Manufacturing: Page 2
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Grape waste shows promise as a natural preservative
Researchers at the University of Nebraska-Lincoln have also found skins, seeds and stalks left over from the wine-making process can add fiber and antioxidants to food.
By Caroline Macdonald • March 29, 2018
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Ocean Spray petitioning FDA to allow cranberry health claim
The fruit cooperative wants to advertise that daily consumption of its products, including juice, berries and powder, may help prevent recurring urinary tract infections.
By Caroline Macdonald • March 29, 2018
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Post Holdings moves closer toward IPO of its private brands business
The cereal maker filed a draft registration with the Securities and Exchange Commission for a public offering of the unit, but it hasn't ruled out other options, including a sale.
By Emma Liem • March 29, 2018
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Why beverage makers should leverage gluten-free oats and quinoa powders
These drink mixes could help companies qualify for the Whole Grain Stamp and bolster the health halos of their products, increasing their appeal for consumers.
By Caroline Macdonald • March 29, 2018
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Deep DiveHow Mars Wrigley turns social sentiment into real-time opportunities for Goodnessknows
The company, known for candy like Snickers, used targeted ads and coupons based on comments by health-conscious Twitter users to drive a 147% engagement rate.
By Dianna Christe
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Nestle unveils 'hollow sugar' candy bar
The Swiss food giant's new technology reduced the amount of the sweetener used in its Milkybar Wowsomes, a confection sold in Europe, by 30%.
By Cathy Siegner • March 28, 2018
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Will calorie counts impact alcohol sales?
The new menu labeling law will require them to be printed on packaging as consumer demand for transparency grows.
By Alicia Kelso • March 27, 2018
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Maker of iconic Sweethearts and Clark Bar candies at risk of closing
The New England Confectionery Company is trying to sell itself, but it may have to shut down and lay off 395 employees if it can't find a buyer by May 6.
By Cathy Siegner • March 26, 2018
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New wheat varieties could allow high fiber claims
Arcadia Biosciences, which developed the new selections, is working with manufacturers to incorporate the cereal grain into reformulated products.
By Caroline Macdonald • March 22, 2018
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Study: Organic farming reduces nitrogen pollution
The practice releases into the environment 64% less of the gas, which contributes to problems such as ozone depletion and acid rain, than conventional agricultural methods.
By Caroline Macdonald • March 22, 2018
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Greek researchers say feta has probiotic potential
Scientists found it has a similar mouthfeel and taste to the traditional cheese while being better protected against listeria.
By Caroline Macdonald • March 22, 2018
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Study: High-fiber diet could help treat Type 2 diabetes
Researchers from Rutgers University found consuming some whole grains and fibers can stimulate insulin production, leading to better blood glucose control.
By Caroline Macdonald • March 22, 2018
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Diageo serves up mixology skills on Amazon Alexa
The voice-enabled app offers bar recommendations and cocktail recipe suggestions, including hip-hop celebrity Snoop Dogg's drink of choice.
By Robert Williams • March 21, 2018
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Knorr's AI-powered tool serves up recipes based on a user's Instagram
"Eat Your Feed" scans users' posts to provide personalized recipe suggestions that include at least one Knorr ingredient.
By Robert Williams • March 20, 2018
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Target testing alternative loyalty program
The retailer, which shares a core customer base with Amazon's Prime program, is hoping the new tier could be a ramp to its full Redcard membership.
By Daphne Howland • March 20, 2018
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Plastic particles in bottled water — ubiquitous or dangerous?
Coca-Cola, Nestle and other bottled-water manufacturers said the levels found by Orb Media are inconsequential and that their products are safe.
By Cathy Siegner • March 19, 2018
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Deep DivePurpose takes center stage for PepsiCo, Stella Artois at SXSW
Both companies are thinking about values-based marketing in less piecemeal terms as young consumers demand their brands stand for something — and seeing success as a result.
By Peter Adams • March 19, 2018
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Deep DiveThe ongoing evolution of organic: Why it's popular and where it's heading
The food production method surged in the early 2000s as consumers began to see the connection between diet, health and the environment. Today, clean labels and fresher items are spurring growth.
By Cathy Siegner
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Could kids be the next bright spot for protein bars?
With food companies desperate for growth, some businesses are focusing more on children, particularly with brands and product attributes that are already well-known to parents.
By Cathy Siegner • March 16, 2018
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InnoBev gets patent for plant-based pick-me-up
The Israeli company's non-caffeinated formula uses guarana, ginko biloba and elderberry extracts to counter post-lunch drowsiness.
By Caroline Macdonald • March 15, 2018
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Lab-grown fruit cultures could yield new superfoods
Researchers claim they taste like fresh fruit, and could be used to make caviar-like compotes, smoothies and snack foods.
By Caroline Macdonald • March 15, 2018
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Umami ingredient can reduce both sugar and sodium, company claims
The Israeli firm is targeting products such as ketchup, barbecue sauces, chutneys, dressings and pizza and pasta sauces — items that are often savory but high in sugar.
By Caroline Macdonald
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Kraft Heinz and Campbell Soup play catch-up in plant-based category
At the Natural Products Expo West show, executives discussed the innovations and investments they have made to grow their reach.
By Alicia Kelso • March 14, 2018
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Clean label study warns brands to rethink strategies
Solutions for Retail Brands and the Food Marketing Institute found there is room for companies to better promote the benefits of these products, while at the same time avoiding the impression that non-clean-label items are bad.
By Erika Kincaid • March 13, 2018
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Report links ultra-processed food to cancer risk, another boon for fresh category
French researchers urged more exploration connecting higher consumption with the disease, noting that these individuals also tended to be smokers, to exercise less and to eat unhealthy food.
By Caroline Macdonald • March 13, 2018