PepsiCo claims that its new malt-based Mountain Dew is unlike any other soft drink on the US market, and predicts consumers will be keen to try the premium-priced limited edition 'craft soda’.
The US meat industry has welcomed an Environmental Protection Agency (EPA) decision not to introduce laws that would require intensive farms to provide detailed information on their operations.
The much touted tightness in the chia supply is not being experienced by all suppliers, with Australia’s The Chia Company extending its growing area 100% year-on-year to satisfy demand.
Coca-Cola has cancelled Brazilian soccer star Ronaldinho's $750,000 per year contract after he was sighted with two cans of Pepsi at a recent press conference, according to reports.
Special edition: The new product development process
Social media allows companies to feel out consumer perceptions of ingredients and concepts at the beginning of the product development process – and combines well with more traditional consumer research, says social media research firm Loudpixel.
Millennials may be the hot new target demographic for food and beverage manufacturers in the United States, but they are a cautious and volatile group of shoppers, according to a new report from market research organization SymphonyIRI.
The next generation of high oleic soybean oils will give the food industry a cost-effective and healthier alternative to partially hydrogenated vegetable oils (HVOs) with flavor and stability current alternatives cannot deliver, according to biotech giant...
Cargill has acquired a beef processing facility for $14.1m from AFA Foods, which filed for Chapter 11 bankruptcy in the wake of a wave of media coverage over lean finely textured beef (LFTB) – aka ‘pink slime’.
Kellogg will need to negotiate a new deal in a class action dispute over advertising claims for its Frosted Mini-Wheats cereal after a US federal appeals court rejected a $10.7m settlement.
Fairtrade product sales rose 12% worldwide in 2011 due to ethical sourcing commitments from the food and drink industry and increased consumer awareness.
Price spikes in the US grains market fuelled by a lengthy drought will be felt by bakery and snack manufacturers around September, according to an industry analyst.
Special edition: The New Product development process
Why is baby, toddler and kids’ food maker Plum Organics’ track record at producing sucessful new products better than average - in fact way better than average?
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.
Gluten-free specialist Dr. Shar will bite into the sizeable gluten-free market in the US with its new manufacturing facility that will produce breads, bagels and frozen goods.
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).
Substituting soy protein isolates and meat protein with poultry protein isolates in turkey bologna can avoid the use of nonmeat ingredients and reduce production costs without impacting quality, according to a study.
Synergy Flavors aims to move all of its product development, marketing, commercial and admin functions to a new flavor innovation and manufacturing campus less than a mile from its current facility in Wauconda, Illinois, by the end of August.
Guar gum prices have taken a rollercoaster ride over the past couple of years - and at IFT in Las Vegas, hydrocolloid expert Dennis Seisun said all bets were on regarding their future direction.
Special edition: The New Product Development Process
Thousands of new products hit the shelves every year, many of them fail, and few companies are comfortable talking openly about those that don’t make the cut – but manufacturers shouldn’t let product failure go to waste, says Datamonitor analyst Tom Vierhile.
Sales of natural flavours in Western Europe are set to be overtaken by sales in the Asia-Pacific market within the next three years, according to market research firm RTS.
Government agencies have partnered with UC Davis and Agilent Technologies to create a new database of 100,000 foodborne pathogen genomes to help speed identification of bacteria responsible for illness outbreaks.
US scientists have questioned claims made by ABC News, which yesterday aired a report saying that women are developing antibiotic resistant bladder infections caused by E.coli from poultry products.
Special edition: The New product development process
Why do Swedes like watery coffee? And why do two thirds of Dutch consumers add milk to theirs? Because they prefer the taste, or because it’s just a tradition?
Combining different sweet components from the stevia leaf – in a similar way to combining artificial sweeteners – may be the next step toward improving the flavor of stevia-sweetened products, says PureCircle’s vp of global marketing and innovation Jason...
What does ‘heat’ really mean in a flavoring system? Heat that burns at the back of the throat or tingles on the tongue? Heat that lingers or heat that provides an intense sensation on the tip of the tongue?
Almonds may contain 20% fewer calories than previously thought, with potential implications for nutrition labeling, according to new research published in the American Journal of Clinical Nutrition.
Müller Quaker Dairy believes tapping into Müller’s yogurt manufacturing expertise and PepsiCo’s strong American legacy will differentiate it from other brands in the expanding US dairy market.
ConfectioneryNews.com asks what the two biggest players in the chewing gum market are doing to introduce non-stick gums that degrade quickly in the environment.
If you’re big in shredded cheese, chances are you know pretty much everything there is to know about the market, the manufacturing process and the competition. But who do you turn to if you want to make something else?
Nanotechnology has become just one of many tools available to food companies looking to improve food safety, delivery of nutrients, or food packaging, transitioning from the 'Wild West' of science, according to deputy director of the National...
Swiss chocolatier Lindt & Sprungli USA has partnered with the Culinary Institute of America (CIA) to collaborate on chocolate innovation, sponsoring education sessions, donating chocolate, and launching a student scholarship contest.
Pork producers in the US, Australia and New Zealand have called for Canada to ditch its pork subsidies before entering into the Trans-Pacific Partnership (TPP).
The creators of OliveHeart, a novel polyphenol-rich extra virgin olive oil claimed to help reduce oxidized LDL ‘bad’ cholesterol - a key risk factor for atherosclerosis - are promising to turn the ultra-traditional olive oil market on its head.
We've all heard the statistics - almost 36% of Americans are now obese. But 50 years ago, it was just 13%. So why did we get so fat, so quickly? And what role did sugar - and specifically high fructose corn syrup - have to play?
Using non-nutritive sweeteners instead of added sugars may help people reach and maintain a healthy weight, but there is limited evidence about whether this is effective for reducing calories and sugars in the long term, say two major US medical associations.
The aging of the Baby Boomer generation and increased spending power among Millennials is set to disrupt the way the food industry does business, according to a new study.
A raft of new products from whole-grain pizza crusts under the Pillsbury brand to a Cascadian Farm granola packed with ancient grains, will hit stores this summer as General Mills ramps up its new product development activities.
The number of new products sweetened with stevia extracts in the EU shows a “significant uplift” on last year according to David Jago, Mintel director of innovation and insight.
A hoax video claiming that the Coca-Cola Company planned to launch a 'Coca-Cola Bag' worldwide has duped the world media, leading the company to rush out a statement yesterday clarifying it was not the author of the media that went viral on...
Kraft Foods is inviting potential partners to pitch “ingredients, formulations or technologies" that could help it create an environmentally-friendly chewing gum base that will degrade after disposal.
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...
Big Interview: Ilene Gordon, chairman, president and CEO, Ingredion
With R&D departments at some food manufacturers pared down to the bone as bosses slash overheads to control costs, open innovation has moved from a hot topic on the conference circuit to a practical necessity, says Ingredion CEO Ilene Gordon.
