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News & Analysis on Food & Beverage Development & Technology31-May-2024
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SUMMIT: Future Food-Tech Alternative Proteins
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MANUFACTURERS
‘Swicy’ flavors take the spotlight in ad campaigns
Sweet and spicy (swicy) play into consumers’ ongoing pursuit of diverse, globally inspired taste experiences, and are reflected in recent brand ad campaigns.... Read more
 Spate brings the speed of machine intelligence to trendspotting in food, beverage
Two former Google researchers, who helped write the algorithm for trendspotting using queries from the search engine, are using their knowhow to empower product developers to create the must-have meals and breakout beverages of the future with the expansion of their machine intelligence platform Spate into the food and beverage industry.... Watch now
General Mills doubles down on branding to offset delay in volume recovery across CPG
Full volume recovery for packaged food could take upwards of 18 months as consumers struggle to adjust to higher prices due to inflation – requiring CPG companies to be more flexible and reinvest in their brands as they did during the pandemic, and forcing shareholders to practice patience, warned General Mills CEO Jeff Harmening.... Read more
 Soup-To-Nuts Podcast: Spate leverages machine intelligence to identify, separate emerging trends from fads
Today's niche diets, social media blips and internet search spikes could be tomorrow's must-have functional ingredients, breakout snacks or new kitchen staples -- the trick is spotting them early and knowing whether they represent long-term trends or short-term fads and how best to position a launch or brand to capitalize on consumer demand.... Listen now
 Insights from a solopreneur: How bayjoo’s founder navigates the RTD landscape
While bayjoo’s founder Ana Bautista Lee embarked on the solopreneur path to bring bayjoo, a traditional Caribbean beverage, to the United States, she relies on a vast network of other founders and experts to help her navigate the competitive and complex ready-to-drink (RTD) landscape in this episode of Startup Spotlight.... Watch now
Sweet Loren’s expands portfolio with gluten-free puff pastry, pizza, pie doughs
Better-for-you snack brand Sweet Loren’s is expanding its product portfolio with a series of ready-to-use pizza, pastry and pie doughs as the company taps into demands for clean-label treats and ready-to-use foods, company CEO and Founder Loren Castle told FoodNavigator-USA.... Read more
Smart Sweets unveils new formula across portfolio at Sweets & Snacks
Better-for-you gummy maker, Smart Sweets, launched its new and improved formula across its portfolio, including five new SKUs, catering to consumers seeking healthier candy for nearly any type of occasion, Katrina Hahn, Smart Sweets’ co-CEO, told FoodNavigator-USA during the Sweets & Snacks Expo.... Read more
Cibo Vita stays ahead in ‘smart snacking’ with scientific backing, cutting-edge tech
A self-declared leader in the “smart snacking movement,” Cibo Vita stays ahead of the competition in an increasing saturated category by developing products with “more scientific backing,” adding functional benefits to popular categories without them and prioritizing taste and convenience, company leaders told FoodNavigator-USA.... Read more
CVS’s expanded, rebranded private label snack line blends functional, fun & flavor
CVS is putting the ‘fun’ in functional food with the launch of more than 40 snacks, beverages and grocery items with trendy flavors and ingredients consumers want, including probiotics, fiber, protein and superfoods like turmeric and goji berries under the new store brand Well Market.... Read more
How Mariani Packing Co. aligns with healthy snacking trend, launches two products
Mariani Packing Co.’s portfolio of dried fruits aligns with the ever-expanding food as medicine movement where nutrition and functionality meet.... Read more
Mars-Wrigley appeals to Gen Z through product innovation, including gummies and peanut butter
Gen Z consumers prefer new snacking experiences "that are talking to them in an authentic way," Mike Gilroy, the Mars-Wrigley’s VP of trade development and sponsorship, told FoodNavigator-USA at the Sweets & Snacks Expo earlier this month.... Read more
Front-of-pack nutrition labeling: What is the best design to identify ‘healthy’ options?
Americans are more likely to choose the healthiest food when calories and dietary fiber are included along with nutrients-to-limit on the front of the package and when interpretive language – but not colors – provide extra context, according to research from the International Food Information Council (IFIC) published weeks before FDA’s self-imposed June deadline for proposing a rulemaking to standardize front-of-pack nutrition labels.... Read more
Mondelēz International fined by EU for anticompetitive practices
Mondelēz International has been found guilty by the EU of anticompetitive practices and given a fine. What was Mondelēz found to have done, and how did it damage competition?... Read more
How might FDA’s determination of tara flour as ‘unsafe’ impact the reputation of tara gum, which the agency underscores has a ‘well established’ safety profile?
FDA’s determination that tara flour, a plant-based protein that could have sickened hundreds of people who consumed it in a Daily Harvest dish two years ago, is not Generally Recognized As Safe could have negative consequences for tara gum, a hydrocolloid that is safe and was determined GRAS by an expert panel.... Read more
Confectionery brands are blending pink lemonade into the latest launches
As consumers seek layered flavors that enhance their snacking experience, the sweet and tart notes of pink lemonade served as a popular confectionery trend during the Sweets & Snacks Expo.... Read more
Plant-Based 3.0 webinar: Tune in May 29 to discover what consumers want from meat alternatives, how to deliver on their taste, texture, appearance & nutrition demands
Nearly two-thirds of Americans are willing to swap meat for plant-based alternatives, and more than half have tried an alternative protein – but of those that have tried, nearly a quarter have not done so a second time, according to research cited by sponsors of FoodNavigator-USA’s free webinar May 29 at 11:30 CT, Plant-Based 3.0 Emerging from the trough of disillusionment.... Read more
What advances is AI making in bakery and snacks?
Hint: The evolution of artificial intelligence (AI) is less to do with glossy marketing campaigns and packaging visuals and more about uncovering the mystery of algorithms and getting a better handle on supply chain data.... Read more
RollinGreens’ plant-based bowls prioritize shelf-stable convenience
RollinGreens expands it plant-based meat portfolio with the launch of shelf-stable bowls featuring the company’s flagship M’EAT and CHIC’Ken protein, Lindsey Cunningham, co-founder and CEO, told FoodNavigator-USA... Read more
Creating an inclusive food-as-medicine movement that respects consumers, communities, cultures
The food-as-medicine movement is gaining momentum across industries, as health and nutrition advocates attempt to reverse worsening obesity, heart disease and diabetes trends by providing accessible, nutritious and culturally relevant foods, experts shared at the Food as Medicine event in Chicago this week.... Read more
Why Bridor is accelerating in the US
A $200m investment is designed to make Viennese pastries and bread more accessible to Americans.... Read more
View all news headlines for:    Feb     Mar     Apr
SUPPLIERS
Preparing for food-dye bans: What CPG brands must know about reformulations ahead of mandates
As food additive bans roll out across numerous states, many CPG companies that rely on artificial dyes might need costly reformulations, while clean-label and natural ingredient trends might influence product changes well before regulatory mandates.... Read more
NewMoo aims to revitalize slumping alt-cheese market with animal-free casein
Israel-based food-tech company NewMoo emerged from stealth this week to address alternative cheese taste and texture challenges with animal-free casein, company Co-founder and CEO Daphna Miller told FoodNavigator-USA.... Read more
Food-as-medicine case study: Ahold Delhaize USA shares multi-discipline approach for successful programs
Blending health, nutrition, merchandising and IT expertise, Ahold Delhaize USA launched numerous successful food-as-medicine programs as part of its overarching Foodcare strategy, a panel representing the grocery retailer or banner shared during a session at the Food as Medicine event in Chicago last week. ... Read more
Ashwagandha concerns branded pure ‘horse s**t’: On-trend herb thrives despite authority unease
While ashwagandha investment and innovation is surging, some European authorities are showing signs of safety concern, leading industry experts to criticize a spread of "complete misinformation" across the continent.... Read more
Eco-friendly food colouring: How one company is cutting carbon
The food industry is coming under increasing pressure to reduce its carbon footprint and find more sustainable ways to operate. Food colouring manufacturer Exberry tells us how it's cutting carbon intensity, and improving water efficiency, for greener production.... Read more
Sustainable alternative to palm oil developed through fermentation
With palm oil’s links to deforestation under increasing scrutiny, a new start-up is developing an alternative through fermentation - using side streams as feedstock.... Read more
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
UPCOMING EDITORIAL WEBINARS
Eco-friendly Production from Farm to Fork
Ensuring sustainable nutrition from farm to fork requires significant change. In a bid to champion resource efficiency, the agricultural sector is rethinking farming practices for the 21st century. And it’s not just agtech promising to deliver; food waste and upcycling are also on food makers’...
25-Sep-2024
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ON-DEMAND 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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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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MARKETS
'A totally new world of retail:’ NIQ unpacks how omnichannel shopping is evolving
CPG brands are retooling its marketing strategies as younger consumers shift more of their spending to social-media platforms like TikTok, Kenny Juskowiak, managing director of emerging brands for NIQ, shared during a recent webinar.... Read more
Has the plant-based trend peaked?
The plant-based trend has been on the up and up in recent years. But has it finally peaked and, if yes, can the plant-based industry do anything to prevent a decline?... Read more
 Trend spotting: Holistic hydration a hit across demographics
'Holistic hydration' and 'hydration+' appeared as popular concepts across the Vitafoods tradeshow in Geneva earlier this month, with Arla Foods Ingredients and PharmaLinea offering dynamic options.... Watch now
Consumers are ‘overwhelmed’ by ‘confusing’ gut health marketing, Danone finds
The maker of Activia tells us what matters most when it comes to effectively communicating information about gut well-being to consumers.... Read more
 How can brands become more than a trending flavor?
Confectionery and snack brands can stay head of the curve by offering layered flavors and textures inspired from other food and beverage categories, tapping into nostalgic tastes and international cuisines that consumers gravitate towards, Alice Mintz, director of solution architecture at SPINS told FoodNavigator-USA during the Sweets & Snacks Expo.... Watch now
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