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?
<<27282930313233343536>> Total results:3809 References Per Page:

Kellogg Tackles Sagging Cereal Sales With a Brand Makeover

May 17, 2012: 11:13 AM EST
Kellogg is revamping its 106-year-old brand with refreshed packaging and a new marketing theme (“Let’s make today great!”). The company – and the processed cereal industry generally – is facing tough economic times in the U.S. and Europe. Underlying profit fell in 2011. And profit from European operations is down 20 percent so far in 2012. Analysts said the brand makeover is probably a good move for Kellogg – at least they’re doing something to counteract falling sales. But, as one analyst noted, "if the rebranding doesn't improve overall volume share for Kellogg then I would expect to see subsequent events occurring."
Michelle Russell , "In the spotlight - Kellogg could need more than brand "refresh"", Just-food.com, May 17, 2012, © just-food.com
Domains
FOOD TRENDS
Ingredients
Cereals & Bakery
Geographies
Worldwide
North America
EMEA
United States of America
Europe

Massachusetts Company Is An Example Of The Online Bakery Phenomenon

May 16, 2012: 11:35 AM EST
According to Harvard Sweet Boutique (Mass.), online bakeries offering brownies, toffee, cookies and cookie bars are a rapidly growing phenomenon. Products can be ordered online to send as gifts, treats, or “just because,” the company says. Harvard Sweet Boutique prepares orders in small batches from scratch; personalizes each order; ships the high-quality products in whimsical striped or polka dot boxes, promptly – promising next day delivery when necessary.
"Online Bakeries Are Now Left Right and Center Says Harvard Sweet Boutique", News release, Harvard Sweet Boutique, May 16, 2012, © Harvard Sweet Boutique
Domains
FOOD TRENDS
Ingredients
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Sales Of Processed Breakfast Cereals Sag In The U.K., But Pick Up Steam In China

May 16, 2012: 10:55 AM EST
The acquisition of a majority stake in U.K. cereal company Weetabix by a Chinese firm comes at just the right time. Sales of breakfast cereals in Great Britain have begun to sag after more than a hundred years of growth, thanks perhaps to growing consumer awareness of the dearth of nutritional value in highly processed corn and wheat flakes. Expansion into foreign markets offers a major – perhaps the only – avenue of growth for the beleaguered products. The Grocer, a British trade publication, says sales of eight of the 10 most popular cereal brands dropped sharply in 2010-2011, as people turned to cheaper store brands and healthier cereal products. Even more telling: processed cereals lost ground in the overall breakfast foods category.
Jon Henley, "Flaking out: is our taste in breakfast cereal changing?", guardian.co.uk, May 16, 2012, © Guardian News and Media Limited
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Nutrition
Cereals & Bakery
Geographies
Worldwide
EMEA
Asia-Pacific
Europe
China
United Kingdom

Carbery Targets Elderly Population With Fruit Flavored Protein Drinks

May 15, 2012: 10:17 AM EST
Nutritional and functional ingredient maker Carbery (Cork, Ireland) is targeting older consumers whose perceptions of flavors are not as sharp as those of younger people. Older people tend to prefer stronger, more traditional tastes, Carbery says, so it is therefore exploring the use of strawberry, orange and vanilla flavors in protein-fortified foods to make them more palatable to the elderly. The company sees the aging market as a major focus and is using whey protein in strongly-flavored functional dairy products to help fight age-related muscle loss (sarcopenia). Other product possibilities include cookies, confectionery products and healthy breakfasts with oats or porridge.
"Carbery explores flavours for ageing consumers", Food Navigator, May 15, 2012, © William Reed Business Media SAS
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Nutrition
Flavors & Colors
Functional Foods
Geographies
Worldwide
EMEA
Europe
United Kingdom

Legislator Launches Attack On School Pizza Classified As A “Vegetable”

May 15, 2012: 08:44 PM EST
A U.S. congressman from Colorado has introduced legislation in the House that would toughen nutritional standards for pizza served in school lunchrooms. Rep Jared Polis (D) says new standards approved by Congress in a 2011 USDA funding measure categorized pizza containing one-eighth of a cup of tomato paste as a vegetable. He said it was a “ridiculous” decision, considering how much sugar, salt and cheese is in just one slice of pizza. Chastising Congress for caving in to the frozen food business, Polis said “agribusiness should never dictate the quality of school meals.” His bill – the SLICE Act – would declassify pizza as a vegetable.
Lauren Fox, "The War on Pizza?", US News, May 15, 2012, © U.S.News & World Report LP
Domains
FOOD TRENDS
Advice & Policy
Ingredients
Cereals & Bakery
Regulation
Geographies
Worldwide
North America
United States of America

California Bakery Produces High-Fiber Breads Whose “Net Carb” Content Is Zero

May 14, 2012: 11:24 AM EST
A California bakery has developed a line of breads for bread lovers who are trying to cut down on carbs. Julian Bakery of La Jolla offers low-carb and carb-free breads that it claims are "compatible with any diet plan" whose overall goal is a reduction in carbohydrate intake. Julian’s Carb Zero Bread is also gluten-free, high in protein and fiber, low in calories, and contains no sugar, yeast, or preservatives. The concept – identical to the Atkins “net carb” idea – is that fiber-based carbs can be subtracted from total carbs because they are not metabolized or stored in the body as fat. Julian’s bread has an equal amount of carbohydrates and fiber, leading to a net carb level of zero.
"Julian Bakery Offers Healthy, Diet-Friendly Breads With Zero Net Carbs", News release, Julian Bakery, May 14, 2012, © Julian Bakery
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
New Products
Nutrition
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Cassava Flour Provides The Chewiness That’s Lost When Bread Is Gluten-Free

May 13, 2012: 11:34 AM EST
A brief Chicago Tribune article suggests that cassava root works well as a substitute for gluten in bread baking. Eating gluten, a protein found in wheat flour, can cause a severe allergic reaction in people suffering from celiac disease. But gluten gives bread dough its elasticity, according to the author. She provides a recipe using cassava flour that yields 20 small rolls, noting that cassava-based bread “offers a chewy chomp and big boing”.
Leah Eskin, "Spring-loaded bread gives breakfast bounce", Chicagotribune.com, May 13, 2012, © Chicagotribune.com
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Nutrition
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Demand For Artisan Breads In The U.K. Fuels Resurgence Of Community Mills

May 13, 2012: 11:13 AM EST
Flour produced the old-fashioned way – by wind- and water-powered mills in local communities – is undergoing a renaissance in the U.K. as British demand for artisan breads steadily rises. Traditional mills are reopening across the country and membership in the Traditional Cornmillers Guild has more than doubled – to 37 mills – since it began in 1987. The market for artisan breads is still small, but it is definitely growing: 8,000 tons of flour a year are now being produced using traditional methods used by millers a thousand years ago.
Jonathan Owen, "Passion for artisan bread puts wind in the sails of Britain's mills", Independent.co.uk, May 13, 2012, © independent.co.uk
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
Consumers
Cereals & Bakery
Geographies
Worldwide
EMEA
Europe
United Kingdom

Snack Makers Tweak Product Formulas To Satisfy World Tastes

May 6, 2012: 09:59 AM EST
With snack food sales essentially stagnant in the U.S. for the past two years, manufacturers are marketing their products -- some with slightly different formulas -- overseas. The timing is right, because busy people in developing countries like China and India are acquiring a taste for “on-the-go” American snacks. But there's a slight problem with the strategy: the flavors of snacks like Oreos and Lay’s potato chips have had to be tweaked to suit regional tastes. For example, Kraft fiddled with the Oreo recipe when it learned that the Chinese don't like treats as big or as sweet as Americans do. The result is an Oreo cookie that is a little smaller and a bit less sweet.
"“Crab” Chips, Fruity Oreos? They’re Big Overseas", Time, May 06, 2012, via Associated Press, © The Associated Press
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
Consumers
Cereals & Bakery
Flavors & Colors
Whole Grains
Geographies
Worldwide
North America
EMEA
Asia-Pacific
United States of America
Mexico
Europe
China
India
Spain
Russia

Company’s Coffee Delivers Fiber Along With The Caffeine

May 4, 2012: 11:00 AM EST
A Connecticut coffee company is making it a little easier for people to get some fiber for breakfast, even if they don’t eat toast, cereal or fruit. Brioni’s Healthy Morning coffee delivers  four grams of fiber in every 12-oz. cup. According to company management, the fiber in the coffee – which is available in light, medium or dark roast, hazelnut and decaf – is a prebiotic that provides nutrition to the healthy bacteria in the human digestive system. The fiber comes from endive roots blended with inulin derived from chicory. Their proprietary – and very secret – blending and roasting process results in a coffee that has “a slippery, creamy texture with a slight velvety mouthful."
Anne M. Hamilton, "Local Firm Adds A New Twist To Coffee: Fiber", The Hartford (Conn.) Courant, May 04, 2012, © Tribune Company
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
Nutrition
Carbohydrates & Fibers (sugar, starches)
Cereals & Bakery
Functional Foods
Geographies
Worldwide
North America
United States of America

More Evidence Of Cardiovascular Benefits Of Oily Fish

May 3, 2012: 10:16 PM EST
Eating oily fish at least twice a week offers substantial benefits for the cardiovascular system, according to research studies presented at a recent European medical meeting. Oily fish – salmon, mackerel, herring, trout and sardines –  are rich in omega-3 fatty acids and other important nutrients. Omega-3 fatty acids have been shown to be anti-inflammatory (reducing the risk of atherosclerosis) and anti-arrhythmic, reducing the risk of heart attack. Researchers reported that fish oil supplements – especially pharmaceutical grade formulas – can also provide cardiovascular benefits, especially for people who do not like eating fish. 
"A fish a day keeps the doctor away?", News release, presentation at the EuroPRevent 2012 meeting, May 03, 2012, © European Association for Cardiovascular Prevention and Rehabilitation
Domains
Research
Geographies
Worldwide
EMEA
Europe
United Kingdom

Dunkin’ Donuts Serves Up “Men In Black 3” Coffee, Donuts

May 3, 2012: 11:59 AM EST
Dunkin’ Donuts is pulling out all the stops in its marketing tie-in with the soon-to-be-released film, Men in Black 3 from Sony Pictures. Dubbed “The Galaxy Now Runs on Dunkin’”, the promotional campaign includes new menu items – Black Cocoa Creme Iced Coffee, the Undercover Black Cocoa Donut, and the Chocolate Lunarmax Donut – as well as a new mobile app and a Twitter sweepstakes inspired by the movie. The campaign covers the advertising waterfront: television, radio, online, in-store point of purchase, and digital, mobile and social media.
"The Galaxy Runs On Dunkin': Men In Black™ 3 Inspired Coffee And Donuts Discovered At Dunkin' Donuts", Press release, Dunkin' Donuts, May 03, 2012, © Dunkin' Donuts
Domains
FOOD TRENDS
Ingredients
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Innovative Products Include Cookies, Cupcakes, Pasta Meals And Rice Chips

May 1, 2012: 10:23 AM EST
Among the 10 most innovative food products picked by the editors of Progressive Grocer are all-natural cookies that are kosher, suitable for vegetarians, and GMO-free; and cupcakes with an ice cream center. Also on the list: Kellogg’s all-natural Kashi Steam Meals, including various pasta meals containing at least 35 grams of whole wheat per serving; and 1.5-ounce bags of gluten-free rice chip snacks in flavors like Wasabi and Fiesta Lime. The rice chip snacks contain 70 percent organic ingredients and provide 26 to 27 grams of whole grains per serving.
"Editors' Picks for Innovative Products", Progressive Grocer, May 01, 2012, © Stagnito Media
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
New Products
Nutrition
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Garlic Compound Found To Be Super-Effective In Killing Campylobacter Bacteria

May 1, 2012: 10:50 AM EST
In a finding that could lead to new treatments for raw and processed meats and food preparation surfaces, U.S. researchers show that the garlic compound diallyl sulfide is 100 times more effective than two current antibiotics at fighting the most common bacterial cause of intestinal illness globally. Most infections stem from eating raw or undercooked poultry or foods that have been cross-contaminated with Campylobacter jejuni bacteria via surfaces or utensils used to prepare poultry. The bacteria can cause diarrhea, cramping, abdominal pain and fever. It is also responsible for nearly a third of the cases of Guillain-Barré syndrome, a rare paralyzing disorder.
Xiaonan Lu et al., "Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms", Journal of Antimicrobial Chemotherapy, May 01, 2012, © British Society for Antimicrobial Chemotherapy
Domains
FOOD TRENDS
Advice & Policy
Marketplace
Research
Safety
Geographies
Worldwide
North America
United States of America

Mothers-To-Be Announce Their Baby’s Sex With A Cake

April 28, 2012: 09:48 AM EST
A trend that began in the U.S. – and spread rapidly through social media – is catching on big in the U.K.: announcing an unborn baby’s sex at a pregnancy party with a cake whose frosting may be any color, but whose sponge is either pink or blue. Bakeries in the U.K. report that an increasing number of mothers-to-be are ordering the sex-revealing cakes for the special parties. Sometimes expectant mothers request that their doctors or sonogram technicians inform only the bakery of the baby’s sex, so that all attendees – including moms and dads – are surprised at the party.
Tracy McVeigh, "British mothers join US craze for party cakes that reveal baby's sex", guardian.co.uk, April 28, 2012, © Guardian News and Media Limited
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
New Products
Consumers
Cereals & Bakery
Flavors & Colors
Geographies
Worldwide
North America
EMEA
United States of America
Europe
United Kingdom

Mile High Organics First Online Grocery Retailer To Receive USDA Organic Certification

April 25, 2012: 07:30 AM EST
Organic produce and natural grocery delivery service company Mile High Organics received an organic certification from the United States Department of Agriculture, making the company the first online grocery retailer to do so. The USDA's organic certification program, a voluntary process, assures Mile High Organics' customers that their food meets organic-food standards and the company support organic farmers through sourcing of high-quality food.
Press Release, Mile High Organics, "Mile High Organics is Nation's First USDA-Certified Organic Online Grocer", Mile High Organics, April 25, 2012, © Mile High Organics
Domains
FOOD TRENDS
Advice & Policy
Ingredients
Natural & Organic
Regulation
Geographies
Worldwide
North America
United States of America

Foods Rich In Resistant Starch Can Help Lower Risk Of Bowel Cancer Among Australians

April 25, 2012: 07:05 PM EST
Higher intake of foods rich in resistant starch, such as beans and other legumes, corn, lentils, and peas, can lower the risk of developing bowel cancer, according to research by Australia's CSIRO Food Futures Flagship. This kind of diet can help address the "Australian paradox," a term that nutritionist David Topping uses to refer to the fact that bowel cancer is the second most common cancer in the country despite Australians' consumption of more dietary fiber than by people in other Western countries.
Sheradyn Holderhead, "Starchy foods cut bowel cancer risk", Adelaide Now, April 25, 2012, © News Limited
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Nutrition
Carbohydrates & Fibers (sugar, starches)
Cereals & Bakery
Geographies
Worldwide
Asia-Pacific
Australia

Research Confirms Nutritional Value Of Ancient Grain Millet

April 25, 2012: 07:44 AM EST
The Chicago Tribune reports that the ancient grain millet -- used mainly these days as feed for birds, poultry and cattle -- is making a comeback as a human food, thanks to research confirming that the gluten-free grain is rich in vitamins and offers cholesterol-lowering benefits. Easy to prepare as a main or side dish, millet can be used in casseroles, breads, stews and soups.
Kay Stepkin, "Ancient grain makes a healthy comeback", The Veggie Cook/Chicago Tribune, April 25, 2012, © Chicagotribune.com
Domains
FOOD TRENDS
Ingredients
Marketplace
New Products
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Consumers Angry Over Discovery That Kashi Products Contain GMO Ingredients, Pesticides

April 24, 2012: 08:19 PM EST
Health-conscious consumers have not missed the news that cereal brand Kashi, which is marketed as all-natural and healthy, actually contains genetically modified soy. And some samples tested positive for carcinogenic pesticides. Some natural foods stores have removed Kashi products from their shelves, and Kashi’s Facebook page has been bombarded with criticism and comments from angry and disappointed consumers. Kashi said it is working with the North America’s Non-GMO Project to get more of its products – currently there are seven – certified as non-GMO.
Mary Ann Georgantopoulos, "Thanks for nothing, Kashi: Cereal company caught in GMO controversy; backlash ensues", Metro, April 24, 2012, © Free Daily News Group Inc.
Domains
FOOD TRENDS
Advice & Policy
Bodily Needs
Consumers
Regulation
Safety
Geographies
Worldwide
North America
United States of America

Report Discusses Status – And Forecasts Future Use – Of Stevia In Food Industry

April 24, 2012: 10:34 AM EST
A new Datamonitor market research report available from Fast Market Research discusses the current status of the natural sweetener stevia and outlines its future in the global food industry. The report describes current consumer attitudes toward sugar and artificial sweeteners, and provides case studies of new food products formulated with stevia. Also discussed: product categories and industries that are most likely to use stevia, challenges for food makers as they incorporate stevia in new products, and product/industry areas where stevia has the greatest growth potential.
"Future Trends of Stevia in Bakery and Snacks - Market Research Report - new market research report", News release, Fast Market Research, April 24, 2012, © Companies & Markets
Domains
FOOD TRENDS
Ingredients
Marketplace
Innovation
Research
Cereals & Bakery
Flavors & Colors
Sugars & Sweeteners
Geographies
Worldwide
North America
Latin America
United States of America

Cargill Bakery Innovations To Be Displayed At Bakery Showcase

April 24, 2012: 08:01 AM EST
Cargill and Horizon Milling will display some healthier food prototypes at a Canadian Bakery Showcase in the first week of May in Toronto. Company representatives will also be on hand to discuss the wheat market and “solutions available to manage commodity driven risk”. Prototype foods on display will include: a lower sodium chocolate cookie made with the SaltWise sodium reduction system, a breakfast cookie made with Iliggo-Fiber inulin fiber, and a shelf stable vanilla cookie made with an omega-3 shortening. Products with cleaner labels will also be featured, including unfrosted layer cakes made with a cake base that used no artificial colors, flavors or preservatives.
"Cargill and Horizon Milling Showcase Innovations in Health and Wellness, Risk Management and Cleaner Labels", News release, Cargill, April 24, 2012, © Cargill
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
New Products
Nutrition
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Commercial Chia-Based Breakfast Cereal Is Filling, Nutritious

April 23, 2012: 09:28 AM EST
A company with the cheeky, attention-grabbing name Holy Crap has developed a healthy cereal based on organic chia seeds and other nutritious ingredients. Because of chia’s ability to absorb liquids and expand in volume, two tablespoons of the cereal – which also contains hulled hemp hearts, organic buckwheat, organic cranberries, etc. – mixed with milk are very filling. According to food writer Doug Cook, Holy Crap cereal is kosher, all-natural, vegan, and gluten-, lactose-, salt-, wheat-, and nut-free. Chia and hemp seeds are low in sugar and rich in protein, omega-6 and plant-based omega-3 fats, fiber, potassium, magnesium, and thiamine (vitamin B1). However, Cook advises that the cereal could be made easily and cheaply at home.
Doug Cook, "Just 2 tablespoons and you’ll be full", Thespec.com, April 23, 2012, © Metroland Media Group Ltd.
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Nutrition
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Pasta Formula Using Pulses Wins Canadian Food Competition

April 21, 2012: 10:59 AM EST
Postsecondary culinary arts students in Saskatchewan who created a tasty pasta formula made with locally-grown pulses won first prize in a regional food product development contest. The judges said the pasta – made with lentils, peas, chickpeas and beans – was not only gluten-free but tasted delicious. For the contest, students were challenged to come up with food products using whole pulses, pulse flours or pulse fractions. Other ideas competing in the contest included hummus made with lentil and bean flour and a bakery mix based on pulses.
"Pasta made from Saskatchewan grown pulses win competition", Commodity Online, April 21, 2012, © Commodity Online India Limited
Domains
FOOD TRENDS
Ingredients
Marketplace
Innovation
New Products
Cereals & Bakery
Geographies
Worldwide
North America
Canada

Making Tasty Oil, Shelf-Stable Flour From Pecans Is Now Possible, Just Not Feasible

April 19, 2012: 06:43 PM EST
Researchers in New Mexico are developing a technology to economically extract oil and process flour from pecans, but it will be awhile before any commercial products reach the market. The current way to process pecans produces oil but also a fatty meal that is not shelf-stable. The new propane-based process extracts oil that does not have to be filtered, and leaves behind a de-fatted, gluten-free flour that will not turn rancid. Consumers taste-tested the oil against olive oil, and sampled cookies and breads made from pecan flour, and were pleased with the results. Unfortunately, the initial investment in a processing facility is prohibitive. And pecan growers lack an economic incentive: they are already making a lot of money just selling pecans.
Janet Perez, New Mexico State University, "Pecan industry moving toward oil, flour", Western Farm Press, April 19, 2012, © Penton Media, Inc.
Domains
FOOD TRENDS
Ingredients
Marketplace
Research
Cereals & Bakery
Fats & Oils
Flavors & Colors
Geographies
Worldwide
North America
United States of America

Chicago Restaurants Meet The Demand For Exotic, Richly Flavored Breads

April 17, 2012: 06:54 PM EST
The baking and selling of breads in Chicago restaurants – offered in various shapes and sizes with tasty exotic and ethnic ingredients – has caught the attention of bread lovers and perhaps heralds  a new direction for bread marketing. The dining editor of the Chicago Sun-Times Magazine describes a handful of the restaurants and their offerings: Balena, for example, sells a $5 breadbasket with four kinds of homemade breads, as well as  spreads such as garlicky bagna cauda. She also passes along some tips from experienced bakers on how to pull off the sometimes “intimidating” task of bread baking at home.
Lisa Shames , "Restaurants breaking bread’s boundaries", Chicago Sun-Times, April 17, 2012, © Sun-Times Media, LLC
Domains
FOOD TRENDS
Bodily Needs
Ingredients
New Products
Consumers
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Need For Speed, Convenience Drives Fast Food Breakfast Boom

April 13, 2012: 08:38 PM EST
Convenience and speed are more important than cost to today’s busy breakfast buyers, according to reports from market researchers. NPD Group says those are the key factors driving the growth of the breakfast boom among fast food outlets, where 80 percent of morning meals are purchased. The hook for fast food breakfast buyers seems to be the quality of the morning coffee: researcher Technomic says a full third of coffee-drinking consumers remain loyal to the brand or the restaurant for that reason. Starbucks, Dunkin’ Donuts, Taco Bell, and even Chick-fil-A have all bolstered their breakfast menus to ride the convenience-at-any-price wave.
Darren Rovell, "The Fight to Win Your Breakfast Dollar", CNBC, April 13, 2012, © CNBC LLC
Domains
FOOD TRENDS
Advice & Policy
Bodily Needs
Ingredients
Consumers
Cereals & Bakery
Trend Research & Commentary
Geographies
Worldwide
North America
United States of America

Today’s Brides Are Searching For Alternatives To The Traditional White Wedding Cake

April 13, 2012: 09:01 AM EST
Wedding cakes continue to be big business, but today’s “completely different” brides seem to be looking for alternatives to traditionally designed and flavored white cakes, according to a survey of retail bakeries by Modern Baking. Brides are turning to brighter colors, new designs that may link elements of the wedding dress to the cake; greater use of fondant as an alternative to buttercream; “bling” (crystal ribbons or crystal brooches); monograms; ribbon banding around the tiers; and even cupcakes decorated with flowers in lieu of an expensive cake.
Katherine Martin, "For better (or worse): Wedding cake trends", Modern Baking, April 13, 2012, © Penton Media Inc.
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
Consumers
Cereals & Bakery
Flavors & Colors
Geographies
Worldwide
North America
United States of America

Muffin Sales Still Hot In Grocery Store Bakeries

April 13, 2012: 09:44 AM EST
Data gathered by the Nielsen Perishables Group for late January 2012 show that muffin sales have grown 14 percent in U.S. in-store bakery departments since 2007. More than half of the category’s dollar share (53.1 percent) comes from regular muffins. Gourmet/jumbo muffins accounted for 31.9 percent of sales, mini muffins 13.8 percent and muffin tops/crowns 1.1 percent. Sales faltered during the holiday season of 2011, mainly due to bake-at-home and leftover holiday treats. The highest average sales occurred during September/October, due to back-to-school promotions.
"Muffin category continues momentum", Modern baking, April 13, 2012, © Penton Media Inc.
Domains
FOOD TRENDS
Ingredients
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Nabisco And Kellogg, Beware: Homemade Snack Trend Looms On The Horizon

April 12, 2012: 08:36 AM EST
Food writer Joy Manning reports that baking crackers at home is not only easy, it saves money and is a feel-good project that will impress friends. But the article, based on interviews with cookbook author Alana Chernila, also uncovers a deeper trend: making homemade versions of familiar commercial snacks, such as Wheat Thins and Cheez-its. She began baking her snacks as a way to economize, but found her family liked her versions better and they had several advantages: no artificial coloring, preservatives, or high-fructose corn syrup. She also makes yogurt with real fruit and serves it up in reusable glass jars.
Joy Manning, "DIY pantry items: Make your own crackers, toaster pastries", The Philadelphia Inquirer, April 12, 2012, © Philadelphia Media Network Inc
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Nutrition
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

White Whole Wheat Flour Successfully Enters The Baked Dessert Arena

April 11, 2012: 12:00 AM EST
Baking writer Annie Overboe decided to test whether a fiber-rich whole wheat flour would work well in a baked dessert. Her experiments with King Arthur unbleached white whole wheat flour – milled from white wheat kernels and available to home bakers – proved to be a success. Substituting white whole wheat for half of the all-purpose flour in the recipe, she baked ripe banana cake and shared it with friends. No one detected the  whole wheat flour in the dessert, which was served without frosting, glaze or sugar dusting. Her conclusion? “Whole wheat flour is not just for bread anymore.”
Annie Overboe, "Whole wheat flour makes surprise appearance in cake", Chicago Daily Herald, April 11, 2012, © Paddock Publications, Inc.
Domains
FOOD TRENDS
Ingredients
Marketplace
Innovation
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Lifestyle Changes, Economic Factors, Mean New Opportunities For Baked Goods Industry

April 9, 2012: 09:16 AM EST
A report from Global Industry Analytics finds that a growing consumer preference for conveniently portioned, easy-to-eat bakery products will push the global bakery products to $447 billion this year. Donuts, specialty breads, pizza and gourmet baked goods are among the hottest products. The new trend in eating patterns is driven by lifestyle and economic factors. Consumers are busier than ever and have more disposable income. That has led to an increased demand for snacks like pita sandwiches and wraps, and products that are re-sealable, single portion and mini sizes. Also presenting opportunities to bakery products makers: a lucrative teen market and an increase in individuals older than 60.
Modern Baking staff, "Global bakery products poised for growth", Modern Baking , April 09, 2012, © Penton Media Inc.
Domains
FOOD TRENDS
Advice & Policy
Ingredients
Cereals & Bakery
Trend Research & Commentary
Geographies
Worldwide

Consumers Want Breakfast/Snack Bars To Be More Than Hunger Relief

April 10, 2012: 12:00 AM EST
Breakfast and snack bars need to provide more than hunger relief, industry experts say. They have to provide nutritional benefits, great taste and portability. These days, consumers of food bars are looking for gluten-free and organic options, low sugar content, and fiber. Other food bar merchandising and marketing trends? Unbaked “raw” bars whose enzyme content is intact, boxes of bars rather than individually wrapped bars, reclosable packaging, placement of bars alongside milk or juice in grocery stores to offer a breakfast solution, one-for-one marketing, and social media marketing.
Randy Hofbauer, "Build a better-for-you bar", Progressive Grocer's Store Brands, April 10, 2012
Domains
FOOD TRENDS
Ingredients
Marketplace
New Products
New Ways of Eating
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Dietary Supplement Trade Group Disputes Study On Heart Benefits Of Omega-3s

April 9, 2012: 10:52 PM EST
A dietary supplement industry trade group has issued a statement disputing the findings of a recent study that said there wasn’t enough evidence that omega-3 fatty acid supplements improve cardiovascular health in heart patients. The Natural Products Association (NPA) pointed to a “wealth of evidence” from epidemiological and observational studies showing that omega-3 fatty acids are beneficial for heart disease. According to the NPA, two studies in particular – the GISSI-Prevenzione trial and the Japan EPA Lipid Intervention study – showed that omega-3 supplements reduced the risk of death, nonfatal myocardial infarction and nonfatal stroke.
Mike Keaton, "NPA Expert Says Study on Omega-3 Supplements and Cardiovascular Disease “Limited” and “Inaccurate”", Press release, Natural Products Association (NPA), April 09, 2012, © Natural Products Association (NPA)
Domains
FOOD TRENDS
Ingredients
Marketplace
Research
Natural & Organic
Supplements
Geographies
Worldwide
North America
United States of America

Company’s Proprietary Antioxidant Ingredient Awarded U.S. Patent

April 5, 2012: 10:29 PM EST
Natural products company ChromaDex Corp. was awarded a U.S. patent for the  proprietary antioxidant polyphenol pterostilbene, an ingredient in its nutraceutical product line. According to the company, pterostilbene has shown “great promise” for supporting cardiovascular health, cognitive function and anti-aging. The patent covers several claims for pterostilbene, including the lowering of fat levels in the blood and either treating or reducing the risk of dyslipidemias (high blood cholesterol). The company’s proprietary pterostilbene brand (pTeroPure) is a key ingredient in BluScience, ChromaDex's line of dietary supplements.
"ChromaDex Announces First Patent Issued for Pterostilbene, the Novel Ingredient in its BluScience™ Line of Dietary Products", Press release, ChromaDex, April 05, 2012, © ChromaDex
Domains
FOOD TRENDS
Ingredients
Marketplace
New Products
Functional Foods
Geographies
Worldwide
North America
United States of America

California Bakery Offers Decadent Breakfasts As Well As High-End Wedding Cakes

April 4, 2012: 09:18 AM EST
The high-end Southern California bakery known as Let Them Eat Cake may be successfully bucking current consumer trends in breakfast eating. Though it specializes in premium wedding cakes, the store also offers fairly decadent breakfasts that don’t seem to be targeted at busy breakfast buyers looking for quick, convenient, healthy morning meals. Instead, the bakery’s menu includes a sumptuous selection of scones, muffins and sandwiches that scarcely qualify as healthy. The breakfast sandwich, for example, consists of a big cake-like buttermilk biscuit packed with eggs, pepper jack cheese, and a choice of Canadian or regular  bacon. “The sweet, moist biscuit is almost indistinguishable from cake, making the sandwich truly decadent,” says food writer Claudia Koerner.
Claudia Koerner , "High-end bakery does drool-worthy breakfasts", The Orange County Register, April 04, 2012, © Orange County Register Communications
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
New Products
Nutrition
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Sophisticated Marketing, Innovative Formulations Drive Food Bar Market

April 3, 2012: 12:00 AM EST
Packaged Facts reports that food bars – including cereal/granola bars and energy/nutrition bars – have been posting double-digit sales growth rates in both mass market and natural food channels. Retail sales in the U.S. reached $5.7 billion in 2011, thanks to more sophisticated marketing and innovation in formulations and formats. Food trends driving the success of food bars include a blurring of meals and snacks, an emphasis on portion control, and “increasingly informal, spur-of-the-moment, and customized eating,” according to the market researcher. A key market trend is the decreased distinction between cereal/granola bars and energy/nutrition bars.
"Not Just for Breakfast: A Boom in the Food Bars Market", Press release, Packaged Facts, April 03, 2012, © Packaged Facts
Domains
FOOD TRENDS
Ingredients
Marketplace
New Products
New Ways of Eating
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Popcorn Touted As Nutrient-Rich Whole Grain Snack

March 27, 2012: 01:20 PM EST
People normally think of fruits and vegetables as the richest sources of the antioxidants known as polyphenols, but a recent study reports that whole-grain popcorn is an even richer source. A serving of popcorn – the only snack that is 100 percent unprocessed whole grain – packs 300 mg of polyphenols, compared to 114 mg per serving of sweet corn and 160 mg per serving of all fruits. The hulls of popcorn have the highest concentrations of polyphenols and fiber. But the researchers cautioned that though popcorn is nutritious, adding butter, salt and other high-calorie flavorings can turn the snack into a nutritional nightmare. They recommended eating air-popped popcorn for the lowest calorie count. Microwave popcorn and popcorn popped in oil both have twice as many calories as air-popped.
"Don't Forget to Eat Your Fruits, Veggies ... and Popcorn?", News report, HealthDay, March 27, 2012, via Yahoo! News, © HealthDay
Domains
FOOD TRENDS
Advice & Policy
Bodily Needs
Ingredients
Consumers
Diets
Nutrition
Functional Foods
Whole Grains
Trend Research & Commentary
Geographies
Worldwide
North America
United States of America

Truvia Unveils Low-Calorie Stevia/Sugar Blend For Baking

March 27, 2012: 11:48 AM EST
Cargill’s Truvia brand has launched a low-calorie stevia/sugar blend for use in baking. According to the company, Truvia Baking Blend bakes and browns like sugar, but has 75 percent fewer calories per serving than sugar. For baking recipes, sugar amounts can be replaced with half as much Truvia. A 1.5 pound, $6.99 bag of Truvia Baking Blend has the equivalent sweetness of three pounds of sugar (about seven cups). Half a cup of Truvia Baking Blend has 190 calories and provides the same sweetness as a cup of sugar with 760 calories.
"New Truvia Baking Blend Arrives on Retail Shelves: Offering Home Bakers 75% Fewer Calories, Naturally ", News release, Cargill, March 27, 2012, © Cargill
Domains
FOOD TRENDS
Ingredients
Marketplace
Innovation
New Products
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

The Right Snacks Can Help Dieters Lose Weight

March 26, 2012: 12:40 PM EST
Americans are getting more of their daily calories today from snacks than they did three decades ago, dietitian Megan Murphy writes. And they eat many more salty snacks (low- and high-fat), candy, nuts, seeds and cereals. Snacking on high-fat desserts like cake has decreased, but snacking on low-fat desserts has increased. However, she notes, snacking doesn’t necessarily have to contribute to the obesity epidemic and can be a healthy part of a weight-loss diet, if certain guidelines are followed: eat low-calorie snacks – 100 to 200 calories – to stave off hunger;  avoid sugary or fatty snacks; choose snacks rich in protein and fiber; carry healthy snacks with you rather than buying junk snacks; and eat smaller meals after snacking during the day. 
Megan Murphy, "Snack time: Eating between meals may help dieters lose weight, but keep it reasonable", Commercial Appeal, March 26, 2012, © Memphis Commercial Appeal
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Diets
Nutrition
Cereals & Bakery
Fruit, Vegetables & Nuts
Geographies
Worldwide
North America
United States of America

Baked Goods Company Says Its Nutritional Product Line Arrives At Just The Right Time

March 26, 2012: 11:03 AM EST
Bakery and nutraceutical products maker FACT Corporation says its new line of ready-to-eat brownies, cookies and muffins – based on the concept that nutrition leads to wellness – is “well-timed to fit market demand”. Recent product introduction meetings with major retailers “achieved positive results:” feedback led to some minor changes in the positioning, packaging and marketing support of the Nutrition First line of baked goods, expected to hit store shelves this fall. Bakery and snack channels in the U.S. have been growing steadily year over year, the company notes. Sales of packaged breads and sweet baked goods should reach $20.1 billion by 2014.
"FACT Corporation’s Ready-to-Eat Bakery Products a Fit for Current Market Trends", News release, FACT Corporation, March 26, 2012, © FACT Corporation
Domains
FOOD TRENDS
Ingredients
Marketplace
Innovation
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

New Breakfast Patterns Present Sales Opportunities For Restaurants

March 23, 2012: 12:02 PM EST
Restaurants could reap some major benefits from recently-reported trends in breakfast eating patterns, food writer Sasha Orman reports. A major finding of the NPD Group is that breakfast is no longer a single big-meal occasion, but tends to be spread across two or even three occasions: coffee early, a small meal or snack later, etc. NPD says this new pattern presents new opportunities to entice customers. But to get the most out of the trend, restaurants “have to know what items are selling.” With the trend toward a series of small meals, “lumberjack-sized plates” won’t bolster sales. Restaurants need to think small, versatile, flexible to maximize income.
Sasha Orman , "Restaurants Cashing In on Second Breakfast", Food and Drink Digital, March 23, 2012, © WDM Group
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Diets
Nutrition
Cereals & Bakery
Dairy-based ingredients
Geographies
Worldwide
North America
United States of America

Will Bread Slicing Game Be The Best Thing Since Sliced White Bread?

March 22, 2012: 12:24 PM EST
A California game design and publishing company has developed a game for social/mobile platforms that consists mainly of, well, slicing digital bread and other baked goods. To play the game, “bakers” slice baked goods – bagels, cookies, waffles, challah bread, etc. Each slice earns  points. The game has two modes: Extreme Baking and Pastry School. According to the CEO of Sliced Bread Games – his title at the firm is Chief Baking Officer – Sliced Bread is “a culinary mobile game masterpiece.” A 99¢ version of the Sliced Bread game is available on the iPhone and iPad Touch, and a $1.99 version is available on the iPad.
"Sliced Bread Games Baking Up a Tasty Treat in Mobile Gaming", News release, Sliced Bread Games, March 22, 2012, © Sliced Bread Games
Domains
FOOD TRENDS
Ingredients
Cereals & Bakery
Geographies
Worldwide
North America
United States of America

Dietary Supplements Drive Global Nutraceutical Growth Through 2017

March 21, 2012: 09:12 PM EST
A report from Transparency Market Research finds that the global market for nutraceuticals – functional foods and beverages as well as dietary supplements – is growing mainly because of strong growth in dietary supplements. Positive growth is expected in the protein and peptides segment of the dietary supplement market, while the non-herbal segment of dietary supplements will have a steady growth rate over the next five years. Omega-3 fatty acid fortified foods of the functional food market are forecasted to have moderate growth during the same period. The North America and Asia Pacific nutraceutical market will have a market share of 39.2 percent and 30.4 percent respectively by 2017.
"Nutraceuticals Product Market: Global Market Size, Segment and Country Analysis and Forecasts (2007-2017)", Press release, Reportlinker, March 21, 2012, © Reportlinker
Domains
FOOD TRENDS
Advice & Policy
Ingredients
Functional Foods
Trend Research & Commentary
Geographies
Worldwide

Flavor Company Sees Salty Snacks As Healthy Breakfast Of The Future

March 21, 2012: 11:28 AM EST
A provider of flavors and fragrances predicts that the next major food industry trend will be salty snacks for breakfast. Bell Flavors and Fragrances based its 2012 snack and nut forecast on snack industry data from Mintel, noting that salty snack manufacturers “could tap into consumers’ desire to eat a reasonably healthy breakfast.” Bell also predicted popcorn and beef jerky will catch on as meal replacements, and discussed new directions for snack packaging and flavors.
"Potato chips at breakfast?", Candy Industry, March 21, 2012, © BNP Media
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Consumers
Nutrition
Carbohydrates & Fibers (sugar, starches)
Cereals & Bakery
Fruit, Vegetables & Nuts
Functional Foods
Geographies
Worldwide
North America
United States of America

Foods Consumed During Breakfast “Eating Occasions” Vary Widely Among Americans

March 21, 2012: 11:01 AM EST
Market researcher NPD Group reports that only one in five “eating occasions” experienced by Americans before 11:00 a.m. consist of a complete or full breakfast meal. Forty-three percent of breakfast-time occasions consist only of a beverage, such as coffee, but no food. Other such occasions include a small or mini meal (24 percent) or a snack (11 percent). About 38 percent of Americans limit themselves to one morning eating or drinking occasion, but 41 percent consume a small early morning meal and then a late morning beverage. NPD says knowing about morning eating occasions “helps food manufacturers size the morning opportunity …”
"U.S. Consumers Fuel Their Morning with A Mix of Eating and Drinking Behaviors, Reports NPD", Press release, NPD, March 21, 2012, © NPD
Domains
FOOD TRENDS
Bodily Needs
Consumers
Diets
Nutrition
Geographies
Worldwide
North America
United States of America

“Sensational” Growth Of Green Tea Sales Hurts Builder’s Tea Segment In U.K.

March 21, 2012: 11:10 AM EST
Sales of the strong, cheap teas known in the U.K. as builder’s teas are suffering, thanks to the incursion of more exotic varieties, especially green teas, market researcher Mintel reports. English Breakfast tea holds a 70 percent market share in the U.K. – down from 73 percent in 2009 – but sales dropped 1.5 percent between 2010 and 2012. Meanwhile green tea sales grew a “sensational 83 percent,” Mintel says, between 2009 and 2011. The market nearly doubled from £12 million in 2009 to £22 million in 2011. About 12 percent of Brits drink green tea weekly.
"Britain’s growing appreciation for green and herbal tea hits sales of builder’s brew", Oxygen Reports, Mintel, March 21, 2012, © Mintel
Domains
FOOD TRENDS
Advice & Policy
Bodily Needs
Ingredients
Consumers
Nutrition
Natural & Organic
Trend Research & Commentary
Geographies
Worldwide
EMEA
Europe
United Kingdom

Many Consumers Seek Alternatives To Fish Oil As Source Of Omega-3 Fatty Acids

March 20, 2012: 09:03 PM EST
A sizeable minority of consumers are put off by the taste, aftertaste, smell or size of fish oil supplements, and are searching for more palatable sources of omega-3 fatty acids, according to a Discovery Research Group survey. Thirty-seven percent of consumers who take multivitamins or other nutritional supplements said they either want to, or currently do, take an omega-3 supplement, but would prefer to take something other than fish oil. Other sources of omega-3 fatty acids include krill oil, flax seed oil and cod liver oil.
"Omega 3 Users Looking for Fish Oil Alternative", Nutraceuticals World, March 20, 2012, © Rodman Publishing
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
Consumers
Nutrition
Flavors & Colors
Functional Foods
Meat, Fish & Savory
Geographies
Worldwide
North America
United States of America

New Chocolate Products Deliver Healthy Nutrients Without The Sugary Calories

March 20, 2012: 08:51 PM EST
People who want the health benefits of chocolate –  specifically, the flavanols that have been linked with improved cardiovascular performance – without the accompanying sugar load now have alternatives. New specialty products rich in cocoa, and thus flavonols, have begun to appear on the market. The products can be as much as 100 percent cocoa and are only minimally processed to retain as many nutrients as possible. One example is Choffy, a drinkable product made from specially milled 100 percent cocoa and roasted to taste good when brewed like coffee. One caveat: the exact levels of nutrients, including flavanols, are unknown because the products have not been evaluated in the lab.
Laura Johannes, "Heart-Healthy Chocolate: Dark and Bitter Treat", The Wall Street Journal, March 20, 2012, © Dow Jones & Company, Inc
Domains
FOOD TRENDS
Bodily Needs
Ingredients
Marketplace
Innovation
New Products
Consumers
Nutrition
Confectionery
Geographies
Worldwide
North America
United States of America

New Device Based On Firefly Enzyme Provides Quick, Simple Detection Of Food Pathogens

March 19, 2012: 11:33 AM EST
British scientists have developed a simple device that senses food contamination using a version of the enzyme luciferase, which also produces light in fireflies. The Bioluminescent Assay in Real-Time (BART) allows the rapid – ten minutes to an hour – testing for food poisoning bacteria by detecting pathogen DNA. If present, the bacteria trigger the luciferase and produce light. The inventors hope to be able to develop the system to detect other diseases, such as HIV-AIDS.
"Firefly technology sheds new light", Press release, Cardiff University, March 19, 2012, © Cardiff University
Domains
FOOD TRENDS
Advice & Policy
Marketplace
Innovation
New Products
Safety
Geographies
Worldwide
EMEA
Europe
United Kingdom

Legislation In California Addresses Burgeoning “Cottage Food Industry”

March 19, 2012: 10:07 AM EST
Lawmakers in California are considering a range of food policy bills, including two that would permit sale of “cottage food products” prepared in the home. These products include mixed nuts, granolas, roasted coffee, baking mixes, baked goods and preserves that are barred from sale under current law unless they are prepared in licensed commercial kitchens. The legislation would require some state oversight, including the right to inspect home kitchens for cleanliness. The food processing industry is opposed to the measures because of food safety issues. But, according to the National Conference of State Legislatures, cottage food industry bills are picking up steam around the country as a "way to address that growing marketplace."
Torey Van Oot, "California lawmakers consider food policy proposals", The Sacramento Bee, March 19, 2012, © The Sacramento Bee
Domains
FOOD TRENDS
Advice & Policy
Ingredients
Cereals & Bakery
Whole Grains
Food Standards
Regulation
Geographies
Worldwide
North America
United States of America
<<27282930313233343536>> Total results:3809 References Per Page:
>> <<
Developed by Yuri Ingultsov Software Lab.