulators’ buttons, and demand is still growing – fast - says market leader Tate & Lyle.

Linda Eatherton: 'Consumers want food companies to behave more like NGOs. They want you to be activists and advocates for social change...'

Dispatches from IFT Wellness 2012

IFT Wellness 2012 trend watch: Protein is hot hot hot

By Elaine Watson

Once the preserve of sweaty men pumping iron, protein has emerged from an image overhaul as the ingredient of choice for food developers targeting consumers of all ages and both genders keen to battle the bulge and stay strong, according to one trends...

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