News & Analysis on Food & Beverage Development & Technology
Eating instant oatmeal for breakfast may help to manage hunger better than the leading oat-based, cold cereal, says a new study funded by Quaker Oats with implications for weight management.
US firm 3D Systems is collaborating with chocolate manufacturing giant Hershey’s to develop 3D chocolates fit for the commercial market.
ISAPP consensus: Gut, yes. Immunity, no (for now)
The evidence has grown so strong for the best-documented probiotic strains that a generic digestive health claim should exist, according to a consensus statement from leading international researchers published this week in Nature Reviews:...
Dispatches from Sweets & Snacks Expo 2014
Merchandizing gaps in convenience stores need to be plugged and snack makers must collaborate to drive progress forward, says the category development head at General Mills Convenience as it launches Nature Valley c-store tailored products.
Nearly 3% of global food and beverage launches and 6% of US food/bev launches were marketed on a ‘high-protein’ or ‘source-of-protein’ positioning in the year ending March 31, 2014, according to data from Innova Market Insights.
The US ready-to-eat popcorn category has been “growing in the double-digits for the past 3-4 years” and is now worth “north of $600m in annual [retail] sales”, according to Diamond Foods CEO Brain Driscoll, who says new launches under the Kettle and Pop...
The neuropsychologist behind cognitive health beverage Nawgan reckons his latest innovation 'ON powered refreshment’' - which combines caffeine and the fatigue-busting amino acid ornithine - has more mainstream appeal, bringing a fresh twist to the...
Addivant, which makes polymer additive technologies, has announced its Weston 705 liquid antioxidant, the next generation of nonylphenol-free phosphite technology, has received approval from the US Food and Drug Administration (FDA) for food contact...
Many people developing new products at CPG companies feel frustrated and demotivated according to a new survey, which probably comes as no surprise given the high failure rate in the trade. But looking at what firms that produce more winners have in...