Quality is driving millennial food shopping more than ever with nearly 70% of respondents to a national online survey by Whole Foods stating that they are willing to spend more on "high quality food items" that are responsibly sourced and have...
A three-year grant program called Get Schools Cooking (GSC) will help school lunch programs eliminate highly-processed foods and introduce more meals using whole fruits, vegetables, and grains.
The Natural Products Association, the oldest trade organization in the dietary supplement industry, filed for Chapter 11 bankruptcy protection yesterday, according to an NPA statement.
The legal dispute over the ‘natural’ credentials of LaCroix sparkling beverages is heating up with brand owner National Beverage Corp urging a court in Illinois to enter a protective order shielding it from discovery that it claims would compel it to...
Synthetic biology specialist Amyris says it remains confident it can capture 30% of the global stevia sweeteners market by 2022 with purecane, a Reb M sweetener produced from cane sugar by a modified yeast strain, that it claims gives it a competitive...
Citrus fiber – a byproduct of the juicing process – has properties that make it an appealing alternative to methyl cellulose (in combination with agar, native starch, and psyllium) as a binder in plant-based meat products for brands looking for a more...
New consumer research from Health Focus International shows that perceived health benefits and taste preferences are more significant purchase drivers for plant-based foods and beverages than sustainability or animal welfare concerns, echoing recent research...
Attorneys for the plaintiff in a lawsuit alleging LaCroix falsely markets its flavored sparkling waters as ‘all natural’ say it should be compelled to respond to discovery requests regarding the composition and suppliers of its natural flavors, insisting...
Corbion has received organic certification for its Nebraska-based production facility, where the company manufacturers vinegar- and lactic acid-based ingredients, meeting the rising demand for organic ingredients in the food industry.
Besides spending more money at the grocery store, affluent shoppers show noticeable differences in their food choices compared to those with tighter budgets, according to a recent Packaged Facts report.
GNT Group has unlocked a way to deliver high intensity blue hues using spirulina, a blue-free algae ingredient, allowing food and beverage manufacturers to formulate from a natural and traceable source.
After disrupting the frozen pizza category and bumping several iconic brands out the category’s top 10 with its better-for-you cauliflower-based crust, Caulipower and Vegolution Foods are trying their luck again on another iconic American comfort food...
Canadian startup Chinova Bioworks plans to launch its antimicrobial natural food preservative, made from mushroom chitosan, at the end of this year for dairy and sauce applications, answering industry demand for a clean label preservative alternative.
