As Americans adjust to home confinement, their confidence in the kitchen has soared with many saying they will carry on with their cooking habits even after the world returns to a new normal, according to a new study by food and beverage communications...
Preparing delicious healthy home cooked meals every night requires inspiration, time and energy: things most working people are short of, hence, the growth of meal kits. But not everyone can afford them, is comfortable with the amount of packaging they...
While some commentators still suspect that the ‘emperor has no clothes’ despite the steady influx of cash being pumped into the burgeoning meal kit industry, the meteoric growth at Sun Basket – which boasts industry-leading margins as well as customer...
High prices and the fear of being locked into a recurring subscription are the top two factors deterring Americans from embracing meal kit services, according to a new survey, which found that Millennials are the most receptive to the concept, but only...
Entrepreneurs whose families immigrated to the US increasingly are bottling the flavors of their culture in marinades, sauces and spreads to satisfy not only their cravings for foods from their heritage, but to make international cooking at home more...
Amazon.com offers startups a way to test their products' proof of concept and gain an early, loyal following before approaching large physical retailers. But the website also leaves brands vulnerable to public consumer reviews and can be difficult...
In the refrigerated, HPP baby food space, cold-pressed ingredients dominate. Fresh Bellies is differentiating itself by cooking vegetables to release flavor, and not blending them with fruits.
While barely a week goes by without the launch of a new meal kit company, there is room in the market for “many multi-billion dollar players,” provided they carve out a distinct niche, insists the founder of Gobble, which focuses on pre-prepped meals...
Looking at global product launches, the world is craving for hot and spicy, according to the HeatSync Heat Index tracked by food ingredient company Kalsec.
CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW
Cauliflower rice is now available in the frozen and chilled sections of some retailers, but British brand Cauli-Rice is hoping to carve out new territory in the emerging category with a shelf-stable, microwaveable product with a more ‘al dente’ texture...
For more and more consumers, buying and preparing food is no longer the chore it once was – rather, it is a means of entertainment and self-expression which brands can use to boost product sales, according to Acosta.
While the freshly prepared deli category already generates a whopping $24 billion annually, it currently is achieving a fraction of its potential, suggests new research from the Food Marketing Institute.
While Americans may increasingly want to cook authentic, ethnic cuisine in their kitchens, most do not have the time track down hard-to-find ingredients or master unfamiliar culinary techniques that are needed to properly prepare a dish from another culture.
America is in the middle of a “home cooking revolution” with more people cooking in their kitchens more often than in the recent past as a way to eat healthier and more affordably, but also as a form of entertainment and adventure, says a senior editor...
An infusion of $1.5 million will help vegan meal delivery startup Veestro fully take advantage of growing consumer demand for organic, plant-based food and ready-to-eat meals delivered to their doors.
ADM has opened a new flavor creation, application and customer service facility in Cranbury, New Jersey designed to help customers work collaboratively with ADM’s flavorists, mint specialists, and application technologists on product development.
Sprouted watermelon seeds fuel a novel range of protein bars from Go Raw
Is ‘raw’ still a hot trend in food marketing, or is the lack of clarity over what it means diluting its value? A pioneer in the raw foods movement, Go Raw founder Rob Freeland says he is less hung up on semantics these days, and more concerned about making...
Americans may talk big game about eating healthier, but for many that flies out the window when they are stressed – creating an opening for manufacturers of indulgent products that might otherwise be shunned.
Vegetables that are deep-fried in extra virgin olive oil contain more healthy phenols and antioxidants than raw or boiled vegetables - important properties that reduce the risk of cancer and type 2 diabetes, Spanish researches have found.
Players in the protein category – especially those focused on the center of the plate – are behind the curve when it comes to flavor and need to rethink their strategy to capture and hold modern consumers’ attention, according to flavor and seasoning...
No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...
SugarCreek, the largest independent processor of bacon in the US, is investing $170 million in two new facilities, including what it claims is the nation’s largest sous vide line.
From Filipino flavors to ancient grains, Campbell’s Culinary & Baking Institute (CCBI), a global network of chefs, bakers and culinary professionals, has released its second annual Culinary TrendScape report tracking the top 10 influential food themes...
Authentic street foods with international roots that were traditionally eaten outside as make shift meals by laborers are coming inside and appealing to a wider variety of people as more consumers favor fast food over home cooking, according to Packaged...
Fresh ingredient and recipe delivery service Blue Apron helps start-ups and small ingredient suppliers build brand awareness and consumer demand by introducing at home cooks to new products and taking the guess work out of the prep.
A new entrant to the aseptic fruit & veg puree market is hoping to disrupt the category by using a proprietary rapid steam infusion process it claims can produce products of unparalleled quality that retain the color, flavor and nutrient levels of...
General Mills has filed a patent for salt-flavored fat particles that enable cost effective sodium reduction and fat replacement in baked dough products.
Penford Food Ingredients has developed a corn-based fiber that it says has a cleaner flavor than other corn fibers – opening up broader application opportunities.
A US startup part-funded by celebrities has ‘unjunked’ America’s favorite candy bars and says it is serious about taking on the industry's major players.
Why do Coke and Pepsi taste different? What makes pineapple and blue cheese taste great together? Will 2013 be the year of flexitarian diets, Nordic food and perpetual snacking? FoodNavigator-USA headed to the Research Chefs Association (RCA) annual conference...
Global adoption of groundbreaking Shieltron microwave packaging is happening across the course of 2013, according to Shieltronics, the company behind it.
Bell Flavors & Fragrances has unveiled its annual list of the top 10 flavor and fragrance trends to watch in the next 12 months, from comforting butterscotch and whipped cream for beverages to “nostalgic” rhubarb and peanut-butter flavors for desserts.
Flavor trends blending familiar ingredients with formerly exotic tastes such as Asian savory sauces and Mexican caramel will drive food product and restaurant menu innovation in the coming year according to the McCormick Flavor Forecast 2013.
A natural corn-based flavor ingredient may offer a solution for manufacturers using peanut ingredients during a recall, says Minnesota-based QualiTech.
Mizkan Americas has opened a new R&D center at its manufacturing facility in Lake Alfred, Florida, where it intends to work with food companies on developing new products containing its wine reductions, cooking wines, specialty vinegars and denatured...
Smoke flavors are increasing in popularity, appearing in a range of new and unusual applications, and could help to differentiate new products, according to smoke flavor specialists speaking at the recent Research Chefs Association conference in Texas.
Encapsulating flavors in erythritol crystals may offer food formulators a delivery system with unique performance characteristics, according to ongoing development from Firmenich.
Authenticity is the most important attribute for consumers who eat ethnic foods, as greater availability has led to stronger demand for ‘the real thing’, according to new research from Mintel.
The flavors of traditional Northern European cuisines are gaining influence in America, according to a new report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Adventurous, bold flavors in sauces and condiments are driving new consumer taste discoveries, according to a new trend report from the Center for Culinary Development (CCD) and market research organization Packaged Facts.
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
ConAgra Mills has introduced a new treatment and delivery system for flour intended to mitigate the food safety risks associated with raw flour without affecting gluten functionality.
Food science student numbers at the University of Massachusetts have tripled in the past five years but food science wasn't always such a popular choice.
There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.