The next generation of food scientists is developing palatable and scalable products made with insect protein to help meet the growing global population’s increasing demand for protein.

Published: 07-Aug-2015

BakeryandSnacks has chewed over IRI data to compile a satisfying list of the top 10 best-selling US snack bars.

Published: 06-Aug-2015

From the challenges of sourcing organic milk, to the threat 'alternatives' milks pose to the dairy sector and the 'scary' promotional dynamics of the yogurt category, the FoodNavigator-USA Dairy Innovation Forum covered a lot of ground. Here are some of the highlights from the 60-minute session, which is now available on demand.

Published: 31-Jul-2015

Can the world’s smallest vegetable give other sources of plant protein a run for their money? Will consumers accept ‘synbio’ ingredients, and will the rare sugar allulose be a hit? FoodNavigator-USA hit the show floor at IFT to find out what’s hot, what’s not and what’s next in food formulation.

Published: 23-Jul-2015

ICL showcased several new ingredients that can reduce sodium, improve moisture and clean cheese labels in a pairing of “Picasso Tacos” and “Masterpiece Margaritas” at the Institute of Food Technologists’ annual meeting in Chicago July 11-14.

Published: 21-Jul-2015

Where a product launches heavily influences its success, making understanding each channel’s unique rules and protocols essential to determine the best outlet for a new product, Ian Kelleher, director of strategic channels at Peeled Snacks told attendees at the Summer Fancy Food Show. 

Published: 20-Jul-2015

Market researchers Innova Market Insights and Mintel shared new data on what’s hot and what’s not in food & beverages at the IFT show this year, exploring everything from dairy-free claims to why consumers buy organic foods.

Published: 17-Jul-2015

Check out our gallery of highlights from the 2015 Institute of Food Technologists (IFT) annual meeting & expo in Chicago, spanning 3D printing, edible insects and cultured meat, to the future of food (when we'll be "editing living organisms like software" to make dinner...)

Published: 16-Jul-2015

As craft cocktails grow in popularity, so too are bars’ and consumers’ shopping lists to include a laundry list of necessary specialty ingredients. To help simplify professional and home mixologists’ experience and minimize shopping costs, high-end mixers with unique flavor profiles increasingly are coming to market and were showcased at the Summer Fancy Food Show in New York City. 

Published: 15-Jul-2015

From the purveyors of toasted coconut chips to hemp bars, high-protein gelato, cricket powder, chickpea snacks and portable nut butter, here's FoodNavigator-USA's latest pick of entrepreneurs to watch in the US food and beverage market.

Published: 14-Jul-2015

Consumers no longer need to choose between the soft decadence of a cake-like brownie and the crispy crunch of a cookie thanks to several manufacturers that are combining the two to create an easy-to-eat hybrid treat. 

Published: 08-Jul-2015

The 2010 Dietary Guidelines for Americans say half of our grains should be whole. So how are we doing? FoodNavigator-USA headed to Portland, Oregon, for the 2015 Whole Grain Summit  - organized by Oregon State University and the Grains for Health Foundation - to find out...

Published: 07-Jul-2015

Lavender, a polarizing and difficult to use ingredient, emerged as a popular flavor in products across food and beverage categories at the Summer Fancy Food Show in New York City June 28-30.

Published: 06-Jul-2015

Published: 06-Jul-2015

Sriracha, the garlicky, hot chili sauce made popular by Huy Fong Foods, Inc., no longer is confined to the green-lidded bottle with a distinctive rooster on the front. Several companies are tweaking the ubiquitous condiment and its packaging to make healthier products. At the same time, the flavor is appearing on snacks ranging from chips to croutons to seaweed. 

Published: 02-Jul-2015

Published: 29-Jun-2015

Sales of snacks with dried fruit and vegetables climbed 1.7% annually over the last five years and is predicted to reach revenues of $4 billion in 2015, thanks largely to shifting consumer demands for healthier snacks and a recovering economy that enables shoppers to pay the higher prices dried produce demands, according to market research by IBISWorld. Expecting this trend to continue and hoping to get in on the action, many snack makers are launching a wide variety of snacks featuring an ever growing spectrum of dried fruits and veggies.

Published: 26-Jun-2015

The spread of avian flu among hens in the U.S. may be slowing, but the resulting egg shortage could take up to two years to rebound – prompting some worried manufacturers to permanently reformulate their products with egg replacement ingredients, industry stakeholders report. In response, ingredient suppliers are stepping up to the plate and offering a variety of solutions that can replace anywhere from 25% to 100% of eggs in products ranging from baked goods to sauces to noodles. Some companies even offer egg replacement options for creamy pumpkin pies so that when the holidays roll around, consumers nationwide can still celebrate. 

Published: 19-Jun-2015

Check out who’s moving onwards and upwards at Unilever, Campbell Soup, McCormick, Runa, Barry Callebaut, IFF and ADM in FoodNavigator-USA’s latest round-up of new hires in food and beverage. 

Published: 19-Jun-2015

Consumer demand for high protein, on-the-go food is helping drive sales of jerky, which climbed 12.8% last year, and other dried meat snacks, which increased 14.3% last year, according to data analysis by IRI Worldwide. Meat snack manufacturers hoping to tap into this growth and set themselves apart from the increasing competition showcased new flavors, novel formats and updated packaging at the Sweets and Snacks Expo in Chicago May 18-21.

Published: 29-May-2015

Five startups showcasing at the Sweets and Snacks Expo in Chicago hope to rekindle Americans’ love affair with the iconic sugar candy brittle by updating the old fashioned confection with bold new flavors and textures that will appeal to a broader audience.

Published: 28-May-2015

Retailers have voted for the new U.S candy items that have the best go-to-market potential at the National Confectioners Association’s Sweets & Snacks Expo.

Published: 20-May-2015

From teablets (tablets of compressed tea leaves you drop in your mug, minus the bag) to tea made from coffee leaves, the tea market is a hotbed of innovation. FoodNavigator-USA headed to the World Tea Expo in Long Beach, CA to bring you some highlights…

Published: 15-May-2015

30 years ago, nuts were perceived as the nutritional equivalent of candy. Today, they are widely recognized as a nutrient powerhouse. But why are peanuts – which have unique health and sustainability credentials – still perceived by some consumers as not quite as healthy, or at least as hip, as higher-priced rivals such as almonds or walnuts? FoodNavigator-USA spent three days with the Peanut Institute to find out…

Published: 14-May-2015

Check out who’s moving onwards and upwards at Kellogg, Coca-Cola, Jelly Belly, Smithfield Foods, Nestlé, Mondelez, Hershey, Vita Coco, Campbell Soup and KeVita in FoodNavigator-USA’s latest round-up of new hires in food and beverage.

Published: 07-May-2015