Proteins

60-second interview: Lisa Andrews, research & development assistant, Wixon

Edible insects in focus: What is cricket flour like to work with?

07-Apr-2015 By Elaine Watson

Edible insects - crickets in particular – have picked up a lot of positive PR lately as firms look for alternative sources of protein. But what is cricket flour like to work with? FoodNavigator-USA caught up with Lisa Andrews (LA), research & development...

Is baby food creating fussy eaters?

03-Apr-2015 By Niamh Michail

Fostering children's willingness to try new flavours and foods has clear benefits for the food industry -  yet researchers say baby food manufacturers may be inadvertently creating picky eaters.

Snack Out Loud’s pinto bean snacks: the next nut?

02-Apr-2015 By Maggie Hennessy

As many of today’s busy consumers are getting upwards of half their daily calories from snacks, they’re demanding more than ever from the category. So newcomer Snack Out Loud saw an opportunity to leverage the power of the yet untapped roasted pinto bean...

Better than veggie: Eat chicken to fight climate change

02-Apr-2015 By Niamh Michail

We have vegetarian, pescetarian, fruitatarian, vegan… and pollo-tarian? Ditching beef and dairy for poultry products is the best diet to combat climate change, according to new research.

Thinking outside the can: Fig Food’s soup pouches are eye-catching and environmentally-friendly

01-Apr-2015 By Elizabeth Crawford

Fig Food Inc.’s low-sodium, locally-sourced, vegan soups and cooked beans are not only healthy for consumers, but thanks to their eye-catching, BPA-free pouches they also are healthy for the earth and the business’ bottom line, the company founder said. 

Heat-resistant beans are 'front-line defence' to global warming

27-Mar-2015 By Niamh Michail

Thirty varieties of heat resistant beans will be able to survive rising temperatures and keep feeding millions, say scientists.

Quorn 'categorically rejects' allegations in wrongful death lawsuit

25-Mar-2015 By Elaine Watson

Quorn Foods has launched a vigorous defense of its ‘mycoprotein’ meat substitutes in the wake of a wrongful death lawsuit filed in California by the parents of Miles Bengco, an 11-year-old boy alleged to have had a severe allergic reaction to one of its...

Banza chickpea pasta has twice the protein and four times the fiber of regular wheat pasta

Banza chickpea pasta: ‘We want to do what Hampton Creek Foods has done with eggs, but with wheat, rice and corn’

25-Mar-2015 By Elaine Watson

While a lot of the sexy stuff in grocery is happening in snacks and beverages, Detroit-based start-up Banza is on a mission to disrupt a mature, shelf-stable category bang in the center of the store: pasta.

Rabobank on top natural food trends at Expo West: Ginger and turmeric are in, kale is so last year

24-Mar-2015 By Elaine Watson

Ginger, turmeric and sprouted grains are hot, while kale and Greek yogurt are cooling off, according to  trend watchers at Rabobank International who walked the floor at the 2015 Natural Products Expo West show in Anaheim earlier this month.

Glyphosate ‘probably carcinogenic to humans’, says IARC; conclusion ‘not supported by scientific data’, says Monsanto

23-Mar-2015 By Elaine Watson

Monsanto says the view of the International Agency for Research on Cancer (part of the World Health Organization) that the herbicide glyphosate is “probably carcinogenic to humans" is at odds with the conclusion reached by “all regulatory agencies...

Lawsuit v Hampton Creek Foods re-filed in Florida: 'Just Mayo is not mayonnaise at all'

23-Mar-2015 By Elaine Watson

A false advertising lawsuit filed – and then abruptly withdrawn – by Florida plaintiff Leah Davis against Hampton Creek Foods over its Just Mayo spread has been re-filed in a different court.

Snacking Trends Forum highlights: ‘Packaged food doesn’t have to be junk food’

19-Mar-2015 By Elaine Watson

From all-day grazing to the 20% YoY growth in meat-based snacks, the merits of cricket flour, when and how to raise capital, nutrient density and guerrilla marketing, the FoodNavigator-USA Snacking Trends Forum covered a lot of ground. Here are some of...

Spread protein throughout the day for muscle gain and weight loss: Nestlé study

18-Mar-2015 By Niamh Michail

Balancing protein intake throughout the day - rather than having the bulk as part of an evening meal - helped participants in a study to boost muscle gain by nearly 20% and lose weight, Nestlé researchers have found.

Tiny Farms: Edible insects are a novelty today, but they’ll be mainstream tomorrow

18-Mar-2015 By Elaine Watson

Two or three years ago, you could count the number of US firms using cricket flour in food products on the fingers of one hand; today there are more than 30 companies making everything from bars to cookies. 

Beyond Meat: ‘We want to provide a solution for dinner every night of the week…’

17-Mar-2015 By Elaine Watson

Beyond Meat - the California-based firm that claims to have unlocked the secret to making ‘near-perfect’ replicas of meat from plants – says its latest innovation, the ‘Beast Burger’, has been a hit straight out of the blocks.

IN PICTURES: From bugs and beets to meat, a snacking odyssey at Expo West

12-Mar-2015 By Elaine Watson

While cricket flour is still something of a novelty, it’s creeping (and crawling) into more snacks as awareness – and the infrastructure to support its commercial-scale production – ramps up. Meanwhile, chia, fruit, peas, beans, ancient grains and protein...

Savory flavors gain traction in nutrition bars

11-Mar-2015 By Elizabeth Crawford

Savory flavors are gaining momentum in the traditionally sugar-saturated nutrition bar category with the entrance of two more companies. 

SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS

What happens after protein? Canadean suggests we may need a new 'super ingredient'

11-Mar-2015 By Rachel Arthur

Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.

A stroke of Genius? Ultra-filling coconut smoothies add fresh twist to HPP super-premium beverage category

06-Mar-2015 By Elaine Watson

While the healthy beverages aisle is littered with the corpses of exciting - but ultimately unsuccessful - products, Genius Juice co-founder & CEO Alex Bayer is confident his HPP-treated organic coconut smoothies bring something fresh and different...

Vegan, paleo, grass-fed, pasture-raised, ancient grains, and allergen friendly claims are gaining

From grass-fed to Paleo: What are the hottest trends in the natural food and beverages market?

05-Mar-2015 By Elaine Watson

According to Chicago-based market research firm SPINS, US retail (dollar) sales of foods & beverages rose 1.7% in 2014, while unit sales declined by 0.4%. By contrast, sales of natural and organic brands grew nearly 12%. But where are the opportunities...

Member states back national bans for GM crops

03-Mar-2015 By Caroline SCOTT-THOMAS

EU member states have voted to allow national governments to ban or restrict cultivation of genetically modified (GM) crops even when approved at EU level, meaning the new rules will be written into law.

Beyond Meat CEO: ‘We’re building one of the great American meat companies (from plants)’

02-Mar-2015 By Elaine Watson

Beyond Meat - the California-based firm that claims to have unlocked the secret to making ‘near-perfect’ replicas of meat from plants – says that in future, meat-free products won’t be confined to a ‘vegetarian’ section, but just part of the broader ‘protein’...

NutriFusion applies stabilization technology to protein powder and meal replacement ingredients

27-Feb-2015 By Hank Schultz

NutriFusion, a supplier of stabilized whole food fruit and vegetable powders, has entered the protein game with two products based on plant proteins.

Solazyme awarded ‘clear and complete’ victory in legal dispute with Roquette over aborted algae ingredients JV

27-Feb-2015 By Elaine Watson

Microalgae specialist Solazyme says it has secured a “clear and complete victory” over its former French business partner Roquette in a legal dispute over intellectual property rights following the 2013 collapse of their joint venture Solazyme Roquette...

Solazyme: 'We’re changing the paradigm here'

First products with high oleic algae oil to hit US shelves in second half of 2015, says Solazyme

25-Feb-2015 By Elaine Watson

The first products containing Solazyme’s high stability, high-oleic algae oil – which boasts “unprecedented” amounts of healthy monounsaturated fat – will hit shelves later this year, says the firm, which has just received a no objections letter from...

Hampton Creek Foods sued again over 'deceptive' Just Mayo name

24-Feb-2015 By Elaine Watson

Just weeks after Unilever dropped its false advertising lawsuit against Hampton Creek Foods over its egg-free spread ‘Just Mayo’, a consumer class action making near-identical claims has been filed in Florida - and then abruptly withdrawn again.

Lightlife Foods CEO on growing the meat-free market: 'Make it healthy, make it tasty and make it easy'

23-Feb-2015 By Elaine Watson

Meat-free brand Lightlife Foods is getting an image overhaul this spring with new packaging, a new logo, new products and a commitment to engaging with a growing number of consumers that are reducing their meat consumption, says CEO Roy Lubetkin.  

DGAC: Public and private sectors must work together to achieve a population-wide culture of health

Dietary Guidelines for Americans should factor in sustainability, says DGAC report

19-Feb-2015 By Elaine Watson

The Dietary Guidelines Advisory Committee (DGAC) – an panel of experts tasked with developing recommendations about what Americans should eat – has submitted its report to the U.S. Departments of Health and Human Services (HHS) and Agriculture (USDA),...

What are consumers looking for from their snacks today?

18-Feb-2015 By Elaine Watson

What's hot in snacks? Insects? Chia? Chickpeas? And how difficult is it to get a new snack to market?

The meat market must address price, safety & health concerns to grow

17-Feb-2015 By Elizabeth Crawford

The U.S. meat market is projected to grow 1.7% annually to $84 billion in 2018, but to reach its full potential it must overcome challenges, including concerns about price and safety and increasing consumer interest in plant-based foods, according to...

Meet the CEOs of KRAVE, Health Warrior, Fruigees, HUMAN and Barnana

What are the hottest snacking trends – and companies - to watch in 2015?

17-Feb-2015 By Elaine Watson

With the percentage of energy derived from snacks in the American diet doubling since the late 1970s, the pressure is on to make those snacking calories count. But what is a healthy snack, and are the boundaries between snacks and meals blurring as consumers...

Household penetration of plant-based beverages has doubled in five years to more than 30%, says WhiteWave Foods

16-Feb-2015 By Elaine Watson

US household penetration of plant-based beverages has doubled in five years to more than 30%, with almond milk now accounting for almost 70% of sales and new nut-based milks such as cashew gaining momentum, says WhiteWave Foods.

Product of the Year seal helps new products increase distribution, sales

11-Feb-2015 By Elizabeth Crawford

While the upfront cost of third-party credentialing from Product of the Year is sizable for many small firms, winning the right to display its iconic red logo for two years can open distribution doors and increase sales in the long-run for new products,...

Beverage trend watching panel highlights: ‘Sugar has become a major concern for American consumers’

11-Feb-2015 By Elaine Watson

From the steady decline of carbonates to the dramatic rise of energy, the prospects for Keurig Cold and how 7-Eleven evaluates new products, our beverage trend-watching panel debate covered a lot of ground. Here are some of the highlights from the 40-minute...

What's for breakfast? Re-inventing the first meal of the day

Eggs remain a breakfast constant, but how they are served is changing, AEB says

10-Feb-2015 By Elizabeth Crawford

The iconic “all-American breakfast” combination of eggs, meat and a carb is getting an update to better reflect the increasingly diverse U.S. population, but consumers’ growing expectation to customize their food means what is hot in one region likely...

Glanbia Nutritionals launches vegan proteins from ancient grains, flax, & chia

10-Feb-2015 By Elaine Watson

Glanbia Nutritionals is launching a new line of non-GMO, gluten-free plant-based protein crisps and powders derived from ancient grains, flax and chia that can be used in everything from beverages to baked goods and gluten-free foods.

The plant-based approach to paleo is here to stay, Wholly Bites CEO says

09-Feb-2015 By Elizabeth Crawford

The plant-based, grain- and sugar-free approach to the trendy paleo diet is the future of eating, according to the CEO of Wholly Bites, who wants to make sticking to the complicated diet easier with convenient, multi-purpose snacks. 

What's on the FoodNavigator-USA editorial calendar in 2015/16?

06-Feb-2015 By Elaine Watson

From the GMO labeling debate and food litigation trends to new strategies to revitalize the Greek yogurt category, FoodNavigator-USA’s 2015/16 editorial calendar of special editions (once a month), online forums/events (once every two months) and face-to-face...

Watch our beverage innovation summit on demand!

05-Feb-2015 By Elaine Watson

Missed some of the presentations or debates in our beverage innovation summit? No problem, they are all available on demand to registered delegates.

Join us today at the Beverage Innovation Summit

04-Feb-2015 By Elaine Watson

Are you interested in what's happening in beverages? Well today is your lucky day!

Algae and plant protein potential limited by scale, says Mars agriculture chief

02-Feb-2015 By Caroline SCOTT-THOMAS

Lack of scalability still prevents algae and plant proteins from being used as major food sources, according to Mars chief agricultural officer Howard-Yana Shapiro.

Improved packaging, natural ingredients will help frozen foods hold their own

02-Feb-2015 By Elizabeth Crawford

Sales of frozen foods will hold their own in the next few years despite increased competition from retailers selling more ready-made foods and consumer preference for fresh ingredients, according to Packaged Facts. 

Hershey bites into premium meat snacks market with acquisition of KRAVE jerky

29-Jan-2015 By Elaine Watson

Hershey has moved into the premium end of the meat snacking market with the acquisition of Sonoma, CA-based gourmet jerky maker KRAVE Pure Foods for an undisclosed sum.

Rebranding meat jerky as health food drives sales as category nears saturation, IBISWorld reports

26-Jan-2015 By Elizabeth Crawford

The meat jerky industry is growing steadily thanks to innovative flavors, new all-natural options and an intentional repositioning of the food as a source of healthy, lean protein, market research from IBISWorld reports.

SPECIAL FEATURE: So Soylent secures $20m… Money well spent?

26-Jan-2015 By Elaine Watson

While uncharitable observers have described Soylent as “only slightly more appealing than an IV bag”, news that the LA-based food substitute firm has just secured $20m in funding and is now generating “millions of dollars per month in subscription revenues”...

Does the edible bugs trend have the legs to succeed?

23-Jan-2015 By Nathan Gray

Not a week goes by without media headlines talking about the potential of insects to help feed the world. But where does that potential really lie?

Chao Slices promise to revolutionize vegan cheese as a “real” food

21-Jan-2015 By Elizabeth Crawford

Field Roast Grain Meat Co. expands its portfolio into the retail vegan cheese category with the Jan. 1 launch of Chao Slices, which it claims are “revolutionary” because they do not try to mimic dairy cheese like other players in the segment. 

From turmeric to almond milk: What’s hot in beverage formulation?

20-Jan-2015 By Elaine Watson

While consumers may think twice about buying a large box of cereal featuring a new functional ingredient, they are much more willing to try new things in the beverage category, which is a hotbed of innovation right now, two leading ingredients suppliers...

Special K targets female New Year snacking

16-Jan-2015 By Kacey Culliney

Kellogg has developed two lines under its Special K brand to appeal to health-conscious women.

FDA GRAS no objections letter paves way for mainstream adoption of whole algal protein, says Solazyme

15-Jan-2015 By Elaine Watson

The FDA has written to Solazyme to say it has no objections to the firm’s GRAS (Generally Recognized as Safe) determination for its AlgaVia whole algal protein, a move which the microalgae specialist  claims will “pave the way for mainstream adoption...