Members of Congress chastise the US Department of Agriculture in a Jan. 17 letter for threatening to withdraw a widely popular final rule passed in the 11th hour of the Obama Administration that would heighten animal welfare standards for organic producers.
As a newcomer to the highly competitive and increasingly crowded plant-based non-dairy category, Oatly stands out for its nutrition, function, flavor and fun packaging, according to consumers who tried the beverage ahead of its US launch compliments of...
From cannabis cuisine - Jeff Sessions’ recent interventions notwithstanding - to ‘intrinsic nutrition' (a renewed focus on nutrient-dense foods naturally rich in healthy fats, protein, fiber, and other nutrients), here are 10 macro trends to watch...
A joint venture between ingredient suppliers Cargill and PURIS announced today will allow for the significant expansion of pea protein production at a time when more consumers are looking for plant-based options that deliver health benefits, are sustainable...
“Deeply disappointed” by the US Department of Agriculture’s recent decision to eliminate the new organic standard on animal welfare, stakeholders are taking their case to the mainstream public in an effort to pressure the agency to change its position....
For all the strides plant-based diets made in 2017, including the growing popularity of veggie burgers that bleed, cauliflower rice and zucchini noodles, new cuts of meat is predicted to be the number one food trend to watch in 2018, according to the...
Aquafaba – the viscous liquid left over from cooking chickpeas and the #2 ingredient in Sir Kensington’s Fabanaise mayo – is one of the vegan community’s best-kept secrets. But Faba Butter, a new plant-based ‘butter’ debuting at the Winter Fancy Food...
North Carolina-based start-up Glean is appealing to health-conscious shoppers and consumers on specialty diets (Paleo, gluten-free, keto) with a novel range of vegetable flours made from 'ugly' produce that doesn't meet retail specifications....
Blockchain technology, which has been in the news of late for its role in secreting cryptocurrencies such as Bitcoin around the Internet, is being hyped as the next big thing to revolutionize not just the banking industry – but all business, including...
Vegetarian and vegan diets – actively recast in recent years by stakeholders as ‘plant-based’ in a bid to shake off negative baggage – are quickly gaining traction among America’s youngest consumers and are predicted to become a breakout trend in 2018,...
With “Mother Nature’s help,” production of California almonds is expected to rise from an estimated 2.25bn lbs in 2017 to 3bn lbs in 2021, in order to meet growing demand for the tree nuts in everything from plant-based yogurts and cheese to cold-brew...
Bay area start-up Finless Foods – one of a new wave of cellular agriculture companies producing meat by culturing cells (without raising or slaughtering animals) – has slashed production costs by 50% since September and is aiming to achieve price parity...
From entrepreneurs pioneering new farming methods and food technologies, to big brands adjusting to the changing landscape, FOOD VISION USA 2017 brought together a wide cross-section of industry players to explore how the industry is facing the challenges...
Increasingly savvy shoppers who are well-versed in food production and nutrition are turning the tables on the farm-to-fork marketing model that once educated them and influenced what they consumed to create a fork-to-farm model that requires producers,...
Spice giant McCormick and Co. is getting a jump start on New Year’s resolutions with an aggressive line-up of goals for improving the livelihoods of its farmers, advancing environmental sustainability and fostering a more diverse and inclusive workforce....
Geltor seeks to disrupt gelatin market with potentially game-changing animal-free alternative
As anyone that’s tried a vegan gummy bear lately will tell you, it’s incredibly hard to replicate the unique properties of gelatin, a gelling agent derived from animal skin, bones and connective tissues used in everything from candies to Jello. But what...
Consumer desire for new flavor experiences is leading them on a global adventure with stops in 2018 in Hawaii, France and US South, according to Packaged Facts’ 2018 trends forecast released earlier this month. Brightly colored foods, pepper, figs and...
Identifying the geographical origin of palm oil is now quicker and more accurate thanks to a method developed by Spanish researchers, who claim it could help fight palm oil fraudulently labelled as certified sustainable.
With consumer interest in fermentation, raw foods, probiotics, authentic cuisine and sustainable production all on the rise, Legacy III Partners is introducing to the US Alive & Well Organic Probiotic Olives, which check all these boxes by using traditional...
Hidden hunger due to malnutrition can have devastating consequences not only for those who suffer from it, but also on the economy – prompting governments to seek help in a way that is creating business opportunities for innovators with solutions.
Consumers with sensitivities to cow’s milk who have begrudgingly forgone dairy-heavy comfort foods such as pizza and mac & cheeses or turned to plant-based options but miss the taste and texture of “real dairy” now have another option: Funny Farm’s...
Thanksgiving historically is a time for friends and family to over-indulge on hearty meals filled with butter-soaked sides, marshmallow-topped vegetables and decadent desserts, but data from market-insights firm Nielsen reveals that Americans increasingly...
Americans may say they want to eat at home more in order to save money, improve their health and waste less, but the reality is restaurant spending is up – revealing a paradox and an opportunity for retailers and CPG manufacturers, according to a top...
Held at the W hotel in Chicago Nov 13-15, FOOD VISION USA brought together a glittering array of speakers from big and small food brands, spanning topics from food e-commerce and meal kits to clean-label trends, clean meat, hydroponics and whether the...
California producers have made great strides in olive oil but there’s still a way to go to before we become significant in the market, says industry executive.
Monk fruit is still more expensive than stevia, but significant progress is being made on tackling the pricing and regulatory issues that have historically held the market back, says Layn Corp, a leading supplier of monk fruit and stevia based natural...
Against the vast majority of stakeholders’ wishes, the US Department of Agriculture once again is delaying the widely supported Organic Livestock and Poultry Practices because the department believes the final rule oversteps Congress’ mandate ‘for the...
As the process of renegotiating the North American Free Trade Agreement continues to sour under the current US Administration’s ‘protectionist war’ that emphasizes ‘America first,’ stakeholders for Mexican Avocados are trying to smooth tensions by highlighting...
Early predictions from Whole Foods Market about what will be hot suggests 2018 will be a year of contradictions with consumers balancing health and indulgence, while at the same time pursuing both bold and subtle new flavors.
Over the past decade, beef consumption in the US has dropped due mainly to high prices and increased competition from chicken and other protein sources, but the National Cattlemen’s Beef Association hopes to resurrect sales by bringing back its 25-year-old...
Animal agriculture in the US is often criticized for its heavy environmental impact, but data from the National Dairy Council tells a very different story – one of farmers using technology to improve the sustainability of their lands and dairy production....
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...
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.
The ideal kitchen-of-the-future is where herbs and legumes are alive and growing in a cupboard instead of dried or canned, according to Jaime Guerrero, founder and administrator of a high school food science lab in Chicago. With the MIT ‘food computer,’...
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...
“Instead of giving farmers a barn with 50,000 chickens, why not give them a small factory and 10,000 machines?”
While it might be a while before steaks grown in bioreactors (instead of on the farm) become standard fare at your local steakhouse, ‘locally produced’ cultured meat could quickly gain traction in nuggets, burgers, meatballs, and hot dogs if the price...
What kind of food company names itself ‘nonfood’? The kind that wants to start a conversation, at the very least, says founder Sean Raspet, an artist turned flavorist who used to work at Soylent, and clearly shares that brand’s interest in redefining...
Bored of beef jerky? New York City-based start-up Beyond the Shoreline has an intriguing alternative: a plant-based mix of sugar kelp, mushroom stems, nutritional yeast, brown rice flour, sea salt and pea protein, which is due to hit the market in January...
When it comes to a successful product launch, timing is vital – especially if a company hopes to disrupt a category or substantially change the way consumers think about what is on their plate and how it got there.
Plant-based proteins are creeping into a dizzying array of foods and beverages, from dairy-free ‘milks,’ ‘cheeses’ and ‘yogurts’ to protein bars, chips, powders and meat analogs. But what are they like to work with? FoodNavigator-USA caught up with experts...
Albertsons’ deal to acquire meal kit company plated was a smart move for both parties, and will likely be the first of many strategic partnerships in the food ecommerce space as “brands are seeking out their dance partner before the music stops"...
Breaking into the notoriously competitive US beverage market is a daunting task, but purple tea has some distinct advantages, says Purpose Tea founder Chi Nguyen. First, it’s purple, and it’s new, so consumers are going to notice it; second, it tastes...
Compared to crickets, grasshoppers and even meal worms, the fruit fly is minuscule, but according to the co-founders of Flying SpArk this tiniest of insects could prove to be a more bountiful, sustainable and efficient source of protein.
Plant-based meats account for less than a quarter of 1% of meat sales in the US, while plant-based milks have gobbled up almost 10% of the fluid milk market, says the Good Food Institute (GFI). But why is this? Are they simply not cutting it, or is it...
Elmhurst Milked is hoping to make a splash in the burgeoning plant-based dairy arena with ‘milked peanut’ beverages that offer more protein, less sugar, a creamier mouthfeel and a noticeably shorter, cleaner, label than other nut milks, with products...
A growing number of Canadians – 43% in 2017 compared with 30% in 2016 – believe that Canada’s food system is ‘headed in the right direction,’ according to a survey from the Canadian Centre for Food Integrity (CCFI).
Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves, spanning everything from chocolate peanut butter Cheerios to ‘milked peanuts’ and pea- and cashew-fueled protein fueled beverages, to meat snacks, ‘fig salami,' HPP...
A new coalition of US and Canadian produce companies hopes to protect the North American Free Trade Agreement from potentially “traumatic” revisions based on “protectionism and a very narrow view of trade,” according to one co-founder.
New research published by the Organic Trade Association connecting parenting to increased organic purchases suggests sales of organic could see a significant boost in the coming years as more millennials, many of whom already favor organic, have children.
Naturally alkaline Hawaiian bottled water brand Waiākea says it will be the first beverage brand to utilize PET bottles that degrade in 10-15 years – rather than 1,500 – after teaming up with Florida-based TimePlast.
