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?

Food Trends Insight Alert Archive

Have a look at some of our recent alerts. These give broad coverage of the industry - if you want something more specific create your own here.

Food Trends

News and developments about food trends and food innovation
<<12345678910>> Total issues:159

You should render it by by hands creating alert renderer and other alert rendering staff

May 01, 2016, to May 15, 2016

Is It Ethical For Vegan Restaurateurs To Kill Cockroaches?

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.”

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

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.

Sustainability, Purity, Simplicity Are Dannon's New Watchwordsl

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.

You should render it by by hands creating alert renderer and other alert rendering staff

April 15, 2016, to May 01, 2016

Start-Up Gets Venture Cash It Needs To Market Its Food Waste Solution

A Redmond, Wash.-based start-up has raised more cash in a third financing round, bringing the total to $30 million, to support further development and marketing of a machine that reduces food waste by turning unsold and scrap food into a useful product. WISErg's machine, called the Harvester, is used by food stores to dispose of food waste. Customers include Whole Foods Market, Costco and PCC Natural Markets. The Harvester grinds food waste into a slurry that the company takes and processes into a fertilizer that can be used on organically grown crops. There are Harvesters in more than 20 locations in Seattle alone.

Americans Ask Restaurants: Where’s The Healthful Food?

A Mintel poll of American consumers found nearly half complaining that it is too tough to find healthful food at restaurants. And when they do find it, it tends to be too expensive (64 percent). Sixty-eight percent said restaurants should make it easier by indicating on menus which foods are more healthful. The problem is significant enough for 36 percent of those polled that they’d rather prepare healthful foods at home than try to find them at restaurants.

Hotel Chain To Plant Vegetable Gardens At A Quarter Of Its Facilities

France’s AccorHotels announced it will try to reduce food waste in its 3,900 hotels by 30 percent by planting vegetable gardens at many of its facilities. The group said it generates 25-30 percent of its revenue by serving 150 million meals a year. It implement its plan by first determining how much food it is wasting. Restaurants will be required to weigh and record food that is discarded to best determine how to cut waste. The company said it is supporting “urban agriculture” by planting 1,000 vegetable gardens at its hotels over the next four years. The global chain includes the Pullman, Sofitel, Novotel, Mercure and Ibis hotel chains.

You should render it by by hands creating alert renderer and other alert rendering staff

April 01, 2016, to April 15, 2016

Technology Helps Irish Organization Distribute Surplus Food To The Needy

An Irish tech entrepreneur who is passionate about food waste developed a smartphone app and organization that links businesses that have surplus food with charities that will then redistribute it to the needy. Restaurants and grocery stores can upload the details of their donation on the Foodcloud.net app, which then sends a text message to organizations telling them where to pick up the food. Foodcloud has distributed almost 1.5 million meals since it was created, and is now facilitating distribution of a ton of food daily. In 2014, the FoodCloud partnered with Tesco to give all surplus food from its 146 stores to charities across Ireland.

Salvage Food Store Has Had Its Share Of Hurdles To Overcome

A Kansas grocery store that sells only salvage foods and beverages at discount has proved beneficial to the local community, but has had some unique problems to overcome. The Bargain Barn’s shelves are filled with overstock items and products close to or a little past their expiration date that might otherwise end up in a landfill. So to keep its certification, the store must be inspected regularly by the state to make sure the food is safe. But that eases the concerns of some shoppers who worry that salvage food means spoiled food. In addition to inspections, the store faces the challenge of obtaining its food supply through bidding or contracting. State regulations prohibit buying locally produced goods, like eggs. But otherwise a full range of items is available, including gluten-free and international foods.

Tesco Makes Its Food Waste Pilot Project Official

Following a successful six-month, 14-store pilot program, British grocery chain Tesco has finalized a plan to donate all unsold food to 5,000 charities in an effort to eradicate food waste from its stores and distribution centers by 2017. During the test, the Community Food Connection program resulted in delivery of more than 22 tons of food to needy people – approximately 50,000 meals. The company acknowledged it had discarded more than 55,000 tons of food last year. The Tesco initiative follows a similar effort by the Morrisons grocery chain.

You should render it by by hands creating alert renderer and other alert rendering staff

March 15, 2016, to April 01, 2016

Campbell’s Supports Mandatory GMO Food Labeling

In a letter to employees, Campbell’s CEO Denise Morrison explained why the company supports mandatory national labeling of products containing genetically modified organisms (GMOs) and why it proposes that the federal government provide a national standard for non-GMO claims on food packaging. In addition to the fact that 92 percent of consumers say they want GMO ingredients listed on food labels, the “Campbell’s purpose” requires the company to acknowledge that people want to know what’s in their food “so they can feel good about the choices they make, for themselves and their loved ones.” Campbell’s also promises to set the standard for food transparency.

New Generation Of Cake Mixes Says “No Thanks” To Fake Ingredients

As bake mix companies retool their stale, stodgy recipes to replace artificial ingredients with more natural stuff, young baking entrepreneurs are rushing to meet the demand from health-conscious Millennials for recognizable all-natural and organic ingredients. One of these entrepreneurs is Sarah Jones Garibaldi, whose Miss Jones Baking Company is playing the David to giants like Betty Crocker, Duncan Hines and Pillsbury. Her five products – two cake mixes, a brownie mix and vanilla and chocolate frosting – debuted in grocery stores last November, and the company is struggling to meet demand. Garibaldi says the concerns about synthetic cake mix ingredients are not just a health issue. More Millennial diners simply prefer not to “waste precious calories on mediocre food.”

Survey Finds A Lot Of Consumer Confusion About The Word “Natural”

Unlike the term “organic,” as it applies to farming anyway, the word “natural” is not regulated by the U.S. government. Despite that, Americans are increasingly drawn to foods with that claim on their packaging, and food companies are very aware of its marketing value, winking at the fact that forty-five percent of those surveyed by Consumer Reports believed that natural was a verified claim. The proportion of Americans who regularly buy “natural” foods climbed to 62 percent in 2015 from 59 percent the year before, though buyers really didn’t know what they were paying for. So the three out of five people polled by CR who believe natural means non-GMO, as well as no artificial ingredients, colors, chemicals or pesticides, could be very misled or confused.

You should render it by by hands creating alert renderer and other alert rendering staff

February 15, 2016, to March 15, 2016

McDonald’s To Eliminate Antibiotics From Its Chicken Supply Chain

McDonald’s USA has announced a commitment to sourcing only chicken not raised with antibiotics, and milk from cows never treated with the artificial growth hormone rbST. The new antibiotics policy, developed with the cooperation of sourcing farmers, supports the company's “Global Vision for Antimicrobial Stewardship in Food Animals,” introduced in 2003. The company said it hopes to implement the new antibiotics policy to its supply chain over the next two years. Instead of antibiotics, farmers who supply chicken to McDonald’s will use ionophores, an antibiotic not used for humans that helps keep chickens healthy.

Hilton Hotels Announces Animal Welfare Policy In Its Supply Chain

In a joint statement with the Humane Society of the U.S., hotel chain Hilton Worldwide announced it would eliminate caged egg-laying chickens and gestation crates for breeding pigs from its supply chain within two years. Affected by the announcement are 19 countries and all hotels in the Hilton Hotels and Resorts, Waldorf Astoria Hotels and Resorts, Conrad Hotels and Resorts, Canopy and DoubleTree. They will have to switch all egg usage to cage-free by December 31, 2017. All pork products must be purchased from suppliers that house breeding pigs in groups rather than gestation crates by the end of 2018. A Humane Society spokesman said the Hilton commitment “will substantially improve countless animals’ lives.”

Kraft Goes Natural With Mac & Cheese Colors, Flavors

Kraft announced that beginning in January 2016 its original Mac & Cheese product sold in the U.S. will be dye-free and contain no artificial preservatives. Instead of synthetic dyes, the company will use paprika, annatto and turmeric to provide the familiar golden color. Another version of the product, Kraft Mac & Cheese Boxed Shapes, already sold in the U.S., contains no artificial flavors, preservatives or synthetic colors. The company says it took a while to introduce the new versions because they wanted to be sure there was no change in flavor. Kraft acted after an online petition gathered 365,000 signatures.

You should render it by by hands creating alert renderer and other alert rendering staff

February 01, 2016, to February 15, 2016

High Price Of Cauliflower Infuriates Some Dieters

Cold weather in the cauliflower-growing regions of California and Arizona has led to a shortage and a rise in prices that has dieters around the U.S. in a frenzy. Cauliflower has become a favorite of low-carb devotees because a medium-size head has fewer carbs than a single potato, is rich in vitamin C and low in calories. Creative cooks have found many ways to prepare it, even to disguise it to substitute for other foods in recipes (e.g., the “mac” in mac and cheese, faux mashed potatoes, and even ersatz rice). But the scarcity of the vegetable has driven prices to prohibitive levels: up 30 percent from a year ago, according to the USDA, with some stores charging as much as $8.00 a head.

Food Waste Becoming A Major Concern Of Americans

Americans are becoming increasingly concerned about the amount of food they waste, either in the home or at grocery stores, because they are also aware of the environmental impact of food production. Data from 2010 released by the USDA and EPA indicate that 31 percent (60 million tons) of the food in grocery stores was never eaten. About two-thirds occurred in the home, the rest in stores. A UN agency says that ratio reflects the global situation as well. Last September, the USDA and EPA jointly announced the first food waste reduction goal: 50 percent by 2030. At the grassroots level, restaurants and consumers are already taking action: “freeganism” (eating discarded grocery store foods); the “ugly food movement” (accepting less-than-aesthetic produce); and the “root-to-stem” movement (consuming all parts of a vegetable).

Supermarkets Invest In Fresh Prepared Foods To Meet Demand For Convenience

Supermarkets are achieving operational efficiencies in their stores by investing in the prepared foods that meet consumer demand for convenience and freshness, according to the Food Marketing Institute. Retail food stores are competing with restaurants and convenience stores in the fresh prepared foods arena, and are boosting their investment there as center store sales decline. A survey of 8,000 stores conducted for FMI by Technomic found that the $15 billion growth in prepared fresh foods over the last eight years was no accident. Sixty-two percent of surveyed supermarkets offer customers made-to-order stations along the store perimeter. Some stores offer limited service or full-service restaurants. A key finding: “supermarkets are catering to the changing preferences of shoppers and their demands for customization.”

You should render it by by hands creating alert renderer and other alert rendering staff

January 01, 2016, to February 01, 2016

Company Lists Emergent Beverage Flavors For 2016

A fragrance and flavor technology company has created a list of beverage flavors it believes will become popular in 2016. At the top of the Sensient Flavors list is chamoy, a “mash-up” of flavors that blends the heat of ancho chilies with apricot preserves, lime juice, salt and sugar. The company says it’s time for the emergence of flavors associated with trees, especially their bark, roots and leaves. Honeyed evergreen, according to Sensient, is “a crisp, unpretentious pine flavor softened by honey.” Look also for sassafras among flavors based on bitters, roots, and craft soda flavors like root beer, and also for charred coconut, overripe melon, pandan, preserved cherry blossom and urfa chili.

The Short-Term Future For Bread, Pasta

Bakers, restaurateurs, chefs, and food experts peered into their crystal balls to see what’s cooking in 2016. Among their predictions: artisan breads will grab more attention. Made from scratch, artisan breads can take four to five hours to rise. Partially baked breads will endure, but consumers are looking at more than price when they shop for bread. They want quality, of course, but also longer-lasting freshness and resistance to mold. Whole-grain wheat breads will continue to be popular, even as alternatives gain more shelf space. Pastas such as Italy’s strozzapreti “will be all the rage, says one restaurant owner. Long and slightly twisted like a rope, the pasta goes well with braised meat. Look also for simple pasta dishes with three to four ingredients and clean flavors.

Bake Mix Entrepreneurs Target Health-Conscious Consumers With A Sweet Tooth

Shifting diet trends toward natural, organic, and generally more healthful foods have taken their toll on bake mix brands like Betty Crocker, Duncan Hines and Pillsbury. U.S. sales of cake and pastry mixes fell 8.5 percent in 2015; frosting sales fell 5.3 percent. Meanwhile, sales of organic baking mixes grew more than 15 percent. It doesn’t mean traditional bake-at-home mixes will disappear from store shelves anytime soon (for one thing, they’re a lot cheaper). But their ingredients lists are being reworked to get rid of at least some of the unpronounceables and unrecognizables. Bake mix entrepreneurs focused on natural ingredients are convinced that mixes made with pure ingredients will find their market: health-conscious people with a sweet tooth who hate to waste decadent calories on mediocre treats.

You should render it by by hands creating alert renderer and other alert rendering staff

December 15, 2015, to January 01, 2016

Climate Change Can Be Reversed By Organic, Sustainable Farming

Organic sustainable farming is a major way to reverse climate change, participants in the COP21 global climate summit agreed recently. Twenty-five countries and more than 50 international organizations, private foundations, international funds, and consumer and farmer groups committed to France’s “4 per 1000” initiative to promote healthy soils and “regenerative agriculture” to ensure food and climate security in coastal areas, island nations and poorer developing countries that are likely to be hit the hardest by global warming. “This is a game changer because soil carbon is now central to how the world manages climate change,” said the head of the world’s leading organic farmers and producers association.

What’s Hot In The Whole Foods Market Crystal Ball Of Food Trends

Joining other end-of-year clairvoyants of the comestibles industry, Whole Foods Market experts have created a list of hot trends to keep an eye on in 2016 (and look for on Whole Foods shelves). At the top is uncommon protein sources, including ”once-overlooked” meat cuts like sirloin top, pork T-bone chop and Denver steaks, and seafood like farmed paiche and wild-caught blue catfish. The availability of these exotic fish will ease pressure on salmon, tuna, and shrimp. Other key trends: wine in a can, plant-based ingredients (like quinoa protein) in hair care products, fermented foods and products, non-GMO-fed verified foods, non-tomato heirloom products, alternative and wheat-free flours, and lots of bizarre flavors from Korea, Japan, Southeast Asia, and the Middle East.

Boston Grocer Gathers, Prepares, And Sells Affordable Healthful Food

A former Trader Joe’s executive has opened a nonprofit grocery store in Boston whose mission is to sell healthful, prepared food that poor people can afford. The basic business model of Doug Rauch’s Daily Table is to collect nutritious food destined for the waste bins, prepare it for busy shoppers, and sell it extremely cheaply. It attacks two problems at once: the huge amount (40 percent) of good food that is wasted and the fact that nutritious food can be too expensive in poor communities. “A healthy meal is a lot trickier [than junk food] because of the costs associated with fruits and vegetables, dairy, protein,” says Rauch. “These are expensive ingredients."

You should render it by by hands creating alert renderer and other alert rendering staff

December 01, 2015, to December 15, 2015

Asian Urbanization Drives Demand For Convenient Snacks, Packaged Foods

Rapidly urbanizing Asian countries – i.e., Vietnam, Philippines, India, Thailand, Singapore and Indonesia – with growing disposable incomes and aggressive investment from multinational companies, are increasingly interested in snacking. Growth is especially hot for sweet and savory snacks and frozen desserts. Consumers are especially attracted to Western-style snacks in addition to their traditional snacks. Hand-in-hand with the urbanization trend are impulse, indulgence, and convenience, a good sign for ready meals and processed food. Three countries – India, Indonesia and Vietnam – are booming markets for packaged food. In terms of companies, Mondelez International Inc. is doing especially well with their lines of cookies, snack bars and candy.

Greenhouse Builder Takes The “Locally Grown” Movement To A New Level

A N.Y.-based company whose mission is to build greenhouse farms to supply fresh produce to regional supermarket chains is expanding its operations rapidly to take advantage of the “locally grown” trend. BrightFarms’s newest customer is Chicago-area Mariano’s stores, but it has built, or is building, greenhouses in Virginia, Missouri, Pennsylvania and Illinois. The business model seems sound, because the idea is to cut food transport costs by building the farms near stores. According to founder Paul Lightfoot, the Chicago greenhouse will produce a million pounds of fruits and vegetables a year, applying hydroponic technologies that use 90 percent less water, 75 percent less land and 98 percent less shipping fuel than conventional lettuce growers.

Swiss Chocolate Maker Improves Sustainability Record

Barry Callebaut reports that it continues to make progress in the area of sustainable cocoa production. The company sourced 159,000 tons of sustainable cocoa in 2015, an increase of 21 percent over 2014, and trained 70,000 farmers in better farming practices. The company created the independent, non-profit Cocoa Horizons Foundation to “drive change in cocoa sustainability.” It developed a new range of sustainable cocoa and chocolate products, Horizons, to support farm productivity and community development programs. Products are traceable from farm to warehouse. The company also distributed sustainability premiums of $20 million to farmers and farmer groups.

You should render it by by hands creating alert renderer and other alert rendering staff

November 15, 2015, to December 01, 2015

A Disturbing Message For Big Food From Millennials

Millennials are a key demographic for food manufacturers, because they will comprise a bigger proportion of the American population as older generations decline. Unfortunately, Millennials are much more suspicious of Big Food than older generations, and wish companies would be more transparent about product ingredients. Until they do, Mintel reports, Millennials will increasingly bypass grocery aisles stacked with processed foods. Forty-three percent said they don’t trust food manufacturers like General Mills, PepsiCo and Kraft Heinz. Only 18 percent of older adults are that mistrustful. Millennials make more trips to the grocery store, a fact that is probably associated with their desire to buy fresher, rather than longer shelf-life, foods.

Midwest Bakery’s Seven Grain Sprouted Bread To Be Sold At Costco

A Wisconsin-based bakery that specializes in bread that has great taste and texture, top quality ingredients, less processing, and great nutrition has inked a distribution deal with regional Costco stores. Angelic Bakehouse’s Sprouted Seven-Grain bread – which has also received Non-GMO Project Verified status – will be available at 13 Costco locations in Wisconsin, Illinois and Pennsylvania, with more locations coming soon. The bread will be sold in three-loaf bulk packages for about $7, or roughly $2.33 a loaf. Angelic says it uses a unique sprouted grain mash process to make its bread.

Health & Wellness Food Category Is Booming

Foods perceived by consumers as “naturally healthy” – so-called “clean label” items like oatmeal and spring water, free from adulteration or refinement – dominate the health and wellness category, Euromonitor says, though all categories are performing well. Naturally healthy is largest in world sales ($276 billion) and the fastest growing. New superfoods and beverages will contribute to a forecast growth of $69.2 billion by 2020. But that doesn’t mean other categories of health and wellness foods are fading. Fortified/functional offerings, for example, are showing healthy growth, especially those containing protein and energy. Gluten-free is becoming a food industry behemoth, and gluten-free versions or bread and pasta are making impressive gains. Organic foods grew 4.5 percent in value this year, outpacing other H&W categories, reaching $34.5 billion globally.
<<12345678910>> Total issues:159
>> <<
Developed by Yuri Ingultsov Software Lab.