Sprouts Farmers Market is exploring online delivery options, but hasn’t found a model that works, yet, chief financial officer Amin Maredia said this week.
Microalgae specialist Solazyme says it has secured a “clear and complete victory” over its former French business partner Roquette in a legal dispute over intellectual property rights following the 2013 collapse of their joint venture Solazyme Roquette Nutritionals (SRN).
a2 Milk – milk from cows that only produce A2 beta casein protein - is set for an April launch in California, where brand owner The a2 Milk Company hopes to emulate its success in Australia, in which it has carved out a 9.3% value share of the fluid milk market.
Coca-Cola has launched a global campaign featuring icons such as Elvis Presley, Marilyn Monroe, and Ray Charles, as it celebrates the 100th birthday of its bottle.
For many Americans, breakfast has switched from being one of three square meals a day to just another snacking occasion – or something to skip altogether. But this brings opportunities as well as challenges, says Blue Diamond’s Jeff Smith, who we caught up with as part of our ‘What’s for Breakfast?’ special edition.
PepsiCo's US yogurt venture, Muller Quaker Dairy, has launched a new range that combines the "indulgence of ice cream with the goodness of yogurt."
New research suggesting early introduction of peanuts could significantly reduce children’s risk of developing a potentially fatal allergy to the groundnut could create a marketing opportunity for food manufacturers to develop new products for young children, according to an allergist and immunologist.
The first products containing Solazyme’s high stability, high-oleic algae oil – which boasts “unprecedented” amounts of healthy monounsaturated fat – will hit shelves later this year, says the firm, which has just received a no objections letter from the FDA for its GRAS (Generally Recognized as Safe) determination for the oil.
Goya Foods has hit back at a study on the safety of 4-MEI in soft drinks by John Hopkins researchers, insisting that the team's data on the caramel color byproduct is 'outdated and inaccurate'.
Tate & Lyle is launching a new ultra-low-calorie sugar that is found naturally in jackfruit and raisins, but is being made in commercial quantities via the enzymatic conversion of corn using a proprietary process.
Cargill has developed an acoustic testing formula that it claims will help manufacturers maximize crunchiness in gum coatings.
Pharmachem Laboratories is seeking new markets for its Phase 2 carb controller ingredient with the North American release of DietSpice, a line of functional seasonings that can be sprinkled on food to help weight watchers absorb fewer calories from the starches in their meals.
The growth of True Drinks’ AquaBall product continues to gather pace, with new investment from Toba Capital Management and market share in the $2 billion children’s beverage market recently hitting 2% in just two years.
Just weeks after Unilever dropped its false advertising lawsuit against Hampton Creek Foods over its egg-free spread ‘Just Mayo’, a consumer class action making near-identical claims has been filed in Florida - and then abruptly withdrawn again.
The latest in a series of class action lawsuits filed over the use of synthetic leavening agent sodium acid pyrophosphate (SAPP) in foods marketed as ‘all-natural’ has been given the green light by a federal judge.
If sales of cold cereal are not setting the world on fire, the hot cereal market is faring much better, say the founders of super-premium oatmeal cup brand Umpqua Oats, who notched up revenues of $10m+ in 2014 and hope to grow by 25% this year on the back of distribution wins in retail and foodservice.
Coconut sugar is increasing in popularity because it is seen as being a healthier, more ethical alternative to sugar - but nutritionists remain sceptical of the health claims.
When trying to source non GMO dietary ingredients for supplements, the inclusion of enzymes presents a special case. There is confusion about the penetration of genetic modification technology into the sector, a confusion that is abetted by the tightly-held trade secrets among the suppliers of these ingredients.
Mid-calorie soft drinks have the potential to gain ground on traditional full calorie drinks – and could eventually become the new mainstream choice, according to Zenith International.
Proactively assessing and minimizing the environmental impact of producing foods and beverages can help manufacturers minimize the impact of climate change on Earth and on their bottom line by improving the reliability of their supply chain, quality of their products and reputation, argues sustainability activists.