Moon Cheese – a shelf-stable, clean-label 100% cheese snack developed using 'radiant energy vacuum’ (REV) dehydration technology - is now in 20,000+ stores three years after launch, and will soon be followed by a flurry of other novel snacking concepts...
Citing an uptick in multi-state foodborne illness outbreaks and their high cost to consumers and manufacturers alike, the Government Accountability Office reiterates its 40-year argument for a single, unified food safety system – this time under the Executive...
When the Arctic Apple hits select store shelves this month as one of the first products genetically modified for consumers’ benefit, it will serve as a line in the sand for the tug of war between the non-GMO movement and the future of food innovation.
Unilever shares have plummeted as Kraft Heinz drops its multi-billion dollar merger bid - but with the sterling weakened by Brexit, smaller firms are "sitting ducks" for foreign takeovers, UK politicians have warned.
By Mark Miller, PhD. Chief Science Officer, Healthy Directions
The old discussions about the causes of obesity are becoming lame. Certainly it is true that societies are gravitating to large serving sizes, that processed food lacks specific micronutrients and we exercise a lot less. However do these factors adequately...
Meal kit co Sun Basket raises $15m in Series C financing round
San Francisco-based Sun Basket, one of the fastest-growing players in the burgeoning meal kit delivery market, has raised $15m in a Series C funding round that will enable it to complete work on a third distribution center that will give it access to...
The bone broth category (shelf-stable and refrigerated) is pretty small in the scheme of things, but it’s growing rapidly, with US retail sales more than tripling to $19.7m in the 52 weeks to Jan 22,* fueled by a small but highly engaged set of health...
Legislation aimed at redirecting food that would be wasted to hungry Americans would make it easier for stakeholders to donate food and reduce the risk that consumers prematurely throw away food that they erroneously believe has spoiled.
Packaged in the fashion of traditional deli meats—paper wrappers with a sticker label—No Evil Foods is stepping away from the tech-oriented positioning and branding that many non-animal ‘meat-like’ proteins are going for.
FDA’s draft guidance on dietary fiber should be significantly amended or tossed out altogether, according to industry trade groups. But at least one company that has been affected by the process believes it adds value to the marketplace.
Manufacturers and brands will need to be more flexible in their approach to packaging in 2017 to better reflect the previously unexpected blending of ingredients, flavors and usage occasions that are emerging to ensure the products deliver the best experience,...
Sales of natural and organic products may be steadily increasing – and even outpacing that of the overall food industry – but three main barriers continue to hold them back from their full potential, suggest new research.
As the concept of clean label continues to evolve and transition from an industry term to one consumers understand and seek, companies should take a more sophisticated approach to the trend by accounting for how different generations prioritize and interpret...
Product recall insurance: Are you to speed? Lessons from Heinz v Starr
Bolthouse Farms expands its footprint in the crowded dressing category with the launch of a new premium line that fills the whitespace in the unexpectedly bare overlap between organic and better-for-you options.
Perhaps not surprising, but disappointing nonetheless to environmental, health and nutrition advocates is new research that ranks the US dead last, or very near the bottom, out of 25 countries on a long list of food sustainability indicators, including...
'Is your packaging visible, visceral, and memorable? If not, you don’t have a brand'
Whether you’re an established brand hiring a top agency to revamp your packaging, or a penniless entrepreneur with a blank canvas and a Photoshop license, you should always ask yourself three questions, says design guru Simon Thorneycroft.
CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW
If pulse-based snacks (made with beans, peas, chickpeas, or lentils) were seen as niche, ‘natural,’ products a few years ago, they are firmly in the mainstream in 2017, says the CEO of one firm on a mission to make beans “accessible, delicious and affordable.”
Pulse-based snacks are enjoying an “unprecedented popularity” thanks in part to a year-long marketing campaign spearheaded by the United Nations, but they still have a long way to go to catch-up with other alternative-ingredient snacks, according to Packaged...
You’ve got a great product, you’re bursting with entrepreneurial zeal, you’ve outgrown the space you’re renting in a commercial kitchen and you’re ready to look for a contract manufacturer/co-packer. Well steel yourself, says PartnerSlate founder and...
If the novelty factor surrounding edible insects has worn off somewhat, consumer interest in protein – particularly where there is a sustainability story to tell – continues to grow, says Denver-based start-up Lithic Nutrition, which packs 15g of protein...
CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW
Cauliflower rice is now available in the frozen and chilled sections of some retailers, but British brand Cauli-Rice is hoping to carve out new territory in the emerging category with a shelf-stable, microwaveable product with a more ‘al dente’ texture...
A recent review paper that called into question the potential benefits of curcumin has been misinterpreted to create inaccurate headlines, experts tell NutraIngredients-USA.
High levels of added sugar should disqualify foods from being able to make health claims, or nutrient content claims such as ‘healthy’ or ‘high fiber,’ argues a citizen’s petition filed last week by the nonprofit advocacy group the Union of Concerned...
Compass Group subsidiary Bon Appétit Management Company has teamed up with algae specialist TerraVia to use Thrive Culinary Algae Oil as its preferred cooking oil across more than 650 cafés in corporate offices (including Google), universities, and other...
CAUGHT ON CAMERA AT THE 2017 WINTER FANCY FOOD SHOW
Cold soup in a bottle is still a novelty for many Americans, but the concept of ‘souping’ (as opposed to ‘juicing’) is gaining traction, particularly for consumers watching their sugar intake, claims Sonoma Brands founder Jon Sebastiani.
Billed as a “product sampling community” and influencer marketing company, Social Nature wants to take the time-honored and go-to strategy of in-store demonstrations into the digital age for a “better, cheaper and more direct way to target and acquire...
BASF has launched a new nature identical brilliant orange colorant targeting formulators looking to replace Azo dyes yellow 5 and 6 in beverages, soups, confectionery, and nutrition products.
Kraft Heinz has teamed up with Oprah Winfrey to form Mealtime Stories LLC, a joint venture that will debut with ready-to-eat refrigerated products across multiple categories.
The nonprofit Seafood Nutrition Partnership (SNP) has announced the availability of new online education programs and resources aimed at teachers and individuals to promote the benefits of a seafood-rich diet.
Consumers’ growing familiarity with the health benefits of nuts and seeds paired with their versatility is inspiring manufacturers to seek new varieties, uses and packaging for the ingredient – propelling it into a starring role in the American diet in...
Atkins Nutritionals Inc. might be best known for making low-carb foods and beverages for weight management, but a new marketing campaign that explains how carbs can lead to weight gain could breathe new life into the diet – and product sales – by connecting...
The Dairy Pride Act – a bill urging the FDA to prohibit the use of ‘almond milk,’ ‘vegan cheese’ and other such labels on plant-based products – is an “absurd” piece of legislation that “wastes government resources,” claims a new petition on change.org.
As a protein-rich, gluten-free, plant-based snack food, Yumami is entering a saturated market. But there’s one gaping market void its founders are looking to fill.
Vegetables will shine as a rising star in the juice industry in 2017 as consumers look for ways to reduce sugar and increase functional benefits, predicts a top executive working with the international juice maker Biotta.
New guidance and an easy-to-use reference chart from EPA and FDA encouraging Americans – especially pregnant and nursing women and parents of young children – to eat more fish could boost sales of seafood products, including ready-to-eat and easy-to-prepare...
In today’s highly competitive landscape, many food and beverage manufacturers try to set their brands apart by tapping into consumers’ desire for products that not only are better for them but also better for the planet or for society.
Often dominated by candy, soft pretzels, nachos and highly processed meats, concession stands at school events could be fertile ground for better-for-you snack and beverage manufacturers to boost sales and exposure to young consumers who are developing...
“We did everything you’re not supposed to do,” observes the COO of Primal Kitchen, which exploded out of the blocks with a sugar-free avocado oil-based mayo in February 2015, notched up revenues of $13.2m in 2016, and is expecting to almost double that...
Roquette has made a bold move to solidify its leadership position in the pea protein market with a jaw-dropping CAD400m+ (US$306m+) investment to build the world’s biggest processing plant for the on-trend ingredient dedicated to (human) food & nutrition...
A $5.3m injection of capital will help Barnana support a new line of organic snacks debuting in March, move into more retail channels, and ramp up its marketing, according to co-founder and chief marketing officer Nik Ingersoll.
The US Department of Agriculture’s call today for public comment on the Organic Trade Association’s application to create an organic check-off program comes at a time when sales of organic products in the US are soaring but hampered by limited domestic...
Consumers have moved on since dairy standards of identity first hit the statute books, says Miyoko's Kitchen founder and CEO Miyoko Schinner, and it's time regulators did too.
With an investment of $2.5 million from Aqua-Spark, startup seafood meal kit maker Love The Wild hopes to change the way Americans eat fish and perceive aquaculture farming, which has a notoriously bad reputation.
While Americans are becoming more adventurous in what they eat, they often still need a lot of convincing to try something new – especially if they haven’t heard of it before and don’t know what it will taste like, how it will impact their health, how...
'The process that we had for process discovery before was quite clunky and manual'
Easy-to-use online tools that enable busy category managers to rapidly identify and compare new products from smaller suppliers will gain traction as retailers try to stay ahead of the curve on product selection, predicts Ahold USA.
If retailers were originally querying whether to stock refrigerated baby food, the more progressive players are now more focused on how and where to merchandise it, says Pure Spoon CEO Alyson Eberle, who is gearing up for a rollout at Walmart (350 stores),...
