Natural claims

Why should we care about what @Susan thinks of stevia?

Insights from IFT Wellness 2014

Why should we care about what @Susan thinks of stevia?

By Maggie Hennessy

Despite a trend toward reduced sugar consumption in the US, many Americans are still getting far too much added sugar in their diets. But how do consumers really feel about sugar? And how should manufacturers address sugar and sugar reduction efforts...

Ron Levine:

Labeling laws shouldn’t be decided in court: F&B attorney

By Maggie Hennessy

With more and more class-action lawsuits against the food and beverage industry making headlines, FoodNavigator-USA caught up with an attorney specializing in complex corporate litigation to discuss the proper role of the courts, the shorter window for...

How should the industry tackle sugar reduction?

Insights from IFT Wellness 2014

How should the industry tackle sugar reduction?

By Maggie Hennessy

Attending a series of sessions on sugar reduction during the Institute of Food Technologists’ (IFT) 2014 Wellness conference, a few common themes kept resurfacing: that obesity remains a big problem, and that—like it or not—the sugar industry is assuming...

Energy drinks on fire, but diet soda still in a funk, says Wells Fargo as Coke and Pepsi battle to 'reinvent' cola

Energy drinks on fire, but diet soda still in a funk, says Wells Fargo as Coke and Pepsi battle to 'reinvent' cola

By Elaine Watson

Diet soda sales remain in a funk according to the latest Nielsen data, with dollar sales in the four weeks to March 15 plunging 7.3%. Regular soda fared somewhat better (+ 0.6%), while energy drinks (+8.3%) and sparkling water (+26.2%) continued to steam...

“A lot of enzymes are GM—in fact the most productive are GM. We don’t even have legislation around natural as it stands. Whether GMOs will be part of that legislation remains to be seen, but nature doesn’t like a vacuum,

Insights from Baking Tech 2014

Baking industry needs to better communicate GM enzyme benefits: DuPont

By Maggie Hennessy

Moving enzyme production largely into factories using genetically modification has resulted in better functioning enzymes, yet the bakery industry has been a poor communicator on both the ubiquity and benefits of GM enzymes, said one baking enzyme expert.

“Looking at the corporate approach to clean label, does it make sense to make clean label Wonder Bread? Or any other brand that’s been around for a long time that might not have a clean label type of heritage?

Insights from Baking Tech 2014

Clean label: The shopper will define it with dollars

By Maggie Hennessy

While manufacturers faced renewed pressure to clean up labels following recent media attacks on the dough conditioner azodicarbonamide and artificial preservatives, far less attention has been paid to what these ingredients are actually being replaced...

'Loving my life…like a Big Mac after a 12 mile hike!'

'Marketing can and should be science-driven and scientists are great marketers': VIRUN CEO

'Loving my life…like a Big Mac after a 12 mile hike!'

By Ben BOUCKLEY

BeverageDaily.com Personality of the Year 2013, VIRUN CEO Philip Bromley, reveals his lust for life and how soft drinks can combine ‘want with need’ to kick start the category, in the first part of an exclusive interview.

What next for all-natural claims?

What next for all-natural claims?

By Elaine WATSON

One of the most emotive - and politically-charged - claims in food labeling, ‘all-natural’ is also one of the most hotly disputed from a legal perspective.

Univar: Cleaning up labels tops R&D agendas in 2014

Univar: Cleaning up labels tops R&D agendas in 2014

By Maggie Hennessy

Looking ahead to the coming year, the biggest trends in R&D for the food and beverage industry will be clean label, natural ingredients and industry regulations, though there are several, more fragmented “micro” trends from sodium reduction and fiber...

Non-GMO erythritol sees RTD manufacturer interest

Non-GMO erythritol sees RTD manufacturer interest

By Maggie Hennessy

Last month, Pyure Brands rolled out organic non-GMO erythritol after seeing there was a space in the marketplace for products using natural alternative sweeteners. Now the sweetener supplier is seeing increasing demand for reformulations using non-GMO...

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