While the Academy of Nutrition & Dietetics (AND) says members are more than capable of distinguishing facts from spin when listening to an education session from a corporate sponsor at its annual conference, many RDs worry that cozying up to brands...
High-protein frozen yogurt ProYo looks set to be rolled out across the US next year, following an “overwhelmingly positive response from the media and brokers” in the six months since its West Coast launch.
Removing negative ingredients like trans fats from bakery is still important for consumers but they are also looking for positive nutrition, says the research director of Packaged Facts.
When we examine the long list of noninfectious diseases that trouble modern society—which run the gamut in severity from flat feet to acid reflux, anxiety, certain cancers, high blood pressure, obesity and type 2 diabetes—it helps to look back, way back,...
A new Mintel report provides further evidence that the gluten-free market is being propelled by consumers avoiding gluten for perceived health benefits or as a weight management strategy rather than those with celiac disease or gluten sensitivity.
If current trends continue, carbonated soft drinks volumes could decline 15-20% by 2020 driven by sharp declines in diet variants, predicts Wells Fargo. But why have Americans fallen out of love with diet soda, and what are they drinking instead?
While proteins, whole grains and omega-3s might have got more air time lately, fiber should be top of mind for formulators given that nearly all consumers are still getting significantly less than they need, and you can now add fiber to almost anything...
Prunes hold bakery promise in Japan because they are fashionable and highly regarded for digestive health properties, but there are challenges in the US given the fruit’s image problem, says Sunsweet Ingredients.
Although consumers vary widely in their sensory preferences when it comes to whole wheat bread, certain characteristics in whole wheat flour—such as decreased bitterness and increased sweetness—improve liking among most consumers, according to multi-year...
Canadian firm AppleActives has developed a polyphenol-rich organic dried apple peel powder (DAPP) it is marketing as a functional ingredient on a joint-health platform.
Is there a natural ceiling to the gluten-free market? Is the party over for energy drinks? Are '100%-natural' claims worth the hassle? Find out in FoodNavigator-USA's round up of 10 of the hottest topics in US food and beverage development.Click...
Most Americans think they are eating enough fiber, potassium and vitamin D, according to the 2013 Functional Food Consumer Survey from the International Food Information Council (IFIC). However, the data suggests otherwise...
Stevia specialist Steviva Ingredients has developed an organic syrup combining blue agave nectar and stevia extract that is suitable for formulators looking to cut calories and maintain clean labels in sauces and dressings, bars, beverages and baked goods.
Interview: Greg Estep, president, Olam Spices & Vegetable Ingredients (SVI)
It’s tempting to think of spices and dehydrated vegetables as commodities - in comparison to say stevia, or omega-3s - where price is all that matters. But they are anything but, says the man in charge of the spices and vegetable ingredients (SVI) division...
IBIE 2013 has a fantastic educational program lined up from tips for gluten-free and whole grain use, to insight on food safety regulations and labeling laws. BakeryandSnacks takes a look at ‘what not to miss’…
A patent application filed by PepsiCo describes methods of enhancing the solubility of steviol glycoside Reb-D such that it can be used in higher amounts in beverages and beverage concentrates, overcoming a key formulation challenge.
Breaking into the cut-throat world of consumer packaged goods takes blood, sweat, tears... and enough cash to sustain some momentum after the initial excitement of seeing your product hit the shelf wears off.Here's FoodNavigator-USA's pick of...
With the global market for functional foods and beverages on track to reach $176.7 billion this year, this booming category now accounts for 5% of the overall food market and is driving growth for the food industry as a whole, according to Euromonitor.
There is huge, untapped, potential to incorporate fibers and proteins from rice bran into bars, powdered drink mixes, and other healthy products, says a natural products formulation expert that has just agreed to sell his business to rice bran ingredients...
Tea is an adult beverage, right? Wrong, says the entrepreneur behind Little Me Tea, who’s on a mission to replace the sugary juice box in your child’s lunchbox with an organic, caffeine-free tea sweetened with fruit and veg juice.
High levels of fiber and/or calcium can be incorporated into a ready-to-eat (RTE) cereal without impacting eating quality by pelletizing the ingredients, General Mills says.
The Andre Agassi Foundation for Education has teamed up with Michigan-based private label specialist V20 Foods to create Andre Agassi's Box Budd!es, a line of kids' snacks that will be sold in grocery stores nationwide.
The FDA says it will permit qualified health claims on the relationship between eating whole grains and a reduced risk of type 2 diabetes, but is the wording it has proposed so qualified that no food manufacturer will want to use it?
It is hard to fool the brain by providing it with 'energyless' sweet flavours, according to new research in mice that suggests that consumption of zero-calorie sweeteners leads to higher sugar consumption later.
The head of an Israeli firm behind a patented functional energy drink WakeUp insists that the ‘sky’s the limit’ if the award-winning drink is accepted by a specific market segment demanding alertness.
The beverage aisle is easily one of the most dynamic parts of the store, with new energy drinks, teas, waters and fruit drinks entering - and exiting - almost daily. But when it comes to flavored milks, why is there just chocolate, strawberry and vanilla?
Connecting subtle cues consumers use to judge the quality and taste of a food with the context in which they experience those cues can help companies more closely align their products with consumer expectations, new research shows.
Immune health chewing gum is a cheaper and more portable way to guard against the common cold than dissolvable vitamins, according to an emergency room doctor who has created his own anti-flu chewing gum.
A bill proposing sweeping changes to food labeling laws covering everything from ‘natural’ claims to whole grain statements has been welcomed by consumer groups, but stands little chance of success, legal experts have told FoodNavigator-USA.
ConAgra Foods has sold Lightlife - a manufacturer of frozen and refrigerated meat alternatives it acquired in summer 2000 - to private equity firm Brynwood Partners for an undisclosed sum.
Although federal efforts have led to “modest improvements” in food quality and marketing practices in recent years, “commercial interests have consistently overridden the health concerns of children”, according to one former government health expert.
Leading stevia supplier PureCircle says “investments and assets are in place from agriculture to manufacturing” to be ready to commercialize two next generation stevia products - Reb D and Reb X - in 2014.
Big interview: Sarah Wallace, co-founder, the good bean
After spending years marketing products from Luna Bars and PopChips to thinkThin bars, The Good Bean co-founder Sarah Wallace knew a thing or two about building healthy snacking brands before she decided to put her money where her mouth is and go it alone...
A sugar tax is the best way to combat excess sugar consumption which doctors agree is partly to blame for growing global obesity and diabetes rates, according to a report from Credit Suisse.
The amount of detectable arsenic in rice and rice products is too low to pose any immediate health risks to consumers, according to new guidance issued by the U.S. Food and Drug Administration.
Big Interview: Chris Cuvelier, founder/CEO of Zola Fruits of the World
In the increasingly crowded marketplace of functional beverages, what kind of impact can one more manufacturer of acai juice and coconut water expect to have?
WhiteWave Services Inc. has filed a patent application for ‘light milk,’ a lower-calorie alternative to skim milk without a watered-down flavor and mouthfeel.
Riding the wave of continued strong consumer demand for gluten-free food options, Canada’s gluten-free market reached $458.9 million in 2012, according to a recent report from Packaged Facts entitled 'Gluten-Free Foods in Canada'.
Plant proteins are all the rage - at least that’s what the market researchers are all saying - from pea and soy to algae and rice. But what about protein from canola, the second largest oilseed crop in the world?
A US government demonstration program to provide school-age children from low-income households with meals and snacks during the summer months showed a 33% decrease in the rate of very low food security among children in the demonstration’s second year,...
The head of Rooibee Red Tea says the US’s first bottled rooibos red tea brand expects a significant sales lift this year after enjoying 330% growth from 2010-2012.
Oil-filled hydrogel particles could help food producers slash the level of fat used low-calorie in products without affecting taste or texture, say researchers.
Vinegar (acetic acid) should be ‘purposefully’ integrated into more food matrices, say the researchers behind a new study which reports the potential blood sugar management potential of a vinegar beverage.
PepsiCo has been experimenting with ingredients from unpeeled heat-treated green bananas and plantains to serve as everything from a gluten substitute to a sugar replacer in products from oatmeal to smoothies, crackers, bars and cookies, a recent patent...
PepsiCo is exploring the potential of natural energy drinks containing Chinese herbal extracts that can alleviate fatigue and enhance sports performance without a big dose of caffeine, a patent application indicates.
Sterilization and pasteurization have no effects on the chemical composition and antioxidant activity of maple sap, says a new study that supports it as a ‘great candidate for functional beverage applications’.
