Already have an account? Sign in.

 Remember Me | Forgot Your Password?
<<12345678910>> Total results:7949 References Per Page:

Campus Education Programs Alone Won’t Cut Waste At All-You-Can-Eat Buffets

April 8, 2019: 12:00 AM EST

According to a University of Illinois study, diners at all-you-can-eat buffet-style restaurants or university dining halls have little incentive to pile less food on their plate. The result? They tend to overindulge, but don’t necessarily consume all that they heap on their plates, and a lot of food is wasted. A food waste-reduction campaign might serve as a low-cost way to extol moderation at the buffet line. Unfortunately, however, such campaigns don’t seem to work. Consumer economist Brenna Ellison suggests that for greater waste reduction, education campaigns should be combined with environmental changes such as removing the flat-fee pricing structure or pre-portioning food items.[Image Credit: © University of Illinois at Urbana-Champaign]
Phil Ciciora, "Study: Impact of Food Waste Campaigns Muted, But Point Toward Right Direction", Phys.org, April 08, 2019, via University of Illinois System-Urbana-Champaign , © Phys.org
Domains
FOOD BUSINESS NEWS
News
Waste
Market News
Research
Geographies
Worldwide
North America
United States of America

Community Refrigerators Reduce Food Waste While Helping To Feed The Needy

April 6, 2019: 12:00 AM EST
A British environmental charity is turning to community refrigerators set up in public spaces as a way to reduce food waste and foster more nutritious eating.  The refrigerators, set up in community centers and churches, for example, would give restaurants, supermarkets, home cooks, and others a place to drop off excess food as a donation and ensure it remains fresh. The food would then be picked up by people in need, free of charge. Hubbub, the charity installing the fridges, has placed  50 community refrigerators so far, and hopes to install another 50 across Britain by the end of 2020. On average, a community refrigerator site is visited by more than 200 people a month, though that number could climb to about 1,000 visitors for busier locations.[Image Credit: © https://www.hubbub.org.uk/the-community-fridge]
Shannon Larson, "'Community' refrigerators aim to freeze out food waste", Reuters, April 06, 2019, © Thomson Reuters
Domains
FOOD BUSINESS NEWS
News
Waste
Consumers
Geographies
Worldwide
EMEA
Europe
United Kingdom

Arizona Bakery Chain Celebrates French Bread Day With Discounted Loaves

March 31, 2019: 12:00 AM EST
To celebrate “National French Bread Day,” family-owned, Arizona-based Bashas' supermarkets offered customers special discounts on its fresh-baked crusty bread from March 21 through March 26. The price of loaves of crusty bread varieties such as Multi-grain, Poppy Seed, Sesame and Original was reduced to $1.50. The price was reduced to $0.99 a loaf on March 21, the actual day of the French bread celebration. Bashas' crusty bread is baked from scratch in a hands-on process that spans a full 24 hours. Ingredients are measured and mixed by hand, then allowed to sit for 30 minutes while the yeast starts to ferment. Then the dough is cut by hand and weighed to exact proportions for consistent sized loaves. The dough rests for another 30 minutes before entering the roller, a machine that stretches the dough into its familiar log-like shape. Loaves rest on trays for a night in the cooler, spend 40 minutes in the proofer, then steam bake for 23 minutes. After a brief cooling period, the loaves are hand-bagged and placed on Bashas' bakery shelves.[Image Credit: © Hans Braxmeier from PIxabay]
Renee Sexton , "Bashas' Offers Special Discounts On Fresh Crusty Bread", The Shelby Report, March 31, 2019, © The Shelby Report
Domains
FOOD BUSINESS NEWS
Market Segments
News
Brands & Marketing
Companies
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Bimbo Says Its Arnold, Brownberry, and Orowheat Bread Is Now “Clean Label”

March 25, 2019: 12:00 AM EST




Bimbo Bakeries USA announced that one of its bakery brands is now being produced without artificial preservatives, colors, flavors, or other dubious compounds and chemicals. The company’s “No Added Nonsense” initiative was created to meet consumer demands for “clean label” baked goods with “simple, easy-to-recognize” ingredients, the company said. The Arnold, Brownberry, and Oroweat brand also removed monoglycerides, diacetyl tartaric acid esters of monoglycerides (DATEM), and high-fructose corn syrup from its whole grain line, which includes Oatnut, 100 percent Whole Wheat, 12 Grain, Healthy Multi-Grain and Health Nut. In previous years, the brand removed bromate, bleached flour, azodicarbonamide (ADA), SSL & CSL, and partially hydrogenated oils (PHOs) from all breads.[Image Credit: © Bimbo Bakeries USA, Inc.]
"Arnold, Brownberry And Oroweat Bread Removes Artificial Preservatives, Colors And Flavors From Whole Grains Line", PR Newswire, March 25, 2019, © PR Newswire Association LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Market News
Trends
Clean Food
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Smaller Portions At Eateries Might Help Solve The Food Waste Problem

March 25, 2019: 12:00 AM EST
Washington Post food critic Tom Sietsema says that in an era of global malnutrition – and, ironically, rampaging obesity – and burgeoning food waste, the nationwide restaurant practice of serving “dishes that practically call for building permits” is especially disturbing. For example, Gibsons Bar & Steakhouse in Chicago serves full-size fruit pies cut into “a mere four slices;” a sandwich at the Smith in Washington, D.C., comes with what looks like four cups of French fries; and New York’s Bistro Pierre Lapin serves a cote de porc a la "shake & bake" that weighs in at about a pound. Doggie bags are not the answer to waste because they often get tossed out at home. Reversing this trend requires the cooperation of restaurants and patrons. Restaurants could offer smaller portions of a dish while letting diners order more of it and pay for the privilege. Lastly, diners faced with huge plates of unwanted food could "share, share, share" with dining companions.[Image Credit: © RitaE from Pixabay]
Tom Sietsema, "In an era of excessive food waste, a plea to restaurants: Cut down your portions; Sure, we can ", Washington Post Blogs , March 25, 2019, © Washington Post
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Trends
Functional Foods
Geographies
Worldwide
North America
United States of America

AI Technology In Restaurant Trash Bins Helps Reduce Food Waste

March 22, 2019: 12:00 AM EST
An AI-powered trash bin known as the Winnow Vision uses a camera and smart scales that tell chefs the types of food they are throwing away too often. The technology recognizes and keeps track of food items being disposed of, helping commercial kitchens reduce the amount they purchase. The camera takes still images of the food inside the bin and checks it against a global database to identify it. AI algorithms play it back to staff in real time to let them know the value of what's being binned. Winnow Vision bins have been tested in more than 75 kitchens in the U.K. belonging to Ikea and luxury real estate development group Emaar Hospitality Group. The average kitchen catering for a business requires between one and two Winnow Visions.[Image Credit: © Winnow Solutions Ltd]
Joe Baker, "Could an AI-powered ‘smart bin’ help reduce food waste at restaurants?", i-Independent Print Ltd, March 22, 2019
Domains
FOOD BUSINESS NEWS
News
Waste
Companies
Innovation
Geographies
Worldwide
EMEA
Europe
United Kingdom

Chefs Can Play A Major Role In Boosting Nutrition, While Reducing Food Waste

March 22, 2019: 12:00 AM EST
A UN-sponsored symposium in Paris concluded that an increasing number of restaurant chefs worldwide are not only promoting food linked to territory and local culture, and the consumption of local, fresh food. They are also becoming increasingly involved in the global movement to reduce food waste, championing food waste reduction efforts in their own restaurants, as well as empowering local communities to fight food waste. A publication, "Chefs as agents of change," produced by the Food and Agriculture Organization of the United Nations (FAO) and the United Nations Educational, Scientific and Cultural Organization (UNESCO), highlights the role of chefs as advocates for healthy and culturally diversified diets.[Image Credit: © skeeze from PIxabay]
"Chefs are Key Ingredient in Promoting Sustainable Food Systems for Healthy and Culturally Diversified Diets", Food and Agricultural Organization of the United Nations, March 22, 2019, © FAO
Domains
FOOD BUSINESS NEWS
News
Waste
Production
Geographies
Worldwide
EMEA
Europe
France

Milk Producers Urge FDA To Enforce Legal Definition Of “Milk”

March 22, 2019: 12:00 AM EST
The National Milk Producers Federation (NMPF) has filed a citizen petition with the FDA proposing that plant-based brands that do not match dairy counterparts nutritionally should use the term imitation (e.g., imitation milk); while those that do match dairy nutritionally should use terms such as substitute or alternative (e.g., yogurt alternative). The NMPF said dairy milk is a key source of nutrients, including vitamin D, a nutrient in milk that has virtually eliminated the disease known as rickets. The Federation says the FDA’s decades lack of enforcement of laws that limit the term milk to the lacteal secretions of cows has allowed marketplace chaos to grow exponentially. The Plant Based Foods Association, however, argues that requiring a disparaging word such as imitation on labels would violate the First Amendment. Moreover, the NMPF is trying to solve a problem that does not exist: consumers are not confused, and they are not being misled.[Image Credit: © Lisa Redfern from Pixabay]
Elaine Watson , "Plant-based 'milks' should be labeled as 'imitation,' 'alternative,' or 'substitute' products, says NMPF petition", FoodNavigator-USA.com, March 22, 2019, © William Reed Business Media Ltd
Domains
FOOD BUSINESS NEWS
Market Segments
News
Brands & Marketing
Ingredients
Packaging
Trends
Clean Food
Fruit & Vegetables
Geographies
Worldwide
North America
United States of America

USDA, FDA To Jointly Regulate Cultured Meat Products

March 21, 2019: 12:00 AM EST
Federal agencies USDA and FDA will share regulatory oversight duties for culture meat production to ensure food safety and correct labeling practices. The FDA will oversee cell collection, cell banks, and cell growth and differentiation. During the harvest stage, regulation will shift to the USDA’s FSIS, which will oversee the production and labeling of human food products derived from the cells of livestock and poultry. The USDA said consumers trust the USDA mark of inspection to ensure safe, wholesome and accurately labeled products. The U.S. Cattlemen s Association (USCA) said it was encouraged by the joint regulatory oversight of cell-based meats, and pleased that FSIS will have pre-market labeling authority. The association, however, reiterated its stance that the term meat, and more specifically beef, refers to products derived exclusively from the flesh of a bovine animal harvested in the traditional manner. [Image Credit: © Pexels from Pixabay]
Ashley Williams , "USDA and FDA agree joint regulatory oversight of cultured meat", GlobalMeatNews.com, March 21, 2019, © William Reed Business Media Ltd
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Innovation
Policy & Regulation
Trends
Clean Food
Meat & Meat Products
Geographies
Worldwide
North America
United States of America

Kansas Scientists Hope To Relieve Hunger Worldwide, While Helping State Farmers

March 19, 2019: 12:00 AM EST
Kansas State University grain science professor Sajid Alavi and his team of five scientists are looking for ways to better use the 21 million acres of Kansas row crops – corn, soybeans, wheat, and sorghum – to feed malnourished children overseas and give Kansas agriculture an economic boost. Funded by the USDA, the researchers have taken their fortified food project to Tanzania to benefit local children by growing more sustainable crops. The team’s ready-to-eat fortified dry foods and meals give malnourished children more calories and nutrients. However, the researchers want to create a new formula using sorghum that not only feeds more children, but also benefits Kansas farmers. Sorghum is easily grown in Kansas, needs less water, insecticides and herbicides, and has a high caloric value.[Image Credit: © Vijaya narasimha from PIxabay]
Olivia Bergmeier, "Sorghum grain provides answer for food shortages, K-State researchers say", The Collegian (KSU), March 19, 2019, © Collegian Media Group
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Innovation
New Products
Research
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

New App Helps Home Cooks Cut Food Waste During Food Prep

March 19, 2019: 12:00 AM EST
Save The Food, a campaign that has been working for years to reduce household food waste, has introduced a free app called Meal Prep Mate that provides valuable storing, cooking, and portioning advice. At a time when 40 percent of food sold in the U.S. for human consumption – $218 billion worth – never gets eaten, people who cook meals at home need a way to save time and keep healthy eating on track while reducing food waste. Using Meal Prep Mate, home cooks can make their own customized meal prep plan or choose an existing one. They input the number of people eating and the number of days they're prepping for. The app will provide a tailored shopping list, pre-designed recipes, and accurate portioning for every meal.[Image Credit: © Natural Resources Defense Council]
Katherine Martinko, "New app helps you avoid food waste while prepping meals", Treehugger, March 19, 2019, © Narrative Content Group.
Domains
FOOD BUSINESS NEWS
News
Waste
Companies
Innovation
Geographies
Worldwide
North America
United States of America

“Third Culture” Bakers Bring Mochi Muffins To S.F. Bay Area

March 17, 2019: 12:00 AM EST


The mochi muffin has been slowly working its way into San Francisco Bay Area cafe culture since 2017, thanks to Indonesian immigrant and “third culture” baker Sam Butarbutar – he spent many of his younger years both in Indonesia and the U.S. The mochi muffin marries the flavor of a Southeast Asian steamed layered cake made with mochiko flour milled from sticky rice, coconut milk and pandan. The mochi muffin is caramelized on the outside with dense innards, all sprinkled with black and white sesame seeds.  According to food writer Leena Trivedi-Grenier, the muffin is “a beautiful medley of textures combining chewy Hawaiian butter mochi and the brittle edges of an American brownie.”[Image Credit: © Third Culture Bakery from Instagram]
Leena Trivedi-Grenier, "Third Culture’s mochi muffins have swept the Bay Area. Mochi doughnuts are next", The San Francisco Chronicle, March 17, 2019, © Hearst
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Vegan Bakeries Sprout Across The State Of Maine

March 17, 2019: 12:00 AM EST

Vegan bakers in Maine, committed to providing vegan baked goods for all purposes and occasion, have begun making vegan cakes. Mandaylynn Fleshman of Scattoloni Bakery in Portland makes vegan cakes for birthdays, anniversaries and other special occasions, and makes sure the display case is stocked with at least two types of vegan cupcakes, chocolate mousse cups (made with aquafaba), chocolate-cherry cake bomb truffles, chia-spiced shortbread, and coconut-orange date balls. But vegan cakes aren't just a Portland thing: they are appearing at bakeries across the state, a trend fueled by the fact that more people are eating vegan, and more people are avoiding dairy products and eggs due to allergies and intolerances. The availability of vegan cakes is a marked change from even a few years ago.[Image Credit: © Raegamuffin's Gluten Free Bakery]
Avery Yale Kamila, "Good and plenty: Vegan cakes come into their own", Portland Press Herald, March 17, 2019, © Press Herald
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Premium Gin In U.K. Is Made From Upcycled Surplus Table Grapes

March 14, 2019: 12:00 AM EST
HYKE premium gin, made from unsold table grapes, is now available at 300 Tesco stores in the U.K. as part of the grocery chain’s commitment to reducing food waste. The grape-based gin was developed through a partnership involving major British fruit supplier Richard Hochfeld Ltd and craft spirits distiller Foxhole Spirits. They are upcycling an estimated 166 million surplus table grapes to make the beverage, which debuts at a time of burgeoning gin popularity in the U.K.: gin sales are at a 50-year high and demand for premium gin at Tesco was up by nearly 90 percent in 2018. Hochfeld says it loses the equivalent of 1.4 million baskets of table grapes in the packing process. HYKE is made with those surplus grapes blended with botanicals from Africa and South America.[Image Credit: © Tescoplc.com]
"First ever gin made from surplus table grapes to launch across U.K.", Tesco PLC, March 14, 2019, © Tescoplc.com
Domains
FOOD BUSINESS NEWS
News
Waste
Ingredients
Innovation
Market News
New Products
Geographies
Worldwide
EMEA
Europe
United Kingdom

North Carolina Baker Seeks To Revive The Community Bakery Tradition

March 13, 2019: 12:00 AM EST
A North Carolina baker has launched a Community Supported Bakery (CSB) at a location in a small town that has housed several start-up bakeries over the years. The idea is based on a European tradition that arose at a time when many individual homes lacked ovens; outdoor ovens became community gathering places. The space in Marshall does not have a retail facility, but has been used for baking workshops, a tradition Brennan Johnson and his Walnut Schoolhouse bakery plans to continue and grow. Johnson says he will sell sourdough breads at local farmers markets, and his workshops will focus on Scandinavian baking. Other bakers will teach cakes, croissants, bagels and other subjects. Johnson has been baking since high school. He travelled to Europe with his parents in ninth grade to research old community ovens to learn how they became community-gathering places.[Image Credit: © jacqueline macou from Pixabay]
Angela Nicholas , "Young baker brings fresh baked breads to community", The Asheville Citizen-Times (North Carolina), March 13, 2019, © www.citizen-times.com
Domains
FOOD BUSINESS NEWS
Market Segments
News
Market News
New Products
Production
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Singapore Airline Caterer Invests In Technology That Reduces Flight Food Waste

March 12, 2019: 12:00 AM EST
Hoping to cut the number of extra meals that end up in the trash after every flight, Singapore-based airline caterer Sats has invested in new pasteurization technology that extends the shelf life of cooked food for as much as 24 months. Fresh meals chilled immediately can now be stored for up to 90 days without added preservatives instead of the typical 48 hours. Thanks to pasteurization and sterilization, ready-to-eat meals – e.g., braised chicken rice, chicken briyani, beef stroganoff, pasta alfredo, and black pepper chicken udon – can be stored without refrigeration for six to 24 months. There is no adverse impact on food safety, nutrition or taste. Sats recently opened an extended kitchen facility at a Singapore airport that can now produce up to 60,000 meals a day, compared to 45,000 before.[Image Credit: © SATS Ltd]
"Sats unveils S$25m investment in new technology to boost output, cut waste", The Business Times Singapore, March 12, 2019, © SINGAPORE PRESS HOLDINGS LTD.
Domains
FOOD BUSINESS NEWS
News
Waste
Innovation
Production
Geographies
Worldwide
Asia-Pacific
Singapore

Americans Are Turning From Candy Bars To Shots Of Healthful Drinks For A Quick Energy Boost

March 12, 2019: 12:00 AM EST
American consumers increasingly view bottled potable soups, bone broths, plant-based lattes, and cold-pressed juices as healthful between-meal snacks. The beverages are taking the place of crackers and candy bars at snack time because they can be rich in protein, carbs, and fat that provide a mid-morning energy boost. Examples of the trend include: Fairlife Smart Snack nutrition shakes (Coca-Cola distributor) featuring ultra-filtered milk blended with honey and oats; and Well Yes! Sipping Soups (Campbell) available in harvest carrot and ginger, tomato and sweet basil, and butternut squash and sweet potato. One industry observer says the difference between a beverage snack and a meal replacement drink “comes down to portion size.” In other words, a shot of healthful juice or soup versus a 20-oz shake. 
Monica Watrous, "Is it a beverage? Or is it a snack? The answer is yes", Food Business News, March 12, 2019, © SOSLAND PUBLISHING COMPANY
Domains
FOOD BUSINESS NEWS
Market Segments
Functional Foods
Geographies
Worldwide
North America
United States of America

Developers Of New Food Spoilage Sensor Technology Seek Development Funding

March 8, 2019: 12:00 AM EST
A new technology that will “smell' when fruit or vegetables are deteriorating is in the works in the U.K. and, once some technical bugs are dealt with, could someday save tons of food waste. The quick and cost-effective quality assessment system would apply a technique commonly used in space science to allow food suppliers to pinpoint the peak condition of produce. The researchers have identified the unique molecular markers given off by rocket (arugula) leaves before they spoil, and want to see if the technique can be applied to other produce. The big challenge, however, is to take the complex technology and apply it to a cost-effective platform so that it can be used at different points in the supply chain, from production through to retail, the researchers said. They have a working prototype but now need funding to conduct the production design and develop an affordable device.[Image Credit: © RitaE from Pixabay]
"Using Space Know-How to 'Sniff' Out Salad Quality", Science and Technology Facilities Council (U.K.), March 08, 2019, © UK Research and Innovation and Science and Technology Facilities Council
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Innovation
Research
Fruit & Vegetables
Geographies
Worldwide
EMEA
Europe
United Kingdom

Wyoming Project Plans To Build An Industry Around Two Ancient Grains

March 7, 2019: 12:00 AM EST
The goal of the First-Grains Project at the University of Wyoming is to diversify the state’s agricultural sector – and hopefully build a profitable industry – by growing some ancient wheat strains and encouraging Wyoming brewers and bakers to use them in their products. The focus is on spelt and emmer, two wheat varieties that have been cultivated by humans for more than 12,000 years. It’s been a complicated endeavor because the grains still have their hull when threshed, so they have to be dehulled by a special machine before processing. They had to get one of the rare machines from Europe, and they had to find an appropriate pesticide. But the First-Grains project is rolling along. It recently trademarked the name "Neolithic Brand" to highlight the history of its product. The project plans to build a mill in Powell, Wyoming, where the labor and technical expertise to process it are available.[Image Credit: © Manfred Richter from Pixabay]
"Project reintroduces ancient grains", The Branding Iron: University of Wyoming, March 07, 2019, © The Branding Iron Online
Domains
FOOD BUSINESS NEWS
Market Segments
News
Production
Research
Source & Supply Chain
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

New Term For Restaurants To Digest: “Flexitarian”

March 5, 2019: 12:00 AM EST
Food and beverage tracker Technomic reports that specialty diets are getting more diverse and restaurants need to begin thinking of ways to serve, not only vegans and vegetarians, but “flexitarians.” Also known as “semi-vegetarians,” flexitarians eat mostly plant-based diets, but also mix in occasional dairy foods and meats. The eating style works for those who want to eat healthier but are willing to leave room for a feast including meat or seafood once in a while.  "This desire for flexibility highlights the fact that dietary lifestyle choices are often not all-or-nothing decisions for consumers," a Technomic analysts says, adding that accommodating flexitarian customers by carrying a range of protein options or allowing them to build their own dishes is “a good start” for restaurants. Of 1,700 consumers surveyed, Technomic found that half eat a vegetarian or vegan dish at least once a month. [Image Credit: © Winsight, LLC.]
Amanda Yeager, "Report: It's time for restaurants to add 'flexitarian' to their lexicon", Baltimore Business Journal (Maryland), March 05, 2019, © American City Business Journals
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Consumers
Trends
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Carb-Conscious Inventor Tired Of Scooping Out Buns Develops Alternative

March 4, 2019: 12:00 AM EST
A California-based inventor who routinely scooped out the insides of hot dog buns and bagels to lower her carbohydrate intake has designed a bun that sidesteps the problem. Dubbed “Hollows,” the gluten-free buns – a bagel/pretzel hybrid – retain the texture and taste of bread but with far fewer carbs. The “guilt-free” concoctions can be eaten plain or topped with anything from sea salt to poppy seeds to crushed pistachios, and more. According to InventHelp, the recipe is available for licensing or sale to manufacturers or marketers.[Image Credit: © WikimediaImages from Pixabay]
"InventHelp Inventor Develops Hot-Dog/Hamburger Bun for Carb-Conscious Consumers (SDB-1354)", PR Newswire, March 04, 2019, © PR Newswire Association LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Innovation
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Milk Dispensers In Schools Reduce Milk Waste, Eliminate Milk Carton Waste

March 4, 2019: 12:00 AM EST


Harrisonburg (Va.) City Public Schools measured milk waste for a week in January, finding that on average students consumed 220 cartons of milk at lunch a day, adding to about 39,000 cartons each school year. Because they are not recyclable, they end up in the trash. Moreover, students consumed about 70 percent of the milk in the cartons, wasting 30 percent, or about four gallons a day. To combat the problem, Bluestone Elementary School, and others in the state, are installing $3,000 milk dispensers in the cafeteria that allow students to fill their own reusable cups with as little or as much chocolate or regular milk as they want. The savings on milk aren’t much, about a cent per 8-ounce serving, but with a tight budget every little bit helps, a school representative said. Not to mention the complete elimination of trashed milk cartons.[Image Credit: © Daily News-Record]
Megan Williams , "Moo-ve Over Cartons; School Installs Milk Dispensers", Daily News-Record, March 04, 2019
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Companies
Packaging
Dairy Food
Geographies
Worldwide
North America
United States of America

Retail Food Outlets Are Riding The Breakfast-On-The-Go Wave

March 2, 2019: 12:00 AM EST
Market researcher NPD Group reports that the on-the-go breakfast trend is benefiting restaurants and other retail food establishment in the U.S. that cater to the growing number of busy commuters who can’t pass up the morning repast. The AM meal, whether snacks or breakfast, has been the only foodservice segment with year-over-year growth, according to NPD Group. Eating breakfast out can be both affordable and convenient, especially when it involves the top seller in the category, the very portable breakfast sandwich. The morning meal “represents a significant growth opportunity for retailers, especially with Millennials.”[Image Credit: © Free-Photos from Pixabay]
"Convenience Takes Over Breakfast", NACS, March 02, 2019, © NACS
Domains
FOOD BUSINESS NEWS
Market Segments
News
Consumers
Trends
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Foodservice Companies Adjust To Consumer Demands For “Clean Label’

March 1, 2019: 12:00 AM EST


Foodservice operators, including restaurants, retailers, and suppliers, say they are working hard to meet emerging consumer demands for “clean label” foods that feature simpler ingredient lists. Health-conscious consumers have become wary of foods containing artificial flavors or preservatives and “processed" or “chemical-sounding" ingredients. They also have grown to conflate the terms “natural," “healthful" and “wholesome." But no single “natural" term has emerged as the one Americans most associate with health, says researcher Technomic. Terms now found on menus and food products include: “preservative-free," “no artificial sweeteners," “unprocessed," “antibiotic-free,” “hormone-free," “organic," “clean," “GMO-free," “grass-fed," and “real." [Image Credit: © Ken's Foods, Inc.]
"Keeping it 'real' with clean labels", Restaurant Hospitality (Penton), March 01, 2019, © Informa USA Inc.
Domains
FOOD BUSINESS NEWS
News
Brands & Marketing
Ingredients
Trends
Clean Food
Geographies
Worldwide
North America
United States of America

Miss. Law Bars Cultured Protein From Being Labeled Meat

March 1, 2019: 12:00 AM EST
Mississippi Gov. Phil Bryant has signed into law a bill prohibiting the labeling of animal cultures, plants, and insects as meat. The Senate bill passed unanimously in the state House of Representatives on February 28. The representative who handled the bill in the House said the legislation won't prohibit anyone from producing the products, but will prohibit labeling it as meat in Mississippi. A state senator said: "If it's not meat, it can't be labeled as such." Engineered animal protein and plant-based protein products, such as the Impossible Burger, are a growing trend in the U.S., raising concerns among lawmakers about accurate labeling. Other states that have either passed, or are considering, similar legislation include Missouri, Nebraska, Wyoming, and Virginia. The Mississippi bill will take effect July 1.[Image Credit: © Free-Photos from Pixabay]
Jimmie E. Gates, "Dems, GOP agree: If it's not meat, don't call it meat in Mississippi", Mississippi Clarion Ledger, March 01, 2019, © www.clarionledger.com
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
New Products
Policy & Regulation
Trends
Clean Food
Meat & Meat Products
Geographies
Worldwide
North America
United States of America

Starbucks Meal Donation Program In Canada Will Reduce Hunger, Cut Food Waste

February 28, 2019: 12:00 AM EST
Starbucks Canada has launched a national initiative to provide ready-to-eat meals through its more than 1,100 company-owned stores. FoodShare builds on a successful pilot program with Second Harvest, the largest food rescue organization in Canada. The initiative launched in February at 250 stores in the greater Toronto area, and will expand to more cities and provinces and eventually to the whole country. In Canada, the company has always donated unsold pastries and baked goods, but will now donate more healthful breakfast sandwiches, paninis, protein boxes, salads, yogurt, milk, and dairy alternatives like soy and coconut. The company says the initiative not only helps combat hunger, it diverts food surplus from landfills, helping to minimize the company's environmental footprint. [Image Credit: © Starbucks Coffee Company]
"Starbucks Canada to the 'food waste' rescue!", Fast Casual, February 28, 2019, © Networld Media Group
Domains
FOOD BUSINESS NEWS
News
Waste
Market News
Geographies
Worldwide
North America
Canada

Still No “Singular Definition” Of “Clean Label”

February 28, 2019: 12:00 AM EST
The Hartman Group, a food and beverage industry trends analyst, says there really isn’t “any one singular definition” of the term “clean label”, but a handy rule of thumb might be: foods that are as close to their natural state as possible. Essentially that means foods that are “fresh, real, and less processed,” said a Hartman Group analyst. An Ingredion study found that consumers value ingredient lists almost as much as price as they look for products free-from additives and artificial ingredients. Seventy-eight percent of U.S. consumers find it important to recognize the ingredients used in the products they buy (up from 66 percent in 2011). Other considerations becoming important in food choice and clean label include specific health claims, the manufacturer/brand, and country/region of origin. Consumers’ most accepted ingredients include natural flavors, natural colors, flour, vegetable oil, and sugar.[Image Credit: © Robert Owen-Wahl from Pixabay]
Mary Ellen Shoup , "How to define clean label? 'There isn’t any one singular definition,' says Hartman Group", FoodNavigator-USA.com, February 28, 2019, © William Reed Business Media Ltd
Domains
FOOD BUSINESS NEWS
News
Ingredients
Trends
Clean Food
Geographies
Worldwide
North America
United States of America

Legalized Marketing Of Homemade Baked Goods Is Boon For Cottage Bakers

February 26, 2019: 12:00 AM EST
In the 48 states that permit the it, sale of homemade baked goods is improving lives in big and little ways, according to a public-interest law firm that represents the interests of home bakers in several states. Median monthly sales are a modest $200, but to many home bakers the money “makes a big difference to their financial well-being," the Virginia-based Institute for Justice states in a report drawn from a survey of 79 home-based bakers in Wisconsin, where a circuit court judge ruled in 2017 that laws against selling homemade baked goods are unconstitutional. Only New Jersey still bans the sale of bakery items made in a home oven. Wisconsin still bans the sale of homemade chocolate candy, cheesecake, cream pies or no-bake desserts. [Image Credit: © Pexels from Pixabay]
Mary Bergin, "Home bakers in Wisconsin are happily selling their treats, now that it's legal — you could too", Milwaukee Journal Sentinel, February 26, 2019, © jsonline.com
Domains
FOOD BUSINESS NEWS
Market Segments
News
Brands & Marketing
Companies
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Rosy Outlook For World Functional Flour Market

February 25, 2019: 12:00 AM EST
Market researcher Fact.MR expects “impressive growth” in the global functional flour market, thanks to the consumer preferences shift toward healthful foods and ingredients. Global sales of functional flour will grow at a CAGR of over 6.5 percent through 2025, driven by the health and wellness trend that is creating sustained opportunities for the manufacturers of functional flour. The segment is controlled by a few leading companies with global and regional reach. However, smaller companies predominantly operating across local markets are also in play. The leading companies will continue to focus on strategic collaborations, such as mergers and acquisitions with the small players to boost their production abilities and gain substantial profits, the company said.[Image Credit: © congerdesign from Pixabay]
"Functional Flour Sales Soar as Consumer Show Marked Preferences for Specialty Foods & Ingredients: Fact.MR Study", GLOBE NEWSWIRE , February 25, 2019, © GlobeNewswire, Inc.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Market News
Trends
Bakery & Cereals
Functional Foods
Bread Revival
Geographies
Worldwide
North America
United States of America

Are “Newfangled Devices” The Answer To The Food Waste Problem? Maybe Not

February 24, 2019: 12:00 AM EST
Nonprofit coalition ReFed says start-ups dedicated to fighting food waste attracted $125 million in venture capital and private equity funding in the first ten months of 2018. Products included smart tags that change color when milk goes bad, a mist to prolong the shelf life of fruit, and software to help grocery stores order the right amount of produce. Investors see food waste as “a big business opportunity," according to a marketing exec at Apeel Sciences, which sells a water-based solution that extends the ripeness of avocados by four days. But the products – and the trend – have their skeptics. Elizabeth Balkan, director of the Natural Resource Defense Council’s food-waste program, says, "I worry about this food-tech, food-waste boom becoming a food-waste bust."  Consumers are a major contributor to the food waste problem, so if they want to throw away less food, what they have to do is plan better and store smarter. “Newfangled devices” may not be the answer.[Image Credit: © Ben Kerckx from Pixabay]
Deena Shanker, "Big Money Joins Fight Against $1 Trillion in Wasted Food", Bloomberg , February 24, 2019, © Bloomberg LP
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Companies
Fruit & Vegetables
Geographies
Worldwide
North America
United States of America

Pizza Beats Froot Loops In The Nutritious Breakfast Category

February 21, 2019: 12:00 AM EST
Many breakfast favorites – e.g., Froot Loops and Cap’n Crunch – are made up of nearly 50 percent sugar, but more healthful alternatives are available. One of them, believe it or not, is pizza. Because pizza contains protein, carbs, and veggies – and way less sugar – word has been spreading that the food once considered junk is actually much more nutritional than breakfast cereals – if you choose the right ingredients. According to a nutritionist, a veggie-loaded whole-grain pizza with plenty of protein and not a lot of saturated fat “can absolutely be a healthier choice for breakfast.” Nutritionist-approved options include: hummus pizza; cheese pizza; mushroom, tortilla, or egg white pizza; and sweet potato pizza, topped with veggies, and fresh arugula.[Image Credit: © joshuemd from Pixabay]
"Great news: Pizza for breakfast is apparently healthier than cereal", Well+Good , February 21, 2019, © Well+Good LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Research
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

University Researchers Seeks Answer To Toxic Flour

February 21, 2019: 12:00 AM EST
Scientists at Kansas State University are working to find ways to ensure the safety of flour and products made from it. A handful of flour product recalls since 2015, both here and abroad, has raised the alarm among consumers. General Mills in January announced a voluntary national recall of five-pound bags of its Gold Medal unbleached flour, citing the potential presence of Salmonella. There have been no confirmed consumer illnesses as a result of the suspect flour, but the company issued the recall “out of an abundance of care,” according to a statement. The university is replicating commercial milling and baking processes and introducing E. coli and Salmonella at high doses to determine ways to reduce the risk of contaminated flour and finished bakery products.[Image Credit: © Free-Photos from Pixabay]
"K-State researchers seeking ways to protect flour", Salina Post (Kansas), February 21, 2019, © Salina Post - Salina, KS
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Research
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Some Grocery Chains Are Backing Away From Ugly Produce Promotion

February 21, 2019: 12:00 AM EST
The "ugly produce'" trend may be fading at U.S. supermarkets. Walmart, Whole Foods and other stores experimented with selling blemished or “wonky” fruits and vegetables at a discount to keep them out of trash bins. But the two chains and others have quietly ended their tests: selling dented apples and undersized potatoes may not be all that appealing next to better looking fruits and vegetables. Though many stores and chains are still interested in ugly produce – Kroger and Hy-Vee are notable examples – others like Meijer in the Midwest, Hannaford of Maine and Pittsburgh-based Giant Eagle have backed away, citing lukewarm shopper interest. "Customers didn't accept it as much as we had hoped," said Mona Golub of Price Chopper, a grocery chain in the Northeast that also discontinued sales of cheaper ugly produce.[Image Credit: © Hans Braxmeier from Pixabay]
Candice Choi and SCOTT McFetridge , "'Ugly produce' trend may have limits, as grocers end tests", Associated Press Financial Wire, February 21, 2019, © The Associated Press
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Market News
Retail
Trends
Fruit & Vegetables
Geographies
Worldwide
North America
United States of America

Time To Start Communicating What Food Date Labels Really Mean

February 20, 2019: 12:00 AM EST
Johns Hopkins researchers say misunderstood food date labels – and keen awareness of food safety issues –are major reasons why as much as 31 percent of all food is wasted by supermarkets and consumers, according to the USDA. Under U.S. federal law, product dating is not required on food or beverage products, except for infant formula. Meat, poultry, and egg products may be voluntarily labelled if the labels comply with USDA regulations. A Johns Hopkins survey found 84 percent of consumers discarded food near the package date "at least occasionally" and 37 percent reported that they "always" or "usually" discard food near the package date. The researchers found that among labels assessed, "best if used by" was most frequently perceived as communicating quality, while "use by" was one of the top two perceived as communicating safety. The researchers concluded that there is a need for a strong food date labeling communications campaign, especially among those aged 18 to 34.[Image Credit: © Daniel Albany from Pixabay]
Mary Ellen Shoup, "Study: Food date labels can cause widespread confusion and unnecessary food waste", FoodNavigator-USA.com, February 20, 2019, © William Reed Business Media Ltd
Domains
FOOD BUSINESS NEWS
News
Waste
Companies
Consumers
Packaging
Policy & Regulation
Geographies
Worldwide
North America
United States of America

German Government Sets Goal Of Halving Food Waste By 2030

February 20, 2019: 12:00 AM EST
Acknowledging that reducing food waste is an "economic, ecological, and ethical obligation" for everyone, German Chancellor Angela Merkel's cabinet has adopted a goal of cutting food waste in the country in half by 2030. The idea is not only aimed at customers in supermarkets, but also at food manufacturers, companies, organizations, politicians, and scientists. Every year, the average German throws away 120 pounds of food, an unfortunate and avoidable situation. The most important part of the plan is packaging food in smaller quantities, German experts say, which food manufacturers can certainly help with. [Image Credit: © MikesPhotos @ Pixabay.com]
"German government rolls out plan to curb food waste", Deutsche Welle, February 20, 2019, © Deutsche Welle
Domains
FOOD BUSINESS NEWS
News
Waste
Policy & Regulation
Geographies
Worldwide
EMEA
Europe
Germany

Will Gluten-Free Soon Be An Obsolete Health Claim?

February 19, 2019: 12:00 AM EST
A multinational team of scientists has developed a new genotype of wheat with built-in enzymes designed to break down the proteins that cause the body's immune reaction to gluten, which gives breads, pasta, and cereal their chewy, crunchy texture. The scientists introduced new DNA into wheat, developing a variety that contains one gluten-busting enzyme (or glutenase) from barley and another from bacteria Flavobacterium meningosepticum, both of which break down gluten proteins in the human digestive system. The researchers tested gluten extracts from the experimental grain and found that it had far fewer levels of the disease-provoking proteins. The enzymes reduced the amount of indigestible gluten by as much as two thirds.[Image Credit: © Manfred Richter from PIxabay]
Seth Truscott, "Healing grain: Scientists develop wheat that fights celiac disease", Washington State University, February 19, 2019, © Washington State University
Domains
FOOD BUSINESS NEWS
Market Segments
News
Research
Bakery & Cereals
Functional Foods
Bread Revival
Geographies
Worldwide
North America
United States of America

Hospital Adopts A “Room Service” Model To Cut Food Waste

February 18, 2019: 12:00 AM EST
The rate of wasted food for an individual hospital can vary from six to 65 percent, according to a European report. The University of California, San Francisco, Medical Center, however, has implemented a change in its food service that has cut waste by 30 percent, no small achievement in an industry that tosses about $3 billion worth of food a year. The change? Instead of serving meals at predetermined times, it serves on-demand, much like hotel room service: when they’re ready.  The customization does require more labor, so UCSF had to roll out on-demand dining in waves as the labor and budget became available. But each time it was introduced to a new part of the hospital, food waste levels dropped by 30 percent. The hospital is now adding delivery robots to help ease the labor costs associated with the program.[Image Credit: © Ben Kerckx from Pixabay]
Dana Gunders, "Hospital Wastes A Third Less Food After This One Change", Forbes Media, February 18, 2019
Domains
FOOD BUSINESS NEWS
News
Waste
Trends
Geographies
Worldwide
North America
United States of America

Dairy Co-op Demands That FDA Enforce Rules Regarding “Milk” Labeling

February 18, 2019: 12:00 AM EST

Wisconsin’s Edge Dairy Farmer Cooperative has demanded that the FDA “no longer turn a blind eye to misleading labeling” of plant-based beverages as “milk.” In comments submitted to the agency, Edge called on the FDA to "take immediate action" to enforce existing regulations that define dairy foods as originating from cow's milk. The enforcement is “long overdue and increasingly important,” the co-op said. The FDA has asked for public input to help determine customers' understanding of the labeling and differences between dairy products and plant-based non-dairy products and the effects on purchasing decisions. The FDA says the input could affect any industry guidance it might issue.[Image Credit: © Edge]
"Farmer Group: Time to End 'Anything Goes' Dairy Labeling of Plant-Based Products", Dairy Business, February 18, 2019, © DairyBusiness, LLC.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Market News
Trends
Clean Food
Dairy Food
Geographies
Worldwide
North America
United States of America

Company Creates Stickers That Keep Produce Fresher Longer

February 18, 2019: 12:00 AM EST

Kirkland, Wash.-based start-up Stixfresh has developed a stick-on label it claims can keep fruit fresh for up to 14 days longer, thereby helping to reduce food waste. The coating on the stickers is made from beeswax and other natural ingredients that have a GRAS (generally recognized as safe) status from the FDA. The compounds work together to create a protective layer around the fruit. By slowing down the ripening process, Stixfresh labels can extend the freshness of a wide variety of fruits by up to 50 percent. The company is launching a crowdfunding campaign in February to give consumers anopportunity to test the product and join the brand. [Image Credit: © STIXFRESH]
"Stixfresh develops stickers to keep fruit fresh for two weeks", FoodBev Media , February 18, 2019, © FoodBev Media Ltd
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Companies
Innovation
Fruit & Vegetables
Geographies
Worldwide
North America
United States of America

EPA Plans To Regulate Toxic Chemicals Found In Drinking Water

February 15, 2019: 12:00 AM EST
The U.S. Environmental Protection Agency (EPA) last month announced plans to set a maximum drinking water contaminant level for polyfluoroalkyl substances (PFAS), a man-made substance found in food packaging, cleaners, water-repellent fabrics, Teflon-coated cookware, and cleaning products. The contaminants are also found in firefighting foams, which have seeped into groundwater sources that reach millions of drinking taps. The process could take months at least, and critics say the move is a stalling tactic to protect industry interests, given the health risks known. The chemicals have been linked to reproductive and developmental conditions, as well as liver and kidney, and immunological effects. They also contribute to low infant birth weights, thyroid problems, and some cancers. By the end of the year, the agency will propose a regulatory determination, which is the next step legally required under the Safe Drinking Water Act.[Image Credit: © ImagesBG from Pixabay]
Ledyard King, "Critics scoff at EPA plan to regulate tap water toxins", USA TODAY , February 15, 2019, © USA TODAY, a division of Gannett Satellite Information Network, LLC.
Domains
FOOD BUSINESS NEWS
News
Ingredients
Policy & Regulation
Trends
Clean Food
Geographies
Worldwide
North America
United States of America

Vegetable-Based RightRice Debuts At Whole Foods Markets

February 15, 2019: 12:00 AM EST
Popchips founder Keith Belling has introduced a vegetable rice made with lentils, chickpeas, green peas, and rice. San Francisco-based RightRice is a shelf-stable blend of more than 90 percent vegetables comprising 10 g of complete protein and five grams of fiber per serving, but has 40 percent fewer net carbs than traditional white rice. RightRice, available in original and three savory flavors, cooks like rice in about 10 minutes.  Each flavor comes in a seven-oz. pouch (about four servings) at a suggested retail of $3.99, and is non-GMO, vegan, kosher and gluten-free. RightRice is available at Whole Foods Markets nationally and online at Amazon.[Image Credit: © BFI]
"RightRice Introduces Innovative Vegetable Rice Grain With Exclusive National Launch In Whole Foods Market And On Amazon", PR Newswire , February 15, 2019, © PR Newswire Association LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Innovation
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

“Upcycled Food” Is A Marketable Term That Could Help Reduce Food Waste

February 14, 2019: 12:00 AM EST
Drexel University scientists have reported on consumer perceptions of “upcycled food" – leftovers from processing that are put into new, value-added products – after originally using the term “value-added surplus products." A survey of more than 1,000 consumers asked what term would encourage them to buy products from materials leftover after processing, including salvaged, repurposed, reprocessed, and rescued. The clear winner was “upcycled,” the scientists found, because it’s a familiar term from fashion that suggests recycling and environmental goodness. What’s more, consumers were also willing to pay more for upcycled than conventional food. The researchers concluded that the right message and marketing would benefit food companies by reducing food waste while achieving equal or greater value from products.[Image Credit: © Couleur from Pixabay]
Arlene Karidis, "Addressing Consumers’ Perceptions of “Upcycled Food"", waste360.com, February 14, 2019, © Informa USA, Inc.,
Domains
FOOD BUSINESS NEWS
News
Waste
Consumers
Trends
Geographies
Worldwide
North America
United States of America

Vermont Enters Final Implementation Stages Of 2012 Food Waste Law

February 14, 2019: 12:00 AM EST
Enacted in 2012, Vermont’s universal recycling law (Act 148) is nearing the end of its long implementation phase. By July 1, 2020, Vermonters will have to keep food scraps out of their trash bins. The act quotes a waste composition study that showed more than half the state's waste comprises recyclables, yard debris, and food scraps that could be diverted and repurposed. In 2014, the law required some of the largest producers of food waste – grocery stores, food manufacturers – to keep food waste out of the trash. In 2020, individual residents will finally be required to do the same. When the law goes into effect, trash haulers must provide a food waste pickup service to customers. The requirement is being debated in the state capital, because trash haulers don't have the right equipment for this service and might not want to invest since the revenue stream isn't guaranteed, especially if residents compost in their backyard or feed scraps to animals.[Image Credit: © Hans Braxmeier @ Pixabay.com]
Amanda Brooks, "Vermonters prepare for food waste law", The Milton Independent (Vermont), February 14, 2019, © The Milton Independent
Domains
FOOD BUSINESS NEWS
News
Waste
Consumers
Policy & Regulation
Trends
Geographies
Worldwide
North America
United States of America

Panera Bread Re-Introduces Double Bread Bowl For Two Weeks

February 13, 2019: 12:00 AM EST


Panera Bread introduced a double-bowl version of its bread bowl nationally on February 14 for two weeks only. The Double Bread Bowl was available starting at $9.99 and is essentially the same as the classic bread bowl but twice as long, allowing for double the amount of soup or mac-and-cheese filling. Panera tested the Double Bread Bowl in Philadelphia in 2018. The company said a test launch  resulted in “an overwhelming response on social media from fans asking, 'When will Double Bread Bowls come to my city?'" [Image Credit: © Panera Bread]
Kate Taylor, "Panera is rolling out the two-bowl version of its famous bread bowl across America", The Business Insider, February 13, 2019, © Insider Inc.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Pulse-Based Peatos Snack Beards The Lion – Er, Cheetah – In Its Den

February 13, 2019: 12:00 AM EST
A Los Angeles-based start-up believes it is offering a more healthful alternative to the current orange-colored puffy snacks – read Frito-Lay Cheetos – that Americans love so much.  Peatos from World Peas Brand have replaced the traditional corn or potato base with a pulse (peas) base and have “cleaned up” the seasonings – all while maintaining “the explosive flavor and vibrant colors.” Peatos are a crunchy puffed snack that contain twice the protein (four grams) and three times the fiber (three grams) of competitor Cheetos. They are made with non-GMO ingredients, have no artificial flavors, no synthetic colors, and no added MSG. PepsiCo, parent company of Frito-Lay's Cheetos, last May sent a cease-and-desist letter to World Peas after Peatos began hitting store shelves. According to reports, PepsiCo said Peatos (tiger image) "is confusingly similar to and dilutes the Cheetos (cheetah image) brand." [Image Credit: © Werner Weisser]
"Junk Food Gets a Makeover as Consumers Nationwide Embrace World Peas Brand Peatos' “Better Than Junk Food” Crunchy Puffs", Business Wire, February 13, 2019, © Business Wire
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Innovation
New Products
Trends
Clean Food
Fruit & Vegetables
Geographies
Worldwide
North America
United States of America

Home Bakers Seek Easing Of NM Rules On Sales At Farmers Markets

February 11, 2019: 12:00 AM EST
Home-based bakers in New Mexico are eagerly supporting a bill in the state legislature that would legalize the limited sale of un-inspected food items, including bread, at farmers markets. The bill –House Bill 463, or the Food Freedom Act – was referred to, but not heard by the pertinent House committees. New Mexico has some of the most restrictive rules in the U.S. regarding cottage industries. Proponents of the bill say they would like to see a law similar to one in Texas – “a more lenient approach” – that acknowledges that customers at a farmers market know they are purchasing food prepared in someone's home. The New Mexico legislative session ends in mid-March.[Image Credit: © Pexels from Pixabay]
Dianne L Stallings , "More lenient law sought for home-baked goods at farmers markets", Ruidoso News (New Mexico), February 11, 2019, © ruidosonews.com
Domains
FOOD BUSINESS NEWS
Market Segments
News
Policy & Regulation
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

French Bakery Chain Opens Locations In N.Y. Area

February 11, 2019: 12:00 AM EST


French bakery and café chain Marie Blachère is setting up shop this month in the Long Island village of Great Neck, N.Y., and next month in Greenwich Village (Manhattan). The 35-year-old chain, with more than 500 locations in France, is known for its baguettes, but also sells croissants, brioches, fruit tarts, and – especially for Americans – muffins, doughnuts, sandwiches, and pizza. [Image Credit: © Boulangerie Marie Blachère]
Florence Fabricant, "Marie Blachère Bakery Heads to Great Neck, N.Y.", The New York Times, February 11, 2019, © The New York Times Company
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
EMEA
United States of America
Europe
France

Generation Z Ideal Is Fast, Healthful, Eating

February 11, 2019: 12:00 AM EST
Market researcher Packaged Facts says today's 18- to 24-year-old adults (Generation Z) are more likely than their Millennial predecessors to say they often snack between meals (74 percent vs. 66 percent) and, when cooking at home, are much more likely to prefer simple, easy-to-prepare meals (58 percent vs. 40 percent). Households headed by adults under age 25 are 29 percent more likely to eat shelf-to-microwave dinners and 26 percent more likely to eat frozen breakfast entrees/sandwiches.  They are also 23 percent more likely to eat frozen (complete) TV dinners and are 10 percent more likely to eat dry packaged dinners, dinner mixes, and kits. "Therefore,” a company exec says, “there's exists ample opportunity for food marketers of frozen prepared meals, canned soups, potato chips, and other canned and packaged prepared food such as salads and desserts, to convert adults under the age of 25 into loyal lifelong customers."[Image Credit: © John R Perry from Pixabay]
"Gen Z Adults Seek Foods Fitting Their Busy, Yet Health Conscious Lifestyles", PR Newswire, February 11, 2019, © PR Newswire Association LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Consumers
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Two Bakers Share A Love For Artisan Bread – And A Simple Business Plan

February 10, 2019: 12:00 AM EST
Two baking entrepreneurs who share a love of sourdough bread have joined forces in Green Bay, Wisc., to make their artisan loaves in the kitchen of a parish school, sell it on the Internet, and deliver it to customers. They take over the kitchen, with its two ovens and large wooden work counter, after the schoolkids have been fed their lunches. The experienced online businessmen knew they had a good thing going, and they knew how to market it without much overhead cost. Customers order bread on the company website and the two bakers deliver it right to homes and retail businesses. The first week Voyageurs Sourdough had four orders, but they are now averaging 50 a week. The 28-ounce loaves sell for $10 each. [Image Credit: © Pain de la Baie Verte]
Kendra Meinert, "At Voyageurs Sourdough, fresh-baked artisan bread gets delivered to your door", Green Bay Press-Gazette, February 10, 2019, © www.greenbaypressgazette.com
Domains
FOOD BUSINESS NEWS
Market Segments
News
Brands & Marketing
Companies
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Zero-Waste Cooking Is Top Restaurant Trend In 2019

February 10, 2019: 12:00 AM EST
The National Restaurant Association says zero-waste cooking in restaurants is one of the major trends of 2019.  The basic idea is to create menu items that make use of ingredients that would otherwise be discarded as waste. Washington, D.C.’s Teaism restaurant, for example, has come up with a way to use broccoli stems trimmed from florets. The chef grins the broccoli stems, mixes them with goat cheese and seasonings, rolls them together, breads them with panko and fries them. Another restaurant breathes new life into used coffee grounds by cold steeping them to flavor homemade coffee ice cream.[Image Credit: © jacqueline macou]
"Zero-waste cooking trends: Broccoli stems and broken scallops ", National Restaurant Association, February 10, 2019, © National Restaurant Association
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Companies
Trends
Fruit & Vegetables
Geographies
Worldwide
North America
United States of America
<<12345678910>> Total results:7949 References Per Page:
>> <<
Developed by Yuri Ingultsov Software Lab.