Consumers have never been more confused about food, argues Healthy Food Marketing chief Peter Wennstrom in this guest article. The food industry needs to step up...
Following successful pilot projects with Kellogg’s, Meadow Vale Foods and food processors ABP, Oxifree anti-corrosion resin has signed an agreement as the official supplier for Kellogg’s UK.
Clondalkin Flexible Packaging Wentus has developed two barrier films WSL 343040 and WSL 143031, for dry food products that it claims stops the migration of mineral oils from the outer packaging into food.
As widely predicted, multiple class action lawsuits were filed against KIND on Friday following the publication of a Food & Drug Administration (FDA) warning letter citing a long list of concerns over label claims on its bars and its website.
FDA: KIND bars do not meet the requirements for use of the nutrient content claim ‘healthy'
KIND LLC says it is working closely with the US Food and Drug Administration (FDA) to address a long list of concerns raised by the agency in a warning letter over label claims on its bars and its website.
A gluten-free diet is the only possible treatment for those with coeliac disease – so whose responsibility is it to increase affordability, availability and awareness? FoodNavigator asked experts for their views.
When launching a new product, don’t underestimate the power of good design – and make sure you trademark everywhere, says Suzie Walker, founder of The Primal Pantry.
General Mills’ net profits have continued to slide despite improvements in US cereal and snacks, but its CEO says the company can learn plenty from start-up competition.
A study by the European Food Safety Authority of cereal grain and cereal products has found low levels of mycotoxin sterigmatocystin in most of the samples to be below proposed limits.
While ‘legacy’ food and beverage brands are laser focused on price, promotion and placement, no amount of financial clout or merchandising wizardry can mask the fact that smaller, sexier, more disruptive, brands are outpacing them. But are CPG’s biggest...
SERIAL PROTEIN FORTIFICATION RISKS COMMODIFYING CATEGORY, ANALYST WARNS
Protein fortification is here to stay, says Canadean - but analyst Kirsty Nolan warns that brands should resist the impulse to simply add it to everything and commoditize the ingredient.
PATENT WATCH: FAT PARTICLES DISTRIBUTE SODIUM IN 'LOCALIZED CONCENTRATIONS'
General Mills has filed an international patent application to protect an invention that uses ‘fat particles’ to distribute sodium in localized concentrations in dough or bakery products, allowing it to cut salt levels without sacrificing taste.
'Simple Truth has been our most successful brand launch ever'
Kroger’s natural and organics brand Simple Truth notched up sales of $1.2bn in 2014, and continues to generate double digit growth, said CEO and chairman Rodney McMullen at the company’s q4 earnings call last week.
Pressure to launch new products that meet consumers’ rapidly shifting interest in natural and organic foods and beverages from conventional products is reducing the time manufacturers have to distinguish between short-term fads and long-term trends with...
US breakfast habits are changing, with Americans moving from breakfast cereals towards nutritional and cereal bars offering food engineers an ‘efficient platform’, says Packaged Facts.
Hall & Oates haul US granola cereal brand Haulin’ Oats before the courts in NYC, the EU funds a research project on Healthy Minor Cereals and the US gets its first taste of gluten-free pita chips.
Target will double the size of its 'Made to Matter' range of natural, organic, and sustainable products this year as part of a plan to "reinvent" its grocery offering and "deliver more organic, natural, gluten-free items" to...
Manufacturers of children’s food need to appeal to both children’s taste preferences and parental concerns over nutrition - but is excessive sugar warping children's tastes?
Scientists researching the presence of a mycotoxin considered a 'potent renal carcinogen' in US cereals have found levels above EU maximum limits in 8% of oat based cereals tested, and are urging action to reduce consumer risk.
Skipping breakfast may typically be associated with obesity but a recent study on young women suggested it could also lead to an increased risk of developing type 2 diabetes and heart disease.
Food firms should work harder to cut and communicate sugar content in their products, according to seven in 10 consumers responding to a survey by market analyst Mintel.
The gluten-free oat category remains fairly nascent but as the market matures, competition will heat up significantly, says the marketing head of Mornflake.
Special Edition: Powered up and packing nutritional punch
Argentinian researchers say a snack they have developed using green apples and novel carbohydrate isomalt may be useful for weight control due to its sustained energy release.
Special Edition: Powered up and packing nutritional punch
Manufacturers could profit by fortifying products with innate healthy properties, because consumers expect and accept fortification from them, research findings from the International Food Information Council (IFIC) suggest.
Sales in the energy bar and nutrition market in the UK have been growing at a faster rate than the US tripling in the past five years to reach €137m, while the US market doubled in the same period to €2314m.
If sales of cold cereal are not setting the world on fire, the hot cereal market is faring much better, say the founders of super-premium oatmeal cup brand Umpqua Oats, who notched up revenues of $10m+ in 2014 and hope to grow by 25% this year on the...
US retail sales of ready to eat breakfast cereal continued to fall in 2014, with multi-outlet* data from Chicago-based market research firm IRI revealing a 4% drop in dollar sales and unit sales in the 52 weeks to December 28, 2014.
Kellogg’s Europe president Chris Hood says the company is ‘excited’ by the growth potential of new Egyptian biscuit acquisition BiscoMisr, which he says can help drive sales of global brands including Pringles.
Kellogg’s chief growth officer Paul Norman says the company plans to launch a new healthy cereal, muesli and granola range in the US this summer called Origins, and describes it as ‘real food prepared simply’.
What's for breakfast? Reinventing the first meal of the day
When it comes to breakfast, the vast majority of Americans want something quick and easy at home, but surprisingly most people prefer to make their first meal of the day “from scratch” instead of consuming a ready-to-eat or heat-and-serve consumer packaged...
Weetabix has saved thousands of pounds by replacing motors on the breakfast cereal extruders at the Corby factory that makes products such as Weetos and Crunchy Bran.
Kellogg’s 136% profit plunge for the fourth quarter (Q4) is disappointing and can mainly be attributed to continued poor performances in Special K and Kashi, its CEO says.
Beginning in July, five Cheerios products will be going gluten free: Original Cheerios, Honey Nut, Multi-Grain, Apple Cinnamon and Frosted, General Mills has revealed.
What's for breakfast? Re-inventing the first meal of the day
After years of steady decline, the cereal industry could see modest growth in the next five years thanks to consumer interest in healthier, high-end cereals, product process updates, improved commodity prices and innovative partnerships with food service...
Kellogg Company says it will ‘have no choice’ but to close at least one US cereal plant if union members refuse to reconsider a Memorandum of Agreement (MOA) issued on employment terms.
Post Holdings hopes to return the long-neglected and aging PowerBar brand back to its former glory by revitalizing its marketing, branding and product innovation in 2015, according to company executives.
