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...
After years on the market, aloe as an ingredient is still poorly understood by most regulators around the world, attendees at a recent ingredient-specific session were told.
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...
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.
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...
Drinkable soup ZÜPA NOMA has been flying off shelves in the west coast, according to owner Sonoma Brands, which has just recruited ex-PepsiCo exec Jennifer Berliner as director of marketing for the new brand.
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...
Cauliflower is a nutrient powerhouse packed with vitamin C, K, B6, folate, potassium, and fiber… and it also makes a surprisingly good bread substitute, says Santa Barbara-based start-up Outer Aisle Gourmet, which has secured shelf space for its cruciferous...
The Ninth Circuit Court of Appeals has reversed (in part) a lower court’s ruling that Dole Foods’ ‘all natural fruit’ labeling likely isn't deceptive, resurrecting a four-year-old lawsuit, and giving fresh ammunition to plaintiff’s attorneys pursuing...
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...
The slow evolution of yogurt in the US from primarily sweet options concentrated on breakfast to more savory choices that can be eaten all day continues with the current roll-out of Fage’s new Crossovers.
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.
Hummus and dips brand Sabra now generates an estimated $800m in annual retail sales in the US, and is “well on its way to becoming $1bn brand,” according to joint venture partner PepsiCo.
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.
Usually urban legends are little more than myths. But every once and awhile there is a nugget of truth behind them, as in the case of athletes drinking pickle brine to prevent cramps and speed recovery.
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...
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...
“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...
As recently as 15 years ago, most Americans had never heard of hummus, or even its base ingredients of chickpeas and tahini. But now the dip is a staple in many US homes and makes common appearances in lunchboxes, at picnics and on many restaurant menus.
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,...
With clean label now “the most dominant trend in food and drink," many food and beverage manufacturers are moving away from fortifying foods with minerals, vitamins and other nutritious ingredients, says Euromonitor International.
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...
Consuming almonds “should be encouraged to help in the maintenance of healthy blood lipid levels and to reduce the risk of heart disease," suggests a recent study.
Artisanal vegan cheese maker Miyoko’s Kitchen is moving into a new production facility in Petaluma, CA, more than five times the size of its original site in Fairfax, CA, to meet growing demand.
Most consumers are pre-disposed to eating more healthily, but they're not obsessed with the latest health trends, says Mindless Eating author Dr Brian Wansink. So how should food marketers talk to them?
As the legume snack category matures, Poorvi Patodia, founder of roasted chickpea brand Biena, says the landscape is “very promising, encouraging, and exciting.”
While buying or investing in a flurry of smaller, sexier brands may not have a meaningful impact on their P&L for 5-10 years, it's the only way many big food companies can position themselves for long-term growth, says one corporate finance expert,...
Taiyo International said it has received confirmation from the Food and Drug Administration that its Sunfiber ingredient meets the definition of dietary fiber set forth in a recent communication.
US consumers increasingly see non-GMO, natural, organic and clean label claims as a proxy for ‘healthy’ or ‘healthier,’ says Nielsen in a new report* examining how consumers around the globe are thinking about health and wellness.
We’re searching for trailblazing, entrepreneurial start-ups to present their red hot food and nutrition innovations at Food Vision USA in Chicago on November 9, 2016.
Ironically, perhaps, just as open innovation is fostering a more open and collaborative culture in the notoriously secretive world of food R&D, consumers are becoming increasingly suspicious of scientists ‘meddling’ with their food, says Cargill’s...
Nutrition Capital Network partner Grant Ferrier said the mentoring program his company provides has boosted the success of innovation partnership programs such as the one sponsored by DSM.
