Nestlé has entered a collaborative agreement with US-based life sciences firm Chromocell to develop ingredients for reduced-salt foods that correspond with consumer taste expectations, the company has said.
The Canadian Food Inspection Agency (CFIA) has temporarily suspended the licence of the processor at the centre of a huge E.coli recall in Canada and the US.
Teenage girls need more calcium; boomers want more brain food; seniors need more high-quality protein… But how can food and supplement manufacturers develop more tailored products and targeted marketing to reach consumers at every different life stage?...
Japanese trading major Itochu has disclosed that it is in advanced talks with Dole Food over the purchase of the American company’s processed foods business and Asian fruit and vegetable operation.
Hydrocolloid thickeners and food additives have ‘good prospects’ in terms of potential marketing to consumers due to their natural origins and familiar sources, which make them ideal for marketing in cleaner label foods, according to new consumer research.
Food habits and preferences developed at college will continue well after graduation, potentially impacting the food industry for decades, says a new report that highlights current college student food trends.
A new form of a classic texturising ingredient could help people to feel full for longer, according to a new proof of concept trial for the proposed ‘anti hunger’ ingredient.
Age is the single most important factor determining when and where Americans eat, according to a new report from market research organization Packaged Facts, which suggests ways that food companies can respond to shifting demographics and eating habits.
Geneva-based Natural Taste Consulting (NTC) has developed a ‘breakthrough’ ingredient for low-pH formulations like dairy and dressings that offers a new natural, cost-effective acid-masking solution.
A new DNA livestock tracking programme, which allows consumers to scan products with their smartphones, has been launched by BioPet Vet Lab and Southern Natural Foods.
With NGOs increasingly turning their attention to food production - and often doing a better job than the food industry of engaging with the media - the debate about issues from biotechnology to BPA will only become more polarized, one author has predicted.
New apple varieties are gaining in popularity in the produce section, opening opportunities for food and beverage companies to incorporate their distinctive flavors into new products, says Virginia Dare's Anton Angelich.
Canadian confidence in the safety of their food supply is increasing, but there is limited understanding of the inspection process or food safety system, according to the findings of a new study from the Canadian Food Inspection Authority (CFIA).
Reducing salt in processed foods through a series of unnoticed reductions could be an effective way to improve consumer acceptance of low-sodium foods, according to the authors of a new study published in the Journal of Sensory Studies, but how quickly...
The range of 'free from' foods available on supermarket shelves has skyrocketed in recent years, alongside increasing incidence and diagnosis of food allergies and intolerance. In this video interview, COO of American Key Food Products (AKFP)...
A new campaign is calling on US supermarkets to stop selling meat raised on antibiotics, claiming that the majority of consumers want antibiotic-free meat.
While US food heavyweight General Mills reported a 12% rise in sales for the 2012 fiscal year ending May 27, it said growth had been constrained by cost pressures in a difficult economic environment.
The Snack Food Association and other industry bodies have urged the US Food and Drug Administration (FDA) to communicate in writing the deadlines for enforcement of new provisions in the Food Safety Modernization Act.
The Canadian Food Inspection Agency (CFIA) has outlined plans to standardise its inspection practices in an effort to keep up-to-speed with the changing food safety “landscape.”
Sugar users have said they are disappointed that both the Senate and House Agriculture Committees have voted to advance the 2012 Farm Bill without amending current sugar policy, which they claim costs the US food industry by inflating domestic sugar prices.
A new survey from FoodMinds suggests that US attitudes to food policies are largely divided along party lines, with 75% of Democrats saying that government should dedicate more time to food policy issues, compared to just 39% of Republicans.
The proportion of Americans who say they would like extra on-pack information about their food has increased over the past two years, according to new poll results from the International Food Information Council (IFIC).
Snacking accounts for nearly half of all eating occasions in the United States – and healthier, more global ingredients are increasing in popularity, according to market research organization The Hartman Group.
FoodNavigator-USA brings you all the latest appointments and promotions at major food manufacturing and ingredient companies in this monthly photo gallery.
What’s on the menu for 2012? Traditional fruits, Thai and Indian cuisine, freshness, different varieties of chili, plant proteins, smoke flavors, more part-prepared foods and Asian and Latin American flavors, predict trendwatchers…
US and Canadian food safety authorities have laid out plans to ensure the quality and safety of imported foods – publishing mirror-image campaigns within days of each other.
A California-based seafood processor has agreed to halt the production and distribution of its fish and fish products over Listeria monocytogenes contamination fears, under an agreement with the US Food and Drug Administration (FDA).
Consumer demand for less processing, fresher ingredients and more participation in food preparation is a huge challenge for the processed food industry, but there are ways that food manufacturers can respond to this demand, according to experts at the...
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.
The standard test used to detect potentially allergenic milk proteins in processed foods may not work as well as previously believed, according to new research.
A ruling that will see the US Food and Drug Administration’s (FDA) gain extended access to food industry records will “weed out” those companies that have not been cooperative during food safety incidents in the past.
With lean finely textured beef (LFTB) now off the menu at some of the nation’s biggest retailers and fast food chains, recriminations are flying thick and fast over who is to blame for the whole sorry, pink, slimy mess currently engulfing the food industry.
Chef Eric Ripert added his voice to the million others supporting genetically modified ingredient labeling during his keynote speech at the Research Chefs Association conference on Friday, but said consumers need to increase their food budgets if they...
An overwhelming chorus of “eww, that sounds gross!” alongside some scary junk science about ammonium hydroxide, has led to a safe, nutritious product being pulled from stores – but there is an important lesson here for industry.
US import law specialist FDAImports.com has played down an apparent increase in import-implicated foodborne disease outbreaks - describing the situation as a “non-event.”
Asian flavors, bacon, Mexican foods, and better-for-you snacks are among the top snack food trends on the up in the United States, according to a new report from Bell Flavors.
Manipulating foods so that they smell stronger could be a way of helping industry fight obesity by encouraging consumers to take smaller bit sizes, suggests new research.
Increased communication via social media has changed the way Americans relate to food, including what they buy and cook, and how they plan their meals, according to a report from market research firm The Hartman Group.
Technical solutions used for the reduction of salt, fat, and sugar could offer the food industry additional opportunities when it comes formulating with natural and functional ingredients, according to one expert at Leatherhead Food Research.
The development of foods that contain alternating levels of taste intensity in the mouth could lead to reductions in sugar and salt levels, while retaining the same perception as with the original foodstuffs, say researchers from Dutch research group...
More than 45 meat industry organisations have written to US Congress asking it to oppose a new proposal to introduce cost recovery for food safety inspection in meat and poultry plants.
