While available year-round, apple sales typically peak around the harvest season running from late August through early October. However, this year, dollar sales have contracted 5% over the last 52 weeks (ending Sept. 15, 2018), according to Nielsen data.
At the crossroad of Americans’ increasingly sedentary work- and lifestyles and their demand for decadent food is a growing need for digestive remedies and an opportunity for supplements and fortified foods to edge out over-the-counter treatments that...
KIND Snacks expands into the children’s food segment for the first time with a riff on fruit snacks that directly tackles many parents’ complaints about the category.
From fruit- and herb-infused apple cider vinegar to bitter melon & green tea combos, and collagen-laced waters, new beverage concepts are hitting the market every week. But which emerging trends have real staying power and what really interests VCs...
While anti-GMO activists warn that the technology behind non-browning ‘Arctic apples’ is untested, unnecessary, and "dangerously imprecise", the grower behind them says he’s confident that the food industry and the American public will come...
Canadian firm AppleActives has developed a polyphenol-rich organic dried apple peel powder (DAPP) it is marketing as a functional ingredient on a joint-health platform.
Sensient Flavors LLC has developed a new range of natural apple flavors to plug consumer demands for fruit varietals as ‘positive nutrition’ takes hold.
Daily consumption of an apple or apple polyphenols could help to ‘keep the doctor away’ by lowering levels of LDL cholesterol by up to 40%, suggest researchers.
New apple varieties are gaining in popularity in the produce section, opening opportunities for food and beverage companies to incorporate their distinctive flavors into new products, says Virginia Dare's Anton Angelich.
US food safety authorities are still considering setting guidance levels for inorganic arsenic in apple juice, despite reiterating its confidence in the overall safety of the beverage.
A Canadian biotechnology firm has asked the US Department of Agriculture (USDA) to approve a genetically modified (GM) apple that resists browning after it is sliced or bruised.
PepsiCo-owned Tropicana has introduced a new Trop50 apple juice sweetened with stevia, following on from the success of its Trop50 orange juice, launched in April last year.
Americans believe apples should take their place alongside blueberries, cranberries and pomegranates as 21st century superfruit, according to a new market survey Apples: The Next Superfruit, prepared by SupermarketGuru.com and The Lempert Report.
Pectin extracted from low-grade ‘Golden Delicious’ apples may offer an interesting alternative for jams and confectionery, suggests new research from Mexico.
The fruit company Tree Top has completed an agreement to acquire the fruit puree processor Sabroso in order to expand its product portfolio and increase research and development.
Natural sulphur containing-compounds may prevent the browning of
fresh-cut fruit, and offer a more potent alternative to vitamin C,
suggests new research from Spain.
Researchers from the UK have identified tiny hairs between the
cells in Fuji apples - a trait they believe could have implications
for storage of late-harvested fruit.
The application of vinasse, a fermented waste product obtained from
sugar processing, could help the organic apple industry eradicate a
major source of disease.
International food giant Mitsui has signed an exclusive
distribution agreement with a Chinese apple and pear concentrate
processor, the next step in a move designed to strengthen its newly
created ingredients division.
Waste products from processing of fruit and vegetables offer a
practical and economic source of potent antioxidants that could
replace synthetic preservatives, says a Spanish-German study.
Forget the family 'bored' games this Christmas. It's time to get
down to the local orchard with a slice of toast, a loaded gun and a
big bowl of steaming Wassail for some real festive tradition.
Slicing away at contamination risk in fruit, Scottish scientists
overcome obstacles to design a rapid test for the detection of the
harmful mycotoxin patulin that occurs in naturally occurring
moulds.
Food makers using processed apples in their food formulations can
maximise on the health-boosting antioxidant component of the fruit
with a new study backing up previous findings that suggest levels
of polyphenols are dependent on...