21-Nov-2014 - Sprouted grain flour is gaining traction with food manufacturers and consumers alike thanks to its sweeter taste, longer shelf life, increased nutrient bioavailability and overall better baking experience, claims Peter Reinhart, a chef and cookbook author.
21-Nov-2014 - International Flavors & Fragrances (IFF) has opened a state-of-the-art flavors creative facility in Jakarta, Indonesia; and will open a sales office and applications laboratories in Santiago, Chile, on November 26.
21-Nov-2014 - Protein is hot - and big brands are piling more of it into everything from breakfast cereal to ice cream. Yet the Dietary Guidelines for Americans say “inadequate protein intake in the US is rare”. So does this trend make sense from a nutritional perspective?
21-Nov-2014 - By unlocking the potential of the coffee fruit, enterprising companies from Bai Brands and KonaRed (beverages) to CF Global (coffee flour) and VDF Futureceuticals (nutraceuticals) have already proved that the coffee bean is not the only thing the coffee plant has going for it. But could the coffee leaf turn out to be an even bigger untapped opportunity?
21-Nov-2014 - Natural Grocers by Vitamin Cottage reported strong revenue growth for the fourth quarter of its 2014 fiscal year. Net sales grew by 17.8% over the same period in 2014 and were up by 20.9% for the fiscal year. The company notched $520.7 million in net sales for 2014.
21-Nov-2014 - Genetically modified crops offer ‘large and significant’ benefits in both developed and developing countries, according to a new meta-analysis.
21-Nov-2014 - Keurig Green Mountain is “well on target” to expand beyond hot drinks into the much larger cold beverage category as early as next fall with the launch of its Keurig Cold carbonation system in North America, the firm’s CEO confirmed Nov. 19.
21-Nov-2014 - Seaweed is well-researched, sustainable and effective, according to an expert. So what is stopping it from really taking off as a salt replacer?
21-Nov-2014 - Mandatory salt reduction may save more in healthcare costs than the current voluntary system, say the authors of a study published in Value in Health.
20-Nov-2014 - Market pre-eminence has reduced food to a commodity subject to financial speculation, Pope Francis told attendees at a major nutrition conference in Rome this morning.
20-Nov-2014 - FDA should protect the estimated 300,000 to 500,000 Americans who are dangerously allergic to sesame by mandating the ingredient be labeled clearly when in foods and when products are made on the same machinery as foods with the ingredient, the Center for Science in the Public Interest argues.
20-Nov-2014 - Even though Ian’s Natural Foods specializes in gluten-free foods, the CEO of Elevation Brands is not worried about a negative impact on the firm if the gluten-free fad ever fades because he says the Framingham, Mass., firm’s products hold broad consumer appeal.
20-Nov-2014 - To understand Functional Foods you must see it as a strategy to add value to processed foods, says the president and founder of the HealthyMarketingTeam, Peter Wennstrom, in this guest article.
20-Nov-2014 - Faced with mounting difficulties in their drug businesses, many pharmaceutical manufacturers are looking at getting into functional foods and beverages, notes food marketing expert, Julian Mellentin in this guest article.
20-Nov-2014 - Kellogg will liven up its US cereal portfolio with seven new products set for launch at the end of this year.
20-Nov-2014 - While mainstream food retailers discovered kombucha later than their counterparts in the ‘natural’ channel, they are playing catch-up now, says natural soda maker Reed’s, which entered the market in 2012 with its Culture Club kombucha range and now claims to be the #2 player behind GT’s Kombucha.
19-Nov-2014 - Protein fortification is a red hot trend in the market, but one formulation expert questions whether all of the information on the protein portions of those product labels is being reported correctly.
19-Nov-2014 - General Mills has agreed that it will not use the term ‘100% natural’ to describe Nature Valley bars that contain certain ‘artificially produced’ ingredients in order to settle a long-running false advertising lawsuit*.
19-Nov-2014 - Most Americans believe knowing how much added sugar is in a food would be helpful, according to a recent study that contradicts food manufacturers’ concerns that a proposal to differentiate added and naturally occurring sugar on the Nutrition Facts label would confuse consumers.
19-Nov-2014 - The higher cost and lack of familiarity with whole grains are complicating some schools’ efforts to comply with requirements to serve 100% whole grains that went into effect last July, according to school dietitians.