The Hispanic food and beverage market in the US is growing steadily along with the Latino-American population, but manufacturers can speed its growth and expand the appeal of their products beyond this core group by tapping into the popular free-from...
From teas to powdered lemonade mixes and protein shakes, products formulated with mushrooms are springing up all over the place, with reishi leading the pack.
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.
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...
Illinois-based ingredients supplier, Ingredion, has launched a soluble prebiotic fiber that provides fiber and prebiotic benefits and supports sugar and calories reduction efforts for bakeries, while allowing formulators to keep their clean labels.
'It still feels like we’re just at the tip of the iceberg...'
To Your Health Sprouted Flour Co – the Alabama-based supplier of the organic sprouted grains in Kashi’s cereals – has expanded its facility for the third time to meet surging demand, says founder Peggy Sutton, who is predicting revenues of $6m in 2016,...
With a collective spending power of $1.5 trillion, the Hispanic and Latino population in the US is a highly coveted group of shoppers who represent a significant growth opportunity for food and beverage brands that earn their trust and loyalty.
RangeMe, an online platform that streamlines the product discovery process for retailers, has struck deals with a string of high-profile brands in its first year of business in the US, including Whole Foods Market, Petco, Sprouts, SpartNash, Sam’s Club...
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...
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...
Brazil’s first drive-thru bakery chain Pão to Go (Bread to Go) is set to expand to Europe and the US to capitalize on its concept of express bakery services for time-conscious consumers.
The birthplace of Dylan Thomas, Richard Burton and Robert Owen, Wales is also home to food industry giants from Kellogg to Glanbia. But can it attract the next generation of food & beverage businesses from overseas, and could Brexit throw a wrench...
An infusion of $6 million last April from venture capital investors is helping plant-based startup Hungryroot “uproot how America eats” by enabling it to double the variety of vegetable-based ready-to-eat meals, sweets and snacks it offers and expand...
Academics at Penn State University are seeking to commercialize water-soluble yellow, orange and red colors derived from avocado seeds (pits), which they claim offer cost and stability advantages over natural colors currently on the market.
From Ayurvedic-inspired cuisine and Vietnamese Pho, to plant-based ‘meat’ and goat empanadas- Sterling-Rice Group (SRG) highlights 10 culinary trends it predicts will inspire packaged foods and foodservice menus in 2017.
The American Egg Board (AEB) engaged in “inappropriate conduct” in a bid to counter the threat of egg-free mayo maker Hampton Creek, although evidence to support more serious allegations of misconduct is lacking, concludes a review from USDA’s agricultural...
Food- and beverage-focused venture fund AccelFoods’ latest cohort of six startups underscore the ongoing heavy influence on industry and market potential of healthy snacking, international flavors and small-batch production.
A significant shift in the percentage of Americans who now believe society, rather than individuals, hold primary responsibility for choosing healthy food to promote wellness and prevent disease is mirrored by an increase in people who believe food policy...
Veteran snack-maker Two Moms in the Raw expands its portfolio of organic plant-based products after rebranding as Soul Sprout to appeal to more consumers and better communicate the added-value of its food as well as more firmly ground the company’s image...
Shiitakes are loaded with nutrients, and also contain more protein than rival mushrooms (up to 18% by dry weight), although many other foods contain more. But what if you could use their filament-like roots (mycelium) to manufacture a high-quality, complete...
Pulses (beans, chickpeas, peas and lentils) are now appearing as added value ingredients in every part of the store, from chips and snacks to salads, soups, pastas, dips and baked goods. But where will they go next, and who is driving innovation, both...
Hardly a week goes by without a large food company snapping up an innovative food or beverage company or someone investing millions in a promising young brand – but for every entrepreneur who secures sufficient funds to scale, many more struggle to be...
Is ConAgra’s strategy of cutting back on deep discounts on brands such as Banquet, Chef Boyardee, and Snack Pack – a move that has improved margins but dented revenues – a savvy one, or is it a dangerous gamble that could see it losing distribution in...
As US consumers embrace a healthier lifestyle focused on prevention rather than treatment, they increasingly are turning to the natural and organic channel for products that are clean, natural and have added health benefits.
Analysts identify the trends shaping product development and consumer behavior in the baked goods market ahead of the International Baking Industry Exposition in Las Vegas this week.
Superfoods are no longer restricted to exotic and hard to find plants in under-developed countries. Rather, the latest batch comes from a little closer to home and likely already are in most US consumers’ pantries, according to a food trendologist.
From personal shopping to personal trainers, we are far more willing to part with our cash for a product or service that gives us exactly what we want – not a lazy or well-meaning approximation. And diets are no exception, with a flurry of firms now offering...
Puffed whole grains are adding crunch to creamy snacks, and ‘quinoa is the next quinoa,’ say trend forecasters at the Whole Grain Council’s Whole Grains Away from Home Conference.
Widespread confusion about how packaged foods are made and labeled is eroding consumer trust in brands and threatening future product sales, according to new research from Label Insight.
With 40 institutional investors this week urging the world’s biggest food companies to shift their emphasis from animal- to plant-based protein, we spoke to a couple of key players in the protein powders category – AIDP and Axiom Foods – to get their...
If the edible insects market is heating up, and big name retailers from Publix to Sprouts are now stocking cricket bars, snacks and protein powders, why is Whole Foods – which has reportedly temporarily dropped all bug-based products - apparently cooling...
ADM will go into full commercial production of ‘invisible’ soy protein isolate CLARISOY this year in Decatur IL, using technology developed by Canadian partner Burcon Nutrascience, which has developed techniques to extract proteins from plants that enable...
It's still a new player in the burgeoning 'alternative protein' category, but algae could give rivals a run for their money as formulators learn about its unique properties that enable fortification in challenging applications from low...
Firms can now use 'healthy' on labels if products contain mostly healthy fats, and at least 10% of DV for potassium or vit D
Are the conditions of use governing ‘healthy’ claims on food labels out of date? Yes, acknowledges the FDA, which is asking stakeholders to help it update the criteria via a public comment process, and has issued new guidance explaining that it won’t...
'For the 4th year in a row, consumers have turned their backs on buying groceries online'
“Make no mistake,” says Dr Kurt Jetta, the founder of CPG analytics firm TABS Analytics, “Online grocery is failing.” But is he right, given that most commentators predict food e-commerce sales will grow significantly over the next several years, albeit...
Rapid concept testing helps time-poor CPG companies improve the odds for new product success
While no consumer panel or computer algorithm can predict with 100% accuracy whether a new product will be a hit, being able to get rapid, high-quality feedback on concepts at an early stage can save a huge amount of time and money later on, says Nielsen,...
Under pressure from industry, consumers and legislators, the US Department of Agriculture is exploring how Americans can use food stamps to buy groceries online.
The first wave of entrepreneurial food companies selected by Chobani founder and CEO Hamdi Ulukaya to participate in Chobani's new food incubator scheme include chickpea pasta brand Banza and bone broth brand Kettle & Fire.
Hinoman – an Israeli start-up developing a novel source of vegetable protein that promises to give rivals a run for their money in the nutrition and sustainability stakes – aims to open its first commercial scale production facility in Israel in the first...
Consumer demand for local food and beverages is no longer a niche market – rather it is fully mainstream. But an outgrowth of this trend that is just starting to peek over the horizon is a “do-it-yourself” food and beverage movement, according to market...
The world will probably keep turning without another gluten-free cookie or cracker, but there is a ton of white space for allergy-friendly foods in other parts of the store, and untapped opportunities in c-stores, club stores, schools, and in Mexico,...
If you want to compete in the cut-throat world of online grocery retailing, you’ve got to find an incredible niche, or think very, very big. And David Hack, the serial entrepreneur behind online marketplace Direct Eats, is firmly in the second bracket: “This...
It burst onto the scene six years ago in Europe, but can Eat the Ball crack the US market? It’s still early days, but with the right merchandising strategy, the sports-themed sandwich rolls could also be a winner this side of the Atlantic, says US managing...
Flowers Foods this week said it is taking a “hard look” at every aspect of its business following a tough first half of the year that has seen its share price slump.
