Videos

Firebird Artisan Mills said quinoa is the most popular ancient grain in the bakery industry.

IBIE 2016

Firebird Artisan Mills set to expand gluten-free ancient grain business

By Douglas Yu

Earlier data from Datamonitor showed that chia and quinoa led the field in US gluten-free product launches that contain ancient grains. It indicated that new US food launches containing ancient grains or seeds have almost tripled between the period of...

Carrots can offer different levels of sweetness & color: watch the video to learn more

Stealth carrots: How veggies are finding victory in F&B

By Rachel Arthur

Carrots might look dull compared to trendy super fruits and leafy vegetables, but the humble vegetable is in demand as a subtle but powerful nutritional boost, as consumers seek to increase their vegetable intake. 

Picture credit: I&SBBDO

The Future of Confectionery Packaging: ISM & ProSweets 2016

‘Space-Age’ QR codes, on-pack features and edible packaging

By Jenny Eagle

‘Space-Age’ QR codes, more on-pack features and edible packaging were topics discussed during The Future of Confectionery Packaging panel session at ISM & ProSweets 2016, in Cologne, Germany, last month.

Dispatches from FIE 2015

Eat with your eyes: Making sense of multi-sensory food

By Niamh Michail

Food should taste and smell good but what else should and can it do when ‘visually stimulated’ consumers like millennials engage in eating occasions? Touch, sight and sound are increasingly in the mix and driving multi-sensory NPD as FoodNavigator discovered...

Lakhani is predicting growth at Kolak Snack Foods

Snack market will grow despite war on fat

By Laurence Gibbons

The crisp and snack market will continue to grow despite greater public focus on sugar, salt and fat content in foods, according to the boss of one snack firm.

Alan Hahn, CEO, MycoTechnology: 'We noticed it right away... the gluten was gone'

Alan Hahn: 'We noticed it right away... the gluten was gone'

Could mushroom mycelium add a new dimension to the gluten-free market?

By Elaine Watson

Speaking to FoodNavigator-USA at the 2015 IFT show, MycoTechnology CEO Alan Hahn recalls the moment his team discovered that mushroom mycelium (roots) could virtually eliminate the gluten in wheat and other cereal crops.

Almonds only grow in Mediterranean climate zones, like California

How is Californian drought affecting almond supply?

By Caroline SCOTT-THOMAS

California provides 83% of the world’s almonds, but drought is affecting supply. FoodNavigator spoke to the Almond Board of California about how the industry is tackling water shortages – and why so much of the world is reliant on Californian almonds.

Lights, camera, action! Edible insects in focus at IFT 2015

By Elaine Watson

No self-respecting food conference would be complete these days without a session on edible insects. But are they a gimmick or a serious source of alternative protein? FoodNavigator-USA editor Elaine Watson headed to the 2015 IFT show in Chicago to find...

How has social media changed food marketing?

How has social media changed food marketing?

By Caroline SCOTT-THOMAS

The rise of social media has led to a shift in the way consumers view food brands – and the way that food brands interact with their customers, according to experts speaking on the side lines of Food Vision in Cannes.

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