We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?
<<52535455565758596061>> Total results:8772 References Per Page:

Tortillas Dethrone Sliced White Bread As The Sandwich-Making King

May 10, 2016: 12:00 AM EST
Perhaps it’s inevitable given recent demographic trends, but the tortilla has become the fastest-growing segment of the baking industry. The $12 billion-a-year phenomenon has deposed white sandwich bread as the top choice in America for making meat, vegetables, and condiments convenient to eat by hand. This has come about certainly because of the influx of Hispanic immigrants, but also because there has been “a lot of innovation in how tortillas are used and what they are being made out of,” according to a tortilla industry spokesman. Manufacturers have introduced more healthful whole wheat tortillas and low-carb/high-fiber tortillas. Consumers can find non-GMO, organic and gluten-free tortillas. Stores are also selling home-style tortillas and par-baked tortillas “for those who want a more authentic, made-from-scratch experience.”
Robert Rodriguez, "How did tortillas become the new white bread?", The Fresno Bee, May 10, 2016, © The Fresno Bee
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Trends
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Tesco Signs Wholesale Deal To Sell UK Favorites In Spain Through El Corte Ingles

May 9, 2016: 12:00 AM EST
UK retailer Tesco signed a wholesale deal with Spain-based department store El Corte Ingles. As part of the deal, Tesco will sell British favorites, such as teas, biscuits, and cereals. For its part, Tesco will sell El Corte Ingles products, including sherry vinegar, sliced meats, and extra virgin olive oil, in the UK. Tesco and El Corte Ingles started in late 2015 a test marketing of the products in five Tesco stores in London.
Sarah Butler, "Tesco to sell British favourites in Spain via El Corte Ingles", The Guardian, May 09, 2016, © Guardian News and Media Limited
Domains
FOOD BUSINESS NEWS
News
Companies
Market News
Retail
Operations
Strategy
Geographies
Worldwide
EMEA
Europe
United Kingdom
Spain

HUL Reports Strong Net Profit Gain In January-March Quarter 2016

May 9, 2016: 12:00 AM EST
Hindustan Unilever Ltd. reported net profit rose 7.02 percent to Rs 1,089.59 crore for the January-March quarter 2016, compared with the same period in 2015. Net sales increased 3.36 percent to Rs 7,809.40 crore, compared with the same quarter in the previous year. For its fiscal year 2015-2016, consolidated net profit dropped 6.43 percent to Rs 4,082.42 crore, compared with Rs 4,363.08 crore in the previous fiscal year. Consolidated net sales rose 4.11 percent to Rs 32,482.72 crore during the fiscal year.
"RESULTS FOR QUARTER AND FINANCIAL YEAR ENDING 31st MARCH 2016", Hindustan Unilever, May 09, 2016, © Hindustan Unilever Limited
Domains
FOOD BUSINESS NEWS
News
Companies
Operations
Strategy
Geographies
Worldwide
Asia-Pacific
India

The American Dream: An Old European Recipe And A Converted RV

May 9, 2016: 12:00 AM EST
A Ukrainian immigrant has combined his love of American culture and passion for making a traditional Russian-Ukrainian food into a thriving Los Angeles-based business. Igor Avramenko converted a silvery 50-year-old Airstream RV – it represents “the freedom of the American dream,” he says – into a food truck where he makes and sells about 350 pirozhkis a day. Using his Ukrainian grandmother's recipe, he makes the dough for the torpedo-shaped rolls with milk, butter, flour, sugar and salt, then packs them with beef, chicken, spinach, cheese and potato. For a complete meal, customers can also buy a cup of Avramenko’s homemade borscht.
Jenn Harris, "Food truck report: Pirozhki (Russian bread buns) are sold from an Airstream trailer in L.A.", Los Angeles Times, May 09, 2016, © Los Angeles Times
Domains
FOOD BUSINESS NEWS
Market Segments
News
Brands & Marketing
Companies
Ingredients
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Vegan Creativity Leads To An Alternative To Egg Whites

May 9, 2016: 12:00 AM EST
Vegans have found it fairly easy to create substitutes for meat and other animal products. Their tinkering has led to almond milk, soy-based cheese, etc. Egg whites, however – an essential ingredient in so many baking delicacies, including meringues, macarons, angel food cake, etc. – were trickier to mimic, until last year’s discovery by a vegan software engineer of the wondrous abilities of chickpea water. Dubbed “aquafaba,” chickpea water and sugar can be whipped into a convincing substitute for egg whites. An instant Internet sensation ensued, spawning recipe books and websites. Now chefs all over the globe – and not just vegans, either – are using aquafaba in everything from pancakes to purées.
Jane Black, "Vegans Whip Up a Secret Weapon: Aquafaba", The New York Times, May 09, 2016, © The New York Times Company
Domains
FOOD BUSINESS NEWS
Market Segments
News
Consumers
Ingredients
New Products
Dairy Food
Fruit & Vegetables
Sweets & Desserts
Geographies
Worldwide
North America
United States of America

FDA Survey: Consumers Do Check The Food Nutrition Label

May 6, 2016: 12:00 AM EST
An FDA health and diet survey regarding the usefulness of food label nutrition information found that 78 percent check the label at least sometimes before purchasing, and 50 percent check it most of the time or always. The agency is putting the finishing touches on a new version of the ubiquitous nutrition facts label found on foods and beverages to help achieve the goal of reducing obesity and salt intake. Almost 90 percent of adults surveyed indicated they consumed more sodium than was healthy. Seventy-five percent said supermarket foods had more, or about the same amount of, sodium they did five years ago.
Chung-Tung Jordan Lin et al., "2014 FDA Health and Diet Survey", U.S. Food and Drug Administration, May 06, 2016, © Jordan Lin et al.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Packaging
Policy & Regulation
Packaged Foods & Meats
Geographies
Worldwide
North America
United States of America

Branded Manufacturers Build Partnerships With Discount Retailers; Discounters Sell More Branded Products

May 5, 2016: 12:00 AM EST
Discount retailers in Europe are selling more products from branded manufacturers as part of their efforts to sustain growth and respond to shoppers' needs. Nestle and Procter & Gamble in Germany, already partners with Aldi Sud for a while, increased the number of their products sold at the discounter's stores. Branded manufacturers need to sell their products through discounters; however, they face the risks of price spirals, price erosion, as well as creating strains in relationships with conventional retailers.
Miloš Ryba, "More brands on Aldi’s shelves", Retail Analysis, May 05, 2016, © The Institute of Grocery Distribution and IGD Services Limited
Domains
FOOD BUSINESS NEWS
News
Companies
Market News
Retail
Operations
Strategy
Geographies
Worldwide
EMEA
Europe

California Bakery Unveils Breads Made From Heirloom Grains

May 4, 2016: 12:00 AM EST
Los Angeles-based La Brea Bakery, which specializes in artisan bread baking, has unveiled a line of breads made from single origin heirloom grains. The company says its three La Brea Bakery Reserve breads (Pain de Campagne, Fortuna Wheat Loaf, and Struan) are the first to be available nationally. The heirloom grains, including Fortuna wheat, come from a family operated farm in Montana. Fortuna Wheat is a non-GMO heirloom grain grown for flavor rather than yield. Nothing is added or removed. The new line of heirloom breads is available at the La Brea Bakery Café in Los Angeles this spring, and will arrive in grocery stores across the country throughout 2016.
"La Brea Bakery Unveils New Farm-to-Table Bread: La Brea Bakery Reserve", News release, La Brea Bakery, May 04, 2016, © La Brea Bakery
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Market News
New Products
Source & Supply Chain
Bakery & Cereals
Natural and Organic
Bread Revival
Geographies
Worldwide
North America
United States of America

Fast Food Fans Are Highly Exposed To Dangerous Chemicals

May 4, 2016: 12:00 AM EST
A study that looked into whether eating fast food exposes people to harmful chemicals found fast foodies had 40 percent more harmful phthalates in their bloodstream. Phthalates are industrial chemicals used in making food packaging, tubing for dairy products, and other items used in the production of fast food. Grain and meat items were the biggest contributors to phthalate exposure. Studies have suggested that phthalates – also found in personal care products, toys, and perfume – can damage the reproductive system and may lead to infertility. The findings were based on U.S. data from 8,877 people who completed questionnaires about their diet in the previous 24 hours.
Susanna D. Mitro et al., "Recent Fast Food Consumption and Bisphenol A and Phthalates Exposures among the U.S. Population in NHANES, 2003–2010. ", Environmental Health Perspectives, May 04, 2016, © Mitro et al.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Packaging
Ready Meals
Geographies
Worldwide
North America
United States of America

Whole Foods Experiments With Traditional Salvadoran Masa-Based Dish

May 3, 2016: 12:00 AM EST
Whole Foods Market announced it is adding a traditional Salvadoran dish to its food truck test kitchen in Austin, Texas. Pupusas are thick, handmade cornmeal tortillas stuffed with cheeses and topped with meats and/or vegetables. The new Whole Foods menu includes vegetarian and vegan choices, plus cinnamon churros, grilled corn salad and plantain chips. Whole Foods culinary and prepared foods teams use the test kitchen to experiment with new ideas for store eateries, and to explore collaborations with chefs and supplier partners.
"Whole Foods Market food truck test kitchen in Austin announces pupusas as next menu feature", News release, Whole Foods Market, May 03, 2016, © Whole Foods Market
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
New Products
Retail
Bakery & Cereals
Fruit & Vegetables
Bread Revival
Geographies
Worldwide
North America
United States of America

Common Herb Could Help Treat Microbes Resistant To Antibiotics

May 3, 2016: 12:00 AM EST
The common willow herb with its anti-inflammatory and antioxidant properties has been used traditionally as a tonic for easing prostate and urinary tract problems. New Romanian research, however, now finds that it may also help reduce antibiotic dosages used to fight microbes increasingly resistant to a wide range of drugs, a global public health problem. The testing showed that blending commonly used antibiotics with willow herb may effectively treat bacterial and fungal infections. Researchers also found that the willow herb/antibiotic blends also led to fewer side effects.
Lucia Pirvu et al., "Herba Extracts Influence the In Vitro Activity of Common Antibiotics on Standard Bacteria. ", Open Chemistry, May 03, 2016, © Pirvu et al.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Research
Functional Foods
Geographies
Worldwide
EMEA
Europe
Romania

Compound In Dark Chocolate Boosts Athletic Endurance

May 3, 2016: 12:00 AM EST
British researchers found that cyclists who substituted dark chocolate for their regular energy snack used less oxygen when cycling at a moderate pace and also covered more distance in a two-minute flat-out time trial. Dark chocolate contains a compound known as epicatechin, which acts on the circulatory system by converting nitrates to nitric oxide, which dilates blood vessels and reduces oxygen consumption. The effect is similar to that provided by beet juice, which is rich in nitrates. Nine amateur cyclists participated in the experiments, which compared the benefits of dark chocolate to white chocolate on athletic endurance.
Rishikesh Kankesh et al., "Dark chocolate supplementation reduces the oxygen cost of moderate intensity cycling. ", Journal of the International Society of Sports Nutrition, May 03, 2016, © Kankesh et al.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Research
Confectionery
Geographies
Worldwide
EMEA
Europe
United Kingdom

Innovative Makeovers Rev Up Ice Cream Sandwich Market

May 3, 2016: 12:00 AM EST
The dull but durable ice cream sandwich is suddenly hot, according to researcher Mintel, thanks to some imaginative innovation by gourmet ice cream sandwich businesses. Sandwich parlors and food stalls have popped up in New York, London and Chicago in recent years, creating a trend that caught the attention of food companies and mainstream retailers. Mintel says the revived appeal of ice cream sandwiches has to do with presentation: cookie or cake parts contrasting with an ice cream center, making the whole package perfect for social media sharing. Retailers are now selling Krispy Kreme’s Kool Krispy Sandwich, created by Pop Tarts and restaurant chain Friendly’s, Ben & Jerry’s new vegan ice creams, and Unilever’s new ice cream sandwich range.
Alex Beckett, "2016’s Hot Trend In Indulgence: Ice Cream Sandwiches", Blog, Mintel, May 03, 2016, © Mintel Group Ltd.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Innovation
Market News
New Products
Bakery & Cereals
Confectionery
Dairy Food
Geographies
Worldwide
North America
EMEA
Asia-Pacific
United States of America
Europe
Indonesia
Japan
South Korea

Tea Company Recalls One Flavor Because Of Possible Salmonella Contamination

May 2, 2016: 12:00 AM EST
The Republic of Tea has voluntarily recalled one flavor in its product line because of the possibility of salmonella bacteria contamination. Though the company insisted there is no evidence of a contamination problem in its organic turmeric ginger green tea, it said a supplier of organic ginger warned of the possibility. The company said it was the first voluntary recall in 25 years. The recall was posted by the FDA. There have been no reports of illnesses related to drinking the tea. Salmonella infections can cause diarrhea, vomiting, abdominal pain and fever.
Jen Christensen, "Republic of Tea organic turmeric ginger green tea recalled", CNN, May 02, 2016, © Cable News Network
Domains
FOOD BUSINESS NEWS
News
Companies
Ingredients
Safety
Geographies
Worldwide
North America
United States of America

Hershey’s Continues Simplifying Its Ingredients

May 2, 2016: 12:00 AM EST
Following through on its 2015 promise to simplify the ingredients that go into its products, candy manufacturer Hershey’s has developed a new chocolate syrup that contains only five “simple” ingredients. Simply 5 Syrup contains cocoa, water, natural flavor from vanilla beans, cane sugar and cane syrup. It contains no high-fructose corn syrup, artificial preservatives or flavors, or GMOs. Since last year’s announcement, the company has simplified ingredients in more than 500 product SKUs, including the iconic Hershey's Kisses Milk Chocolates and Hershey's Milk Chocolate Bars.
"New Hershey’s Simply 5 Syrup Is Sweet And Simple With Just Five Ingredients", News release, The Hershey Company, May 02, 2016, © The Hershey Company
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Trends
Clean Food
Confectionery
Geographies
Worldwide
North America
United States of America

FDA Warns Seven Dietary Supplement Makers About Illegal Ingredient

May 2, 2016: 12:00 AM EST
The FDA has sent warning letters to companies whose dietary supplement products contain alarming levels of an illegal drug chemically similar to the banned heart stimulant ephedrine. The letters were sent in March to seven companies selling products containing ethylsynephrine (also known as oxilofrine). A study published in a scientific journal in April reported that an analysis of 27 brands of over-the-counter dietary supplements found that 14 contained the unapproved stimulant. Supplements containing oxilofrine were linked to 26 health emergencies in The Netherlands, including nausea and vomiting, chest pain and cardiac arrest. Oxilofrine is banned by the World Anti-Doping Agency and most major sports organizations.
"Ephedrine-Like Drug Found in Diet/Sports Nutrition Products", Nutraceuticals World, May 02, 2016, © Rodman Media
Domains
FOOD BUSINESS NEWS
Market Segments
News
Ingredients
Policy & Regulation
Functional Foods
Geographies
Worldwide
North America
EMEA
United States of America
Europe
Netherlands

Kellogg Unveils Line Of Snacks, Cereals With More Natural Ingredients

May 2, 2016: 12:00 AM EST
Noting that it is listening to American consumers, Kellogg’s has unveiled several new versions of its breakfast cereals and snacks -- and expanded offerings under the Special K brand -- that contain simpler, wholesome, “recognizable ingredients.” Besides new varieties of Raisin Bran, “mash-up” Pop-Tarts with soda flavors (Crush Orange and A&W Root Beer), and new flavors of Cheez-It crackers, the products include granola and a new “crustless” breakfast quiche. One serving of microwaveable Special K Crustless Quiches provides 10 to 11 grams of protein in three flavors with eggs, chopped vegetables, quinoa and cheese. The company’s new snack bars contain no artificial flavors, colors or sweeteners. Also new: Eggo waffles with real berries and steel cut oats, Special K crackers with quinoa, and Morningstar sausages with quinoa and oats.
"Kellogg U.S. Brands Launch New Delicious Breakfast And Snack Choices", News release, Kellogg’s, May 02, 2016, © Kellogg Co.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Market News
New Products
Trends
Clean Food
Bakery & Cereals
Savory Snacks
Geographies
Worldwide
North America
United States of America

N.Y. City Mayor Spearheads Massive Commercial Waste Reduction Initiative

May 2, 2016: 12:00 AM EST
As part of New York's observance of Earth Day last year, Mayor Bill de Blasio unveiled a plan to reduce city waste output by 90 percent by 2030. Early this month the mayor’s office announced that 30 businesses had accepted the “Zero Waste Challenge” last February, promising to halve landfill disposals by June. Whole Foods Market, Walt Disney Co.’s ABC, Anheuser Busch, Citi Field (N.Y. Mets), Barclays Center (Brooklyn Nets), The Peninsula and Waldorf Astoria hotels, Le Bernardin restaurant, and e-commerce website Etsy Inc. all agreed to cut their trash output. Since February, the businesses have used various strategies to divert 13,000 tons of trash from landfills.
Joseph Ax, "NYC Businesses Agree To Cut Waste In Half By June", The Huffington Post, May 02, 2016, © TheHuffingtonPost.com, Inc.
Domains
FOOD BUSINESS NEWS
News
Waste
Companies
Production
Trends
Geographies
Worldwide
North America
United States of America

Cargill Divests Its Dressings And Sauces Division

May 2, 2016: 12:00 AM EST
Cargill announced it is selling its dressings, sauces, and mayonnaise business to a California company that provides similar products to foodservice firms, retailers and restaurants. Ventura Foods’ (Brea) consumer brands available at retail include Marie’s dressings, LouAna oils, Dean’s dips and Gold n’ Soft spreads. Cargill will continue to produce oil and shortenings products used in food manufacturing, as well as retail brand cooking oils and zero trans-fat frying oils used by quick-service restaurants.
"Ventura Foods to acquire Cargill’s Dressings, Sauces and Mayonnaise business", News release, Cargill, May 02, 2016, © Cargill, Incorporated
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Market News
Strategy
Sauces & Dressings
Geographies
Worldwide
North America
United States of America

Foodservice Supplier Debuts Ancient Grain Hamburger Buns, Hoagie Rolls

May 1, 2016: 12:00 AM EST
Austin, Texas-based Smart Flour Foods has unveiled “improved” ancient grain hamburger buns for foodservice customers. The naturally gluten-free whole-grain buns are made from sorghum, amaranth and teff. The company says the buns, which are sold frozen in a 24-count package, are undergoing the Non-GMO Project verification process. An ancient grain-based hoagie roll will be introduced shortly. The company also offers ancient grain-based pizza crusts, 6”x9" flatbread, and pancake and waffle mixes.
"Smart Flour Foods Launches Hamburger Buns and Previews Hoagie Rolls at NRA Show", Smart Flour Foods, May 01, 2016, © Smart Flour Foods
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Despite Hurdles, Opportunities Exist For Food Companies In A Post-Sanctions Iran

April 30, 2016: 12:00 AM EST
What should multinational food companies expect now that sanctions against Iran – the 17th largest economy in the world – have been lifted? It’s a mixed economic landscape: the country’s GDP will grow as much as two percent over the next five years, the country is tax friendly, but tariffs exist, inflation is at 20 percent and unemployment is high. As Iran further opens up, multinational brands will find importing easier, and market share will grow. This will increase competitive pressure on Iran’s domestic manufacturers, especially in juices and dairy. But tariffs on imports give domestic packaged food companies a distinct advantage when it comes to price-controlled staples such as dairy, baked goods, confectionery, oils and fats. Euromonitor advises multinationals to open up local factories to remain price competitive, or partner with local players.
Fatemah Sherif, "Iran Post Sanctions: What will this Mean for the Food and Beverage Industry?", Blog, Euromonitor International, April 30, 2016, © Euromonitor International
Domains
FOOD BUSINESS NEWS
News
Companies
Market News
Policy & Regulation
Source & Supply Chain
Geographies
Worldwide
EMEA
Middle East- Africa
Egypt
Iran
Saudi Arabia
United Arab Emirates

Japan Tests AI For Food Waste Reduction

April 28, 2016: 12:00 AM EST
A Japanese weather services provider says it is determined to apply artificial intelligence (AI) technologies to reduce the 6.4 million tons of edible food that is thrown out annually. The Japan Weather Association (JWA), working with retailers, food producers and other companies, has developed a system that predicts food demand. It analyzes weather information, sales data, and other factors to project trends. Companies can use the information to scale back excess production and cut inventory losses. Included in the research is data on several dozen products, including cold ramen sauce, tofu, coffee and carbonated drinks. Adjusting production by using the data could reduce wasted noodle sauce by 40 percent and discarded tofu by 30 percent.
Kazuki Nagoya, "AI could solve Japan's food waste problem", Nikkei Asian Review, April 28, 2016, © Nikkei Inc.
Domains
FOOD BUSINESS NEWS
News
Waste
Companies
Innovation
Production
Trends
Geographies
Worldwide
Asia-Pacific
Japan

Chef Works To Ensure Bright Future For Coffee Flour

April 27, 2016: 12:00 AM EST
A Seattle chef is convinced there’s a bright future for coffee flour, made from discarded coffee berry pulp. He has converted part of his restaurant’s kitchen into a sort of lab where he and colleagues test new formulations that use coffee flour to develop new applications beyond pastas, salad dressings, dips and batter. Thousands of tons of coffee fruit pulp – everything but the beans themselves – are thrown away each year. But Jason Wilson believes the waste product can not only be transformed into a valuable cooking ingredient, it can help raise the living standards of coffee farmers, benefit the environment, and boost the economies of coffee-producing countries. Coffee flour is the brainchild of Dan Belliveau, a former director of technical services at Starbucks.
Rebekah Denn, "Coffee flour: How innovators turned a waste product into a superfood", The Seattle Times, April 27, 2016, © The Seattle Times Company
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Companies
Ingredients
Innovation
Market News
New Products
Retail
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

McDonald’s Cleans Up Its McNuggets Recipe

April 27, 2016: 12:00 AM EST
McDonald’s, which has acknowledged it failed to keep up with America’s changing food preferences, is turning over a new leaf. The company announced it is testing a reformulated Chicken McNuggets – without artificial preservatives – in restaurants in the Pacific Northwest. The company has not revealed details of the new recipe, but did say it is “simpler” and will please parents. The company’s sagging sales have picked up recently, thanks in part to its all-day breakfast strategy, but also to price hikes and to shuttering of underperforming restaurants. It did not say whether customer visits had picked up as well. The company hopes to launch the new McNuggets recipe in time for the Summer Olympics,
Peter Frost, "McDonald's plans to launch 'cleaner' Chicken McNuggets", Crain’s Chicago Business, April 27, 2016, © Crain Communication, Inc.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Market News
Retail
Trends
Clean Food
Meat & Meat Products
Geographies
Worldwide
North America
United States of America

Dannon Promises Greater Sustainability, More Natural Ingredients, Label Transparency

April 27, 2016: 12:00 AM EST
Yogurt maker Dannon has pledged to farmers, retailers, and consumers that it will improve sustainable practices for its milk supply. It also promises greater transparency for its products as uses more natural – and fewer – ingredients. Improving its sustainable agriculture practices and technology will lead to better soil health, better water management, an increase in biodiversity, and a decrease in carbon emission. Moving to natural ingredients means fewer synthetic and more non-GMO over a three-year transition period. The company will ensure that by the end of 2017 any GMO ingredients will be clearly indicated on product labels.
"Dannon Announces Breakthrough Sweeping Commitment for Sustainable Agriculture, More Natural Ingredients and Greater Transparency", News release, Dannon, April 27, 2016, © Dannon
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Packaging
Production
Source & Supply Chain
Trends
Operations
Clean Food
Dairy Food
Natural and Organic
Geographies
Worldwide
North America
United States of America

Egg Marketers Need To Get The Health Message Across To American Consumers

April 27, 2016: 12:00 AM EST
Sales of eggs in the year ended in February declined by 3.6 percent, the fourth year of declines in a row, according to Nielsen. This despite solid scientific evidence that eggs are an extremely healthful, and economical, addition to the diet. Nielsen suggests that to reduce sagging sales trends, egg farmers and retailers need to make obesity-conscious Americans aware of the benefits of eggs: high-quality proteins, vitamins, minerals, healthful fats and beneficial trace nutrients. If they can do that, “they may just see their sales spike in the future.”
"Cracked up – the latest on U.S. Egg sales", News release, Nielsen, April 27, 2016, © The Nielsen Company
Domains
FOOD BUSINESS NEWS
Market Segments
News
Consumers
Market News
Research
Dairy Food
Natural and Organic
Geographies
Worldwide
North America
United States of America

Black Flies Are Critical Component Of Company’s “Cradle To Cradle” Strategy

April 27, 2016: 12:00 AM EST
A small Vancouver, Canada, company has formed an unlikely partnership in the cause of reduced food waste. Enterra feeds clouds of black flies tons of so-called pre-consumer food. The flies turn the waste dough, stale bread, unsightly or expired fruits and vegetables, etc., into protein and fat-rich larvae. This, in turn, becomes a basic component of the meal or fertilizer used by fish and livestock farms, as well as grain growers. It’s all part of a concept, or movement, known as “cradle to cradle," in which environmental  innovators figure out how to cycle waste materials ordinarily headed for the landfill back into manufacturing processes. In Enterra’s case, closing that loop involves insects: “mother nature's cleanup crew."
John Lorinc, "Circular economy on the rise, but Canada lags on repurposing waste", The Toronto Globe and Mail, April 27, 2016, © The Globe and Mail Inc.
Domains
FOOD BUSINESS NEWS
News
Waste
Ingredients
New Products
Production
Geographies
Worldwide
North America
Canada

PepsiMoji Campaign Expands For The Summer

April 26, 2016: 12:00 AM EST
PepsiCo is expanding its PepsiMoji campaign for this summer to take advantage of the fact that emojis have become “a truly universal language” useful for keeping the brand active on smartphones. The campaign will comprise a hundred five-second TV ads, an interactive Times Square billboard, and a half billion PepsiMoji bottles of Pepsi, Diet Pepsi and Pepsi MAX. The company has created hundreds of proprietary emoji characters applying themes like food, sports, travel, and music. The idea is to spark surprising Pepsi-related conversations and “shareable moments,” the company said.
"Pepsi Unveils All New Emoji Collection So Fans Can #SayItWithPepsi", News release, PepsiCo, April 26, 2016, © PepsiCo
Domains
FOOD BUSINESS NEWS
News
Brands & Marketing
Companies
Market News
Geographies
Worldwide
North America
United States of America

Start-Ups Prosper In “Clean Label” America At The Expense Of Big Food

April 27, 2016: 12:00 AM EST
A cluster of Chicago-area start-ups is profiting from health-conscious America’s growing demand for foods and drinks that are less processed, contain few ingredients, and fewer artificial ingredients and fillers. Gluten-free baking company Simple Mills is prospering following the “clean label” trend, with its products now in 3,000 stores in the U.S., making it the third largest American baker by revenue. RXBar, which makes, an all-natural protein bar, grew by 300 percent last year and expects similar growth in 2016. These companies are increasing market share as big food producers struggle to reformulate familiar product lines without hurting texture or flavor.
"Small Startups Profit from Clean Label Movement", Specialty Food, April 27, 2016, © Specialty Food Association, Inc.
Domains
FOOD BUSINESS NEWS
News
Companies
Ingredients
Trends
Clean Food
Geographies
Worldwide
North America
United States of America

Rhode Island Bakery Succeeds With Only One Product: Portuguese Muffins

April 26, 2016: 12:00 AM EST
Family-owned Central Bakery in Tiverton, R.I., has been producing a unique breakfast bread known as bolo levedo – and only bolo levedo – since 1967. An import from Portugal’s Azores Islands, bolo levedo resembles an English muffin, but lacks the nooks and crannies, and is spongier and sweeter. Thriving Central Bakery supplies the delicacy (known locally as the “3 Meal Muffin”) to area supermarkets and to notable chefs around the country who use the bread for burger and sandwich buns.
Ann Trieger Kurland , "From a family’s garage to the hands of celebrity chefs: a Portuguese muffin’s unlikely journey", Boston Globe, April 26, 2016, © Boston Globe Media Partners, LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Innovation
Retail
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Gleaning Not Only Reduces Food Waste, It Broadly Benefits Communities

April 26, 2016: 12:00 AM EST
Gleaning is a well-established agricultural practice that involves collecting and sharing excess farm produce that did not make it into the commercial food distribution pipeline. AmeriCorps VISTA volunteer Julie Schubert describes what she learned in her nine months of service in Vermont, participating in the gleaning process. The biggest takeaway is the realization that gleaning is all about the community relationships among farmers, volunteers, collection sites, and ultimately the people receiving healthful fruits and vegetables. In the Rutland community alone in 2015, the Farm and Food Link’s Glean Team gathered and distributed 36,500 pounds of produce – nearly $60,000 worth – from 29 local farms.
Julie Schubert, "Harvest Watch - Vista View: What It Means To Glean", Rutland Herald (Vermont), April 26, 2016, © Rutland Herald
Domains
FOOD BUSINESS NEWS
News
Waste
Companies
Consumers
Market News
Trends
Geographies
Worldwide
North America
United States of America

Louisiana “Deaux Boys” Are A Newly Invented Cousin Of Po’ Boy Sandwiches

April 26, 2016: 12:00 AM EST
The Live Action Deli in Lafayette, La., has come up with a twist on the traditional po’ boy sandwich that replaces the French bread with an oversized glazed doughnut. Dubbed the “deaux boy,” the sandwiches can be filled with boudin (sausage made from pork liver and heart meat), bacon, fried chicken, cheese and even peanut butter and jelly. Where did the idea for deaux boys come from? The creators said, “We're basically just fat boys who love doughnuts and wanted to start a trend."
Megan Wyatt, "Only in Louisiana! The doughnut po' boy", wwltv.com, April 26, 2016, © WWL-TV
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Sustainability, Purity, Simplicity Are Dannon's New Watchwordsl

April 26, 2016: 12:00 AM EST
Yogurt maker Dannon is requiring its milk suppliers to adhere to the company’s animal welfare standards and to improve and conserve soil. The new requirement is part of Dannon’s response to a growing consumer concern about the source and wholesomeness of food. Consumers increasingly seek fewer synthetic ingredients in their foods, want their food to be more pure, and want food animals treated humanely. A slew of new food companies represent fairly tough competition for Dannon – which sells a third of all yogurts in America – by touting the simplicity and purity of their products.
Stephanie Strom, "Yogurt Buyers Send Dannon Back to the Farm", The New York Times, April 26, 2016, © The New York Times Company
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Production
Source & Supply Chain
Trends
Operations
Clean Food
Dairy Food
Geographies
Worldwide
North America
United States of America

Juice Industry May Have A Profitable Way To Use Leftover Pulp

April 26, 2016: 12:00 AM EST
Scientists and grad students at Washington State University have figured out a way to put carrot pulp to good use. The pulp, or “pomace,” that is left over after carrots (and other fruits and veggies) are juiced can be added to cornstarch and used to expand snack foods, making them “puffier.” The researchers found that a five percent concentration level worked best. Mixing in the pomace not only increases the volume, it adds fiber and beta-carotene without affecting the flavor. An added bonus? It creates a use for a processing byproduct at a time when juice production is on the rise.
Scott Weybright, "Reducing waste while improving snack nutrition", News release, Washington State University, April 26, 2016, © Washington State University
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Companies
Ingredients
Innovation
Savory Snacks
Geographies
Worldwide
North America
United States of America

Is It Ethical For Vegan Restaurateurs To Kill Cockroaches?

April 25, 2016: 12:00 AM EST
Some vegan restaurant owners committed to humane animal treatment stretch their principles to include the obnoxious pests that plague their facilities. But it’s quite a dilemma. How, after all, do you keep your eatery compliant with public health rules without killing rats, cockroaches, and spiders? Die-hard animal rights restaurateurs can follow the guidance of PETA, which suggests using orange peels to ward off flies, bay leaves to discourage roaches, and peppermint oil-soaked rags to discourage rodents. Faced with the impracticality of those solutions, however, some end up compromising their principles – i.e., calling the exterminator – for the higher good: staying in business “as a way to put a dent in the dominance of the factory farm system.”
Kelli Kennedy, "Trapped! Vegan restaurants struggle with humane pest control", Associated Press, April 25, 2016, © Associated Press
Domains
FOOD BUSINESS NEWS
News
Companies
Production
Retail
Safety
Trends
Clean Food
Geographies
Worldwide
North America
United States of America

Canadians Are More Likely To Snack On Cheese Or Yogurt Than Milk

April 25, 2016: 12:00 AM EST
Nielsen data show that Canadians are more likely to choose cheese or yogurt than milk as they shop for dairy products. Over the last 12 months, yogurt and cheese sales rose four percent. At the same time, milk sales declined by $25 million. The researcher said snacking trends are probably at the root of the shift. Canadians said cheese and yogurt were their favorite snacks in a recent survey. But milk remains the largest segment of the dairy market, and apparently container size matters. Sales of single-serve 250 ml milk containers grew 22 percent as sales of bottles of a liter or more declined.
"Milk Is Still The Big Cheese Of Canada's Dairy Aisle, But Perhaps Not For Long", News release, Nielsen, April 25, 2016, © The Nielsen Company
Domains
FOOD BUSINESS NEWS
Market Segments
News
Consumers
Ingredients
Market News
Research
Trends
Dairy Food
Geographies
Worldwide
North America
Canada

Unilever Reaches 2 Million Followers On LinkedIn

April 25, 2016: 12:00 AM EST
Unilever said its corporate page on the professional social networking site LinkedIn has reached 2 million followers. According to the company, it is the first FMCG firm to achieve the milestone, which can help Unilever to recruit potential employees who share its sustainability goals. Unilever said more than 84,000 of its employees are active users of the professional social networking platform.
"Why our 2 million followers on LinkedIn are worth celebrating", Unilever, April 25, 2016, © Unilever
Domains
FOOD BUSINESS NEWS
News
Companies
Operations
Strategy
Geographies
Worldwide

Asia Is Serious About Handling Food Waste Efficiently

April 24, 2016: 12:00 AM EST
South Korea and other Asian countries are aggressively tackling their food waste problems. On the national level, South Korea’s food waste management system is part of a decades-old recycling effort created to ease pressure on landfills. Food waste is collected and recycled as animal feed or compost. Or people can buy a home food waste processor that turns table scraps into dried powder for fertilizer. Other countries serious about putting food waste to good use include: Japan (two million tons into animal feed, 0.6 million tons into animal feed, annually) and Taiwan (0.4 million tons a year into pig feed).
Chang May Choon, "South Korea cuts food waste with 'pay as you trash'", The Straits Times, April 24, 2016, © Singapore Press Holdings Ltd.
Domains
FOOD BUSINESS NEWS
News
Waste
Consumers
Innovation
Trends
Geographies
Worldwide
Asia-Pacific
Japan
Malaysia
South Korea
Taiwan

Advocates Of A Streamlined Lifestyle Feel The Hate From Purists

April 22, 2016: 12:00 AM EST
Bloggers who write about their daily efforts to reduce household waste to zero are not immune from criticism. Purists of every stripe lambaste Kathryn Kellogg and other millennial women for not following the right kind of sustainable lifestyle, whether it be veganism or anti-toilet paperism. But despite all the hate mail, Kellogg and other followers of zero-waste gurus like Bea Johnson, author of “Zero Waste Home: The Ultimate Guide to Reducing Your Waste,” persevere in their quest. Kellogg’s trash for the past year – everything that was not recycled or composted – fits in an eight-ounce jar. That’s a far cry from the average three pounds of trash produced by every American every day.
Leilani Clark, "Zero-waste bloggers: the millennials who can fit a year's worth of trash in a jar", The Guardian, April 22, 2016, © Guardian News and Media Limited or its affiliated companies
Domains
FOOD BUSINESS NEWS
News
Waste
Consumers
Trends
Geographies
Worldwide
EMEA
Europe
United Kingdom

Unilever Uses IT To Perform Better In Everything It Does

April 22, 2016: 12:00 AM EST
Unilever has applied information technology in everything the company does, including how it interacts with consumers, conducts research and development, product development, and marketing, according to chief information officer Jane Moran. As a CIO, Moran has driven the company’s focus on efforts to create and enable a flexible workforce, as well as provide employees equipped with the latest tools to stay connected and capable of collaborating with colleagues across the globe. In 2015, Unilever’s IT department also focused on improving core business services, achieving 99.8 percent uptime on core IT environment. By improving efficiency, the company was able reduce carbon dioxide emissions by 190,000 tons and cut related costs by €180 million annually.
"CIO 100: Unilever - Jane Moran, CIO", CIO, April 22, 2016, © IDG
Domains
FOOD BUSINESS NEWS
News
Companies
Innovation
Operations
Strategy
Geographies
Worldwide
EMEA
Europe
United Kingdom
Netherlands

Southern California Bakery Creates The Ultimate Milk And Cookies Treat

April 21, 2016: 12:00 AM EST
Somehow it doesn’t seem like a concept that needs refinement: milk and cookies. But the Dirty Cookie bakery in Tustin (Orange County), Calif., created a variation that just might take off. It is the cookie shot, basically a dense cookie made with organic flour, coated by hand with premium Belgian Chocolate, then formed into a “shot glass” that is filled with flavored milk. The shot glass part comes in three flavors: chocolate chip, cookies and cream, and red velvet. But there are special flavors: pumpkin, s’mores, matcha, lavender-lemon, and caramel apple. The “milk” can be house-made Madagascar vanilla cream or chocolate cream, both made from either organic whole milk or almond milk.
Eloise Kirn, "A bakery in California came up with a creative way to serve milk and cookies", Business Insider, April 21, 2016, © Allure Media
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Innovation
Market News
New Products
Bakery & Cereals
Sweets & Desserts
Bread Revival
Geographies
Worldwide
North America
United States of America

Unilever Announces Membership Changes To Its Board Of Directors

April 21, 2016: 12:00 AM EST
Unilever announced several changes to its board of directors at the company’s 2016 annual general meeting in London. John Rishton was named chairman of the board’s Audit Committee, with Nils Andersen, Judith Hartmann, and Mary Ma as committee members. Ann Fudge was elected chairman of the Compensation Committee, with Vittorio Colao, Marijn Dekkers, and Strive Masiyiwa as members. Also, Louise Fresco was named chairman of the Corporate Responsibility Committee, while Feike Sijbesma was elected chairman of the Nominating and Corporate Governance Committee.
"UNILEVER N.V. and UNILEVER PLC: Notification of changes to membership of Board Committees", Unilever, April 21, 2016, © Unilever
Domains
FOOD BUSINESS NEWS
News
Companies
Operations
Strategy
Geographies
Worldwide
EMEA
Europe
United Kingdom
Netherlands

Root-To-Stalk Cooking Helps Prevent Food Waste

April 20, 2016: 12:00 AM EST
The realization that single-family households in Toronto, Canada, throw out about 275 kilograms of food scraps each year – 75 percent of which is composted by the city – led one cooking teacher and caterer to find a way to reduce food waste. One solution comes in the form of good old-fashioned root-to-stalk cooking of seasonal produce. For hygienic reasons, she discards only the much-handled outermost leaves of a cabbage. Everything else – except the pulpy core – is cooked. Chopped broccoli stalks are pureed for hummus, soups or stir-fries. Potato peels are roasted with olive oil and salt until they are as crunchy snack as potato chips. Other oft-discarded vegetable parts that can be put to good use include woody asparagus ends, dark green sections of leeks, and the stem ends of dill, parsley and cilantro.
Lois Abraham, "Vegetable scraps go upscale: Root-to-stalk chefs cook with kale ribs, potato peels", National Post, April 20, 2016, © National Post, a division of Postmedia Network Inc.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Waste
Consumers
Trends
Cooking Ingredients
Fruit & Vegetables
Geographies
Worldwide
North America
Canada

New Formats, Lifestyle Choices Transform German Coffee Drinking Habits

April 20, 2016: 12:00 AM EST
Market researcher Mintel finds that nearly half of German consumers want a coffee shop experience, but without the expense. To achieve that they are drinking more coffee at home, often choosing easy, convenient specialty coffee capsules or pods offering a diverse array of flavors. Half of German consumers feel the coffee brewed from the capsules is as good as that bought in a coffee shop. Younger “on-the-go” Germans are turning to ready-to-drink (RTD) coffee shops to get their morning caffeine jolt: two in five Germans aged 25 to 34 say they are interested in these offerings. But the desire for the real coffee shop experience is still strong enough in Germany for Starbuck’s to open several cafés within Rewe super- and hypermarkets this year.
Julia Buech, "Hot Demand For “Coffee Shop Experience” At Home In Germany", Blog, Mintel, April 20, 2016, © Mintel Group Ltd.
Domains
FOOD BUSINESS NEWS
News
Companies
Market News
Retail
Geographies
Worldwide
EMEA
Europe
Germany

Fruit Wash Extends Shelf Life Of Bananas, But Has A Major Drawback

April 20, 2016: 12:00 AM EST
Ohio-based Biowish Technologies has developed a wash for fruits and vegetables that not only preserves products longer, it is biodegradable and certified organic (at least in the State of Washington). Tests conducted on bananas in India showed that the wash keeps them green nine days longer than conventional wash. That’s quite an advancement for retail grocers, but perhaps not so much for banana farmers. To remain competitive, they have to commit to buying and using the product. Though it boosts a farmer’s yield and reduces waste, “it also puts you in bed with a single vendor.”
Charlie Sorrel, "This Organic Fruit Wash Keeps Bananas Green For Weeks", Fast Company, April 20, 2016, © Mansueto Ventures, LLC
Domains
FOOD BUSINESS NEWS
Market Segments
News
Innovation
New Products
Source & Supply Chain
Trends
Clean Food
Fruit & Vegetables
Natural and Organic
Geographies
Worldwide
North America
Asia-Pacific
United States of America
India

Several Trends Driving Growth In MENA Region's Beauty And Personal Care Market, Study Reveals

April 20, 2016: 12:00 AM EST
In the Middle East and North Africa region, 46 percent of Arabs believe that chemicals in cosmetics are toxic, according to “The Future 100: MENA Trends and Change to Watch in 2016” report by Innovation MENA Group. This belief is driving the trend among consumers to adopt natural beauty products, including those sold by global brands Naturisimo and Lush. Data from the study, which also highlighted trends in other market segments, such as technology, travel and hospitality, and retail, also revealed a growing trend among beauty brands involving the use of superfood ingredients to create products and recipes. Another trend in the beauty and personal care segment identified by the study involves the expansion of standard beauty treatments to include the use of biological elements, biological body fluids, and biological waste.
Mennah Ibrahim , "Future 100: MENA Trends and Change to Watch in 2016", JWT The Innovation Group, April 20, 2016, © The J. Walter Thompson Group
Domains
FOOD BUSINESS NEWS
News
Market News
Trends
Geographies
Worldwide
EMEA
Middle East- Africa

Nestle Steps Up Efforts To Simplify Food Product Ingredients

April 20, 2016: 12:00 AM EST
Accelerating its program to remove unpopular additives from its foods, Nestlé announced it will remove artificial flavors and colors from ice cream products sold in the U.S., including Dreyer's, Haagen-Dazs, and Skinny Cow. In addition, the company said it will modify remove high fructose corn syrup and genetically-modified ingredients from some of ice cream products. Nestlé last year removed artificial flavors and colors in ten chocolate candy brands in the U.S., as well as from DiGiorno pizza, while also reducing salt.
Corinne Gretler, "Nestle Axes GMO Ingredients and Additives in Some U.S. Ice Cream", Bloomberg, April 20, 2016, © Bloomberg L.P.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Trends
Clean Food
Confectionery
Dairy Food
Natural and Organic
Packaged Foods & Meats
Geographies
Worldwide
North America
United States of America

PepsiCo’s Quaker Brand Debuts “Supergrain” Cereals, Granola

April 20, 2016: 12:00 AM EST
PepsiCo’s Quaker brand is unveiling two “supergrain” hot breakfast cereal and granola products. In the cereals line, Honey Almond and Apples & Cinnamon contain oats, barley, rye, flax and quinoa in a pouch. Each serving contains 7 grams of protein from grains, whey and seeds, five grams of fiber and 3 - 4.5 grams of total fat per serving. The granola products (Cinnamon Apple Walnut and Blueberry Pecan) contain fruit pieces and nuts, oats, wheat, flaxseed, quinoa, sunflower seeds, amaranth and barley. Supergrains Instant Hot Cereal and Real Medleys Supergrains Granola are available at grocery stores throughout the U.S. now.
"Oat Expert Quaker Brings New And Delicious SuperGrain Varieties To The Breakfast Table And Beyond", News release, PepsiCo, April 20, 2016, © PepsiCo, Inc.
Domains
FOOD BUSINESS NEWS
Market Segments
News
Market News
New Products
Bakery & Cereals
Bread Revival
Geographies
Worldwide
North America
United States of America

Unilever Nigeria Posts Strong Revenue Growth In 1Q 2016

April 20, 2016: 12:00 AM EST
Unilever Nigeria reported revenue grew 12 percent to N16.78 billion in the first quarter of 2016, compared with N14.9 billion in the same quarter of 2015. Profit after tax jumped 76 percent to N1.05 billion from N590 million, while profit before tax rose 64 percent to N1.42 billion from N860 million. Gross profit grew to N6.03 billion from N5.06 billion in 2015, the company said. Gross margin improved by 33.95 percent in 2015 to 33.95 percent in 2016, while EBIT margin rose from 10.88 percent in 2015 to 11.37 percent.
Goddy Egene, "Nigeria: Unilever Finally Turns the Corner", AllAfrica, April 20, 2016, © AllAfrica
Domains
FOOD BUSINESS NEWS
News
Companies
Operations
Strategy
Geographies
Worldwide
EMEA
Middle East- Africa
Nigeria

Unilever Spends 24 Percent Of Ad Budget On Digital Media

April 20, 2016: 12:00 AM EST
Unilever spent 24 percent of its total advertising budget on digital media in the first quarter of 2016, compared with 20 percent in the same quarter in 2015. In digitally advanced markets, such as the United States and China, that number goes up to almost 50 percent. Unilever, the second-biggest spender on advertising in the world, after rival Procter & Gamble, spent $8.3 billion on advertising in 2014, according to AdAge.
"Unilever now spends quarter of ad budget on digital", Net Imperative, April 20, 2016, © Digital Strategy Consulting Ltd.
Domains
FOOD BUSINESS NEWS
News
Brands & Marketing
Companies
Geographies
Worldwide
North America
EMEA
Asia-Pacific
United States of America
Europe
China
India
United Kingdom
<<52535455565758596061>> Total results:8772 References Per Page:
>> <<
Developed by Yuri Ingultsov Software Lab.