Suja Juice CEO: The fermented beverages segment is on fire
Suja is still considering a move into the kombucha category but will only do so if it can produce the product in a way that controls the alcohol and sugar content, says CEO Jeff Church.
Archives for July 4, 2017
How is the food and beverage innovation process changing?
What new tools are brands using to get products to market more quickly, and build consumer insights into the process at every stage? Are traditional focus groups becoming passé?
Former Zico founder steps up to lead Beanfields Snacks with an ambitious social mission
As the new CEO of Beanfields Snacks, industry veteran Mark Rampolla hopes to do for the better-for-you snack company what he did for the better-for-you beverage industry when he founded Zico Coconut Water and in doing so also help Los Angeles-based...
Countries continue to find Salmonella in Brazilian meat
Border rejections for Salmonella in chicken from Brazil have been reported by six countries in the last week.
ZÜPA NOMA refreshes branding, teams with Whole30 to stand out in drinkable soup category
As the nascent drinkable soup category starts to take shape, newcomer ZÜPA NOMA is looking to carve out its own niche with refreshed packaging that will help its bottles pop on store shelves and better showcase on-trend call-outs such as organic and...
Brazilian meatpacker to beef up production by a quarter
Marfrig, one of the giants of Brazilian meat processing, plans to boost domestic production by 25%, thanks to higher-than-expected cattle availability.
IFT Food Expo 2017
From ingredients out of by-products to Ecopouches, Scelta Mushrooms develops products out of waste-reduction efforts
To preserve mushrooms to sell to foodservice companies, Scelta Muhsrooms blanches its white button mushrooms first. The wastewater is then used to make an umami-flavored ingredient.