As the USDA, EPA, and FDA, advance their strategy to reduce food waste, the America Frozen Food Institute (AFFI) is sharing how freezing food can cut down on wasted food and provide consumers with convenient and nutritious food, the organization’s president...
TOAST-IT secured $150,000 investment at a 20% stake from Daniel Lubetzky, founder of KIND Snacks and Camino Partners, during the recent episode of Shark Tank, which the company hopes to use to expand its distribution into new regions and address the...
Consumers no longer have to trade nutrition for convenience when shopping the frozen snack aisle thanks to innovative companies, such as Smart Flour Foods, that are revamping classic comfort foods with cleaner ingredient decks that also deliver on taste...
After giving the frozen section the cold shoulder for years, consumers’ attitudes towards the category could be thawing out as manufacturers and retailers better tell the segment’s story around convenience, clean label and food waste reduction, new research...
Innovation in the baby food aisle has come in waves. First came jars, then shelf stable pouches, and most recently a new generation of HPP (high pressure processed) refrigerated brands carving out a premium niche in the category. But could freeze-drying...
A slow decline is forecasted for total frozen food sales, which includes frozen dinners/entrees, pizzas, side dishes, and appetizers/snacks, according to Packaged Facts’ latest numbers.
If freeze-dried fruit conjures up images of space food, or brightly colored soggy bits floating in your breakfast cereal, you should buy a bag of Crunchies, and reassess, says CEO Scott Jacobson, who says that when it comes to fruit & veggie snacks,...
Nestlé USA is the latest in a series of food companies to be targeted by New York-based law firm Lee Litigation Group over its use of the label claim ‘no preservatives’ on products containing citric acid.
Freeze-drying fruit retains almost all of its nutritional value and can help keep ingredient lists clean, according to a study funded by ingredient supplier Chaucer.
When it comes to online shopping, consumers may say that they want products with a long shelf-life, but a recent Harris Poll found that they are just as likely to buy fresh fruits and vegetables as dry packaged goods online – revealing ecommerce may hold...
Target is trialing endcap coolers in the baby food aisle in 65 stores in Los Angeles, Minneapolis and Dallas in partnership with new brand Once Upon a Farm to test consumer demand for refrigerated, HPP (high pressure processed) babyfood.
Retailers and manufacturers that want to meet consumers’ growing demand for food free from preservatives need to rethink their strategies for packing, shipping and stocking products, suggest the husband and wife team behind Grain-Free JK Gourmet.
Based on demand from its customers to introduce freeze-dried vegetables, Crunchies will launch a novel product using the up-and-coming, increasingly ubiquitous beetroot.
Kraft Foods is removing the artificial preservative sorbic acid from some of its individually wrapped Singles slices in the latest of a series of moves by major food producers to clean up their labels.
PL Thomas claims to be taking the wholefood concept to a completely new level with the launch of whole food powders made using a novel process that can turn “pretty much anything that is a food into a powder”, from salmon to pumpkin.
EnWave Corp. the developer of a microwave/vacuum drying technique, has formed a 70/30 partnership with Lucid Capital Management to use the technology to manufacture and market a line of dried cheese snacks for sale in US markets.
Dairy processing firm Gay Lea Foods is testing Radiant Energy Vacuum (REV) dehydration technology from Canadian company EnWave to create dried dairy products.
Volumes in the US retail frozen foods market are going backwards, according to a new report from Packaged Facts published just as ConAgra unleashed its latest innovation in the category - new baked entrees under the Healthy Choices brand.
Findings from a team of Brazilian researchers could help to reduce industry storage and transport costs by improving the way in which emulsions like sauces and salad dressings can be freeze dried.
Most Canadians have not heard of food irradiation but after being provided with a definition, two-thirds say they would support its use, according to an opinion poll conducted for the Consumers’ Association of Canada.
The US Food and Drug Administration (FDA) is attempting to halt production and distribution at a California fish product company over botulism and listeria contamination fears.
A new method to extract compounds from 'low value' mustard seed waste could provide industry with a new source for natural food preservatives, according to a team of Canadian researchers.
Objections to using natural preservatives based on efficacy are being taken ‘off the table’, says Danisco following the launch of its new natural anti-fungal blend.
The frozen foods industry in the United States has boomed over the past few years – and growth in the sector looks set to continue in 2011, according to a new report from Packaged Facts.
Strong demand for frozen pizza, handheld breakfast food, and prepared vegetables will help sales of frozen convenience food reach $17bn this year; up 2 percent on 2009, predicts the latest report from market research organization Packaged Facts.
Efficiency and environmental protection are the twin benefits claimed for what is said to be Canada’s first organic preservative and disinfectant for use with food products from food to table.
Advanced Food Systems is to help food manufacturers overcome some of the quality problems of frozen foods, with custom-made systems to prevent freezer burn, protein damage and loss of color and flavor.
Vegetables are the most popular frozen food among Americans, accounting for 40 percent of shopper purchases, according to a new study which comes as frozen products are expected to see a boost in tight economic times.
Frozen sauce pellets are feeding a demand for convenience foods
that consumers can just throw into a frying pan from the freezer,
according to Kevin Delahunt of Sargento Foods Inc.
A matrix of sucrose, gelatin and gum Arabic can successfully
encapsulate citrus flavours, and offer potential as a cheaper
alternative to pure gum Arabic for the process.
Vitiva is introducing a new variant of its Inolens rosemary extract
aimed at boosting stability of carotenoids and other natural
colourings, without the need for synthetic preservatives.
