Manufacturing: Page 131
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More consumer interest in sustainability could jolt the food industry
Some are predicting that 2017 will be the beginning of a sustainable food movement that will increase through the years.
By Keith Loria • Jan. 10, 2017 -
2 days to Trump's inauguration and there's still no USDA nominee. What should the food industry do?
The delayed nomination — and the array of people being considered for the job — only exacerbates the lack of clarity on what the next four years of food policy will entail.
By Megan Poinski • Jan. 9, 2017 -
FDA
The key to FSMA implementation: training
With demand for free-from products at an all-time high, food safety must be a priority at every stage of the supply chain.
By Keith Loria • Jan. 9, 2017 -
Can innovation turn around beverage industry execs pessimism about 2017?
About 61% of surveyed execs still believe 2017 will be an improvement over 2016, but 67.2% felt that way a year ago.
By Carolyn Heneghan • Jan. 9, 2017 -
Why Credit Suisse raised Hershey's outlook
Commodity prices and innovation tactics were taken into account, but recent leadership changes may have had the biggest impact.
By Carolyn Heneghan • Jan. 9, 2017 -
With new partnership, Twinkies take on another form: Ice cream
With this alliance, Hostess continues its comeback and Nestle gains profit and loyalty from an innovative legacy brand.
By Carolyn Heneghan • Jan. 6, 2017 -
FDA: Processed fruit and vegetables could be 'added sugars' on new label
This could be critical for manufacturers struggling with how sugars are represented on the newly configured information panel.
By Carolyn Heneghan • Jan. 6, 2017 -
Soylent aims to bounce back from recall with new flavor varieties
While this is a positive announcement and step forward for Soylent, the company is still reeling from a recall last year of its food bars.
By Carolyn Heneghan • Jan. 6, 2017 -
FDA restricts livestock antibiotics, but is it enough?
The agency's prohibition, 40 years in the making, could slow development of antibiotic resistance in animals so they work better in humans.
By Keith Loria • Jan. 6, 2017 -
USDA
Georgia ag officials unveil new poultry price index
The Georgia Premium Poultry Price Index has replaced the controversial Georgia Dock price index, which the agency indefinitely suspended last month.
By Carolyn Heneghan • Jan. 6, 2017 -
How manufacturers can adapt to the 'month without sugar' trend
The New York Times recently published an op-ed that proposes readers stop eating sugar for one month, a dietary change that could impact segments ranging from soda and confections to soups and yogurt.
By Carolyn Heneghan • Jan. 5, 2017 -
Study: Probiotics offer yet another potential benefit — weight loss
While results show that the good-for-you bacteria is associated with weight loss, manufacturers should tread carefully when citing these claims.
By Carolyn Heneghan • Jan. 5, 2017 -
The clean label trend is growing, but do consumers actually read them?
Consumers are pressuring companies to make products with more natural ingredients, but many don't check those ingredients before they make their purchases.
By Keith Loria • Jan. 5, 2017 -
Fruit-based snacks are still a sweet spot for manufacturers
These may be growing in popularity, but many nutritionists warn that many aren’t especially healthy.
By Keith Loria • Jan. 5, 2017 -
Visual, experiential, identifiable: How millennials will interact with food in 2017
Part of their interest stems from the generation's use of and connection to technology and social media.
By Carolyn Heneghan • Jan. 4, 2017 -
Not at the saturation point: More gluten-free products expected
Allied Market Research predicts the wheat-free food market will increase from $3.13 million in 2015 to $5.28 million by 2022.
By Keith Loria • Jan. 4, 2017 -
How Baldor Specialty Foods eliminated 100% of its organic waste
The company has partnered with Haven's Kitchen and MISFIT Juicery to repurpose waste into juice, soups, sauces and cookies.
By Keith Loria • Jan. 4, 2017 -
Deep Dive
9 food and beverage experts identify the industry's biggest challenges in 2017
They vary widely, from differentiation in an oversaturated marketplace to adhering to consumers' constantly changing demands.
By Carolyn Heneghan • Jan. 4, 2017 -
How Burt's Bees new plant-based protein shakes fit into the company's profile
The cosmetics company has stayed true to its holistic health roots by making ingredient choices based on sustainability and environmental impact.
By Carolyn Heneghan • Jan. 4, 2017 -
Blue Bell may be ready for fewer food safety restrictions, but is now a good time?
The ice cream company has asked the FDA to stop doing things like destroying products at risk for listeria contamination, even if the bacteria isn't present.
By Carolyn Heneghan • Jan. 3, 2017 -
According to Pinterest, 2017 is the year of jackfruit
The top 10 pinned food trends for the new year also include octopus, craft beer, Buddha bowls and sauerkraut.
By Keith Loria • Jan. 3, 2017 -
Is Nestle's approach for success in 2017 good for every company?
Meeting diverse nutritional needs, simplifying ingredients and investing in community health are top of mind for the confectionery giant.
By Keith Loria • Jan. 3, 2017 -
How manufacturers can profit from the 2017 home cooking boom
Millennials are expected to lead the trend, as approximately half said they plan to cook more in the new year.
By Keith Loria • Jan. 3, 2017 -
Deep Dive
The biggest driver of sales growth in 2016: Convenience
According to data from Nielsen, products that were easy to eat or prepare — plus those that touched other trends — found their way into more shopping carts.
By Carolyn Heneghan • Dec. 30, 2016 -
Welch's collaborates with Blue Marble to put grape waste to good use
The joint project could keep sizable amounts of “side stream products” out of compost heaps, instead employing them in food, cosmetic and fragrance products.
By Doug Harris • Dec. 22, 2016
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