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...
US ingredient distributor, American Key Food Products (AKPF), has brought “superfine” white and brown rice flours to the US gluten-free market through a new partnership with the Japanese company, Kumamoto Flour Milling.
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.
Nestlé’s gives ConfectioneryNews a look inside its $31m expanded quality assurance center in Dublin, Ohio, where it is battling the emerging threat of foreign bodies in confections.
Gelita, one of the world’s largest animal-based protein companies, has showcased how neutral-tasting collagen peptides can be used for protein enrichment.
Presidential hopeful Donald Trump has vowed to bring back jobs to America by ripping up and renegotiating trade deals with trading partners. FoodNavigator hit the floor at IFT to gauge the reaction of some US and international food companies.
Himanthalia - or sea spaghetti - may not be commonly known. But as a healthy like-for-like pasta replacement that boosts vegetable intake and is harvested in a sustainable way, it will be soon, says Dutch entrepreneur and founder of Seamore.
With 96% of US consumers snacking between meals – and the lines between mealtimes continuing to blur – analysts say the range of foods accepted as a snack continues to grow.
Potatoes: like dairy not the first global staple you think of when it comes to Asia, but that doesn’t mean to say that there isn’t a growing market for spud-based ingredients.
At the crossroads of east and west, Turkey offers huge promise but given the current political and economic situation, there are also challenges. FoodNavigator spoke to both Turkish and global companies at Food Ingredients in Istanbul this month to get...
With one in 13 children diagnosed with a food allergy in the US*, ‘allergy-friendly’ foods are now infiltrating every category in grocery. But right now, it still makes sense for most retailers to merchandise them in a dedicated set rather than spreading...
Food developers, manufacturers and ingredients suppliers gathered in Birmingham, UK, last month for a seminar on tackling production challenges in the snack industry.
Snacks supplier Nim’s Fruit Crisps unveiled its first range of vegetable crisps at the Food & Drink Expo in the UK last week – and took the show’s award for Best New Idea.
Africa will see a lot of investment in the confectionery industry where it will become ‘the Asia of the next century’ according to Andreas Leitze, sales director, Bosch.
The Future of Confectionery Packaging: ISM & ProSweets 2016
Flexible packaging will continue to grow in the confectionery industry because of the trend for smaller pack sizes but we are not seeing the dynamism of Japan or North America, according to Andrew Streeter, director, CPS International and Innovatus.
The Future of Confectionery Packaging: ISM & ProSweets 2016
‘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.
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...
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.
High protein, easy-to-eat foods are no longer limited to bars and shakes – now they can also be found in familiar baked goods that appeal to carb-loving consumers, thanks to companies like Flapjacked.
Alan Hahn: 'We noticed it right away... the gluten was gone'
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.
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.
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...
Start-ups have faced tough times along with the rest of the European food industry in recent years as a tight economy and ever tighter regulations have bitten deep.
The firms that manufacture healthy food and supplement products do much more than just make products – they are integral partners in product development, regulatory compliance and much more…
An trend for outsourcing science and research may be good news for contract research organisations (CROs) and open innovation partnerships, but does it mean that internal R&D is suffering?
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.
ExxonMobil treated guests to samples of bakery products, in partnership with its customers who use its food grade lubricants, at Anuga FoodTec last week.
While retail sales of packaged bread have been pretty sluggish in recent years, one company that’s bucking the trend is Oregon-based Dave’s Killer Bread.
What are the hottest trends in snacks? Sprouted grains? Baked popcorn? Gourmet jerky? Join Elaine Watson from FoodNavigator-USA on a snacking odyssey at the Winter Fancy Food Show in San Francisco to find out more about...
The holidays are fast upon us, so let’s put ‘business’ to one side and get into the festive mood. To keep in the spirit of things, we’ve got a ‘gift’ for you – enjoy. Happy Holidays!
Snack makers and suppliers will be under pressure to make fast changes across all packs once the FDA finalizes its ruling on the nutrition facts panel, but can suppliers keep up?
In this exclusive video shot at Pack Expo in Chicago, we talk about Dow’s Pack Studios laboratory integrates chemistry and engineering with user experience considerations to optimize package development for food and beverage products.
By eliminating water from the cleaning process, the company's dry-ice blasting technology avoids downtime and reduces the risk of harmful bacterial growth.
Lackluster sales of packaged bread & ready-to-eat cereals might suggest that years of carb-bashing and changing lifestyles have finally driven some grain-based categories into terminal decline. However, flour milling giant Ardent Mills begs to differ.
Since it was created in 2012, Chapul Inc. has been on a mission to integrate edible insects into Western diets, using its cricket energy bars as the vehicle.
Dispatches from IFT 2014: 8-minute insight from Mintel innovation directors
The global breakfast cereal market faces increasing competition as consumers turn to convenient alternatives, so how can manufacturers step up to compete and stimulate often dwindling sales?
Consumers are open to fortified foods just as much as those that contain naturally occurring functional ingredients, according to the International Food Information Council (IFIC).
