Developing sharp and effective messaging through loyalty programs can effectively strengthen consumer engagement and loyalty at a time when 65% of consumers are concerned about inflation, according to 84.51°’s recent Inflation Special Report.
Nestlé officially inaugurated its Lausanne, Switzerland-based research institute, Institute of Agricultural Sciences, to improve agricultural sustainability throughout its supply chain.
California-based meat snack brand Cattaneo Bros. is looking to expand its physical and digital footprint by meeting rising consumer demand for better-for-you snacks and animal welfare, brand CEO Katelyn Kaney told FoodNavigator-USA.
Barry Callebaut Group has announced significant changes to its Forever Chocolate sustainability programme adding additional targets and sharpening existing ones as it looks to make sustainable chocolate the norm beyond 2025.
Residents in Oakland, California have bought fewer sugary beverages since a local soda tax went into effect, says a study from UC San Francisco. The study also found savings in health care costs and compared them to other public health policies.
Following a successful seed round last year, foodtech startup Lypid is ready to take its plant-based fat technology to a larger audience with the release of a whole-cut, plant-based pork belly, designed to meet the demand for healthier meats, brand founders...
Kraft Heinz’s recently launched HomeBake 425/:30 enters the frozen convenience category while playing to rising nostalgia for comfort foods like chicken parmesan, homestyle mac & cheese and cheesy broccoli.
Alt protein and related ingredient companies should consider how diversifying their manufacturing processes, including precession fermentation, could create more growth opportunities through upcycling, market manager at manufacturing equipment company...
The Quaker Oats pancake mix and syrup brand is inviting eligible nonprofit organisations to apply for a chance to receive a grant of up to $100,000 to develop and grow meaningful programmes that make an impact within their communities.
Dutch health and nutrition specialist DSM has merged with the Swiss flavor and fragrance company Firmenich International SA to form a new, 30,000-strong entity – DSM-Firmenich.
Athian’s carbon marketplace platform enables livestock farmers to trade carbon credits and earn revenue to support further sustainability measures on farm.
Protein giant Tyson Food’s branded foods business, including Hillshire Snacking, Jimmy Dean and Ball Park, was a bright spot in an otherwise “tough” second quarter marred by supply and demand imbalances, ongoing high costs and reduced consumer spending.
The cost of canned food and products could increase by 30% and upwards of 40,000 US manufacturing jobs could be cut if the International Trade Commission greenlights a proposal to impose hefty tariffs on imported tinplate steel from eight countries, argues...
As alt-protein companies respond to changing industry dynamics, many brands are examining how best market products and respond to consumers needs, a panel of experts shared at the Bridge2Food Summit Americas.
Across income groups, shoppers continue to focus on value although retailers have an opportunity to instill a competitive edge by enhancing private label strategy.
Cereal giant Post Holding’s better-than-expected second quarter in which net sales and margins increased significantly reflects higher prices, a near-return to pre-pandemic market performance and an aggressive M&A strategy that expands the company’s...
Researchers have developed a method to produce a microalga strain containing two amino acids rarely found in such high levels in animal-free protein: cystine and methionine.
#Healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
The taste and texture of meat and dairy analogues have come a long way. But according to alternative protein experts, ‘there is still room for improvement’. How will the next generation of innovators win over consumers, and what hurdles will they need...
The commitment to and achievement of net zero goals must make real business sense for food and beverage companies in the region in order to ensure these remain a key part of business operations as opposed to just fulfilling a trend.
#healthandwellness, #better-for-you and #better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
Kellogg’s “stronger than anticipated” first quarter in which the company saw double-digit organic net sales and adjusted operating profit growth not only places the company in the “enviable position” of raising its full year guidance, but suggests it...
California-based dairy producer Clover Sonoma is meeting demand for flavored and lactose-free milks with three new flavors (Chocolate, Strawberry, and Vanilla) of its Clover the Rainbow Milk with a Splash of Flavor product, Meg Sutula, VP of marketing...
Developing recognizable flavors for frozen plant-based seafood may enhance consumer acceptance, as taste and texture remain the primary drivers behind the popularity of plant-based food alternatives.
The Alliance for Fair Sugar Policy (AFSP) urges Congress to make “reasonable targeted changes to the US sugar program” to help lower food prices, reinforce supply chains and make American businesses and farmers more competitive on the global playing field.
Even as plant-based dairy newcomer Armored Fresh prepares to roll out is innovative Almond Milk Cubes and American Slices at select Kroger stores next month and nationwide through its recently unveiled online storefronts, the food-tech company continues...
Cornell University's Center for Regional Economic Advancement (CREA) and the Northeast Dairy Foods Research Center (NDFRC) have announced the 10 finalists for the first-ever Northeastern Dairy Product Innovation Competition.
To change the food and beverage industry from the inside, former first lady Michelle Obama announced at the Wall Street Journal Future of Everything Festival this week the launch of better-for-you kid’s brand PLEZi Nutrition, where she will serve as a...
Kraft Heinz expects to gradually regain lost market share in the US, which tumbled 30 points on a mix-adjusted basis in the first quarter, by selectively working with retailers to boost shelf space, ramping up marketing and innovation, and tackling lingering...
As criticism around ultra-processed food builds, a panel of nutritionists and food engineers argue the practice has huge potential in producing safer and environmentally sustainable nutrition to the masses.
With higher interest rates and investors being more cautious on where they put their money, many plant-based food and beverage start-ups are going back to business basics of creating a sustainable business model while continuing to find new ways to innovate...
Sprouts Farmers Market’s decision to pull back on promotions and cater instead to less price-sensitive shoppers who follow specialty diets and are more health-oriented once was considered risky but now is paying off.
A “massive” repeat purchase rate of 74% direct-to-consumer and 54% at retail combined with healthy margins and strong “no f***ing way” factor helped food-tech startup Hero Bread secure $15m in series B funding despite the challenging economic environment.
Acknowledging the pain points of the NOVA classification system, researchers have developed a machine learning algorithm to accurately predict the degree of processing for any food.
Discount stores need to keep a close eye on pricing strategies to remain competitive and balance affordability with product displays and differentiation, advises one industry insider.
As the agriculture industry continues its mission of feeding the world's growing population amid climate change, the entire supply chain is coming together to boost regenerative farming practices, creating an opportunity for the plant-based foods...
Netherlands-based Caelus Health has received a letter of no objection from the US FDA regarding the GRAS (generally recognized as safe) status for a next-generation microbe.
FDA is reopening the comment period for draft guidance on labeing plant-based milk at the request of several stakeholder groups, but comments already submitted reveal a wide rift between dairy and plant-based players about how best to describe non-dairy...
Sugar reduction policies and programs in New York City and Berkeley, Calif., could serve as public health templates for cities across the country, according to experts gathered at the Center for Science in the Public Interest’s (CSPI) Sugar Reduction...
AB InBev’s sustainable ingredient business, EverGrain, said it’s poised to disrupt the performance beverage category this year with the launch of two products that use EverPro, a barley protein made from upcycled brewer’s spent grain.
Despite several headwinds facing the category, the overall plant-based market is still expanding, though challenges persist in the form of retail and formulation challenges, a panel of industry experts shared during a session titled “The Elephant in the...
Plant-based milks and creamers are growing strong as they become a staple to many consumers, providing an example of what's needed to grow other alternative segments, according to experts gathered at Bridge2Food’s Summit Americas last week.
As a new anti-ESG era emerges, food and beverage businesses that set ambitious goals to reduce their environmental footprint, improve worker livelihoods, diversify leadership or enhance accountability could find themselves stuck between a rock and a hard...
Plant-based manufacturers and ingredient suppliers are investing heavily in crop development and fractionation as well as technical and mechanical innovations to improve the taste, texture, nutrition and cost of their products in an effort to woo more...
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
The delegation hosted policymakers, regulators and media on Capitol Hill this week to discuss the future of plant-based ingredients and cell-cultured meat production through “diversified, innovative agricultural tools and foods that utilize technological...
