Trends

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Alternative seafoods: The omega-3 opportunity

By Nikki Hancocks

There’s a lot of opportunity for sustainable omega-3 suppliers in the seafood alternatives arena as the world searches for ways to feed a population of 10 billion by the year 2050.

Image source: Getty/JulPo

Kroger reformulates prepared foods, hones in on private label products

By Deniz Ataman

As grocery prices are predicted to decelerate, with an expected increase of 1.2% this year, Kroger’s strategic reformulation of its deli and bakery goods is focused on expanding value and convenience for its shoppers with a focus on flavor, quality and...

Source: AnnaStills

What is the environmental impact of cultivated meat?

By Deniz Ataman

While the verdict is still out on the sustainability of cultivated meat production, a panel of experts during the Tufts University Cellular Agriculture Day on Jan. 11 in Boston, Mass., are optimistic, citing the need for expansive data sets on more diverse...

Source: Nature's Bakery

Mars purchases two US facilities, expands its snack portfolio

By Deniz Ataman

Global snack maker Mars expands its snack production with the purchase of a new $237m baking facility for Nature’s Bakery in Salt Lake City, Utah, and a Chicago-based Global Research and Development Hub that will focus on chocolate and nuts testing and...

The specifics of what a protein transition would mean are not agreed on, the study found. Image Source/Getty Images

What is the ‘protein transition’? Untangling the narratives

By Augustus Bambridge-Sutton

Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.

Image source: ELAVI

Startup Spotlight

[Video] ELAVI's journey to Costco and reinvigorating its brand

By Deniz Ataman

Participating in Costco’s RoadShow and interacting directly with consumers to sample its gut-friendly, cashew dessert spreads gave WOC-founded startup ELAVI insights that would have “cost thousands of dollars” to acquire elsewhere, allowing it to make...

The chocolate, confectionery, and bakery industry has adapted to demands for more healthy sweet treats. Pic: Getty Images

BALANCING HEALTH AND INDULGENCE IN CONFECTIONERY

How confectionery embraced ‘healthy indulgence’

By Anthony Myers

Consumers are increasingly focusing on their health without compromising on taste, which is why healthy indulgence has become a serious trend. Millennials (Gen Y) and Centennials (Gen Z) are looking for foods and beverages that are tasty, good for you,...

The study looked at a variety of research on consumer acceptance of upcycled food. Image Source: Goran13/Getty Images

Do consumers want to eat upcycled food?

By Augustus Bambridge-Sutton

Upcycling food is a good way of putting food to use that may otherwise have gone to waste. However, not all consumers will eat food that has been upcycled. A new study takes a broad look at 37 research articles on consumer acceptance, or lack thereof,...

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