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News & Analysis on Food & Beverage Development & Technology24-May-2024
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Make a Splash with Colorful Beverages!
Make a Splash with Colorful Beverages!
Unlock the key to creating bright, deliciously bold ready-to-drink beverages, syrups, and onsite drinks with nature’s rainbow. Cost-effective colors, unique shades, and expert technical support enable developers to innovate like never before... click here
MANUFACTURERS
Startups offering solutions for challenges facing alternative proteins converge in Chicago next month
Four startups pitching next month at Future Food Tech Alternative Proteins Summit in Chicago, along with entrepreneurs from many more emerging businesses showcasing in the event’s Startup Pavilion, are tackling some of the biggest challenges facing plant-based, cultivated and fermented meat and dairy alternatives.... Read more
Protein snacks ride the healthy indulgence line with familiar flavors
Consumers increasingly are seeking convenient and flavorful ways to integrate protein into their diets, particularly as snacking replaces traditional meals among younger demographics, which gives snack makers an opportunity to develop protein-rich snack solutions.... Read more
Organic vs regenerative: A classic case of ‘frenemies’ pushing each other to do better?
USDA Certified Organic has taken a defensive position in recent years against the proliferation of eco-claims, many of which are not as comprehensive, clearly defined or held as rigorously accountable, but which nonetheless influence consumers’ purchase decisions.... Read more
Six start-ups rethinking cocoa for alt choc innovation
Amid soaring prices and deforestation regulations, chocolate manufacturers may well be tempted to turn their back on cocoa. What alternatives are on offer?... Read more
Cultivated meat’s consumer acceptance problem: Many Americans unwilling to try cultured protein, perceive it as less healthy, less tasty, according to Purdue University survey
Recent survey data from Purdue University that found one-third of Americans are unwilling to try cultivated chicken or cow prepared in a restaurant underscores the extent of the category’s "consumer acceptance problem,” despite efforts by industry players to educate potential shoppers about cellular agriculture and its benefits.... Read more
Where consumers shop shifts back to supermarkets, ‘bucking the trend toward mass’
Consumers are returning to brick-and-mortar supermarkets as their primary destination to buy groceries – reversing the steady migration toward mass over the past decade and the more recent rush to online that occurred during the pandemic, according to new research by FMI – The Food Industry Association.... Read more
How are food companies responding to changes in advertising?
From data to legislation, advertising is changing. This provides challenges for food companies but, with their abundance of first-hand consumer data, opportunities as well.... Read more
Sweets and snacks defend sales as interest in GLP-1 medications rise by expanding better-for-you indulgent products
Rivalz’s stuffed, vegan snacks could deliver the satiety effects of GLP-1 medications and meets USDA guidelines for healthy snacks distributed in schools thanks to patented extrusion technology that creates vegan fillings packed with protein and fiber, company CEO Peter Barrick told FoodNavigator-USA during the Sweets & Snacks Expo lasts week.... Read more
 USDA grant could help close organic ‘knowledge gap,’ to drive industry sales, reduce need for redundant certifications
Organic is one of the most trusted and recognized claims and certifications in the grocery aisle, and yet most consumers do not fully understand what it represents – a knowledge gap that the Organic Trade Association (OTA) and The Organic Center are trying to close with help from a $2.2m grant from the US Department of Agriculture announced last week.... Watch now
 Soup-To-Nuts Podcast: Organic advocates ask legislators for funding, market data and research support as Farm Bill negotiations continue
More than 100 organic industry stakeholders converged on Capitol Hill in Washington last week to lobby for increased funding, continuous improvement for certification standards, access to additional market data and improved coordination for research and extension activities that will help the now $69.7bn US industry continue to grow.... Listen now
Trust in food industry declining
As consumers become increasingly engaged in understanding the contents of the foods they’re consuming, it appears that trust in the food industry is plummeting. But can that trust be restored?... Read more
PeakBridge raises $187m for Growth Fund II, invests in protein, cocoa, dairy alternatives
This week, food tech venture capital (VC) firm PeakBridge closed its Growth Fund II after raising $187m – surpassing its target — and invested in meat, dairy, and cocoa alternatives as part of its second fund, Nadav Berger, the company’s founder and managing director, told FoodNavigator-USA... Read more
 Blackbird Foods launches crowdfunding campaign, explores plant-based opportunity in school lunches
Plant-based comfort food brand Blackbird Foods launched a crowdfunding campaign on Start Engine to grow its business, including a bigger push into school lunch programs, company CEO Emanuel Storch told FoodNavigator-USA in a Startup Spotlight interview.... Watch now
PBFA: Plant-based sales slid in 2023, but ‘with ample space & signage’ units, dollars increase
Sales of plant-based products dipped slightly in 2023 from the prior year as prices rose to offset inflation at a faster rate than their animal counterparts in some – but not all – categories, according to new data from the Plant Based Foods Association.... Read more
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ONLINE EVENT
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[EDITORIAL WEBINAR] - Plant-based 3.0
[EDITORIAL WEBINAR] - Plant-based 3.0
Join our editorial webinar on May 29 at 11:30 AM CT | 6:30 PM CET as we explore advancements driving plant-based protein innovation. - REGISTER NOW... click here
SUPPLIERS
Gelita launches Optibar for soft and sugar-free protein bars
Gelita has launched its new Optibar collagen blend to allow manufacturers to create "future-proof, next-generation" protein bars that are both soft and low sugar.... Read more
How scientists created a chocolate bar out of thin air
It sounds like science fiction, but one biotech start-up has begun to transform industrial emissions into confectionery ingredients such as cocoa butter. Here’s how... Read more
Virginia Dare opens new HQ for ‘maximum efficiency,' including technical and product development labs for food and beverage
Virginia Dare recently unveiled its new headquarters in Carteret, NJ, a significant milestone in its century-long history. The facility, double the size of its former Brooklyn location, is designed to enhance processing efficiency and customer collaboration in the food and beverage industry.... Read more
How a $1m pledge from ADM will ramp up ag innovation
The American multinational food processing and commodities trading corporation's investment will drive progress in food product development, safety and security.... Read more
UPCOMING EDITORIAL WEBINARS
Plant-based 3.0: Emerging from the trough of disillusionment
After a challenging few years in which falling sales and units dragged plant-based protein into the trough of disillusionment, stakeholders are looking for a way up the other side of the Gartner Hype Cycle where the promise of full integration, success and fulfillment await and...
29-May-2024
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ON-DEMAND WEBINARS
Unpacking the Impact: What State Color and Food Additive Bans Mean for Your Products
California’s adoption of AB 418 to prohibit Brominated Vegetable Oil, Potassium Bromate, Propylparaben and Red Dye 3 has led other U.S. states to follow with their own proposals for color and food additive bans. This growing patchwork of state and federal regulations will create significant...
23-May-2024
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The easy path to “dry” cleaning & sanitization
Mitigating residual moisture is an ever-present food safety and quality goal in any food processing environment. Yet there’s a Catch-22: Most conventional cleaning & sanitization protocols involve large amounts of water, leaving residual moisture that feeds—rather than fights—food safety and quality risks. These risks compound...
25-Apr-2024
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From Labeling to Leading: A Cost-Effective Approach for Empowering Innovation
Food and Beverage companies need better food labeling solutions. Beyond that, most in the industry understand that “labeling” starts at the beginning, not the end of the process. Explore a digital platform that revolutionizes collaboration and automates critical aspects of the New Product Development process...
18-Apr-2024
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Real-time Brix monitoring - the secret ingredient your process needs for quality and efficiency
Scaling to meet the need of the rapidly growing global population while providing functional, nutritious, and diverse cuisine requires process optimization that goes beyond getting the maximum amount of product out the door. Join Vaisala for an upcoming webinar to learn why inline brix measurements...
11-Apr-2024
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Sweet Solutions: Exploring the Future of Sugar Reduction
Eager to reduce the sugar in your products by up to 50%? Don't miss out on an engaging discussion with Dr. David Tsivion, CO-CEO & CTO, Incredo®, a global food-tech powerhouse and the creators of Incredo® Sugar, and Melissa Tisoncik, R&D Vice President, Blommer Chocolate, the...
27-Mar-2024
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Free-From
The free-from category is changing shape as more and more people follow restricted diets. These days consumers are not only turning away from common allergens gluten and shellfish, but also other widely used ingredients from soy to nuts and dairy. As an increasing number of...
14-Mar-2024
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MARKETS
Kroger, iHerb and Whole Foods Market confirmed for IPAWC + Probiota Americas
Leading national retailers will take the stage at the upcoming IPAWC + Probiota Americas to share insights and best practices around quality initiatives and compliance.... Read more
From vanilla to hot fudge: America’s favorite ice cream flavors and toppings, ranked
Plus: What are the main ice cream purchase drivers, Gen Zers’ favorite flavors, and does cake trump brownie as America’s favorite confection?... Read more
More than protein: How meat snacks are redefining convenience and nutrition
With more than 40 meat snack brands exhibiting during the Sweets & Snacks Expo, the protein-packed and portable food category is surging in popularity due to its alignment with consumers seeking convenient, satiating snacks to replace meals on-the-go.... Read more
Are protein bars and powders damaging to gut health?
High-protein products and gut health represent two of the biggest food trends of the last decade, but is one bad for the other?... Read more
How are gummy brands setting themselves apart in a saturated category?
While intense sour and bold fruity flavors have helped brands carve out a space in the crowded gummy category, brands look towards variety mixes and cross-brand partnerships to attract ongoing retailer and consumer attention, according to several segment stakeholders showcasing at the Sweets & Snacks Expo last week.... Read more
Why isn’t private label chocolate appealing to consumers?
Despite the cost-of-living squeeze, private label versions of chocolate are not flying of the shelves. Why aren’t consumers keen on the private label option?... Read more
Future of plant-based foods: Whole-cut meats will lead ‘next resurgence of consumers’
The meat and dairy alternative markets are bifurcating as some consumers seek premium products, including whole cuts, while others make their own plant-based dishes to save money, Miri Eliyahu, senior research analyst at Euromonitor, told FoodNavigator-USA.... Read more
Chocolate brands cash in on America’s largest candy and snack trade show
The 2024 Sweets & Snacks Expo became a launch pad for companies looking to crack the US confectionery market with new products from Colombia’s Vivamor, Canada’s Lovo Chocolate, along with reboots of classic brand Godiva and a new partnership deal for Divine Chocolate.... Read more
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