News & Analysis on Food & Beverage Development & Technology
The natural and familiar origins of food hydrocolloids make them ideal for clean label foods and mean they have ‘good prospects’ when communicating to consumers who focus on a products 'naturalness', say researchers.
Big interview: Kevin Cleary, CEO Clif Bar & Company
Nutrition bars enter - and exit - the snacks aisle at the speed of light these days. So how has Clif Bar managed to sustain the kind of growth rivals can only dream of, year after year? Elaine Watson caught up with CEO Kevin Cleary to find out.
Dannon has begun targeting “fitness-minded men” with its Oikos Greek yogurt brand, and is “exploring the possibility” of marketing its Greek yogurt portfolio to men in the long-term.
A colder than normal winter, a strategic acquisition along with operational efficiencies helped Campbell Soup Company post a 15% rise in sales for the third quarter, the company announced Monday.
A clutch of crazy and sometimes simply plain daft flavored vodka varieties took the US by storm from the early noughties, but new Mintel data suggests growth might be stalling.