The perception that a food company has high ethical standards may be more important to consumer trust even than its ability to demonstrate competence, according to a presentation from CEO of the Center for Food Integrity Charlie Arnot.
Hispanic marketing strategies are imperative for food manufacturers, as the demographic gains in spending power and size, according to a new study from the Association of Hispanic Advertising Agencies (AHAA).
Consumers are increasingly engaged in online conversations about food and beverage products, and there could be enormous benefits for manufacturers that get involved, according to a social media expert from The Nielsen Company.
The thinking behind ingredient selection and dosage in some cognitive health beverages is often “pretty confused”, according to the neuropsychologist behind brain-friendly functional beverage Nawgan.
Sustainability in food supply chains is likely to become crucial to the food industry as the global population expands – and it is also central for companies’ long term financial health, according to Stefano Crea, global director of food and beverage...
Hearts and minds need to be won in the battle to commercialise nanotechnology, if it is to avoid going the same way as GM food, according to a new study.
The US market for fat replacer ingredients continues to grow on the back of consumer health concerns about fatty foods, demand for enhanced flavors and textures, and processing advantages for manufacturers, according to a new report from Global Industry...
Kraft Foods is launching what it claims is a category first, as it rolls out new MilkBite Milk & Granola bars in the US that contain real milk in a granola bar form.
The American Beverage Association (ABA) has accused the Center for Science in the Public Interest (CSPI) of scaremongering after the watchdog warned yesterday that Coke, Pepsi and the FDA were ‘needlessly exposing’ millions of consumers to a known animal...
PepsiCo is aiming strike back at Coca-Cola with it mid-calorie ‘NEXT’ cola launch at the end of March, after the latter’s Diet Coke brand pulled ahead of Pepsi-Cola in 2010, but the move carries risks, according to a Datamonitor analyst.
Authenticity is the most important attribute for consumers who eat ethnic foods, as greater availability has led to stronger demand for ‘the real thing’, according to new research from Mintel.
The concept of naturalness may be a major purchase driver, but there is disagreement about what ‘natural’ or ‘clean label’ really means – and about how to create foods that are both natural and safe.
Flavour ingredients house Senomyx has hinted at PepsiCo’s interest in its work on developing an enhancer to reduce high fructose corn syrup (HFCS) levels in beverages and foods by up to 33%.
Using pea or bean flour instead of rice flour in gluten free products could significantly improve their nutritional profile, according to one expert on celiac disease.
PepsiCo has announced plans to consolidate its position at the top of the global snacks market by investing in the rapidly growing premium and value snack segments.
A petition calling for food manufacturers to state on labels whether their products contain genetically engineered ingredients has attracted more than 850,000 comments, claim organizers of the Just Label It campaign.
DuPont Nutrition & Health has launched a blend of plant extracts to protect against oxidation in high-lipid foods and offer a natural alternative to the industry’s traditional synthetic chelator, EDTA.
Canadian plant protein specialist Burcon NutraScience says it remains confident of finding a new partner to commercialize its canola proteins after it emerged that ADM will not now be taking the proteins to market – after eight years of talks.
The US market for dairy“remains largely untapped”, according to PepsiCo, which is pumping $206m into a new US facility to make yogurts and other dairy products as part of a joint venture with Müller.
Consumers, the marketers all tell us, want foods that are ‘wholesome’, ‘authentic’, and above all ‘natural’, although few of them can articulate what this means.
Attempts to link ‘all-natural’ clean-labeling policies with the healthy eating agenda have been so successful that research now shows shoppers equate ‘healthy’ with ‘natural’ or ‘minimally processed’ foods.
The inventor of 'breathable' caffeine shot AeroShot Energy says he has barely scratched the surface when it comes to potential applications for the novel delivery format.
Increased recognition that diet plays an important role in a range of health conditions is spurring sales in targeted foods and beverages, according to a new report from Packaged Facts.
Tara gum and locust bean gum are being touted as credible guar gum replacers in light of the high prices and lack of supply for food grade guar, claims a hydrocolloid expert.
Consumers increasingly are choosing whole and unprocessed foods – so is it the end of the line for processed food manufacturers? Not if they move with the times, say ingredient suppliers.
Processing has become a dirty word, but we are going to need more processing, not less, in order to feed a growing population, according to professor and head of food science at Penn State University John Floros.
Food safety experts need to do a better job of communicating the consumer’s role in keeping food safe, by using personalized messages and the example of kitchen role models, says a consumer food marketing specialist.
A new global survey of food manufacturers found that most (98%) are confident about their food safety performance - but 70% of consumers aren't convinced. FoodNavigator-USA spoke to Hank Lambert, general manager of food and water at UL, which commissioned...
Clarisoy, the invisible protein developed by Burcon and commercialized by ADM, will be available in commercial quantities by the summer, ADM has revealed.
As the global food system has become more complex, food manufacturers are looking for ways to harmonize safety standards. Cargills Mike Robach, a Global Food Safety Initiative (GFSI) board member, tells FoodNavigator-USA about what's driving the...
Kellogg’s $2.7bn deal to acquire Procter & Gamble’s Pringles will significantly boost its global snacks presence and open existing products up to new markets, according to analysts.
The 2011 cantaloupe-related Listeria outbreak has continued to effect food recalls across the US, with a 50% increase in the number of recalls in the fourth quarter of 2011 compared with Q3.
Integrated Marketing Group has entered a ‘new phase of expansion’ with the appointment of industry veteran Peggy Jackson as director of business development.
Kansas State University researchers have developed a new procedure to predict success of new flavored snack product launches, allowing success rates of about 70%.
Suggestions by the Salt Association and other industry associations that sodium reductions could hurt rather than improve health are “not supported by science”, the American Heart Association (AHA) has insisted.
About 75% of the sodium in our diets comes from processed foods. It’s a regularly cited figure – but what exactly is a ‘processed’ food? Consumers might be surprised.
Shoppers increasingly are looking to the internet for better deals on foods and beverages, according to a new survey from the Integer group and M/A/R/C Research.
If consumers are not demanding lower-sodium products, and the government does not mandate reductions, the food industry has “no incentive to be at the forefront of change”, according to one legal expert.
Nine out of ten Americans eat too much sodium, and bread and rolls are the biggest problem, rather than salty snacks, according to the latest Vital Signs report from the Centers for Disease Control and Prevention (CDC).
How to tackle obesity and hunger remains a two-pronged challenge for the agri-food industry, but increasing crop yield is not the answer - instead the focus should be on boosting the nutritional value of crops, claims a sustainable food systems activist.
Walmart’s new front-of-pack label might have stricter nutrition criteria than many others currently in use, but how does it fit in with other logos in the grocery store?
Ashland Specialty Ingredients has introduced two new cellulose gum products to provide alternatives to guar gum, for which the food industry has seen tight supply and higher prices since late 2010.
