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N.J. Bakery Features Allergen-Free Treats

A New Jersey bakery that features allergen-free baked treats has opened its flagship shop in Denville, announcing retail distribution arrangements with Whole Foods Market and ShopRite. Mo’Pweeze Bakery and Café says that its baked goods are free of the FDA’s top 8 allergens: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans. The products are also sesame free and vegan. [ Image credit: © Whitney  ]

"Allergen Free Bakery Opening in Denville", Daily Record, February 08, 2017

Hometown Of “Mork And Mindy” Attracts Growing Number Of Foodie Entrepreneurs

Boulder, Colo., -- the hometown of the late-1970s sitcom "Mork and Mindy" -- has become the ideal location for a new generation of food producers, mainly because it offers the right ingredients, packaging suppliers, and infrastructure for eco-conscious foodie entrepreneurs who are challenging Big Food. Among these startups – or, if you will, upstarts – are “clean” microwave popcorn maker Quinn Snacks, which moved west in 2011 from New York. Also Purely Elizabeth, Made in Nature and Good Karma Foods. They all moved to Boulder to take advantage of a “deep bench of food executives,” a food retail environment focused on innovation and experimentation, and the availability of investment cash. Another attractive feature: the burgeoning ...  More

"Foodies Know: Boulder Has Become a Hub for New Producers", The New York Times, February 04, 2017

Government Food Consumption Report Shows Shifting Patterns Since The ‘70s

A new USDA report based on U.S. food availability data (adjusted for food loss) shows that Americans are eating more of the major food groups today than in the 1970s. But within that broad conclusion are some interesting shifts and new patterns. The avocado supply, for example, is up by a whopping 1,342 percent and the lime supply is up 1,654 percent. How about a margarita with your guacamole? Mango consumption is up 3,200 percent, but grapefruit, oranges, peaches, and plums are down. (Apples, melons, and bananas are constant.) Broccoli and mushrooms are way up, though potatoes, tomatoes, onions, and lettuce are constant. Lastly, people are eating more fat, but less animal fat (lard and butter). Salad and cooking oils like canola and olive ...  More

"Americans are Eating Way More Fat. But it’s Not Butter.", Vox Media, February 02, 2017

The Use Of Fiber In Future Foods, Including Beverages, Bakery And Confectionary

Formulators of new foods, especially foods with higher levels of fiber, are facing several hurdles, as shown in a recent survey. First, consumers are fairly ignorant of how to get more fiber into their diets (25 percent), though they know they need more. They associate fiber with whole grains. They often assume that high-fiber foods don’t taste good (10 percent). The president of fiber supplier Beneo says formulators who choose the right fiber can enrich baked goods, dairy, cereals, confections and beverages, without sacrificing taste or texture. Fibers that will be increasingly used in the future include: resistant glucan (RG), hydrogenated resistant glucan (HRG), combinations of seaweed and starch, and chitosan, a polysaccharide derived ...  More

"Designer Fibers will Expand the Market to New Categories", New Hope Network, January 31, 2017

Cauliflower-Based Pizzas: The Beginning Of The Reign Of Cauliflower In Processed Foods?

A food company tightly focused on boosting the profile of cauliflower has launched a line of ready-to-cook, cauliflower-based frozen pizzas, available now at Whole Foods Market,, and Bristol Farms. According to Caulipower, the pizzas are made with real cauliflower, are nutrient-rich and gluten-free, and contain less sodium and sugar, and fewer calories than conventional pizzas. Cauliflower pizzas are the brainchild of CEO Gail Becker, whose two children were diagnosed with celiac disease. She was frustrated by the poor quality of available gluten-free pizzas. Caulipower pizzas come in four varieties: three-cheese, veggie, margherita and plain crust. [ Image credit: © Caulipower, ]

"Caulipower Launches First Nationally Available Line of Ready-to-Cook Cauliflower-Based Foods", News release, Caulipower, January 31, 2017

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