Teenage girls need more calcium; boomers want more brain food; seniors need more high-quality protein… But how can food and supplement manufacturers develop more tailored products and targeted marketing to reach consumers at every different life stage?...
US Halloween candy spending is projected to rise this year and the major players Mars and Hershey will be raking in the profits with seasonal variants of popular brands, according to an analyst from Euromonitor.
Kids don’t listen to the music their parents did. When they got their driver’s licenses, they didn’t drive the family Buick, unless there was no choice. And now that they are a little older, they don’t take supplements the way older generations do,...
We’ve heard from the branding experts and the market researchers. But what do ingredients firms working with some of the biggest names in food, beverages and supplements think about how to target Millennials?
Do consumers in their early 20s care as much about brands as their parents and grandparents? And if not, can retailers do more with private label ranges to attract young people?
Californian co-operative Sunsweet Growers has tied up with olive polyphenols expert CreAgri to develop a new range of juices containing Hidrox, a potent anti-inflammatory ingredient from olive juice.
New Nature Valley protein bars will be as big as Fiber One brownies in their first year, General Mills has predicted as consumers replace “mindless munching” with healthier snacking options.
Texture-modified foods for the elderly are likely to become an important area for R&D in the coming years as the population ages – but there are many challenges to producing foods that provide all the nutrition elderly people need that are still palatable...
Young adults in Europe are communicating with food brands in new ways – and expect an emotional connection through multiple online and offline media, according to director of innovation and insight at Mintel, David Jago.
The US retail pizza market is going backwards, with 2012 sales of frozen and refrigerated pizza predicted to slump by 0.9% to $4.91bn, according to market researcher Packaged Facts.
Investment in emerging channels, the Hispanic market, and employee development are among the strategies that set the most profitable consumer packaged goods firms apart from their peers, finds a new report.
As average lifespans push beyond 80 years, demand is growing for products that meet the particular nutritional needs of the elderly such as cognitive performance and bone health. But is it a generation that buys into nutrition-led disease prevention over...
Food habits and preferences developed at college will continue well after graduation, potentially impacting the food industry for decades, says a new report that highlights current college student food trends.
Obesity is a ‘global sustainability megatrend’ likely to take decades to address – but it could also provide opportunities for investors looking to support those industries aiming to be part of the solution, including parts of the food industry, according...
Bunge has taken collaboration to a new level with the launch of a new state-of-the-art culinary center at its Ingredient Innovation Center for edible oils and carbohydrates in Bradley, Illinois. Check out our picture gallery to see what all the fuss is...
Milled grains and edible oils specialist Bunge is now walking the talk when it comes to collaboration with the launch of a new state-of-the-art culinary center at its Ingredient Innovation Center in Bradley, Illinois, says its North American boss.
The Canadian private label sector is no longer confined to cheap, lower quality alternatives to branded products, as Canadian retailers look to appeal to those seeking affordable luxury, according to a new analysis from Euromonitor International.
US Hispanics’ beverage consumption is the latest aspect of this influential group’s spending habits to enter the spotlight, in a new report from market research organization Mintel.
A desire for healthier diets and the stagnant economy have led consumers to cook at home more often, and they are increasingly seeking foods with added benefits, according to a new survey from the Food Marketing Institute (FMI).
The first novel algae products to emerge from a joint venture between French food ingredients giant Roquette and Californian microalgae expert Solazyme have just hit the market.
Retail sales of prepared foods - from rotisserie chicken to sushi, deli sandwiches and soups - are set to reach $32.45bn in 2012 - a 7.5% increase on 2011, according to Packaged Facts.
Special edition: The New Product development process
Why is baby, toddler and kids’ food maker Plum Organics’ track record at producing sucessful new products better than average - in fact way better than average?
Big interview: Rod Sowders, CEO and president, Synergy Flavors
Synergy Flavors aims to move all of its product development, marketing, commercial and admin functions to a new flavor innovation and manufacturing campus less than a mile from its current facility in Wauconda, Illinois, by the end of August.
What does ‘heat’ really mean in a flavoring system? Heat that burns at the back of the throat or tingles on the tongue? Heat that lingers or heat that provides an intense sensation on the tip of the tongue?
Special edition: The New Product Development Process
If you’re big in shredded cheese, chances are you know pretty much everything there is to know about the market, the manufacturing process and the competition. But who do you turn to if you want to make something else?
Day two of the IFT annual meeting and expo in Las Vegas, and the FoodNavigator-USA team was still standing (just about), roaming the aisles in search of innovation, inspiration (and free snacks)...
The IFT annual meeting and expo in Las Vegas started as it meant to go on, with inspirational speeches from Starbucks boss Howard Schultz and PepsiCo's R&D chief Dr Mehmood Kahn, a whole new look for Corn Products International - launching here...
Almonds have been the most popular ingredient nut in new products for six years running, and have seen a surge in popularity with cereal makers over the past year, according to new data released by the Almond Board of California.
Which sweeteners are consumers discussing on social media? And is the conversation positive or negative? The rise of social media is giving marketers access to an honest snapshot of consumer perceptions, says research company Loudpixel.
While ‘all-natural’ and ’no additives & preservatives’ were still among the most popular food and drink label claims in the US last year, the fastest growth was in economy, low/no/reduced allergen, high-protein and low/no/reduced saturated fat claims,...
Natural colors that remain vibrant in acidic beverages, ingredients that improve blood glucose control, technology to improve the flavor of robusta coffee, ingredients that provide sustained energy and new approaches to tackling fat bloom in chocolate…
From smoky flavors to healthful spices, 'hot & spicy' is one of the hottest culinary trends this year, according to a new report by Packaged Facts and CCD Innovation.
At-home preparation of Mexican food is on the up in the United States, mirroring restaurant trends, where Mexican food is growing faster than any other segment, according to Bell Flavors and Fragrances.
The ever-growing popularity of ‘better-for-you’ organic and functional food is set to drive US dairy sector sales in 2012, according to an industry trends report.
What’s on the menu for 2012? Traditional fruits, Thai and Indian cuisine, freshness, different varieties of chili, plant proteins, smoke flavors, more part-prepared foods and Asian and Latin American flavors, predict trendwatchers…
The popularity of gluten free foods is set to taper off within the next two or three years, claimed Dr. Elizabeth Sloan, president of Sloan Trends, at the recent Research Chefs Association conference in Texas.
Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.
Once the preserve of sweaty men pumping iron, protein has emerged from an image overhaul as the ingredient of choice for food developers targeting consumers of all ages and both genders keen to battle the bulge and stay strong, according to one trends...
American consumers’ favorite flavors are changing, and while fruity flavors are gaining in popularity, superfruits are on the way out, according to Dr. Elizabeth Sloan, president of Sloan Trends.
Asian flavors, bacon, Mexican foods, and better-for-you snacks are among the top snack food trends on the up in the United States, according to a new report from Bell Flavors.
African Mango, probiotics, chia, fermented drinks, organic supplements and cognitive health will be top of the health food pops this year, according to TrendWatch 2012, a new report from natural products specialist SPINS.
Comax Flavors has released its predictions for 2012 flavor combination trends under four categories: Ethnic Fusion, Pickled Paradise, Wine Whimsy and Regional Reverie.
Trend predictions for the year ahead have begun to pour in, with a spin on economic uncertainty featuring on most of them, as well as American regionalism, insects, and Peruvian foods.
