Food industry must slash sugar – not just tinker
Food industry ‘tinkering’ with sugar content while foods and drinks remain relatively high in sugar may detract from more basic sugar reduction strategies, warns a public health expert.
Archives for October 13, 2014
Taste prediction model forms bedrock of Cargill’s stevia technology
Cargill, long a leader in stevia technology, says its taste prediction model forms the foundation of its new stevia technology, called viaTech.
Can stevia chocolate ever be a mainstream retail fixture?
Stevia chocolate is beginning to gain momentum in the US but could take at least a decade to achieve widespread acceptance among mainstream retail, according to stevia chocolate firm Coco Polo
Insights from SupplySide West
The big opportunity over the next decade? Offering a multi-pronged approach to take consumers to a greater level of optimal health
Consumers are looking for individual and integrated strategies to optimize their health and wellness, but no company has yet put all the pieces together, says BrandHive’s Jeff Hilton.
'Many kombucha makers are thumbing their nose at the regulators'
KeVita CEO: If you want to succeed in this industry, you’ve got to pitch your tent and plan on camping out for a while
In 2010, KeVita sparkling organic probiotic beverages were available in a handful of Whole Foods stores in Southern California. Today they have 90%+ ACV in the natural channel, and a growing presence in the conventional channel, and CEO Bill Moses sits...
From Share a Coke to Better Together: Wells Fargo ‘bullish’ about c-store growth driven by Millennials, Hispanics, and women
The average convenience-store shopper spends just three minutes in the store, says Wells Fargo in a new report arguing that there are big growth opportunities for brands that can offer more products designed for immediate consumption, and better meet the...