Most Americans are trained from a very young age to believe that beautiful is better – even when it comes to food – but as most people also know, this isn’t always true.
Before the chill of fall settles in, a group of DC urbanites – some foodies and others not – gathered to sample and critique four variations of kitchen staples designed to engage consumers while also easing the burden of cooking from scratch, including Hummustir, Barengo balsamic vinegar, Hoboken Farm’s marinara sauce and organic chopped salad kits from Ready Pac.
The choice between artificially sweetened and sugared soft drinks does not seem to make a difference in the onset of chronic conditions such as diabetes, according to Swedish research.
From teas to powdered lemonade mixes and protein shakes, products formulated with mushrooms are springing up all over the place, with reishi leading the pack.
Ambitious Australian brand, Tiger Buck has launched a beef jerky product to market to cater to a lack of pre-packaged premium snack options available at bars and liquor retailers.
World Food Processing is branching out from pea protein to offering a line of whole pulse ingredients aimed at helping food manufacturers achieve fortification targets.
Tennessee-based Stratas Foods is expanding its manufacturing presence in the Northeast with the acquisition of Supreme Oil Company, based in Englewood, NJ.
At the Food and Nutrition Conference and Expo in Boston this week, emerging and maturing trends showcased on the show floor included more watermelon-based products, variations on peanut butter and lots of fruit- and vegetable-forward convenience foods.
Long-coveted as a premium place for impulse purchases, the checkout aisle may not actually be the best place for encouraging candy consumption, according to Packaged Facts research.
Nestlé has lowered its full year outlook from 4.2% to 3.5% as it feels the effect of a deflationary market.
WILD Flavors & Specialty Ingredients (WFSI), part of Archer Daniels Midland Company (ADM), is tapping into the vegan market with its protein power drinks and Clarisoy dessert toppings.
Media outlet and consumer product evaluation laboratory Good Housekeeping is launching a new nutrition seal and first-of-its kind food brand incubator to help companies create food and beverages that “inspire healthier eating habits” and make it easier for consumers to quickly choose those products on crowded store shelves.
Geneva, Switzerland-based Natural Taste Consulting (NTC) is launching a natural bitter blocker capable of significantly reducing the undesired bitter/metallic taste of potassium salt.
Illinois-based ingredients supplier, Ingredion, has launched a soluble prebiotic fiber that provides fiber and prebiotic benefits and supports sugar and calories reduction efforts for bakeries, while allowing formulators to keep their clean labels.
Chocolate makers can thwart carcinogenic mineral oil contamination in products through regular testing, managing cocoa transportation and adding barrier layers in packaging, say scientists.
Check out FoodNavigator-USA’s latest gallery of new products hitting US shelves. Trends to watch include meat snacks (and plant-based alternatives), more pulse-based innovations from extruded snacks to spaghetti, spoonable kefir and cheese, drinking vinegar, and a new beverage for consumers following a low FODMAP diet.
The way meat is prepared, advertised and labelled has led to a disconnect between animals and meat and fuelled consumption, according to new research.
Israeli ingredient supplier Frutarom Health has launched a line of extracts that offer fortification possibilities for food and beverage manufacturers.
McMinnville, Oregon-based snack manufacturer Betty Lou’s has reassured customers that the gastrointestinal problems some consumers have reported after consuming Soylent bars “did not originate from our facility.”
If a spoonful of sugar helps the medicine go down, a serving of cocoa could help avoid the need for medicine in the first place – at least when it comes to some heart disease risk factors.