News & Analysis on Food & Beverage Development & Technology
Salt of the Earth’s new Umami-Essence Sea Salt can help food manufacturers reduce sodium up to 50% while preserving a clean label because it does not use MSG or artificial ingredients, the Israeli company claims.
While US red meat exports were hit by the West Coast port dispute, figures for January highlight the challenges faced by the industry, according to US Meat Export Federation (USMEF) president and chief executive Philip Seng.
US-based food group Hain Celestial has announced the full acquisition of Empire Kosher Holdings and its wholly-owned subsidiary Empire Kosher Poultry.
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
Latin America
Worldwide demand for aloe means acreage for this important botanical continues to expand in Mexico, one of the main sources of the ingredient. And that demand has been driven largely by products sold through network marketing companies, an expert says.
Savory flavors are gaining momentum in the traditionally sugar-saturated nutrition bar category with the entrance of two more companies.
Mark Rampolla: ‘The best time to raise money is when you don’t need it’
What are investors really looking for when they assess a food and beverage business? When it comes to gross margins, is there a magic number? And can you really be in decline when your sales are growing strongly?
Ferrero plans to manufacture in China to heap further pressure on chocolate market leader Mars.
While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more disruptive, brands are outpacing them. But are CPG’s biggest...