While some ‘natural’ lawsuits have been put on ice while the FDA mulls over the meaning of the most contentious word in food marketing, a judge handling one such case against Kraft Foods Group (now Kraft Heinz) says there are not compelling grounds to...
A report by Packaged Facts estimates the total US retail sales of the natural and specialty cheese market at $17.4bn, growing at CAGR of 4.1% since 2011, largely driven by lower prices and the consumer snacking trend.
Consumers may be reaching for more natural and better-for-you snacks in general, but when it comes to planning Super Bowl party menus they are just as likely to reach for processed and conventional options as they are healthier options, according to IRI...
From Hain Celestial’s coconut dream desserts to Field Roast’s innovative vegan cheese slices, this month’s new products gallery is packed with innovative new food and beverage products.
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.
Kraft Foods will pull the artificial yellow coloring from five of its character-based shapes macaroni and cheese product lines starting in January 2014.
Saputo Cheese USA – the US subsidiary of Canadian dairy giant Saputo – has filed a lawsuit against Kraft Foods alleging trademark infringement, competition law violation, and false advertising over its “unauthorised” use of the term ‘Toppers’ to market...
Big interview: Russ Moroz, VP Research Development & Quality, Kraft Foods
Kraft Foods has made significant cuts in sodium across its portfolio - and is currently working on “proprietary approaches to take this work to the next level” - but there is “not yet a silver bullet in the toolbox”, admit R&D chiefs at the firm.
The sodium content in Sargento’s processed cheese brands can now be reduced by up to 40 per cent, without adding substitutes or affecting the flavour, the company claims.
Producers of low-fat cheese need to improve the flavor and sensory aspect of their products if they are to achieve widespread consumer acceptance, says a new study.
The volume of cheddar sold globally remains steady thanks the growing popularity of cheddar-based processed cheeses in emerging markets, according to a new market report.
The US is on its way to lowering processing times for Parmesan
cheese - a move bound to inflame producers in Italy, threaten their
sales and encourage further battles over rights to the name.
Huge swathes of products in the US have been deemed inappropriate
for consumers seeking to lose weight. But the processed cheese
brand The Laughing Cow, has benefited from one fad, with US sales
rising by more than 250 per cent after...
