The days of pushing out a refined, tightly controlled marketing message without listening to what consumers want to know are long over, and brands that want to make it in the modern world must listen first, according to a top marketing professional with...
Between 1 to 3 million people in the United States follow the paleo diet, and yet relatively few packaged products comply with the regime – making it a market brimming with potential that once tapped could quickly drive brand awareness and sales, according...
Launching a food business takes more than secret family recipe – it also takes money, equipment, space and in-depth knowledge about regulations, distribution and marketing, which can be hard for some startups to coordinate by themselves.
Today’s consumers want products that are natural, sustainable and environmentally friendly, but manufacturers hoping to appeal to these values face significant threats from lawsuits alleging greenwashing and evolving regulations and enforcement efforts...
You’ve got a great product, you’re bursting with entrepreneurial zeal, you’ve outgrown the space you’re renting in a commercial kitchen and you’re ready to look for a contract manufacturer/co-packer. Well steel yourself, says PartnerSlate founder and...
Snacking is about to get personal with food manufacturers using technologies such as visual and 3D printing to scale up bespoke eating experiences, according to Gil Horsky, global innovation leader at Mondelēz International.
Modern Americans expect much more from food companies today than they did in the past -- now not only do they want food that is better for them, but they want products that also are better for society and the planet.
Frozen meal delivery service Veestro’s revamped branding that launched this month aims to expand the company’s consumer-base by making vegan-eating easier and more approachable for consumers who follow a variety of diets.
It won't happen overnight, but the future of babyfood is in the chiller, predicts one Texas-based entrepreneur pioneering the application of high pressure processing (HPP) in a category she claims is ripe for disruption.
Transparency on sustainability needs to go beyond data on packaging if it is to really engage consumers, says Nescafé, as it partners with Google to launch a virtual reality coffee experience.
First came Siggi’s, then Smári Organics. But can the husband and wife team behind Saga Dairy (Viking Icelandic Yogurt) – the latest entrants to the niche, but growing ‘Icelandic-style’ yogurt category in the US – emulate their success?
After a months-long interregnum, George Paraskevakos, the new executive director of the International Probiotics Association, formally takes up the reins pledging that the organization will become more agile and vocal in defending and promoting the ingredients.
Mondelez International hopes to strengthen its real-time engagement with consumers via its global partnership with Twitter, a move one marketing expert has dubbed 'clever' and 'innovative'.
The ability to track and trace ingredients is likely to be a major focus for food manufacturers as the Food Safety Modernization Act (FSMA) is rolled out – but the most important consideration for companies is brand reputation, according to a FSMA specialist...
The key to building long term relationships with consumers is a
better understanding of people and their different and changing
needs, according to food trend forecaster Phil Lempert. Food firms
must focus on aging consumers, ethnic...
