With oatmilk muscling ahead of soymilk to become the #2 player in the plant-based milk category, SunOpta is aggressively building capacity to meet growing demand, with a new oat extraction facility in Alexandria, Minnesota, due to come online in the fourth...
Long before “gluten-free,” “sustainable” and “organic” held the marketing sway they do now, Liz Ward wanted to channel her passion for organic agriculture and social justice into a naturally nutritionally dense food product by creating BumbleBar, an all...
Big interview: Kevin Cleary, CEO Clif Bar & Company
Nutrition bars enter - and exit - the snacks aisle at the speed of light these days. So how has Clif Bar managed to sustain the kind of growth rivals can only dream of, year after year? Elaine Watson caught up with CEO Kevin Cleary to find out.
Organic food makers must make alliances with ingredients firms and
farmers to ensure they have a secure supply of organic ingredients
in the face of increasing demand, advises Frost & Sullivan.
Irish firm Kerry Ingredients has responded to the growth of
organics in the United States by expanding its organic ingredient
product range across the board, the firm announced yesterday.
Consumers opt to buy organic food because it tastes better, so
claims a recent survey from the UK's organic body the Soil
Association, putting increasing pressure on the food makers to
perfect their formulations.
Tapping into lucrative opportunities for the growing organic
processed food market, Danish ingredients firm Chr Hansen rolls out
a package of flavours, colours and dairy cultures for organic
processors.
