Globally, eggs have reached record high price levels, driven by an unprecedented outbreak in avian flu, runaway production costs, inflation, COVID and regulatory changes.
PepsiCo is speeding up innovation in sustainable packaging with a new greenhouse learning center for Frito-Lay and Quaker Oats located in Plano, Texas, as the company looks to progress initiatives outlined in its pep+ program.
Known as pink gold for its iron-rich rosy hue, high price point and supply scarcity, the bioactive milk protein lactoferrin has been mostly limited to infant formula and dietary supplements in small doses – but that could soon change thanks to advances...
The gut microbiome is one of the most important factors in shaping human health. But how is our knowledge around the microbiome developing and changing in today’s landscape? Danone North America’s Miguel Freitas talks the challenges and opportunities...
Food-tech startup Aqua Cultured Foods’ plant-based, whole-muscle seafood made through biomass fermentation will launch in select restaurants this summer thanks in part to an infusion of $5.5 million in seed funding led by Stray Dog Capital announced this...
Upcycling food, or turning would-be wasted byproducts from one product into something delicious and nutritious for people, has emerged as one of the hottest trends in food and beverage in recent years with the market projected to grow at a compound annual...
At Natural Products Expo West this year, walking down an aisle without seeing a callout for prebiotics or probiotics was nearly impossible as more players race to meet consumer demand for each, which research from Coefficient Capital shows is climbing...
While many industry stakeholders laud FDA’s efforts to reduce lead in baby food and products for children under 2 years old, they question the logic behind the tolerable levels proposed by the agency in draft regulation and want additional guidance on...
Fresh research suggests the planetary health diet does not provide enough vitamins and minerals – including iron, zinc, calcium and vitamin B12 – to nourish the global population due to its low amount of animal source foods.
Scientists at Tel Aviv University have created a new ‘super seaweed’ with novel technology that significantly increases bioactive components and enhances possible applications in food, cosmetics, and medicine.
Extracellular, a UK-based contract development and manufacturing organization (CDMO) in the cultivated meat space, secured $1.2 million, including $700K in non-dilutive funding according to the company. CEO and founder, Will Milligan spoke with Food Navigator-USA...
Increasing interest in health benefits from probiotics, prebiotics and their synergies is opening new markets for functional foods and beverages, but for products to take full advantage of these opportunities, they must meet consumers’ rising bar for...
Better for you snack brand Simple Mills is taking is mission and products beyond its initial “free from” roots to embrace a “for more” approach that not only skips artificial ingredients that consumers are avoiding but gives them more of what they want...
Hershey is making more of the sweets and snacks consumers want with less and overcoming extreme supply chain challenges by replacing and repurposing underutilized manufacturing capacity, ditching conventional lines in favor of more efficient modular operations...
As consumers look for foods and beverages to do more for them and the planet they are becoming more sophisticated and skeptical of unverified claims – demanding proof that products and companies can deliver what they promise.
Even as cellular meat companies continue to clear regulatory, technical and scientific hurdles, the timeline for when their products will launch remains a moving target as emerging challenges – ranging from the banal to black swan events – threaten to...
Using 3D-printed food, researchers have found it's possible to change the way we taste by the way food is structured. 3D-printing a structure of chocolate and cream cheese, they found that the order the two foods were printed in, which determined...
Consumers are reacting to higher meat prices by shifting how much and what type they buy, but the share of households purchasing meat or poultry from retailers was virtually unchanged in 2022, according to a new report.
It is too soon to give up on the plant-based meat segment, which has seen sales and household penetration slip in the past year, but which is evolving to meet demand for products that are healthier, tastier and more convenient, argued industry stakeholders...
The plant-based market continues to grow at a rapid clip despite a notable slowdown from the double-digit gains in the first year of the pandemic, but to maintain and regain some of the segment’s momentum, the Plant Based Foods Association argues stakeholders...
A patented micro-encapsulation technology from AnaBio Technologies promises to protect and stabilize probiotic bacteria from short bursts of high temperatures and moisture up to 12 months – unlocking an unmet demand in the fast-growing shelf-stable functional...
Grocery shoppers continued purchasing fresh produce in 2022 as inflation pushed up prices but bought less of it on a volume basis, shifting to more affordable fresh fruit and vegetable options as well as frozen and canned items.
Precision fermentation is emerging as one of the buzziest technologies in food, and even though it has been used safely for decades without raising eyebrows, new uses and broader awareness are prompting consumer questions that if left unanswered could...
Singapore-based WhatIF Foods looks to bring its line of products derived from the bambara groundnut to a wider audience in the coming year, focusing on educating consumers about the legume’s benefits and appealing to the “climate anxious GenZ consumer,”...
How Nestlé uncovers unmet consumer needs and develops foods and beverages are almost as innovative and diverse as the successful new products it has launched and patents it has filed since the pandemic began.
Sleep Foundation research reveals 93% of US adults have an after-dinner snack at least once a week. Obviously aimed at finding ways to improve sleep quality, the Foundation’s latest survey results also offers a wealth of opportunities for functional bakery...
Tastewise introduces what it calls lightning-fast conversational and contextual insights to infinite product ideas to helps brands decide what is right for them.
The long-held and loudly voiced disapproval by some of science and technology in food production in favor of “idealized nostalgic narratives” of natural food is beginning to soften – opening the door for broader adoption of food-tech, including precision...
Campbell Soup Company continues to reap the benefits of consumers’ shifting shopping habits, reporting solid sales and share gains in the second fiscal quarter of 2023.
From a public health perspective, ‘ultra-processed food’ is a major concern. But stigmatising the term, instead of focusing on the benefits of opting for healthier alternatives, is not the answer, FoodNavigator hears.
Saturated fatty acid chain length should be taken into consideration when assessing the impact on heart health, a new study suggests, indicating an opening for food marketers to differentiate the types of saturated fats used in their products and for...
Up and coming plant-based chicken manufacturer Next Gen Foods is expanding into the non-dairy segment with today’s announced acquisition of Mwah! – a startup it says is leveraging a “cutting-edge methodology” to create “creamy and delicious dairy-inspired...
As dollar and unit sales of frozen and refrigerated plant-based meat at retail continue to slide and grocers cut back on their selections of refrigerated meat alternatives, many stakeholders are wondering if the honeymoon period for the category has ended,...
Artificial sweeteners have gained in popularity as consumers seek out products without sugar, but a new study suggests a potential link between keto-friendly sweetener erythritol and an elevated risk of heart attack or stroke.
Ahead of schedule and in partnership with like-minded plant-based protein brand Aloha, California-based Terviva’s much-anticipated, “ultra-sustainable” Ponova oil is debuting in its first commercially available food – a limited edition bar that celebrates...
Even as FDA kicks off a search for a deputy commissioner for its proposed Human Foods Program who it says will have a “clear line of authority over” all human food safety and nutrition programs, industry stakeholders worry agency is choosing a “business...
JM Smucker wants to expand its leadership position in the at-home coffee category, where it currently holds 26% of the market share and three of the top eight brands, through potential acquisitions, innovation, broader geographic reach and reinvigorated...
American consumers have gravitated toward private-label brands during rising inflation, and big-name brands may have trouble winning them back after inflation eases, new research from Attest suggests.
Postbiotics are increasingly seen as an ideal focus for innovators in the world of microbiome modulation but hurdles are created by the lack of use of the word, by both consumers and the industry itself, according to industry experts at Probiota.
A new review pooling the available literature on legume-derived biopeptides confirms their ‘tremendous potential’ for type 2 diabetes (T2D) treatment, but this is thwarted by issues of stability and bioavailability
Consumers are contending with inflation by changing their food buying behavior, and the packaged food industry should focus their efforts on keeping customers without sacrificing medium- and long-term profits, according to consultants and market researchers.
Change is inevitable, and for most it is uncomfortable – but it isn’t necessarily bad given it can be a catalyst for tremendous growth, deeper connections and betterment, which is good news for the consumer packaged goods industry considering research...
One technology Dole Packaged Foods is trialling to reduce the sugar content in its pineapple juice comes from BlueTree Technologies. We hear about the Proof of Concept (PoC) process between an established food and beverage major and a food tech start-up.
Americans’ understanding of processed and ultra-processed food varies quite a bit, according to research from the International Food Information Council, indicating an opportunity for marketers to educate consumers ahead of potential scrutiny by regulators...
After The Coca-Cola Co. halved its brands during the pandemic, the beverage giant is ready to strategically rebuild its product portfolio with “consumers at the center,” a new marketing model, a higher bar for innovation and an eye on a much larger prize...
Production of steviol glycosides extracted from stevia grown in Europe produces just 10% of the greenhouse gas emissions associated with sugar production, according a life cycle assessment.
