Archives for October 21, 2012

Indulgent and personalized packaging is key to food gifting success, says analyst

There are clear opportunities for bakery and snack firms amid a soaring US food gifting trend but investments must focus on indulgence and personalization in these products, an analyst says.

DISPATCHES FROM INTERBEV 2012, LAS VEGAS

Big beverage players were ‘stuck behind the 8 ball’ on HFCS – Consultant

Martin Concannon, founder and MD of Kentucky-based consultancy, Lafayette Associates, tells BeverageDaily.com how the media firestorm that followed High Fructose Corn Syrup (HFCS) in recent years was in part whipped-up by social media following a 2004...

Hershey added to Dow Jones Sustainability Index

Hershey has been selected for the first time to the Dow Jones Sustainability North America Index for its corporate social responsibility efforts.

'We can afford to eat healthier food, but we choose not to' - Whole Foods Market co-founder challenges healthy food cost perception

US consumers can afford to buy healthy food, but they have been ‘corrupted’ by the availability of cheap food to spend less, says the co-founder of Whole Foods Market.

Dispatches from the Whole Grains on Every Plate conference

Gluten-free myth busting: There is no biomarker for gluten sensitivity, says researcher

One of the liveliest sessions at last week’s Whole Grains on Every Plate conference in San Antonio was a myth-busting presentation from Pamela Cureton, clinical research dietitian at the Center for Celiac Research.

Dispatches from the Whole Grains on Every Plate conference

Whole grains and health: Where’s the evidence?

Epidemiological studies reveal a clear association between increased wholegrain consumption and a reduced risk of colorectal cancer, cardiovascular disease, elevated blood pressure, type 2 diabetes and weight gain.

Special edition: Natural sweeteners

Beyond stevia: Will brazzein make the natural sweeteners premier league?

The entrepreneur behind Cweet - a natural high-intensity sweetener from a protein called brazzein- says he expects to secure regulatory approval to sell it in the US in one to two years.