From a commercial perspective, it’s still early days for myceliation, a process by which mushrooms (or rather, their filament-like roots or ‘mycelium’) can remove bitter compounds and naturally occurring toxins from some of the world’s most valuable crops...
VitaminFIZZ – a new zero-calorie enhanced sparkling water backed by former Red Bull executives and other beverage industry veterans – is now available in 1,400+ stores in the US nine months after launch, and is about to enter the UK market.
While some commentators believe it has peaked in popularity, four of the top 10 new CPG products of 2014 were in the Greek yogurt category, suggesting it might be a little early to write it off just yet, according to the latest New Product Pacesetters...
US retail sales of Matcha green tea powder surged 54.9%* in 2014, while sales of ready-to-drink products leaped up $253.1% (albeit from a small base), reveals a new report arguing that the bright green, nutrient-packed tea is “not a passing fad, but a...
'We’re confident that with this change, consumers will come back into the Diet Pepsi franchise'
To those arguing that replacing one artificial sweetener (aspartame) with another (sucralose) won’t arrest flagging sales of Diet Pepsi, PepsiCo SVP Seth Kaufman told FoodNavigator-USA that consumer research had singled out aspartame – rather that artificial...
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.
M+Ms Easter peanut butter eggs, Pillsbury Funfetti spring cake mix and Jif’s new creamy almond butter all garnered high marks in the latest shelf score ranking from Instantly, which measures purchase intent for new products.
From a standing start in late 2013 – when it hit shelves in Whole Foods - Hampton Creek’s egg-free spread Just Mayo is now in 21,000 retail locations. But its progress in foodservice has been even more meteoric, says CEO Josh Tetrick, who says a deal...
From dairy-free cheesecakes from Daiya Foods to almond milk horchatas from Califia Farms, more cold-pressed innovation from Evolution Fresh and fresh breath chews from Hershey, this month’s gallery is packed with innovative new food and beverage products.
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.
It’s no secret that smaller, emerging brands are winning the battle for consumers’ hearts, minds and wallets from larger, established players in the US food and beverage industry, but which ‘challenger’ brands really stand out in the crowd? And what are...
While Trader Joe’s gets plenty of plaudits, its German parent company ALDI – which operates nearly 1,400 stores in 32 US states - is probably “the most underestimated grocery retailer” in the nation, according to a new report from market researcher Hartman...
From the purveyors of banana flour to chickpea pasta, barrel-aged tea, chilled nutrition bars, gourmet oatmeal and upmarket cottage cheese, here's FoodNavigator-USA's latest pick of entrepreneurs to watch in the US food and beverage market.
US sales of specialty foods blasted through the $100bn barrier in 2014, with retail ($85.5bn) and foodservice sales ($24bn) combined hitting $109.5bn, up 10.3% on 2013 sales of $99.3bn, according to a new report from the Specialty Food Association using...
Nutrigenomics – the idea of optimising nutrition via individualised and/or pooled genetic data – is one that has long promised to revolutionise how we eat – not to mention keeping us healthy and out of hospitals. Are converging technologies about to deliver...
60-second interview: Lisa Andrews, research & development assistant, Wixon
Edible insects - crickets in particular – have picked up a lot of positive PR lately as firms look for alternative sources of protein. But what is cricket flour like to work with? FoodNavigator-USA caught up with Lisa Andrews (LA), research & development...
“Bamboo Water can reach the amazing eco and health conscious movement on our planet”
Bamboo Water could harness the neglected nutritional properties of bamboo leaves to create a drink that is both healthy and ecologically sustainable, says the co-founder of Bamboo Beverages.
R&D teams at Mars, Nestlé, Hershey and Mondelēz have developed a series of new products to capitalize on Easter, the second largest season for US confectionery sales.
Yogurt manufacturers are rolling out a wide variety of new products to drive consumer interest in and consumption of the dairy product in an attempt to boost sales, which have slowed in recent years after experiencing astronomical growth for several years...
With a million customers nationwide and counting, online natural products retailer Abe’s Market looks to make it easier for natural products consumers to buy everything in one place by focusing on trial, convenience and value.
Natural soda maker Reed’s Inc. is exploring ways to expand awareness and distribution of its iconic ginger brews through partnerships with liquor companies, convenience stores and mainstream grocery stores, executives said.
Consumers may be seeking more healthy and fresh foods in general, but when it comes to snacks, more people want an indulgent treat than something good for them, according to marketing data from IRI.
Ginger, turmeric and sprouted grains are hot, while kale and Greek yogurt are cooling off, according to trend watchers at Rabobank International who walked the floor at the 2015 Natural Products Expo West show in Anaheim earlier this month.
Manufacturers are rolling out a vast array of new oatmeal products in an effort to meet consumers’ growing demand for healthier fiber- and protein-packed breakfasts and to offset declines in cold cereal sales in the U.S.
Ready-to-eat popcorn sales surged 60% to $750m between 2012 and 2014, while microwave popcorn sales dropped 8% to $830m, so what lessons can we learn from all this?
From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends Forum covered a lot of ground. Here are some of...
Two or three years ago, you could count the number of US firms using cricket flour in food products on the fingers of one hand; today there are more than 30 companies making everything from bars to cookies.
A whopping nine out of 10 consumers prefer to eat at home, but the size and make-up of those households are changing and so are consumers’ needs from food and beverage companies, according to research firm Acosta Sales & Marketing.
Personalised beverage hydration systems, one-of-a-kind bottles, and capsules which can transform a plain glass of water into something else entirely - the marriage of technology and personalisation is changing the way people think about beverages, says...
The appeal and potential for vegan products is expanding beyond the small group of people who avoid animal products for ethical reasons to include the much larger base of consumers seeking healthier, cleaner foods, according to an industry expert.
Beyond Meat - the California-based firm that claims to have unlocked the secret to making ‘near-perfect’ replicas of meat from plants – says its latest innovation, the ‘Beast Burger’, has been a hit straight out of the blocks.
While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.
From watermelon juice with a dash of lemon; to artichoke water with ginger; maple water; coconut smoothies; caffeine water; protein-packed dairy and non-dairy beverages; and a new wave of turmeric-laced drinks, there was a wealth of beverage innovation...
FoodNavigator-USA editor Elaine Watson talked to three players in the emerging 'plant waters' category at the 2015 Natural Products Expo West trade show to find out whether they have what it takes to claw back some shelf space from coconut water...
While cricket flour is still something of a novelty, it’s creeping (and crawling) into more snacks as awareness – and the infrastructure to support its commercial-scale production – ramps up. Meanwhile, chia, fruit, peas, beans, ancient grains and protein...
Worldwide demand for aloe means acreage for this important botanical continues to expand in Mexico, one of the main sources of the ingredient. And that demand has been driven largely by products sold through network marketing companies, an expert says.
While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more disruptive, brands are outpacing them. But are CPG’s biggest...
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
Pressure to launch new products that meet consumers’ rapidly shifting interest in natural and organic foods and beverages from conventional products is reducing the time manufacturers have to distinguish between short-term fads and long-term trends with...
'I wouldn’t say it’s out of the question that we could be a public company'
Multinationals are snapping up smaller, more entrepreneurial brands in the natural or organic food and beverage space faster than you can say ‘because that’s where the growth is’. So will Zevia – one of the fastest-growing non-alcoholic brands in the...
Research showing that 99% of sales growth from packaged food from 2008 to 2012 came from lower calorie foods is inspiring major manufacturers to more aggressively promote and launch healthier options, according to company executives and a health policy...
The meat snacks market has become considerably more dynamic lately, with new entrants piling in and existing players revamping their offer, but there’s still room for new players that can bring a fresh twist to the category, says the boss of a brand that...
Insights from the 13th Global Food Technology & Innovation Summit
Food and beverage manufacturers must focus research and development activities on creating more nutritious and sustainable food solutions, says Nestlé’s head of global R&D.
North Carolina-based brand Dick Stevens is looking for a slice of the action in the burgeoning high-protein-snacks market with a novel ‘jerky mix’ product combining meat, nuts and fruits in a paleo-friendly grab & go product that creates a new sub-sector...
While the healthy beverages aisle is littered with the corpses of exciting - but ultimately unsuccessful - products, Genius Juice co-founder & CEO Alex Bayer is confident his HPP-treated organic coconut smoothies bring something fresh and different...
Vegan, paleo, grass-fed, pasture-raised, ancient grains, and allergen friendly claims are gaining
According to Chicago-based market research firm SPINS, US retail (dollar) sales of foods & beverages rose 1.7% in 2014, while unit sales declined by 0.4%. By contrast, sales of natural and organic brands grew nearly 12%. But where are the opportunities...
Snack giant Snyder’s-Lance insists the US sandwich cracker category has a bright future going forward but requires innovation, as the company launches the first gluten-free product in this space.
