26-Jan-2015 - The meat jerky industry is growing steadily thanks to innovative flavors, new all-natural options and an intentional repositioning of the food as a source of healthy, lean protein, market research from IBISWorld reports.
26-Jan-2015 - Attempts to use mediation to resolve a lawsuit alleging that Heinz stole the idea for its Dip & Squeeze ketchup packs have failed, with the case now likely to go to trial.
26-Jan-2015 - While uncharitable observers have described Soylent as “only slightly more appealing than an IV bag”, news that the LA-based food substitute firm has just secured $20m in funding and is now generating “millions of dollars per month in subscription revenues” from a loyal online fan base suggests that it may be more appealing than first meets the eye.
26-Jan-2015 - PepsiCo brand Mountain Dew Kickstart tells us its two new flavor lines with higher juice content, coconut water and slightly less caffeine are targeted at a core ‘cross cultural millennial male’ consumer.
23-Jan-2015 - When infants first eat gluten does not appear to influence whether they are diagnosed with celiac disease, but their socioeconomic status likely does, according to two recently published studies.
23-Jan-2015 - Frito-Lay’s upcoming sweet cinnamon snack Cheetos Sweetos will help the company latch on to a younger consumer base interested in sweet snacking, says Euromonitor International.
23-Jan-2015 - Not a week goes by without media headlines talking about the potential of insects to help feed the world. But where does that potential really lie?
23-Jan-2015 - Modeling patterns or processes found in nature (think of solar cells inspired by a leaf) is a hot trend in industrial design, but could biomimicry be used to create a better food system?
22-Jan-2015 - A recent FDA warning letter to a New York company points again to the danger of mixing metaphors when positioning a product as either a beverage or a liquid dietary supplement.
22-Jan-2015 - Dollar sales of foods and beverages edged up a modest 2.1% to $470bn in the US retail market in 2014, but unit sales (an indication of volumes) were pretty flat (up just 0.9%), according to Chicago-based market research firm IRI.
22-Jan-2015 - There is room for new players in the burgeoning super-premium juice category, but the barriers to entry are pretty high, says San Diego-based Suja Juice, which exploded onto the scene in 2012, generated revenues of $18m in 2013, $45m in 2014 and is forecasting $70-80m in 2015.
22-Jan-2015 - Technology is reshaping how consumers discover, evaluate and select food – creating dichotomies to which manufacturers must adapt their marketing and product positioning, a recently released white paper evaluating consumer trends in 2015 by Euromonitor International reveals.
22-Jan-2015 - Barry Callebaut says it has developed a thermo-tolerant chocolate that can withstand four degrees more heat than a standard chocolate recipe without compromising on taste.
22-Jan-2015 - Tootsie Roll Industries’ long-standing CEO and chairman of its Board of Directors Melvin J.Gordon has died aged 95.
22-Jan-2015 - With diabetes rates rising, many healthy people are starting to consider the effects of blood glucose levels and keeping them in the healthy range. In this gallery we look at the key ingredients in this growing sector.
22-Jan-2015 - Drinking a cup of beetroot juice every day can ‘significantly lower blood pressure’ among patients with high blood pressure, according to a study in the journal Hypertension.
21-Jan-2015 - Improving the quality and selection of gluten-free foods available in mainstream channels will help sales in the category grow nearly 1.5 times through 2019, according to market analysis by Packaged Facts.
21-Jan-2015 - Field Roast Grain Meat Co. expands its portfolio into the retail vegan cheese category with the Jan. 1 launch of Chao Slices, which it claims are “revolutionary” because they do not try to mimic dairy cheese like other players in the segment.
21-Jan-2015 - General Mills has filed a patent for whole grain pancake and waffle batters that use a blend of wheat, brown rice and millet flours.