Proteins

Kellogg's eighteen94 leads $4.25m funding round in moringa superfood start-up Kuli Kuli

11-Jan-2017 By Elizabeth Crawford

Kellogg Company’s venture capital fund eighteen94’s inaugural investment and lead position in a $4.25 million raise for the fast-growing startup Kuli Kuli will help the moringa superfood supplier and manufacturer expand its presence in retailers with...

Sourcing slower-growing chickens pits animal welfare, environmental concerns against each other

11-Jan-2017 By Elizabeth Crawford

Manufacturers and retailers soon could find themselves between a rock and a hard place as the trend to source slower growing broiler chickens gains momentum with retailers and restaurants.  

Demand for CBD still outstrips supply despite production expansion, hemp grower says

06-Jan-2017 By Hank Schultz

The supply of industrial hemp is ramping up quickly, as a company formed by growers in Kentucky reported $2 million in payments to farmers for the 2016 crop. But demand for CBD still far outstrips supply, a company officer said.

Soup-To-Nuts Podcast

Soup-To-Nuts Podcast: Global cuisine will rise in 2017 along with complex nutrition claims

06-Jan-2017 By Elizabeth Crawford

Despite a rising nationalism in the US born out of the contentious presidential election cycle, Americans remain open to global cuisine and as such, in 2017, international flavors and cultures will continue to heavily influence what’s hot and what’s not...

Kite Hill CEO: We just want to be able to use terms that consumers understand

Will the plant-based ‘milk’ debate prompt a wider probe of federal standards of identity?

06-Jan-2017 By Elaine Watson

According to the National Milk Producers Federation – and 34 members of Congress who wrote to the FDA before Christmas - using the term ‘milk’ on plant-based beverages misleads consumers, harms the dairy industry and violates milk’s standard of identity...

Study connecting meat to asthma 'reckless,' NAMI says

04-Jan-2017 By Elizabeth Crawford

New research suggesting a connection between consuming cured and processed meat and worsening asthma symptoms is "reckless" and "flies in the face of real clinical medical knowledge," according to the North American Meat Institute. 

Ancient Nutrition makes bone broth more convenient as a protein powder

03-Jan-2017 By Elizabeth Crawford

Ancient Nutrition takes the burgeoning bone broth category in a new direction by bringing it into the well established and wildly successful protein powder segment with the creation of a more versatile Bone Broth Protein powder.

Exclusive

Roquette ready for major investment in North American pea protein

22-Dec-2016 By Niamh Michail

Roquette is investing in pea protein in Canada next year, as the French firm ups its game in the protein space. 

TerraVia CEO ‘surprised and disappointed’ by Soylent’s reaction to recall

Soylent’s rush to judgment over recall is damaging our business, claims TerraVia as it suspends supplies of all of its ingredients to Soylent

20-Dec-2016 By Elaine Watson

Soylent’s decision to drop TerraVia’s algal flour from its new food bar and version 1.6 of its powder was made without a rigorous investigation into whether it was actually to blame for digestive issues a small number of customers experienced after consuming...

Farmer’s Pantry offers a new kind of snack for America’s new approach to eating

19-Dec-2016 By Elizabeth Crawford

As snacking continues to encroach on mealtime in the US, industry newcomer Farmer’s Pantry wants to ensure that the grab-and-go options consumers reach for are well-balanced, sufficiently filling and worthy of their new elevated position in the American...

Krave enters savory bar sector with new meat snacks

15-Dec-2016 By Douglas Yu

Premium meat snack brand, Krave, has brought its first bar line to CVS stores and other retailers across the US, as the company believed there are few savory options existing in the snack bar category.

From Trump to climate change threats and scientific advancements, 2017 promises ‘excitement’

15-Dec-2016 By Elizabeth Crawford

With each new year comes new trends in ingredients, cooking styles and eating patterns, but in 2017 the incoming presidential Administration could fundamentally change the way Americans eat by changing how food gets from farm to fork and the safety measures...

Cacao pulp sweetens Suavva’s smoothies without added sugar, packs nutritional punch

14-Dec-2016 By Elizabeth Crawford

Cacao is best known for its antioxidant-rich nut that is used to make chocolate, but the fruit has more to offer -- including a sweet white pulp that helps set Suavva Cacao Smoothies apart from other RTD juices and shakes.

Good Karma CEO eyes $600m opportunity in plant-based yogurt category

13-Dec-2016 By Elaine Watson

In the natural channel, says Good Karma CEO Doug Radi, plant-based options account for 25% of dollar sales of fluid ‘milk,’ but just 8% of yogurt sales. In the conventional channel, meanwhile, the figures are 8% and 1% respectively. “So if you close the...

House Foods’ Go Umami baked tofu bars offer plant-based alternative to meat bars

12-Dec-2016 By Elizabeth Crawford

As the plant-based movement marches on, alternatives to animal-based products are starting to show up in some unexpected places -- most recently as substitutes in the burgeoning meat bar category.

Perfect Bar CEO: The refrigerated snacking category is on fire

12-Dec-2016 By Elaine Watson

Getting retailers to give up valuable space in the chiller for nutrition bars was a tough sell when Bill Keith first started knocking on doors in 2006. Today, Perfect Bars are the third best-selling snack bar in the natural channel, and their success...

FOOD VISION USA 2016... THE TRAILBLAZERS: Hippeas carves out new territory in snacks, 'What really gives me confidence is the level of consumer engagement'

09-Dec-2016 By Elaine Watson

Give peas a chance? It's tough breaking into the ultra-competitive snacks market with a brand that resonates across all retail channels, but Hippeas - one of three winners in this year's trailblazers challenge at Food Vision USA - has managed...

Ripple plant-based milk to hit 6,000 stores by late summer 2017, with creamers, kids’ products in the pipeline

08-Dec-2016 By Elaine Watson

Ripple – a pea-based ‘milk’ claimed to blow both dairy milk and plant-based alternatives out of the water in the taste, nutrition and sustainability stakes -  appears to be living up to the hype, and is now available in 3,000 stores just nine months after...

Is a satiating, decadent dairy dessert for weight management possible? Spanish researchers find out

08-Dec-2016 By Adi Menayang

Food scientists at the Polytechnic University of Valencia found that adding whey protein to a panna cotta with low fat content had the highest satiety effects.

Latest research bolsters soy's benefits as estrogenic concerns recede, article asserts

06-Dec-2016 By Hank Schultz

The research into the health benefits of soy foods continues to accumulate while the concerns about the legume’s purported estrogenic effects abate, according to a recent review article.

VoxPop: Is a plant-based diet the future? We ask people in the industry

05-Dec-2016 By Adi Menayang

At November’s FoodVision USA, we snatched several attendees to get their take on the rising popularity of plant-based diets and food.

Memphis Meats: We'll have ‘clean meat’ products in grocery stores by 2021

02-Dec-2016 By Elaine Watson

‘Clean’ (a.k.a. cultured/lab-grown) meat pioneer Memphis Meats says it aims to have products in grocery stores by 2021, and says it is confident it will be able to mass produce meat in bioreactors at prices at parity, or below, that of meat from farm...

Hummus a valuable snack for Americans who aren’t eating the recommended amount of legumes, says Sabra-funded study

01-Dec-2016 By Adi Menayang

A new analysis of American food consumption patterns based on NHANES (National Health and Nutrition Examination Surveys) dietary intake data reveals that Americans who regularly consume hummus are more likely to have a healthy diet overall.

Plant-based burger just another protein option, says Beyond Meat: ‘All of a sudden, the meat aisle becomes the protein aisle’

30-Nov-2016 By Elaine Watson

The Beyond Burger – the first refrigerated plant-based patty to sit in the meat counter – will move into all Whole Foods regions by the end of the year, while brand owner Beyond Meat is also in talks with foodservice chains interested in testing or launching...

Wildway rides a grain-free wave in the cereal aisle

29-Nov-2016 By Elaine Watson

US volume sales of products featuring a ‘grain-free’ claim surged 75.7% in the 52 weeks to July 30, 2016, according to Nielsen Wellness Track data,* with many retailers now carving out grain-free or ‘Paleo’ segments in everything from hot cereal and nutrition...

DIC Corp pumps $13m into spirulina-derived natural blue color extraction facility in CA

23-Nov-2016 By Elaine Watson

DIC Corporation is investing $13m into expanding production capacity in California for Linablue, a natural blue color derived from the edible algae Spirulina, which is grown by its US subsidiary Earthrise Nutritionals.

Pulse Innovation Forum highlights: Introducing lupini beans, and do we need a ‘Got Milk?’ style campaign for pulses?

22-Nov-2016 By Elaine Watson

From terminology (do US consumers get the word ‘pulses’?), to positioning (what are the key selling points?), and how to deal with flatulence questions, the recent FoodNavigator-USA Pulse Innovation Forum covered a lot of ground. Here are some of the...

Banza chickpea pasta rolls out nationwide at Target

15-Nov-2016 By Elaine Watson

As the pulse trend continues to gain momentum in packaged foods, Detroit-based Banza is rolling out its chickpea pasta (penne and shells) nationwide at 1,700 Target stores after a successful trial in 315 outlets.

Race matters when it comes to the types of groceries commonly purchased in the US, survey shows

09-Nov-2016 By Elizabeth Crawford

Manufacturers and retailers who understand the subtleties and different priorities of multicultural consumers in the US not only could see more sales, but could charge more for individual items, new research from Nielsen and Harris Poll suggests. 

Dairy alternatives continue to grow with almond milk at the forefront, market research reveals

08-Nov-2016 By Elizabeth Crawford

With a projected annual growth rate of more than 13% through 2022, the dairy alternative market – especially beverages – continues to pave the way forward for the overall expansion of plant-based diets, according to research data. 

Algae ingredient developer fixes on protein as latest path to market

04-Nov-2016 By Hank Schultz

Zivo Bioscience, an algae company long focused on deriving unique bioactives from its proprietary strains, has pivoted to protein as developers realized the potential inherent in the straight, unrefined biomass.

Soup-To-Nuts Podcast: Evolving soy’s marketing strategy beyond protein

04-Nov-2016 By Elizabeth Crawford

Soy may be best known in America as a source of high-quality protein, but as more trendy and allergen-friendly sources of plant-based protein enter the market, the bean may need to evolve its marketing to better highlight some of its other health attributes...

Soylent identifies ‘likely’ ingredients behind digestive issues... but won't say what they are

04-Nov-2016 By Elaine Watson

Soylent will reformulate its new food bar and the latest version (1.6) of its powdered product, and resume shipping in Q1 2017, after identifying the “likely” ingredients behind the digestive discomfort experienced by a small number of consumers post...

Just how nutritious are sustainable proteins?

02-Nov-2016 By Niamh Michail

The need for sustainable proteins is on the rise, but are they as healthy and nutritious as their mainstream equivalents? A public-private partnership (PPP) coordinated by Wageningen University aims to determine just that, and is on the lookout for more...

Wink frozen desserts offer one-two punch of allergen-friendly and better-for-you, founder says

01-Nov-2016 By Elizabeth Crawford

Consumers with food sensitivities often face an unenviable choice in the frozen dessert aisle: Buy something that could trigger a reaction, or opt for an allergy-friendly product loaded with more calories, fat and sugar than conventional ice cream, according...

60-second interview, Beneo: Is rice still the first choice in gluten-free recipe formulation?

31-Oct-2016 By Elaine Watson

Rice flours and starches dominated the first generated of gluten-free goods, particularly in the bakery segment, but are they still the #1 choice in formulators’ toolkits? FoodNavigator-USA caught up with Pierre Donck, regional product manager at rice...

Crunchsters secures financing to bring sprouted mung beans to the US snacks aisle

28-Oct-2016 By Elaine Watson

Most Americans are pretty clueless about mung beans, but Crunchsters - a Boulder-based start-up determined to put them on the culinary map - reckons it’s only a matter of time before the protein- and fiber-packed beans become an essential part of every...

Packaging & product innovations from Nasoya make tofu more convenient

27-Oct-2016 By Elizabeth Crawford

Tofu is gaining acceptance as a center-of-the-plate protein beyond vegetarians and vegans thanks in part to the growing focus on plant-based diets as well as new packaging and product innovations that make it easier to prepare. 

Quinn Snacks removes more than gluten from pretzels, shows consumers its supply line

27-Oct-2016 By Elizabeth Crawford

Historically consumers who wanted a gluten-free alternative to a wheat-based product had to sacrifice nutrition, taste or accept the presence of other common allergens in the ingredient list. 

Lowering protein content of formula could help reduce obesity: Study

27-Oct-2016 By Jim Cornall

High protein intake during infancy may contribute to obesity later in life in infants who are not exclusively breastfed, according to a Nestlé Nutrition-funded study.

Meal kit provider Purple Carrot teams with Whole Foods to build brand awareness, offer added convenience

26-Oct-2016 By Elizabeth Crawford

Brick and mortar grocery stores and ecommerce-based subscription meal kit delivery services may directly compete at many levels, but a new partnership between plant-based meal kit provider Purple Carrot and Whole Foods Market’s North Atlantic region show...

Living Intentions’ new packaging communicates values, moves away from “raw” & expands into popcorn

25-Oct-2016 By Elizabeth Crawford

Breakfast and snack food maker Living Intentions is overhauling its packaging and streamlining its portfolio to help products better “pop” from the shelf and more effectively communicate its “roots” in brining uniquely flavored, optimally healthy products...

Hormel’s new Vital Cuisine line address nutritional & emotional needs of cancer patients & survivors

25-Oct-2016 By Elizabeth Crawford

After donating millions of dollars a year to cancer research for years, Hormel is stepping up its game to more directly help people fighting and recovering from the disease with the launch of a novel product line designed just for them.

Nothing But Real’s Oat Chocolate & Protein pushes free-from trend into protein shake category

24-Oct-2016 By Elizabeth Crawford

On a mission to “take back” food from the chemical industry which “hijacked” it, CPG manufacturer Nothing But Real is launching its debut product: Oat Chocolate & Protein – a vegan shake made without artificial or processed ingredients, says company...

Pea protein specialist branches out into whole pulse powders

20-Oct-2016 By Hank Schultz

World Food Processing is branching out from pea protein to offering a line of whole pulse ingredients aimed at helping food manufacturers achieve fortification targets.

SIAL, Paris 2016

WILD on trend with vegan protein power drinks and Clarisoy dessert toppings

20-Oct-2016 By Jenny Eagle

WILD Flavors & Specialty Ingredients (WFSI), part of Archer Daniels Midland Company (ADM), is tapping into the vegan market with its protein power drinks and Clarisoy dessert toppings.

Good Housekeeping creates new seal, incubator to identify & help develop healthier products

18-Oct-2016 By Elizabeth Crawford

Media outlet and consumer product evaluation laboratory Good Housekeeping is launching a new nutrition seal and first-of-its kind food brand incubator to help companies create food and beverages that “inspire healthier eating habits” and make it easier...

Soylent recalls bar, but cause of ‘gastrointestinal issues’ remains a mystery

13-Oct-2016 By Elaine Watson

Soylent has temporarily halted shipments of its new Soylent bar amid reports that “a small number of our customers have experienced gastrointestinal issues” after consuming it, but says the cause of the problem remains a mystery.

Authenticity, emotional connection sell brands better than free-from claims, Foodmix survey finds

13-Oct-2016 By Elizabeth Crawford

The highly popular, and arguably over-used strategy of placing free-from claims front and center in food and beverage marketing to woo today’s more health-conscious shopper may not be as effective as some manufactures believe, according to new research...

Leadbetter's realigns to focus on allergy-friendly manufacturing: ‘Our growth curve is very steep’

13-Oct-2016 By Elaine Watson

San Francisco-based Leadbetter’s Bake Shop has stopped making English muffins, its flagship product, and changed its name to Better Bakeries as it focuses on building an allergy-friendly food manufacturing and co-packing business designed to bridge the...