High-pressure-processing (HPP) – which is fast-becoming de rigueur in the super-premium juice category – has also played a key role in the growth of one of the coolest players in the hummus market: Hope Foods, which burst onto the scene in 2011 with its...
Food is fun, says the self-described ‘serial optimist’ and ‘crowdfunding Jedi’ behind 500-calorie vegan ‘drinkable supermeal’ Ambronite. But not every eating occasion can be an epic, Mediterranean-style gathering fueled by wine and great conversation,...
Ongoing consumer interest in gluten-free foods has opened a door for less common ancient grains to step into the limelight that wheat, rye and barley have dominated for so long. But at the same time, lingering consumer confusion about the exact definition...
Not so long ago, pouches were just for babies. Today, they’re fast-becoming the go-to format for companies looking to stand out from the crowd in healthy snacks, say the founders of Munk Pack, who have combined fruit with gluten-free wholegrain oatmeal,...
With its gourmet savory yogurts now gracing shelves at 800-900 stores in the US, Blue Hill is now looking to challenge the nation’s palate again, this time with a new range of veggie- and fruit-packed drinkable yogurts that it hopes will bring the brand...
Unilever is searching for radical new ways to understand what consumers really want, Kraft Heinz is looking for novel sources of sustainable oils, and Mondelez is on a mission to find ‘label friendly’ natural mold inhibitors and low-cost ways to tackle...
Two new, versatile production platforms created by ingredient supplier C-fu FOODS could crack open the nascent insect protein commodity market in North America by “abstracting the product from its source,” a company co-founder says.
If current trends continue, almondmilk will account for an astonishing 19% (dollar share) of the US retail dairy and dairy alternative beverages market in 2019, predicts Packaged Facts. However, plant-based products still only account for a tiny fraction...
First came Siggi’s, then Smári Organics. But can the husband and wife team behind Saga Dairy (Viking Icelandic Yogurt) – the latest entrants to the niche, but growing ‘Icelandic-style’ yogurt category in the US – emulate their success?
Increasingly adventurous consumers may say that they want a wide selection of flavors from which to select, but if manufacturers provide too many options they may actually deter shoppers, warns the CEO of a leading market analytics firm.
Synthetic biology will become a “permanent and growing aspect of the flavors & fragrances landscape” predicts a new report from Lux Research, which says the approach is more sustainable than traditional techniques such as synthesizing flavors from...
Elaine Watson caught up with Anton Angelich, group VP marketing at New York-based flavor house Virginia Dare, to get the lowdown on new flavor trends and product concepts, from rooibos-based tea for kids and vodka that tastes of birthday cake, to banana...
General Mills seeks to lead the charge to remove artificial colors and flavors from artificial sources from the fruit flavored snack category, just as it is doing in the cereal category.
MycoTechnology – which has developed a pioneering new food processing platform using mushroom roots (mycelium) – has secured $6.7m in a Series A round of financing, with a second round expected to close before the end of the year.
After successfully raising $627,644 from 8,015 supporters via Kickstarter, Minneapolis-based Hidrate Inc will launch its HidrateMe smart water bottle product in December.
The dog days of summer are here and to help cool off consumers are reaching for ice cream, which a recent Yahoo Food survey found is 41% of American’s favorite dessert.
Americans are tucking into hotter and spicier fare by the day, but how is the trend evolving? And will savory yogurt take off? Elaine Watson caught up with Michael Swenson, director of business development at Sensient Natural Ingredients, to find out...
60-second interview: Greg Kaminski executive research chef, Synergy Flavors
What's hot and what's not in the world of flavors? Elaine Watson caught up with Greg Kaminski, executive research chef at Synergy Flavors, to get the lowdown on Marcona almonds, rhubarb, ginger, and Shishito peppers.
A key part of Target’s strategy to ‘reinvent’ its food offering will involve offering more local products, from specialty foods to craft beer, chairman and CEO Brian Cornell told analysts yesterday.
Hormel Foods “balanced business model” allowed it to raise its profit outlook by taking advantage of lower pork prices to offset sales losses in its turkey operation related to the avian flu, executives said Aug. 19.
Most Americans eat meat. But only a small percentage eats meat snacks. So does this disconnect simply reflect the fact that beef doesn’t pair too well with a mid-morning mocha-latte, or is it proof of a huge, still largely untapped, market opportunity?
As consumer demand for spicy food increases, it also is evolving beyond that for just eye-watering and mouth-burning heat to include a desire for more complex blends of pungent flavors, a recent survey by Kalsec reveals.
How about a glass of red wine, crackers… and some vegan cheese? If the prospect fills you with horror, says Miyoko’s Kitchen founder and TV chef Miyoko Schinner, you’re not alone. But try some of hers, and you’ll never look back, she insists.
American households - and eating habits - are changing, and food marketers need to catch up, says the Food Marketing Institute (FMI) in its 2015 US Grocery Shopper Trends report. Here are 10 things that caught our eye...
Multifunctional fibers made from fruit and vegetable peals and pulps that would otherwise be thrown away can help manufacturers meet consumers’ growing demand for clean ingredient labels while also reducing food waste.
Matcha tea, known for its vibrant green hue, is hitting its stride in the U.S. where household penetration is currently low but sales are climbing double-digit year-over-year – representing significant consumer interest and growth potential, according...
Foods and beverages carrying a 'local' label appear poised to become the leading symbol of trust and transparency to consumers as the authenticity halo of such terms as 'organic' and 'natural' lose momentum, claims market...
'We switched from glass to aluminum cans, and the brand just exploded'
Back in 2011/12, nerves were getting very frayed at Hiball Energy, which was doing a steady trade in upmarket energy drinks in elegant glass bottles, but “losing more and more money”, recalls founder Todd Berardi. In May 2012 he switched to aluminum cans,...
Two firms that generated a lot of buzz at the IFT show this year were Parabel and Hinoman, which are both selling brand new nutrient-packed ingredients from tiny aquatic plants. But do they have what it takes to give more established players in the plant-based...
To boldly go... where no food conference has gone before? Space food is on the menu at Food Vision USA (we've lined up NASA on day three), but we're just as concerned about what we're eating here on earth, and whether food retailers are...
“Applegate’s mission is to change the meat we eat and we believe we can help them to do that."
When Applegate - the #1 brand in natural and organic prepared meats – got into bed with Hormel Foods, which owns Spam and Stagg, some diehard fans were not happy. But selling up does not mean selling out, insists Hormel.
The growing semi-homemade category offers an ‘unbelievable opportunity’ for retailers, as Millennials want to feel like they’re making dishes themselves.
Meet the people behind a2 milk, Yasso, Smári Organics, Tarte Foods, and good culture
The Eureka moment came on a business trip in 2007 when Dave Lefkow’s co-worker Justin Esch casually observed that bacon flavored salt might taste pretty good. The cash to make it happen came from Lefkow’s three-year old son, who propelled a baseball into...
Alan Hahn: 'We noticed it right away... the gluten was gone'
Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.
'There’s going to be little tweaks in the direction of better-for-you because it isn’t just a niche group like granola people, it’s everybody'
The alternative chip craze has exploded with a flurry of root veg and plant products on shelf, but can they compete with or even kill off the infamous potato chip?
Consumers found algae oil to have a 'cleaner taste than other cooking oils’
There are lots of pretty cool things about algae oil, from its clean flavor and stability to its striking nutritional profile (unprecedented levels of healthy monounsaturated fat, low saturates and zero trans-fat). But one factor that really sets it apart...
The dramatic rise of coffee pod sales in the U.S. has been a rare bright spot for the retail category in the past few years, but the platform’s days at the top may be numbered, according to Euromonitor International analysts.
The number of new products coming to market every year continues to shrink, but that doesn’t make cutting through the competition any easier, according to Larry Levin, executive VP and practice leader at IRI Worldwide.
The founder of Tio Gazpacho, a front runner in the drinkable soup segment, welcomes to the nascent category several newcomers that he hopes will help validate the new food concept and build consumer interest.
US social enterprise Project7 is carving a niche for itself in the highly consolidated chewing gum market with novel flavors such as birthday cake and sour caramel apple.
Sales of tea in the U.S. are growing quickly as more Americans are drawn to the beverage for its health benefits, rich history and artisanal qualities, according to industry stakeholders.
US cereal sales continue to decline, but retailers know the category is still important and want innovation around prevalent consumer trends, says the CEO of General Mills.
San Francisco-based seed stage biotech accelerator Indie Bio is offering up to $250k in seed funding for scientists and entrepreneurs developing cultured meat, milk, and egg products.
