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News & Analysis on Food & Beverage Development & Technology26-Jan-2024
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Consumer Attitudes on Ultra-Processed Foods Revealed
Consumer Attitudes on Ultra-Processed Foods Revealed
Ayana Bio conducted the Ultra-Processed Food (UPF) Pulse survey, offering insight into consumers’ willingness to consume UPFs and the variables influencing their purchasing decisions. Download the survey to uncover consumers’ attitudes towards UPFs.... click here
MANUFACTURERS
‘People want to eat meat,’ SCi-Fi Foods CEO on first production run, potential of cell-cultivated meat
Food-tech company SCi-Fi Foods inches closer to releasing its hybrid meat product that consists of a blend of cell-cultivated beef and plant proteins, upon completing its first commercial-scale production run, company co-founder and CEO Joshua March told FoodNavigator-USA.... Read more
 Evergreen’s playful rebrand, reformulation shows healthy doesn’t have to be boring
Female-founded startup Evergreen is ready to go head-to-head with legacy players that currently dominate the $1.2 billion frozen waffle set with a brightly-colored, playful new look and an updated recipe packed with fruit and vegetables that promises more nutritional benefits and flavor.... Watch now
Regulatory greenlight for cultivated beef leaves EU sector ‘hopeful’
The world’s first regulatory approval for cultivated beef has been granted in Israel. For EU cultivated meat stakeholders, is the greenlight yet another sign the EU – which has yet to approve such a product – is falling behind? Or does it hold promise for the future?... Read more
 Startup Spotlight: Armored Fresh brings ‘new enthusiasm’ to vegan cheese category with taste, price, new flavors
While the vegan cheese category continues to face headwinds in the market, South Korea-based startup Armored Fresh is turning to its technology to address taste and price challenges, company VP Andrew Yu told FoodNavigator-USA in a Startup Spotlight video interview.... Watch now
Voyage Foods’ cocoa-free chocolate sidesteps sustainability, pricing and supply chain challenges of conventional counterpart, life cycle analysis reveals
Food-tech startup Voyage Foods’ clean-label cocoa-free chocolate offers manufacturers a one-to-one replacement for traditional chocolate that it says doesn’t compromise taste or texture but, according to a new life cycle analysis, bypasses many of the unsustainable environmental issues. unpredictable supply chain challenges and pricing volatility of its conventional counterpart.... Read more
Conserve capital or invest? Atomo Coffee doubles down with new facility
Seattle-based coffee startup Atomo Coffee is a couple of months away from launching its new manufacturing facility to scale production of its espresso, created with upcycled ingredients and no coffee beans, as the company double downs on its ambition amid capital challenges, company CEO Andy Kleitsch told FoodNavigator-USA.... Read more
How GT’s Living Foods is leveraging social media to inform kombucha innovation
GT’s Living Foods is leveraging social-media to find new SYNERGY kombucha flavors, as the brand revamps its strategy to better engage with consumers about the importance of gut-health, the brand’s director of social media marketing, Sam Ayers, told FoodNavigator-USA.... Read more
MOSS taps into functional demand with sea moss beverage, launches in Sprouts
Health food and beverage company Dr Smood is taking its functional MOSS beverage to more store shelves in 2024, as the company continues to find ways to spread the word about sea moss’s functional properties, company executives and sales professionals told FoodNavigator-USA.... Read more
Monster Beverage explores new marketing strategies to reclaim share, drive sales
Monster Beverage Corp. continues to dominate the fast-growing energy drink market with incremental sales and unit gains across its portfolio at a time when many newer category entrants lost both, and yet the company’s eponymous energy drink lost dollar share as competitors Celsius, C4, Ghost and others gained dollar share.... Read more
 Soup-To-Nuts Podcast: How willing are Americans to try animal-free dairy?
Historically, most Americans have liked to keep their food and tech separate, as in the case of genetic modification, but research from animal-free dairy company New Culture suggests the majority of consumers will accept technology or unfamiliar production methods if the taste and texture of food are uncompromised and if there are added benefits, such as for the planet or animals.... Listen now
 NPD Trend Tracker: From Deliciously Ella-inspired recipe boxes to menopause tea
Which new products are hitting the shelves? In our latest NPD round-up, look at a new menopause infusion made with hibiscus, rosehip and passion flower; a ‘veggie spin’ on the classic macaroni cheese and bacon dish; and a flavour mashup between Baileys liqueur and traditional birthday cake. Scroll through the photo gallery for more…... See more
Mars purchases two US facilities, expands its snack portfolio
Global snack maker Mars expands its snack production with the purchase of a new $237m baking facility for Nature’s Bakery in Salt Lake City, Utah, and a Chicago-based Global Research and Development Hub that will focus on chocolate and nuts testing and manufacturing.... Read more
Grocery stores lose sales share to value-focused retailers as consumers continue to seek deals
Traditional grocery stores lost sales across categories to value-focused retailers in 2023 as most consumers sought deals to offset higher prices even as inflation steadily slowed over the year and many acclimated to prices and felt better about their financial situation, according to Circana data crunched by 210 Analytics.... Read more
View all news headlines for:    Oct     Nov     Dec
SUPPLIERS
IFF to improve alternative meat capabilities, invests in Coperion’s HME technology
By investing in Coperion’s high-moisture extrusion (HME) technology, which improves sensory attributes like texture and appearance of plant-based meat alternatives, IFF will incorporate its flavor and ingredient expertise from its Re-Imagine Protein Innovation program with the goal of offering seamless product design for its customers, according to a recent press release.... Read more
ON-DEMAND WEBINARS
THE CIRCULAR ECONOMY: What does sustainable sourcing really mean?
Making sustainability claims and sharing progress on ESG goals – even when substantiated – can feel risky as regulators, legislators and class-action attorneys crack down on greenwashing. At the same time, consumers want to know how businesses are responsibly reinforcing supply chains and caring for...
16-Nov-2023
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THE CIRCULAR ECONOMY: Safely navigate shifting sustainability expectations and claims
Sustainability claims can dramatically amplify brand reach upwards of 33 percentage points when paired with traditional category claims, according to research by the NYU Stern Center. But such claims are catching more than consumers’ eyes – regulators and class action attorneys also are scrutinizing the...
16-Nov-2023
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FOOD AS MEDICINE: Meeting the evolving demand for ‘healthy’
How consumers define and access healthy food is heavily influenced by the nutritional information and products available to them – two ever-shifting and often inequitable factors that innovative industry stakeholders are tackling with new and necessary research and personalized product development.
15-Nov-2023
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FOOD AS MEDICINE: The crossroads of nutrition, health & equity
Good food is foundational to good health, but with constantly changing diet trends and nutrition advice, most people are unsure where to begin and who to trust. At the same time, affordable and accessible, nutritious food is out of reach for far too many –...
15-Nov-2023
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FOOD-TECH IN FOCUS: Separating hype from reality
Industry stakeholders across the value chain are betting big on technology – from AI and increased automation to precision farming and environmentally controlled agriculture – but will it pay off? For example, indoor farming promises fresher food and shorter supply chains, but it faces significant...
14-Nov-2023
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FOOD-TECH IN FOCUS: Setting realistic expectations
Cutting-edge food-tech promises to relieve mounting threats to climate change and food insecurity with new ways of producing food more efficiently, with fewer resources and more ethically – but can it deliver? And are regulators, investors, and consumers ready?
14-Nov-2023
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MARKETS
Regenivore movement pushes dairy industry to adopt regenerative agriculture practices
Dairy brands are shifting their sustainability initiatives to cater to the Regenivore movement—a conscious consumption of sustainably produced foods—through regenerative practices that promote animal and soil health. The shift highlights a significant and ongoing transition in the industry of regenerative agriculture becoming the norm in dairy.... Read more
Alexandre Family Farm helps Once Upon a Farm enter dairy with A2 milk offerings
The childhood nutrition company has become the latest to partner with the California-based dairy producer who specializes in A2 organic grass-fed milk production.... Read more
Bobo’s offsets bakery carbon emissions, partners with Acorn
Baked snack brand Bobo’s leverages Rabobank’s Acorn Initiative’s (Acorn) carbon sequestering program by purchasing carbon removal units to offset its bakery carbon emissions, which will benefit local coffee farmers in Tanzania, and is a “natural first step for carbon reduction,” Leslie Ethridge, Bobo’s brand manager, told FoodNavigator-USA.... Read more
Move Nutrition offers sneak peek at survey findings ahead of big reveal at SANS
Michigan-based Move Nutrition Network, a new resource for active and sports nutrition education, recently reached out to more than 500 sports and active nutrition practitioners (sports dietitians, sports nutritionists, and trainers) to find out where they get their nutrition information and how often they pass it on to clients.... Read more
‘In today’s market, the price of food is decisive’: Plant-based’s quest to achieve price parity with meat
Despite some progress being made, price parity between meat and plant-based meat products has still not been achieved everywhere. Price remains a key consumer concern when it comes to plant-based meat. But why do plant-based meat producers struggle to lower their prices?... Read more
McKinsey Future of Wellness 2024 trends: Eye on personalized and credible solutions
Consumers are taking greater control of their health and expect companies to provide effective, science-backed solutions, according to insights provided by McKinsey & Company.... Read more
Alternative seafoods: The omega-3 opportunity
There’s a lot of opportunity for sustainable omega-3 suppliers in the seafood alternatives arena as the world searches for ways to feed a population of 10 billion by the year 2050.... Read more
Plant-based diet, whether ‘healthy’ or ‘unhealthy’, linked to weight loss
Latest research suggests replacing animal products with vegan alternatives provides multiple health benefits, including weight loss.... Read more
RegAsk streamlines regulatory compliance for CPG companies via AI
RegAsk’s digital platform leverages AI to help food and beverage manufacturers remain compliant and competitive “in an ever-evolving regulatory environment,” Caroline Shleifer, CEO, told FoodNavigator-USA.... Read more
Kroger reformulates prepared foods, hones in on private label products
As grocery prices are predicted to decelerate, with an expected increase of 1.2% this year, Kroger’s strategic reformulation of its deli and bakery goods is focused on expanding value and convenience for its shoppers with a focus on flavor, quality and packaging.... Read more
 Are you ready to dive into Japan? Ichigo is on a mission to deliver a little piece of culture through snacks
‘Ichigo ichiya’ is a Buddhist saying that describes a cultural concept of treasuring the unrepeatable nature of a moment. In other words, cherish every moment – which is exactly what the specially curated snack boxes of Ichigo’s TokyoTreat and Sakuraco are meant to inspire.... Listen now
Bakeries rebuild margins in 2023, promotions provide an opportunity to regain volumes in 2024
After years of supply-chain issues, the bakery market is starting 2024 with lower commodity prices and higher margins but will need to lead on innovation and promotions to build back volumes, JP Frossard, VP of consumer foods analyst, told FoodNavigator-USA.... Read more
 [Video] Partnership between Earth Fare and GenoPalate may be the "future of the grocery industry"
Organic grocer, Earth Fare, collaborates with GenoPalate, a DNA-driven nutrition platform team up to offer personalized prepared meal kits and supplement blends that are tailored to users' genetic data, integrating both nutrition technology with in-store shopping.... Watch now
Cultivated eel that ‘melts in your mouth’? How Forsea mimics ‘tender, succulent’ texture of fish and seafood
Eel meat is unlike any other: it is fatty, tender, and ‘almost melts in your mouth’, explains Roee Nir, co-founder and CEO of Forsea Foods. The start-up is working to mimic these attributes with stem cells in a lab.... Read more
US: Whole and lactose-free milk sales grow as plant-based alternatives dip
While the annual fluid milk consumption continues to decline, some categories have bucked the trend with growing retail sales in 2023, according to newly-released data.... Read more
Consumers are unsure what processed foods are, but seek to avoid them, IFIC reports
American consumers say they are cutting out processed foods from their diet, despite many not fully understanding what they are, Alyssa Pike, senior manager of nutrition communications at the International Food Information Council (IFIC), shared during a recent webinar.... Read more
What is the environmental impact of cultivated meat?
While the verdict is still out on the sustainability of cultivated meat production, a panel of experts during the Tufts University Cellular Agriculture Day on Jan. 11 in Boston, Mass., are optimistic, citing the need for expansive data sets on more diverse cell culture mediums, bioreactors and energy sources.... Read more
What is the ‘protein transition’? Untangling the narratives
Talk about a ‘protein transition’ is rife in the world of food. But what exactly is a protein transition? A study by Nature Food identifies three narratives through which a protein transition is interpreted, and three potential drivers of change.... Read more
ONLINE EVENT
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Pet Food Digital Summit | 5-6 March
Pet Food Digital Summit | 5-6 March
Join us online on 5-6 March for the Pet Food Digital Summit brought to you by FeedNavigator. We will explore the microbiota science, sustainability, premium categories and safety risks. Register for free... click here
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