Matcha tea, known for its vibrant green hue, is hitting its stride in the U.S. where household penetration is currently low but sales are climbing double-digit year-over-year – representing significant consumer interest and growth potential, according...
Foods and beverages carrying a 'local' label appear poised to become the leading symbol of trust and transparency to consumers as the authenticity halo of such terms as 'organic' and 'natural' lose momentum, claims market...
Two firms that generated a lot of buzz at the IFT show this year were Parabel and Hinoman, which are both selling brand new nutrient-packed ingredients from tiny aquatic plants. But do they have what it takes to give more established players in the plant-based...
To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just as concerned about what we're eating here on earth, and whether food retailers are...
Wresting local control of the food supply is an idea that continues to spawn advocacy groups. The latest, called Local Food Shift, has cropped up in Colorado with the goal to launch a magazine as a way to spread the message and influence policy.
Consumers found algae oil to have a 'cleaner taste than other cooking oils’
There are lots of pretty cool things about algae oil, from its clean flavor and stability to its striking nutritional profile (unprecedented levels of healthy monounsaturated fat, low saturates and zero trans-fat). But one factor that really sets it apart...
FoodState, the makers of the MegaFood line of dietary supplements, has entered into a new supply deal that will allow it to cobrand some of its supplements with the name of Lundberg Family Farms, the California rice grower.
Arla Foods Ingredients’ Nutrilac whey protein can help dairy manufacturers turn acid whey, a by-product of Greek yogurt and cream cheese production, from a hard-to-handle waste to a raw ingredient that can add value to a range of products.
Can the world’s smallest vegetable give other sources of plant protein a run for their money? Will consumers accept ‘synbio’ ingredients, and will the rare sugar allulose be a hit? FoodNavigator-USA hit the show floor at IFT to find out what’s hot, what’s...
Most people accept that animals have been slaughtered for meat because they have no choice – but lab-grown meat could change that, says Professor Mark Post.
Why is dietary diversity essential for a healthy microbiome? Can 3D printing and edible insects live up to the hype? And when will growing meat in the lab be commercially viable? Check out FoodNavigator-USA's guide to the hottest topics at the Institute...
A novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes, will make its debut at the IFT show next week.
When it comes to sustainable sourcing, is creating your own ingredients and resources from recovered or recycled wastes the most sustainable of all options?
Food ingredients produced using ‘synthetic biology’ techniques – such as Evolva's vanillin, which is made from genetically engineered baker’s yeast - do not qualify for the Non-GMO Project Verified stamp, says the Non GMO Project.
Consumer concern about animal welfare is rising to a level that retailers – and by extension CPG manufacturers and suppliers – can no longer ignore, according to new research by the Food Marketing Institute.
BioVittoria and Guilin GFS Bio-Tech Co have doubled their monk fruit supply and significantly boosted production capacity following a multi-million-dollar investment leading to the formation of a new company - Monk Fruit Corp - boasting an estimated 70%...
A $1.5 million investment from EcoEnterprises Fund will enable NurturMe to expand its line of quinoa-based children's food as well as its social mission as a B-Corporation to improve sustainable agriculture in South America, a company executive said.
Sustainability in the soy sector is being driven by food companies aiming to mitigate brand risk, according to Europe Outreach Manager for the Round Table on Responsible Soy (RTRS) Lieven Callewaert.
From veggie powders to sprinkle on your food to artisan dairy-free ‘cheeses’ made from nuts, Sterling-Rice Group (SRG) selects nine natural food trends it predicts will inspire packaged foods and foodservice menus in 2015.
Consumer demand for high protein, on-the-go food is helping drive sales of jerky, which climbed 12.8% last year, and other dried meat snacks, which increased 14.3% last year, according to data analysis by IRI Worldwide. Meat snack manufacturers hoping...
The latest outbreak of avian flu has, predictably, prompted a surge in demand for egg replacers. But some industrial egg users are now considering making permanent changes to recipes and menus rather than just making tactical substitutions whenever egg...
Walmart is asking meat and poultry suppliers to stop using antibiotics and antimicrobials for non-therapeutic purposes (eg. to promote growth and boost feed efficiency rather than exclusively for treating sick animals) amid concerns the practice may be...
Just scaling up alone without fundamental changes to farming practices could decrease costs by 25-50%
While cost is a barrier – and regulatory issues need ironing out – mainstream food manufacturers “have been way more open to this [using edible insects in their products] than you would probably think”, says the founder of the world’s largest insect-based...
Plant waters such as aloe, birch, artichoke, maple, cactus, and almond water are starting to challenge coconut water’s pedestal, with NPD in this emerging category booming, according to Innova Market Insights.
Pressure on food manufacturers to label genetically modified food and provide non-GMO alternatives is mounting as consumer concern and confusion about the technology increases in response to a deluge of negative messaging about it.
Meet execs from Sparkling ICE, Chobani, Tio Gazpacho, NASA
Imagine a place where you can meet the entrepreneurs behind new food & beverage categories and retail channels; pioneers in the field of nutrigenomics, edible insects, and 3D printing; food law attorneys; investment bankers; and number crunchers who...
Concern about “chemicals” in the food supply is growing among Americans, many of whom are changing how they buy food as a result, according to a recent survey.
Entrepreneur, journalist, political consultant and campaigner Fernando Morales-de la Cruz is launching a coffee capsule brand he hopes will accelerate the eradication of poverty among coffee farmers by reinvesting 10 cents for every cup sold back into...
Amid scrutiny over its water bottling operations in drought-hit California, Nestlé is spending $7m (€6.1m) to recycle wastewater at its Carnation Evaporated Milk plant in the Golden State.
30 years ago, nuts were perceived as the nutritional equivalent of candy. Today, they are widely recognized as a nutrient powerhouse. But why are peanuts – which have unique health and sustainability credentials – still perceived by some consumers as...
The Hershey Company made significant progress against its responsible sourcing and sustainability commitments in 2014, according to its latest Corporate Social Responsibility (CSR) report.
Swiss fermentation specialist Evolva and sweeteners expert Cargill have agreed to start engineering work so they can produce next-generation stevia sweeteners via fermentation at a Cargill biofuel and corn milling facility in Blair, Nebraska, ready for...
EU ministers have failed to reach an agreement on proposed changes to EU organic regulation, pushing back a vote until June – a standstill that is welcomed by organic farming associations.
More than 2 billion tons of coffee by-products that are currently thrown away could have applications in the food and nutrition sector, say researchers.
Only a small fraction of the hundreds of nutrition bars that launch in the U.S. annually will survive the first year, but among those that have are Kuli Kuli Bars, thanks in part to their unique nutrition profile and the manufacturer’s strong social mission...
The row over the health and sustainability of meat consumption prompted by the recent Dietary Guidelines Advisory Committee (DGAC) report has intensified this week as stakeholders rushed to submit comments on the report ahead of a May 8 deadline.
The amount of waste created by used coffee pods worries not just the die-hard eco-friendly, but coffee lovers at large, says US coffee roaster and packager Copper Moon Coffee.
How do you market plant protein? Until recently, it was all about ‘vegetarian’ options, ‘meat analogs’ or ‘meat-alternatives’, says Lightlife Foods, but today, marketers are presenting their plant-based wares as the first – and best - choice for what...
Special edition: Beyond 2020 - The future of sustainable cocoa
Asia is poised to help meet rising demand for cocoa, but its key producer Indonesia faces quality concerns and its government lacks incentive to grow the sector.
Chipotle Mexican Grill has “achieved its goal of moving to only non-GMO ingredients to make all of the food in its US restaurants”, and is now embarking on a quest to eliminate additives such as dough conditioners from its foods.
Europe needs to talk about moving down the food chain to feed people more efficiently and beat climate change, says renowned US economist and social theorist Jeremy Rifkin.
Stonyfield Farm’s wide-ranging and forward-looking sustainability initiatives launched in the last decade have helped the firm save more than the environment – they also saved the organic yogurt maker more than $31 million in costs.
The use of certain biotechnologies could support organic production in the future – although the currently approved ‘cross-species’ GM technologies are the biggest threat to the organic food system, says Christopher Stopes.
The organic industry must overcome substantial hurdles to sustain its double digit sales growth, including the threat posed by genetically modified organisms, limited technological advancements and a dwindling farming population, said organic farmer and...
If edible insects such as crickets are to deliver on their promise of providing a more environmentally-friendly source of protein, they may need to be put on a different diet, suggests a new study.
Sharp increases in imported organic soy beans and corn to the U.S. in 2014 to feed the expanding organic dairy, poultry and livestock sectors is a “‘help wanted’ message for American farmers,” according to Laura Batcha, CEO of the Organic Trade Association.
Organic is outgrowing its moniker as a specialty category thanks to a double digit increase in sales last year by consumers nationwide of all political leanings and ethnic backgrounds, according to data from the Organic Trade Association.