US per capita consumption of dairy milk beverages decreased by 22% from 197 pounds to 154 pounds between 2000 and 2016, according to data* from USDA’s economic research service, with the biggest drop in fat-free and skim milk (whole milk in contrast is...
Field Roast Grain Meat Co makes vegan roasts, sausages, burgers and cheese. But it’s not in the meat or dairy ‘analog’ business, stresses co-founder, and CEO David Lee. “I’m not making fake beef or Monterey Jack. I’m not trying to mimic or imitate specific...
The outlook for the C-Store channel is “encouraging” with many manufacturers innovating around protein, flavors, clean labels, and functional benefits, says Wells Fargo Securities senior analyst Bonnie Herzog.
Bold new packaging, streamlined branding and even cleaner ingredient decks will boost the appeal of Enjoy Life’s snacks and baking mixes to its core allergy-suffering consumer-base as well as more mainstream shoppers, a company spokeswoman predicts.
From chickpea tofu to spiced coffee, Sterling-Rice Group (SRG) highlights six culinary trends it predicts will inspire packaged foods and foodservice menus in 2018.
Campbell Soup – which is leaving the Grocery Manufacturers Association after finding itself “at odds with some of its positions” - is joining the Plant Based Foods Association (PBFA), a new trade association dedicated to boosting consumption of plant-based...
‘The worst thing you can do is lose your focus when your brand is taking off like a rocket ship’
Adaptogens are still a novel concept for most US consumers, but the success of REBBL – an organic coconut milk-based beverage brand packed with ashwaganda, turmeric, and other staples of Ayurvedic medicine – suggests the ‘super herb’ concept has legs,...
Building a new food and beverage brand – even with a packed contacts book and years of industry experience under your belt - is not for the faint-hearted, says Forager Project founder Stephen Williamson, who spent a decade as CEO of Odwalla before Coca-Cola...
For all the hub-bub around bold and exotic flavors, the success of Jolly Time’s Blast O Butter microwave popcorn for the past 20 years is a good reminder of the power nostalgia and familiarity can play in driving ongoing sales.
New technology developed by a team of Cornell University graduates could revolutionize food storage by dramatically extending the shelf life of produce without refrigeration – which means it also could cut overhead energy costs and emissions.
Consumers want more protein and more snacks, yet according to recent data from Nielsen only 20% currently eat protein snacks – revealing a substantial marketing opportunity for innovative companies. Here are a few up-and-comers looking to fill the void.
Can PepsiCo or Kraft Heinz build another brand like Pepsi or Heinz from scratch, in-house, or will they increasingly serve as scale up platforms for brands they didn’t create?
After building a successful restaurant in Mexico based in part on the popularity and health benefits of coconut, entrepreneur Daniella Hunter is expanding her mission of promoting digestive well-being and sustainability to the US and Belize with a new...
After 10 successful years focused on making unique wafer-thin savory and sweet crackers, snack company 34 Degrees is ready to try something new and thanks to a $3.4 million investment from its long-time supply chain manager Fresca Foods it has the means...
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