Innovation encouraged as global sports nutrition sales to reach $44B by 2021

While this market could plateau, it's unlikely to happen soon because these products offer a range of functionalities, appealing to health-conscious consumers.

By Carolyn Heneghan • Oct. 28, 2016

Boomers vs. millennials: Mind the food generation gap

IFIC CEO Joseph Clayton examines differences between the two largest groups of consumers around the table today.

By Joseph Clayton • Oct. 28, 2016

How pulse flour's popularity aligns with food trends

The texture, taste and nutritional value of the bean-based powder has already been making its popularity skyrocket.

By Megan Poinski • Oct. 27, 2016

Why green banana flour could transform the gluten-free market

The fruits are easily transformed into powder and consumers are familiar with them.

By Megan Poinski • Oct. 27, 2016

Mars commits to phasing titanium dioxide out of its products

Activists are concerned that the tiny nanoparticle could impact consumers' health, even though the colorant has a GRAS rating from the FDA.

By Carolyn Heneghan • Oct. 27, 2016

Pinnacle's sales pop on Boulder Brands' success

The company also announced the new role of senior vice president of corporate development to oversee M&A opportunities.

By Carolyn Heneghan • Oct. 27, 2016

As livestock antibiotics use declines, how are producers keeping animals healthy?

Consumers and producers fear medicine-resistant "superbugs," but that concern needs to be balanced with the desire for high quality meat.

By Carolyn Heneghan • Oct. 27, 2016

Animal fat bounces back: Consumption is on the rise with push from millennials

Items like lard and tallow have resurfaced as public opinion of their healthiness has evolved.

By Carolyn Heneghan • Oct. 26, 2016

Election 2016: Will Donald Trump deregulate the FDA?

Many in the food industry wonder if deregulation could happen and, if so, what it could mean for producers and manufacturers.

By Carolyn Heneghan • Oct. 26, 2016

Will meal kits on Whole Foods' shelves help manufacturers?

This could detract from store sales of individual meal components, but it could also benefit manufacturers through unique opportunities.

By Carolyn Heneghan • Oct. 26, 2016

Why manufacturers should target seniors

As the world's fastest-growing age group, the oldest generation creates big opportunities for new products. 

By Carolyn Heneghan • Oct. 25, 2016

How meat manufacturers can benefit from the clean label trend

Conventional meat sales growth was well below that of products labeled natural, antibiotic-free, hormone-free or organic.

By Carolyn Heneghan • Oct. 25, 2016

Election 2016: Hillary Clinton could continue food policy progress

If she is elected, the possibility of a Republican-dominated Congress could stymie any changes or progress she wants to make from the Oval Office.

By Carolyn Heneghan • Oct. 25, 2016

Why it's important for consumers to fall in love with brands

This concept extends across demographics, with consumers going deeper than "like" for their favorite foods and beverages.

By Carolyn Heneghan • Oct. 24, 2016

Could a USDA bailout help farmers bring home the bacon again?

The industry is struggling with exports to major foreign markets, as well as declining hog prices and increased competition from beef and poultry.

By Carolyn Heneghan • Oct. 24, 2016

How GMO Fact Check could impact industry transparency efforts

Manufacturers will need to monitor consumer sentiment toward GMOs based on informational and marketing campaigns from both sides of the debate.

By Carolyn Heneghan • Oct. 24, 2016

Does a shocking video show the reality of cage-free egg facilities?

A video from an animal rights group had hens that were crowded, messy, struggling to breathe and "attacking and even eating one other," according to The Washington Post.

By Carolyn Heneghan • Oct. 21, 2016

Report: Transportation is just as important to food safety as in-house operations

Manufacturers and their distributors can establish better FSMA compliance through standardized policies, procedures and training.

By Carolyn Heneghan • Oct. 21, 2016

How pumpkin spice carved a niche into autumn foods

It's not a trick: The flavor is everywhere, and it's one ingredient that is a treat for both manufacturers and consumers.

By K. O. Morgan • Oct. 20, 2016

Quickly ripened cheese could continue to drive innovation

When there are no more record surpluses, new cultures could get more cheese to consumers and manufacturers.

By K. O. Morgan • Oct. 20, 2016

Why a study proving that probiotics help with digestion was necessary

Scientific proof outweighs marketing — even for the trendiest ingredients.

By K. O. Morgan • Oct. 20, 2016

As sugar becomes the enemy, the search is on for sweetening alternatives

Manufacturers are working on this challenge: How to cut sugar, retain sweet tastes, and deliver a healthier product.

By K. O. Morgan • Oct. 20, 2016

Why consumers are hungry for real apples in food products

New processing innovations help the fruit retain its shape during baking, but people in the U.S. can be wary of these kinds of ingredients.

By K. O. Morgan • Oct. 20, 2016

Is it a bad time for Florida to have an orange shortage?

Yields of the fruit are falling just as manufacturers are trying to reinvigorate the juice category.

By K. O. Morgan • Oct. 20, 2016

Why healthy food should be sold in places other than traditional grocery stores

Convenience and drug stores may be more accessible for many consumers, which would bring new and better-for-you products to more people.

By Carolyn Heneghan • Oct. 20, 2016