Saturday, July 21, 2018
Tofu and almond milk aren’t just for vegans anymore. Before you say “eww.” chew on this: in 2016, the U.S. plant-based market topped $5 billion in sales. Leading the charge is plant-based “milk.” Dairy alternatives alone are expected to grow...
A new report confirms that consumers are demanding more and more transparency when it comes to food products. For its 2016 Food Revolution Study, Label Insight surveyed more than 1,500 consumers “to determine how they make food choices, shop,...
The inevitable labor shortage looming over the food industry encompasses more than an absence of workers. There’s a rising absence of skills as well. Because the 21st-century food industry requires 21st-century skills, employees who don’t retire in the next...
According to FoodProcessing.com, five issues loom large for the food and beverage industry as 2016 begins. Here's a quick look at each of them: Dietary Guidelines Mid-January is the new expected release date for the 8th edition of the USDA and...
Whole Foods Market global buyers and experts put their heads together to release a list of anticipated food trends for 2018. Whether you’re looking to develop new products in the coming year or put a fresh spin on a...
A recent survey shows that food and beverage companies plan to focus a lot of energy on data analytics in the next two years. It also reveals some gaps between what food and drink consumers want, and what executives...
Plant construction projects in the food and beverage industry grew by more than 9% in 2015, according to Food Engineering magazine’s 39th Annual Plant Construction Survey. The survey lists planned, in-process, and completed projects that are valued at more...
+24% CAGR in global meat substitute launches (2011-2015) ARNHEM, The Netherlands, July 7, 2016 /PRNewswire/ -- Innova Market Insights data shows a +60% rise in global food and beverage launches using a vegetarian claim between 2011 and 2015. Launches featuring the...
As companies scramble after sugar alternatives, Food Business News recommends more complex ways to excite flavor receptors. Sensory consultant Suzanne Pecor shares how flavor complexity can retain likeability, even when sugar is reduced in a food product by 30-40%. As companies...
Is Big Food in Trouble?, a recent report from A.T. Kearney and The Hartman Group, found that large food companies are losing ground to small and medium-sized competitors. Here's a summary of their findings and their advice for the future. Large food...