News & Analysis on Food & Beverage Development & Technology
Fresh Bellies entered the competitive HPP baby food market in 2015 with its line of savory refrigerated vegetable purees and has expanded its line to crunchy toddler snacks in order to 'age with' its consumer.
Kellogg has patented a process to remove the bitter flavor in pea protein that it says will open the ingredient up to broad consumer acceptance.
EXCLUSIVE
The North American Meat Institute (NAMI) has called on the US Department of Agriculture (USDA) to have primary jurisdiction of plant-based protein products rather than the US Food and Drug Administration (FDA).
![Lily’s Sweets CEO: ‘It feels like a mainstream trend [reducing sugar] is being boosted by a micro-trend [keto]’](https://www.foodnavigator-usa.com/resizer/v2/PKBCYXYLGBJTDHZKDLKK7K6C3I.jpg?auth=84fe14debf785d7cb71850164c740df7c6309a7d8705ca9d29b901532e046ee0&width=294&height=165&smart=true)
Consumers often say that if they’re going to indulge, they’d rather eat a small portion of something made with ‘real’ or familiar ingredients (butter, cane sugar, whole milk) than a more ‘processed’ low calorie/sugar/fat alternative.
Dairy giants Chobani and Danone North America both have a presence in the burgeoning plant-based dairy category, but have different ideas over how such products should be labeled.
When seeking investor support or trying to woo customers, companies not only need to describe their product, but they also need to explain the problem that the product or brand solves, according to the CEO of SmartCatch.
Producing high quality cheese sustainably and at an affordable price is the central mission of industry newcomer Craigs Creamery, which is currently rolling out in stores in the Northeast and Mid-Atlantic regions.
EXCLUSIVE
JBS USA has revealed that it is in talks with the businesses division in Brazil to develop a 2025 global sustainability programme following the successful progress of its 2020 goals for the US market.
Linde LLC, a pioneer in cryogenic food processing, is now offering an advanced approach to impingement freezing with an improved design that provides lower operating costs for poultry meat processors.