FoodNavigator-USA Podcast: Recent Episodes
William Reed Business Media
Even though plant-based protein sales continued slide in July, prompting retailers to slim down and shift offerings from the more premium placement in the refrigerated section to the freezer aisle, startup TiNDLE Foods still sees significant opportunity in the segment that it plans to seize with a full line-up of cross-category launches.
With roughly 2 billion people overweight, nearly a billion people suffering from hunger and a third of all food produced lost or waste – the current food system is “too unbalanced, too wasteful and too vulnerable,” according to Unilever, which is why the CPG giant’s nutrition division is on a mission to be “Boldly Healthier” for people and the planet.
Offering an abundant selection of fresh, high-quality, diverse fruits and vegetables is a top priority for most grocers given the produce section is often a key driver for overall store foot traffic – but according to a recent survey staying stocked is also a top pain point for many retailers.
While regulators, legislators and industry stakeholders debate whether whole, 2% and flavored milks should be offered alongside plain, low-fat and fat-free options as a required component of school meals, a growing number of students are raising concerns – and their voices – about a lack of plant-based options.
Between climate change’s negative impact on food production and ongoing supply chain challenges that threaten access to high quality nutrition, ensuring the growing population has enough to eat without further compromising the planet’s health will require significant innovation, technological advancements and funding – all of which investment and mentoring firm Techstars says its sixth Farm to Fork Accelerator program brings together.
At the Summer Fancy Food Show in New York City late last month emerging and established brands were going back to basics with simplified ingredients, streamlined packaging, clear cut benefits and natural – if not always familiar – flavor profiles.
Under a new CEO and with peak-pandemic receding farther into the background, the Consumer Brands Association is “going back to the future” to focus on core values that, while still priorities in recent years, took a backseat during the chaos of COVID and rising geo-political tensions.
Despite efforts to upcycle ingredients, promote so-called ugly produce and educate retailers and consumers about how to sell and use food before it spoils, food waste in the US remains at a stubborn 30%, in part due to inaccuracies predicting consumer demand.
The stressful one-two punch of pandemic lockdowns followed by runaway inflation has many consumers looking for comfort and escapism from their food and beverages, which industry leaders say is driving demand for new flavor combinations that are nostalgic, whimsical and so hyper-saturated that they overwhelm their concerns.
The stressful one-two punch of pandemic lockdowns followed by runaway inflation has many consumers looking for comfort and escapism from their food and beverages, which industry leaders say is driving demand for new flavor combinations that are nostalgic, whimsical and so hyper-saturated that they overwhelm their concerns.
While not a panacea for all the challenges facing the grocery industry, one stakeholder argues a less is more approach in 2023 may help ease the ongoing burdens of inflation, supply chain woes, and labor shortages as well as rapidly shifting shopper preferences that are intensifying competition.
While not a panacea for all the challenges facing the grocery industry, one stakeholder argues a less is more approach in 2023 may help ease the ongoing burdens of inflation, supply chain woes, and labor shortages as well as rapidly shifting shopper preferences that are intensifying competition.
Between Americans’ hectic on-the-go lifestyles pre-COVID, the pandemic prompting everyone to hit pause followed by hybrid work schedules, inflation rates at 40-year highs, and increased expectations that food not only nourish the body but also the soul, how and what Americans eat is in a constant state of flux.
Between Americans’ hectic on-the-go lifestyles pre-COVID, the pandemic prompting everyone to hit pause followed by hybrid work schedules, inflation rates at 40-year highs, and increased expectations that food not only nourish the body but also the soul, how and what Americans eat is in a constant state of flux.
Despite efforts to brand fruit ‘as nature’s candy,’ celebrity endorsements by the likes of Jessica Alba designed to make vegetables ‘sexy,’ and many retailers selling fresh produce at a loss to improve access and drive foot traffic – the vast majority of Americans do not eat the daily recommended amount of either.
Despite efforts to brand fruit ‘as nature’s candy,’ celebrity endorsements by the likes of Jessica Alba designed to make vegetables ‘sexy,’ and many retailers selling fresh produce at a loss to improve access and drive foot traffic – the vast majority of Americans do not eat the daily recommended amount of either.
Between the supply chain challenges and product shortages that marked the beginning of the pandemic and rising food prices due to inflation continuing to push some products out of consumers’ financial reach, many Americans are being forced to try new brands – creating opportunities and challenges for companies vying for their dollars and long-term loyalty.
Organic sales continue to reach unprecedented highs as consumers gravitate to options they perceive as healthier for them and the planet, but the segment faces significant headwinds that are slowing growth and will demand ongoing flexibility, innovation and education about organic’s value proposition for the category to maintain relevancy – especially as the economy tightens.
Natural Products Expo East may not be as big as its West Coast counterpart, but the 18,500 registered attendees and more than 1,200 exhibitors who convened in Philadelphia earlier this month for the annual conference were just as enthusiastic and the innovations they showcased revealed what is most important to natural and organic shoppers: products that are better for people and the planet.
As consumers navigate rising inflation, out-of-stocks due to lingering supply chain and labor challenges and contemplate the potential impact of their purchases on the environment and workers, they are more willing to push aside old loyalties and try new brands – opening the door for savvy small and mid-sized brands to earn their business.
As consumers navigate rising inflation, out-of-stocks due to lingering supply chain and labor challenges and contemplate the potential impact of their purchases on the environment and workers, they are more willing to push aside old loyalties and try new brands – opening the door for savvy small and mid-sized brands to earn their business.
As consumers navigate rising inflation, out-of-stocks due to lingering supply chain and labor challenges and contemplate the potential impact of their purchases on the environment and workers, they are more willing to push aside old loyalties and try new brands – opening the door for savvy small and mid-sized brands to earn their business.
Plant-based meat alternatives continue their downward slide with sales, units and volume all dropping in July from a year ago – a trajectory that IRI data crunched by 210 Analytics shows was set in motion months ago, but which doesn't shake at least one investment analyst's faith in the category's potential.
Plant-based meat alternatives continue their downward slide with sales, units and volume all dropping in July from a year ago – a trajectory that IRI data crunched by 210 Analytics shows was set in motion months ago, but which doesn't shake at least one investment analyst's faith in the category's potential.
Plant-based meat alternatives continue their downward slide with sales, units and volume all dropping in July from a year ago – a trajectory that IRI data crunched by 210 Analytics shows was set in motion months ago, but which doesn't shake at least one investment analyst's faith in the category's potential.
Knowing entrepreneurs often dramatically underestimate the time it takes to validate their business models, are more likely to lose money or break even than make a profit and face abysmal failure rates, one successful founder is offering a helping hand with the launch of a new accelerator program.
Knowing entrepreneurs often dramatically underestimate the time it takes to validate their business models, are more likely to lose money or break even than make a profit and face abysmal failure rates, one successful founder is offering a helping hand with the launch of a new accelerator program.
Knowing entrepreneurs often dramatically underestimate the time it takes to validate their business models, are more likely to lose money or break even than make a profit and face abysmal failure rates, one successful founder is offering a helping hand with the launch of a new accelerator program.
Every day Americans drink an estimated 517 million cups of coffee, according to the most recent consumer research from the National Coffee Association, which found that while nearly one in five savor a classic black cup with no adornments, the percentage who reach for specialty coffee is on the rise – opening opportunities across categories and channels.
Every day Americans drink an estimated 517 million cups of coffee, according to the most recent consumer research from the National Coffee Association, which found that while nearly one in five savor a classic black cup with no adornments, the percentage who reach for specialty coffee is on the rise – opening opportunities across categories and channels.
While sales of refrigerated plant-based meat may be slowing, shares of some plant-based milk brands are slipping and consumer response to a handful of new products are tepid at best, industry leaders argue the party is far from over for the overall plant-based segment.
While sales of refrigerated plant-based meat may be slowing, shares of some plant-based milk brands are slipping and consumer response to a handful of new products are tepid at best, industry leaders argue the party is far from over for the overall plant-based segment.
As Americans continue to adjust to post-pandemic life and mounting economic uncertainty, consumer research from Mintel shows that many believe there is no going ‘back to normal’ and as such are changing the way they think about, budget and shop for, and ultimately prepare food at home.
As Americans continue to adjust to post-pandemic life and mounting economic uncertainty, consumer research from Mintel shows that many believe there is no going ‘back to normal’ and as such are changing the way they think about, budget and shop for, and ultimately prepare food at home.
Calls for more diversity, equity and inclusion in the food and beverage industry – and in particular the natural and organic sector – have grown steadily louder in recent years as has consumer interest in supporting minority-owned brands, and yet funding for underrepresented founders remain woefully low and other barriers overwhelmingly high.
Calls for more diversity, equity and inclusion in the food and beverage industry – and in particular the natural and organic sector – have grown steadily louder in recent years as has consumer interest in supporting minority-owned brands, and yet funding for underrepresented founders remain woefully low and other barriers overwhelmingly high.
As consumer interest in ‘plant-based’ products has grown in recent years, so too have products proudly proclaiming their status as such – but what does the term actually mean, and how influential is it really?
As consumer interest in ‘plant-based’ products has grown in recent years, so too have products proudly proclaiming their status as such – but what does the term actually mean, and how influential is it really?
Something is rotten in the coffee industry, and it is holding back the crop from reaching its full potential and contributing to the climate change that threatens future production of the popular beverage and the economic livelihoods of the farmers who produce it.
As noted in the opening session of the IFT FIRST conference in Chicago last week, the food that brought us together during the pandemic and which fuels us everyday is in a crisis as climate change intensifies – pushing companies to weave sustainability more aggressively and creatively into every aspect of their businesses.
After being demonized as high-carb and maligned with foggy grain-brains and gluten sensitivities, pasta consumption, which had been flat and declining for years pre-COVID, bounced back during the pandemic with unprecedented growth as consumers looked for convenient, comforting and versatile dishes to cook at home.
To offset the threat of commoditization and keep consumers from trading down or stepping away from the dairy case to save money as the economy tightens, specialty cheesemakers are moving beyond traditional formats, flavors and packaging that may be intimidating or come off as overly stuffy or only for special occasions.
Between cows’ burps and manure and their land, water and feed requirements, the dairy industry is often blamed for adding substantial greenhouse gases to the atmosphere, and contributing to monocropping, soil degradation and water pollution.
Where the food and beverage industry was once flush with funding from venture capitalists drawn to fast-growing businesses and from strategics eager to pay high multiples for innovative start-ups, money is now harder to come by as inflation, supply chain disruptions and labor challenges hinder companies’ ability to meet expectations and has many players paring back.
They may not be magic, but mushrooms – at least medicinal ones – are having a moment as consumer demand for functional benefits, such as clarity, calm, digestive support and enhanced immunity, are driving discovery and sales of the versatile, easy-to-you ingredients and products featuring them.
Being an entrepreneur can feel desperately lonely – especially in the early days when budgets are tight, days are long and challenges crop up constantly – but as romantic as the idea of buckling down and becoming ‘self-made’ may be, few founders actually succeed long-term by stubbornly going it alone.
More consumers are factoring sustainability into their purchase decisions, according to data from NielsenIQ, but effectively and efficiently communicating a product’s environmental impact in less than the 10 seconds most shoppers spend deciding what to buy is challenging.
As rising temperatures push American spinach farmers farther north, late blizzards threaten US corn and soy crops and a prolonged drought in the southern plains weakens wheat production and pushes up prices, it is clear that BlackRock CEO Larry Fink was right when he told executives in 2020 that “climate risk is an investment risk.”
Despite skyrocketing inflation that reached a 40-plus year high of 8.5% for all goods year-over-year in March, and ongoing supply chain challenges that are driving up production costs and out-of-stocks, US consumers continue to spend what it takes to fill their grocery carts and keep their pantries stocked.
When it comes to eating seaweed, most Americans likely think about snacking on toasted sheets of nori, the wrapper around their sushi, or maybe a bright and briny salad at a restaurant, but a handful of startups cultivating fresh seaweed and kelp at scale in the US want consumers to know it can be so much more.
Ongoing strain from the pandemic and increasing financial pressure related to rising inflation are causing consumers to reprioritize their health and wellness goals, and by extension their food and beverage purchases, according to new research from the Brightfield Group.
While plant-based beef patties and grounds, pork sausages and chicken nuggets abound, seafood alternatives are still relatively scare – representing a significant, and fast-growing, opportunity that innovators and investors alike are moving quickly to seize.
After two years of lockdowns and uncertainty during the pandemic, consumers simultaneously are desperate to let loose and enjoy life and to reinstate a sense of self-control – creating a complicated marketing landscape that intelligence experts at Mintel note is equally fraught and filled with opportunity.
Despite laudable progress in recent years to create a more circular economy for plastics, the food industry still has a long way to go to meet ambitious and fast-approach goals to reduce the use of total and virgin plastic and incorporate more post-consumer recycled content in packaging.
Spring is around the corner which means diet food and fitness marketers will soon begin pressuring women to swap favorite foods with low-calorie, low-carb and low-sugar alternatives to help “get their beach bodies back,” and encouraging men hit the gym with a protein shake to help melt away their winter weight.
Nearly nine in ten consumers snack daily, but according to new research from Mondelēz International, what they reach for and when has evolved significantly during the pandemic – requiring brands to rethink their product offerings, marketing strategies and channel distribution.
Originally designed to help babies grow, but not much else, traditional infant formula often falls far short of delivering the same benefits as breast milk, which also boosts immunity, contributes to cognitive development, is more easily digested, and supports the microbiome.
While some of the initial challenges that food and beverage startups experienced when the pandemic began have subsided, like restrictions on sampling and freezes on category resets, others remain and new ones have emerged – complicating the path to market and raising the bar so that success is more difficult to attain.
While some of the initial challenges that food and beverage startups experienced when the pandemic began have subsided, like restrictions on sampling and freezes on category resets, others remain and new ones have emerged – complicating the path to market and raising the bar so that success is more difficult to attain.
As waves of COVID-19 and its variants ebb and flow they are creating an unpredictable tug-of-war between restaurants and grocery retailers that one industry insider predicts will continue to complicate inventory management long after the current supply chain challenges subside.
When it comes to building a new category, the founder of the better-for-you, late-night snacking company NightFood found after years of struggling to explain his value proposition to consumers that a new playbook was in order – one that focuses more on high-quality shopper engagement through channels with a more curated approach and less on high-traffic channels crowded with competitors.
When it comes to building a new category, the founder of the better-for-you, late-night snacking company NightFood found after years of struggling to explain his value proposition to consumers that a new playbook was in order – one that focuses more on high-quality shopper engagement through channels with a more curated approach and less on high-traffic channels crowded with competitors.
Innovation within the nascent upcycled food and beverage industry is exploding as manufacturers and ingredient suppliers large and small are drawn to the promise of potentially higher profits, a viable path to ambitious sustainability goals and a consumer-friendly story about waste reduction in an era when food insecurity is soaring.
With each New Year comes new resolutions to be healthier and more mindful, which for a growing portion of the population includes cutting back or giving up alcohol – maybe just for one month during so-called Dry January, but increasingly for longer stretches or at different points throughout the year – creating a new marketing opportunity for savvy beverage manufacturers.
When most people hear ‘regenerative agriculture’ they either have no idea what it means or they think about it as a strategy to rebuild soil health or reverse the negative environmental impact of farming – but according to the international sustainability non-profit Forum for the Future, the benefits – and business opportunities – go far beyond the land.
More than 2 billion cups of coffee are consumed a day, fueling a retail market worth more $450 billion that supports 125 million people, including more than 12 million small holder farmers, most of whom are completely blind to the quality of their crops – a limitation that threatens their livelihoods and the future of the industry and which food-tech startup Demetria is changing.
For most Americans, coffee is an integral part of their daily ritual that is so ingrained that not even the chaos of the pandemic could break them of their habit, but according to the National Coffee Association, it did change how and where many reached for the beverage.
Despite the surge in hunger, sluggish supply chains and transportation woes that have drastically delayed food production, delivery and availability since the coronavirus outbreak more than 20 months ago, cross-disciplinary experts at the global design firm IDEO say the food system is not broken.
During the pandemic, ‘mindfulness’ became a lifeline for many Americans whose anxiety spiked as they balanced old and new obligations without the in-person support so many previously relied on to get through the day – for some this came in the form of meditation or journaling, and for many it spilled over into their diet.
Given the food system currently contributes a third of greenhouse gas emissions and is a driving cause of soil and species loss, adopting ‘sustainable’ practices is no longer enough to save the planet’s health or ensure sufficient nutritious food for future generations, which is why soup mix, spice-blend and meal kit maker Knorr is launching 50 regenerative agriculture projects around the world in the next five years.
Recognizing that what and how parents choose to feed their newborns and toddlers goes beyond just nutrition, Gerber undertook an ambitious investigation into the universal pressures that caregivers face with an eye towards better supporting them as they navigate the crucial first 1,000 days of their children’s lives.
The tide appears to be turning for direct-to-consumer subscription boxes, including for food and beverage, with consumer interest dropping dramatically in 2021 compared to last year when the pandemic pushed many people to try the services as a safe and convenient way to keep their pantries stocked and their families entertained.
A good mentor can tip the scale of success in favor of a startup, but finding someone who has the same values, time and no ulterior motives can feel like the best kept secret in the industry – especially to entrepreneurs new to the food & beverage space without established connections.
Not many companies would be satisfied with or even strive to produce a food or beverage that tastes ‘normal,’ but the founder of the better-for-you frozen dessert company Killer Creamery couldn’t be happier that the taste of brand’s new ice cream sandwich is indistinguishable from the category’s iconic standard.
A keen empathy for consumers, a deep commitment to innovation and an open-door approach to collaboration helped the founder of Nissin Foods not only capture the hearts of billions of people when he invented instant noodles, but also helped build and sustain two iconic brands that are just as relevant today as they were 50 years ago when they launched.
Retailers struggling with labor shortages are offering higher pay and better benefits to fill vacancies – but according to one industry player they also should embrace automation to ease the burden on and maximize the efficiency of existing staff to maintain employees and meet consumer needs with fewer resources.
Whether it is in-person, online or a hybrid of both, children across the country are returning to school – bringing relief to some caregivers and triggering anxiety in others, but either way almost everyone is headed to the store for classroom essentials, lunchbox staples and fast meal solutions.
The pandemic’s impact on frontline workers, including farmers and food manufacturers, paired with recent high profile social justice movements and spectacular displays of climate change over the past 18 months is spurring more consumers to look for and buy products ethically certified by independent third-parties, such as Fairtrade America.
While following a climatarian diet that prioritizes foods and beverages made in a way that protects and restores the planet’s health may still be niche, the trend is gaining traction quickly with some researchers and brands predicting environmental sustainability will be a top consumer priority alongside taste and nutrition within the decade.
For many women, eating and cooking at home every day during the pandemic has been a double-edged sword that offered them more time with family and control over their diet, but also added a burden that left many women feeling unsatisfied – opening the door for savvy CPG manufacturers and retailers to offer a helping hand.
Sourdough bread and stretchy pants may have been all the rage during the early days of the pandemic, but as vaccines become more prevalent and US consumers begin to reemerge from lockdowns, they increasing are turning to keto-bread and other low-carb options as they try to shed the quarantine-15.
Live-stream shopping is emerging as a new frontier for food and beverage brands as homebound consumers during the pandemic looked for safe ways to discover products and stock their pantries and brands seek novel ways to tell their stories and drive trial after in-store sampling was put on hold.
Ever since The Coca-Cola Co. offered the first coupon in 1887 for a free glass of Coke at “any dispenser of genuine Coca-Cola,” coupons have helped manufacturers drive sales, stores generated foot traffic and both build loyalty -- but pandemic-related shifts in where and how consumers shop and the economic fallout of lockdowns has changed how brands, stores and shoppers engage with coupons.
More than 450 exhibitors and 8,000 attendees traveled to the Sweets & Snacks Expo in Indianapolis last week for one of the first in-person food and beverage tradeshows since the coronavirus outbreak in early 2020 to showcase two years of product innovations and inspiration that had been delayed by the pandemic.
While the pandemic shined a light on the role of diet and nutrition in health and wellness, it also revealed that most consumers don’t have a firm – or even loose – idea of what constitutes healthy – underscoring a need for more research and better education on the topic.
After years of slow but steady declines, juice sales in the US are rebounding in a trend that may have originated with consumers seeking wellness-enhancing products and moments of intentional indulgence during the pandemic, but which industry insiders, including PepsiCo, predict will have a long-lasting positive impact on the category.
Consumers are awakening to the idea that their dietary choices impact climate change, and while some already consider environmental sustainability when selecting products many more say they would if they had more information – creating a unique marketing opportunity for brands, according to research released last week by the International Food Information Council.
The long-awaited end of the pandemic may be nearing in the US as vaccine distribution expands and new government guidance rolls back some mask and social distancing requirements, but for the CPG industry, some of the challenges that arose and accelerated in the past 15 months will linger long after the threat of COVID-19 unless stakeholders work together
While the pandemic has helped fuel a business boom for much of packaged food and beverage industry, not everyone in the sector has benefited – with women and female-run small businesses in particular taking a hard hit that could have devastating long-term consequences for the industry unless stakeholders act now to recruit, maintain and support a diverse workplace and category.
After a surge of consumer trust in the food and beverage industry during the early days of the pandemic when stakeholders risked their health to keep store shelves stocked and supply chains moving, consumer trust in the industry globally fell a staggering 12 points over the remainder of 2020, according to the 2021 Global Edelman Trust Barometer for Food and Beverage released last week.
Taste and smell are fundamental to how consumers experience food and beverages, but most tools for understanding and measuring these senses – including a highly trained human nose – are subjective, imprecise, and expensive making it difficult to cost-effectively create products that deliver an appealing experience consistently to a broad consumer base.
After being demonized for decades and hitting a 30-year low in 2019, per capita flour consumption is on the rise again thanks in part to consumers’ increasingly sophisticated understanding of diet and health and their duel desire to fill their plates during the pandemic with food that is both nutritious and comforting.
Years before the coronavirus pandemic shined a harsh light on the fragility of long, global supply chains dominated by a handful of multinational companies, Kim Bryden founded Cureate to connect local food and beverage manufactures with large institutional purchasers to meet growing consumer demand for local products, empower entrepreneurs, and “shift the dollar back” to communities.
The coronavirus outbreak fundamentally changed how food and beverage brands are connecting with consumers – from abruptly halting live sampling and in-store promotions to altering the types of messaging consumers want to hear.
Even as more Americans are vaccinated and some local economies begin to reopen, recent consumer research suggests many of the shopping changes consumers adopted during the pandemic are here to stay, including a heightened focus on safety, financial health and social justice.
Since the pandemic began, food insecurity in America has increased exponentially, and stakeholders across the value chain are stepping up to provide relief, including Simply Organic, which is giving $150,000 to five organizations that not only help put food on the tables of those in need but which do so with an eye towards environmental sustainability and reducing the risk of food insecurity going forward.
To mark International Women’s Day today, March 8, organizers are asking participants to “choose to challenge” and call out gender bias and inequality with the hope that from challenge will come change – something that women entrepreneurs desperately need when it comes to funding their businesses.
Before the pandemic, few Americans prepared lamb and those who did tended to reserve it for special occasions, but shortages of traditional proteins last spring pushed more people to try it for the first time, and now, nearly a year later sales of lamb continue to climb as shoppers overcome negative perceptions and incorporate it into their diets more regularly.
Upcycled foods and beverages made from ingredients traditionally not consumed by people are gaining popularity with consumers seeking more sustainable diets – creating a fast-growing market opportunity estimated to be worth more than $46 billion, which startups and emerging brands are seizing quickly.
Whether or not you believe in climate change or the food industry’s contribution to the greenhouse gasses wrapping the earth and changing weather patterns, plenty of consumers do, and they increasingly are buying products based on their environmental impact – elevating sustainability and carbon labeling from political talking points to business priorities.
Even though the coronavirus vaccine is slowly, albeit a bit unsteadily, rolling out, a recently published survey of dietitians predicts Americans in 2021 will continue to seek protection from COVID-19 and its rapidly spreading variants from food and beverages that promise to support their health – physically and emotionally.
In the next 12 to 18 months, cultivated meat could become available to the masses, according to some industry players raising funds to scale production of technological and scientific advances that will allow for lower production costs and a lower consumer price point.
Despite lingering uncertainty about the pandemic’s economic impact and the stickiness of new consumer habits developed in response to COVID-19 safety measures, new research from Deloitte finds most consumer product industry executives are optimistic about 2021, with many adopting new business strategies they hope will drive strong revenue growth.
Consumer and regulatory pressure is mounting once again for the CPG industry to cut back on the use of single-use plastics, Styrofoam, and other non-recyclable packaging despite a temporary reprieve during the pandemic when safety and hygiene fears outweighed environmental concerns.
For many Americans in 2020, pouring a stiff drink at the end of the day – or in the middle of it – was less about socializing with friends and more about coping with the chaos of the pandemic, and while many of the challenges from last year remain – research shows fewer people plan on turning to alcohol in the New Year and instead are embracing non-alcoholic and functional beverages as a healthier alternatives.
Between the pandemic, wildfires, economic losses and a contentious presidential election, 2020 was a year for the books – and as tempting as it may be to turn the page with the new year and not look back, one marketing expert and applied anthropologist warns that would be a mistake that could lead to missed opportunities and sales declines in 2021 and beyond.
As eager as many people are to shut the door on 2020, concerns about the coronavirus will follow us into the new year and continue to influence food and beverage preferences, predict trend spotters with Symrise, who forecast an increase in demand for flavors and products that are comforting, immunity boosting and sustainable in 2021.
Even as the animal protein sector nears $3 trillion dollars, it is falling short of demand while simultaneously straining limited resources – a problem that will compound in the next 20 years as the global wealth and the population grows, according to the non-profit XPRIZE, which hopes to facilitate a solution by offering $15 million in prize money to companies accelerating innovation of alternative meats.
Without the physical constraints of brick and mortar stores, e-commerce offers retailers an opportunity to appeal to more than just mainstream shoppers by diversifying their assortment to attract niche consumers who often will spend more for specialized products.
This week Americans will kick off the winter holiday season with a Thanksgiving like no other in recent memory as the ongoing pandemic forces many people to eschew typical large gatherings in favor of smaller solo or household affairs – a change that may dampen some spirits, but which the CEO of Del Monte foods sees as an chance to engage with both new and long-loyal consumers.
While snacking was on the rise long before the coronavirus outbreak, new research from Mondelēz International shows the pandemic has turbo-charged the trend – spurring more people to snack more often, but for entirely different reasons than they did before the threat of COVID-19 upended their lives.
When the coronavirus first shuttered schools and threatened more than 22 million children’s access to the free and reduced breakfast, lunch and snacks, on which they relied for nutrition, PepsiCo’s Food For Good joined other non-profits, government agencies, industry players and stakeholder to help supply, assemble and distribute food to those in need on a massive scale.
As consumers settle into pandemic-living and establish new shopping and cooking habits, they increasingly are looking for more than nutritional sustenance from food and beverage products – they also want a deeper, emotional connection that one branding expert says will be vital to companies’ ability to keep and continue to attract new consumers.
Farmers and ranchers have long grappled alone with “extreme and episodic” events that have threatened their ability to meet demand, but according to one food and ag non-profit the added strain of the pandemic has illustrated the need for stakeholders across the supply chain to collaborate and accelerate sustainable solutions to these threats and by extension some of the world’s biggest challenges.
Cooking inspiration and education are emerging as powerful marketing tools for food and beverage brands and retailers as consumers who are tired of preparing the same-old, same-old at home for the past seven months of the pandemic look for new recipes, techniques and ingredients to mix-up their menus.
Frustrated that many of the underlying health conditions that increase the risk of contracting COVID-19 disproportionately impact black, indigenous and people of color, the founder of Uplifting Results Lab wants to help close the race-related health disparity gap and empower all consumers to take control of their health “from the inside out” with accessible, science-based nutrition solutions.
Over the last two weeks of September, members of the Organic Trade Association met virtually with 30 legislators on both sides of the aisle from 19 states to advocate for policies that they say will help all farmers mitigate and adapt to climate change, which the trade group characterizes as an “existential threat to our world.”
With last week’s launch of the community building and mentoring organization Project Potluck, three food and beverage industry executives hope to improve access and diversity in the CPG industry by tackling fundraising limitations, networking gaps and “good old fashion bias” that they say have held back entrepreneurs who are Black, Indigenous and people of color.
At six months into the pandemic, we are well-past the frantic pantry stocking days that left many store shelves bare, and yet, the broad product selection available in stores before the coronavirus outbreak has not returned – prompting questions about whether this slimmed down selection is the new normal and what it means for industry.
Last Friday marked six months since the coronavirus pandemic was declared, which for many Americans means six months of either risking exposure to go to work as essential employees or six months of working remotely from a repurposed kitchen table or other spot in their homes while also potentially balancing family care or isolation.
As many schools negotiate how to teach children safely during the ongoing coronavirus pandemic, they also must navigate how to feed them – a challenge that will require creativity and cooperation from regulators, legislators, and school nutrition professionals as well as food & beverage brands and service providers.
After years of declining sales, dairy milk is on the rise again thanks in part to the coronavirus driving a resurgence of baking, cooking and eating at home, but to keep the momentum going during and after the pandemic, industry stakeholders are reviving the iconic and wildly successful ‘got milk?’ campaign.
An unexpected partnership between one of the largest dairy cooperatives in America and a technology powerhouse that is more often associated with cubical farms than actual farms is taking on some of the biggest threats to the US food system to help farmers produce more food, more profitably and more sustainably.
The Dietary Guidelines Advisory Committee’s recent recommendations that children under 2 years avoid all added sugar to ensure they consume the nutrients they need without excessive caloric intake may not go far enough to drive a significant change in children’s diets and taste preferences as they age.
As Americans continue to stay at home during the coronavirus pandemic, they increasingly are living vicariously through social media influencers, many of whom have yet to raise their advertising rates to reflect their higher engagement – making them a timely investment for food and beverage brands expanding their online presence.
As consumers settle into living with the threat of the coronavirus and better understand their grocery needs while staying at home, their priorities inevitably will shift from panic purchasing any and all products to stocking their pantries more selectively with those that not only will nourish them but also their communities and the planet.
While the coronavirus has hit hard the food and beverage industry over the past four months, players across the supply chain have worked closely with federal agencies and the government to improve manufacturing processes and temporarily ease what the Consumer Brands Association characterizes as “outdated or flawed pre-pandemic policies.”
While the ongoing coronavirus pandemic has exposed many vulnerabilities and inequities in the current food system, ranging from supply chain fragility to worker safety, it also is opening minds – and doors – to promising sustainability solutions brought forward by entrepreneurs and early-stage companies.
For emerging brands or companies with unfamiliar products that relied on chefs to introduce their food or beverages to mainstream consumers, the shuttering of restaurants during the pandemic has been especially devasting, but, according to the co-founder of the tahini brand Soom Foods, creating a new category and building a successful CPG business is still possible.
The ongoing coronavirus pandemic has reshaped virtually every aspect of American’s lives, including what, when and how we eat, according to research from the flavor, ingredient and color company Flavorchem, which found our emotions are influencing our food selection more than ever.
Even though Andrew Abraham has helped millions of people live healthier, more vibrant lives first as a medical doctor and then for the past 12 years as the founder of the organic protein shake and bar brand Orgain, he wanted to help more consumers learn about and access healthy nutrition, which is why he recently donated $150,000 to emerging brands that shared his values and mission.
Supply chain snags, consumer stockpiling and retailers reprioritizing what to stock during the initial phases of the coronavirus pandemic meant many consumers had to go without their favorite brands and switch to available alternatives, but according to one branding expert, those lost sales are not the same as lost consumers.
Even before the threat of the “quarantine 15” – or the idea that some Americans are at risk of packing on 15 pounds during the pandemic due to stress-baking, mindless snacking and reduced physical activity – the rate of obesity in America has been stubbornly rising, creating a challenge and opportunity for the food and beverage industry.
While consumer interest in where food comes from and how it is produced has been growing in recent years, an organic industry leader says the coronavirus pandemic has turbocharged shoppers’ interest in local, organic and sustainably produced products as well as alternative distribution channels.
Once relegated to the dusty back corners of kitchen cupboards or quickly swigged by only the most devote health-conscious consumers, apple cider vinegar has been thrust into the limelight by the coronavirus pandemic for its claimed immunity, beauty-enhancing and cleaning benefits.
While some food and beverage brands have enjoyed tremendous growth following the coronavirus outbreak, others have been completely "pummeled" by government and consumer response to the virus – revealing a division that could provide a road map for the rest of the pandemic and potential economic downturn that will follow.
As measures designed to flatten the curve of the coronavirus pandemic continue to flatten the economy simultaneously, many companies are making tough decisions to survive, including whether to pull-back on expansion plans, lay off employees, rationalize SKU production, or push forward with strategies laid out pre-COVID-19 with hopes for a speedy economic recovery.
As the infection rate and death toll of the novel coronavirus continue to climb, more Americans are re-thinking their diet to help ward off infection, as illustrated by the dramatic increase in sales of immunity products and people buying them in the US.
Even as packaged food and beverage companies scramble to meet increased consumer demand while also compensating for setbacks during the ongoing coronavirus pandemic, many are shifting already limited resources to employees, customers in need and the broader community.
Americans are drinking more coffee than ever before – and not just because fears of coronavirus are keeping them up at night or because they suddenly need an energy boost as they navigate new demands that strain work-life balance.
Given the perils of visiting brick and mortar grocery stores amid the ongoing coronavirus pandemic, many shoppers have turned to online shopping en mass – revealing gaping holes in many retailers’ approached to e-commerce that threaten profitability and consumer loyalty.
Recognizing that the threat of climate change weighs heavily on many consumers and increasingly influences their shopping habits, the consumer packaged goods industry is exploring how it can reduce the use of limited resources, minimize waste and, in some cases, improve the environment.
Before the threat of COVID-19 prompted Washington, DC, and other US cities to ban large gatherings, nearly 900 school nutritional professionals from across the country converged on the Nation’s capital to brainstorm how vulnerable children can continue to access breakfast and lunch in the event of widespread school closures due to the coronavirus.
Confronted almost daily with images of marine debris filling the bellies of dead whales, headlines about climate change and emerging stories about America’s broken recycling system, consumers increasingly are worried about single-use plastic and packaging waste and are pressuring government and the CPG industry to find solutions.
According to the NPD Group’s Future of Snacking report, Americans ate more than 386 billion snacks last year, and IRI reports the category brought in a whopping $89 billion dollars by the end of 2017 with an addition $16 billion in sales predicted over the next five years.
The consumer packaged goods industry may be composed of diverse companies offering disparate products ranging from toothpaste to pet food to canned soup, but a recent survey conducted by the Consumer Brands Association reveals 86% of CPG leaders place the consumer at the center of their worlds, and as such they share many of the same fears and challenges.
When demand for “clean label” first burst on the scene several years ago, it was all about removing “chemical-sounding,” “unnatural” and unnecessary ingredients from products, but as shoppers learn more about food, how it is made and its impact on their health, their expectations for what they consume have become more nuanced, and so, too, has industry’s approach to “clean label.”
The long-held consumer perception of convenience stores as a last resort for a fast in-and-out trip to grab a six-pack of beer and, if they weren’t too picky, a few staple ingredients, is quickly being replaced by a new class of elevated – and digitally-integrated – c-stores, such as Chicago-based Foxtrot.
The quickly emerging vertical or indoor farming sector often is touted for its environmental sustainability, but according to ongoing research conducted by one of player in the space, produce grown indoors also offers notable health benefits to people beyond those which are farmed outdoors.
As consumer interest in health, wellness and sustainability has lifted better-for-you brands out of the dark corners of stores to become a mainstream phenomenon in every category, marketers have gravitated to founders’ stories and social missions to attract the attention purpose-driven consumers.
The consumer-packaged goods industry is undergoing a “cataclysmic transformation,” according to one branding expert, who explained that a new crop of entrepreneurs who are unfettered by outdated taboos and not intimidated by industry giants are challenging iconic brands that once were considered untouchable – and winning.
As we enter the next decade, consumers will continue to wield the power they took from food and beverage brands during the last ten years to drive increased transparency, sustainability and social responsibility, predicts one leading market analyst and communications expert.
The consumer awakening and subsequent loss of faith in big business over the past 10 years caught many established food and beverage companies on their backfoot, but a leading market analyst and communications expert predicts the tide will shift again in the coming decade as more brands positively respond to changing customer demands.
The buzz around fresh, healthy and sustainable eating is so intense it is easy to think that everyone now eats this way – but the reality is the premium prices and extra time often needed to prepare these on-trend items place them out of reach of millions of US consumers who struggle to consistently put food on the table.
The National School Lunch Program serves approximately 4.9 billion meals a year to children nationwide, and for many recipients it is their only source of nutrition, and yet, according to a new book by Jennifer Gaddis, the program is chronically underfunded – causing a litany of problems that threaten the health and mental well-being of students and the people who serve them.
Despite consumer demand for new eating experiences, we currently rely on only 1% of edible plants and a whopping 60% of our calories come from just four crops – a disjoint that experts say represents a missed marketing opportunity and a threat to the safety of the food supply and the health of the planet and people.
With emerging research showing that the diet of pregnant women and children under the age of 2 years can have a powerful impact on children’s brain development and future health, the upcoming recommendations for the 2020 Dietary Guidelines will, for the first time, include suggestions for the first 1,000 days of life.
As an influential early-adopter of the incubator model that has spread throughout the CPG food and beverage industry in recent years, Chobani continues to push the boundaries of the entrepreneurial ecosystem by fine-tuning its program and recruitment process to identify and support a more diverse set of entrepreneurs than who have traditionally participated in such programs.
Earlier this week, more than 10,000 registered dietitians, nutritionists, nutrition science researchers, policy makers, healthcare providers and industry leaders descended on Philadelphia to learn about and discuss key health issues facing Americans at the Food & Nutrition Conference & Expo.
More than 45 million Americans suffer from Irritable Bowel Syndrome – the same number who use online dating apps and have student loans – only unlike people looking for love or struggling with debt, those suffering from gastrointestinal discomfort predominately suffer in silence – too embarrassed to talk about their symptoms or, in many cases, even seek help from healthcare professionals in a timely fashion.
Whether training for a marathon, raising a family, cutting calories, driving or a multitude of other reasons, more Americans are cutting back or avoiding alcohol – creating demand for healthier alternatives beyond sparkling water or sugary sodas and juices.
Even as food and beverage brands are starting to look more closely at Gen Z shoppers to determine what they want and what makes them tick, many are still struggling to pinpoint how best to engage with millennials who Goldman Sachs has dubbed “the most attractive demographic in the history of America.”
Once the stuff of science fiction or far-flung futuristic dreams, the ability to eat juicy sausages, fish fillets or a sizzling steak without having to first slaughter an animal is rapidly becoming a reality as the cultured-meat and -seafood industries continue to leap forward exponentially in research, development and full-scale production.
Hemp and CBD continued to reign as one of the top food and beverage trends at Natural Products Expo East in Baltimore last week, just as they did at the event’s counterpart Expo West last March – but also just like at West they were far from the only noteworthy trend.
Ready or not, Gen Z, is upon us with the oldest members of this cohort about to turn 21 and move out on their own and the younger ones holding increasingly more sway over what ends up in their families’ grocery carts.
As consumers become more comfortable buying groceries online they are becoming less tolerant of imperfections in e-commerce platforms and of insufficient product information – effectively raising the bar for retailers and brands to offer a seamless ordering and delivery or pickup experience.
As the dog days of summer drag on, people nationwide are reaching for frozen desserts to help stay cool, but unlike in the past when the promise of providing a moment’s respite from the heat in the form of a sweet treat was enough to land a product in someone’s shopping cart, now consumers are looking for more.
To beat of the competition or determine whether a new product idea will succeed, food and beverage companies need to stay ahead of consumers quickly changing whims – a task that has never been easy, but which is becoming more difficult as shoppers take increasingly divergent paths to the plate.
The US Dietary Guidelines, which are updated every five years, were created more than 40 years ago as a way to help all Americans eat healthier based on current scientific data, but since its inception a large and vulnerable group has been left out – infants and toddlers under the age of 2 years.
Given that only 2% of food and beverage sales currently are generated online and that shipping perishable, fragile and heavy CPGs can take a substantial bite out of already tight margins, it may be tempting to skip ecommerce.
Venture capital funding flooding the food and beverage industries in recent years has helped grease the wheels for many startups, but according to one investor a significant funding gap between pre-seed and subsequent early growth-stage rounds is holding back entrepreneurs in the space from reaching their full potential.
Starting or running a business is undeniably hard – for everyone. Even if someone appears to be strolling down easy street, chances are they still wake up panicked in the middle of the night, check their work email on their phones in the bathroom and stress over balancing budgets just like everyone else.
While online purchases of food and beverage currently account for only a small fraction of the categories’ total sales, consumers are embracing online grocery shopping at an exponential rate – making it a channel where industry players need to be for the long term success of their brands.
At IFT earlier this month, banana fosters flavor was everywhere – on popcorn, in cookies, even in coffee – but according to the ingredient company Virginia Dare its star power status at the show wasn’t just because it is a traditional dish of the conference’s host city of New Orleans.
When large food companies began cutting back on in-house R&D in favor of investing in startups’ with promising ideas, some either didn’t factor in or miscalculated the resources and time needed to scale-up their acquisitions before seeing returns – leaving them with a gap in their innovation pipelines and no easy way to fill it themselves.
As the line begins to blur between food and beverage, consumers are looking for more than just hydration from their drinks – they also want function, but according to market research firm Mintel figuring out which benefits resonate with which consumers in which category is a challenge that has many manufacturers stumped.
The CBD market is exploding with the ingredient popping up in everything from bars to beverages to confections and everything in between – driving up sales to more than $200 million in 2018 by conservative estimates and an expected $3.8 billion by 2025, according to market research.
Members of the Organic Trade Association converged in Washington, DC, last week to celebrate the segment’s continuous improvement, and to brainstorm with each other and legislators potential solutions to ongoing challenges facing the industry.
Despite what your parents told you growing up – looks matter – especially for food and beverage products in the current era of Instagram where more than 500 million people around the world check their photo feeds daily and 68% of Millennials photograph their food before eating it.
While the rapid growth of the plant-based market in the US initially may have been fueled by demand for alternatives to animal-protein and -dairy, the trend is quickly evolving as consumers’ tastes become more sophisticated and they begin to embrace plants for what they are – and not just what they can mimic and replace.
The exponential growth of non-dairy milk sales and variety in the US, in many ways has been a harbinger for the overall plant-based movement, but as demand for the beverages continues to rise – so too are consumers’ standards, which could prompt a shake-out in the near future.
Attracted to recent high-dollar acquisitions, consumer demand for healthy and sustainable options, and the opportunities created by a diversifying retail landscape, the number of investors flocking to the food and beverage industry continues to grow exponentially as does the amount of capital they are betting on increasingly earlier stage companies.
While the vast majority of Americans still buy their groceries in supermarkets or at supercenters, their loyalty should not be taken for granted as other stores – including limited assortment, club, specialty and even farmers markets – are stepping up their game to capture market share.
Blockchain technology may be best known for its ability to securely move crypto-currencies such as Bitcoin around the word, but the technology can do much more -- especially in the food and beverage industries.
By 2050, the Earth’s population is predicted to reach upwards of 10 billion people who will require significantly more food than is produced today, which many predict is not feasible without drastic changes in the way food is produced, transported and consumed.
In recent years, the healthy eating trend had expanded dramatically beyond a fad for the few to gain a stronghold with mainstream shoppers, but produce is still at a significant disadvantage when it comes to capturing the attention of children and teenagers -- especially when it is pitted against the star-studded campaigns used to market sugar sweetened beverages, confections and salty snacks.
With annual retail sales of cold brew coffee estimated at more than $29 million in 2017 and predicted to grow to $170 million by the end of 2025, it is easy to see why at Natural Products Expo West in Anaheim earlier this month so many new players were entering the market with RTD options or leveraging the smooth, chocolaty flavor profile in products across categories.
CBD far and away stole the show as the hot new ingredient at Natural Products Expo West in Anaheim last week, but it wasn’t the only notable trend with promising market potential or significant recent development.
With newcomers launching practically every day in the food and beverage industry, the pressure is on for legacy brands to up their innovation game – and according to industry giant Unilever the best way to do this is to start with modern consumers’ core values and address their top concerns.
Whether through multi-million dollar investments in startups or high dollar mergers and acquisitions of larger, established companies, the food and beverage industry currently is being flooded with funding, and with it many opportunities as well as challenges.
For many food and beverage brands, their product packaging is their first – if not only – touchpoint with consumers, and yet all too often companies treat it as an afterthought or as little more than a protective exterior for what is inside.
Shoppers increasingly are making purchasing decisions based on how sustainable they perceive a product, brand or manufacturer to be, but as recently published research from Nielsen notes the consumers’ definition of sustainability is amorphous – making it difficult for brands to meet their demands, unless they proactively take control of the conversation.
In the last month, the food and beverage industry rallied around the hundreds of thousands of people whose paychecks were unexpectedly stopped during the partial government shutdown, but even though government is back up and running, for now, more than half of Americans still struggle to eat well and live a satisfying life on their current income.
After taking a slight hit in 2017 compared to 2016, consumer satisfaction with the food and beverage industry rebounded in 2018 as companies delivered innovative products that both surprised and delighted consumers and met their demands for healthy options.
The idea that a plant-based diet could improve the health of people and the planet was once niche, but is rapidly gaining mainstream momentum with two pivotal developments this week, including an endorsement by the high profile EAT-Lancet Commission and the launch of the first-ever plant-based lifestyle program to help patients manage chronic disease.
While there will always be a place in consumers’ hearts – and cups – for freshly brewed classic teas such as English breakfast and tisans like chamomile, shoppers increasingly are looking for premium, innovative options and formats that allow them to enjoy the beverage more often and more easily, according to category players.
The food and beverage industries are undergoing a massive renaissance with fresh ideas continuously entering the market, but with a dismal failure rate for new CPGs of upwards of 85% in the first two years, it can be difficult to identify from the outset if an idea is truly disruptive versus a flash in the pan.
When meal kits first launched in the US, Americans were fast to embrace the idea of pre-planned, pre-portioned, ready-to-prepare dinners delivered to their doors, but according to new research from Packaged Facts that love quickly faded for many who became disenchanted with meal kits’ high prices, extensive packaging and inflexible subscription models.
For years, Millennials have held the spotlight as the main focus for product development and marketing efforts, but members of Gen Z are now ready in the wings and manufacturers are starting to shift some attention to them before they come into their full buying power and take center stage.
It has been ten years since the last recession first shook Americans’ confidence and caused them to pull their purse strings tighter, but according to industry insiders, consumers finally are feeling more comfortable spending again – which is good news for retailers and manufacturers in the food and beverage space.
The beverage industry is booming with Grand View Research predicting that sales will grow at a 5.8% compound annual rate from $967.3 billion in 2016 through 2025 thanks to rising disposable incomes, a growing population and changing lifestyles centered around health and wellness.
When Amazon first acquired Whole Foods Market it sent a tremor of fear throughout the industry that brick and mortar soon would be dead, and triggered a flurry of investment in online shopping technology – but a year and a half and millions of dollars later, research from Walker Sands Communications shows the vast majority of consumers still prefer to buy food in physical stores.
As US consumers continue to explore global flavors and become more familiar with international cuisine, a few regional favorites are rising to the top – including many from Africa.
Earlier this week the top scientific body studying climate change issued a dire warning that “rapid, far-reaching and unprecedented changes in all aspects of society,” must occur to limit global warming to 1.5 degrees Celsius and ensure a “more sustainable and equitably society.”
Transparency into how products are made, what is in them and how they impact society is no longer simply ‘nice to have’ – rather a new report from the Food Marketing Institute made possible with help from Label Insight shows that it is a ‘must-have’ for consumers, many of whom say they will walk away from a brand that doesn’t share sufficient information.
Breastfeeding is one of the most natural and instinctual experiences shared by a baby and mother, but that doesn’t mean it is easy – and many women could use help not just from healthcare professionals and family, but also from the food and beverage industry to ensure both their own and their children’s nutritional needs are met.
Ready or not: It is pumpkin spice season, and according to data from Nielsen which show sales of pumpkin flavored products in the last week of August were up 10% from the prior year – this could be a blockbuster season for the trend
At the start of the year, industry experts predicted 2018 would be the year of the plant-based diet, and as we enter the fourth quarter sales and growth data suggest that the prediction is coming to fruition – but does it also mean that the end of animal agriculture could be on horizon?
For generations Americans have raised glasses of wine, pints of beer or flutes of champagne to toast to their health and that of their loved ones – only to wake up the next morning to find themselves, and their wallets, in completely the opposite state.
Food is undeniably a central force of life, giving us the fuel we need to go about our days, but unfortunately, food also is the number one cause of poor health in America and a leading driver of death and disability.
Specialty food used to be reserved for special occasions and accessible only to those who could afford its premium price, but increasingly specialty food is becoming everyday food sold at everyday prices that are accessible to more people.
Love and passion, not a bottomless bank account and fierce competitive spirit, are the cornerstones for Bob’s Red Mill’s longevity and success, according to founder Bob Moore, who recently celebrated his 89th birthday and has overseen operations at the company for 40 years.
Sustainable often pops up in marketing to describe how products are made or packaged, and while consumers increasingly buy these products at a premium, some in the natural products industry fear the concept is becoming greenwashed while others say the term – even in its purest form – doesn’t go far enough.
Despite the ongoing political turmoil in the US and uncertainty around fiscal policies, consumer confidence and the US economy are stabilizing, which according to analysts at Deloitte make now a good time for CPG companies to explore new avenues for growth beyond just launching new products.
Until recently, Americans only ate about one-third of the recommended amount of seafood per week, but industry insiders say this is changing and they note shoppers aren’t reaching for just any seafood – they want sustainably sourced seafood that is not only good for them, but also the environment.
The jury may be out still on whether trace amounts of the popular herbicide glyphosate pose health risks to humans, but industry insiders predict mounting consumer fear about the possibility will pressure more food and beverage manufacturers in 2018 to seek reassuring certifications that their products are free-from the chemical.
A high fat diet may not sound like a logical way to shed extra pounds, but consumers are flocking to the controversial ketogenics diet as a way to manage their weight and in doing so are creating a new market ripe for innovation but not necessarily longevity, according to a recent national survey of registered dietitian nutritionists.
The baby food aisle is undergoing a renaissance with new packaging, processing and flavor combinations aimed at presenting better-for-you options that promise to help children grow up healthy – and yet, childhood obesity remains a huge problem in the US.
Every 21 seconds someone in the US discovers they have diabetes, setting a breakneck pace that is fueling a 6% annual increase in the number of Americans diagnosed with the chronic disease for which there is no cure, but which can be managed in part through diet and exercise.
Hidden hunger due to malnutrition can have devastating consequences not only for those who suffer from it, but also on the economy – prompting governments to seek help in a way that is creating business opportunities for innovators with solutions.
The wildfires that ripped through California this year destroyed tens of thousands of acres, hundreds of homes and dozens of wineries, including the Segassia Vineyard that sat atop Mount Veeder in Napa, but owner Andrew Cates has a plan to help the vineyard – along with its neighbors – rise up from the ashes while also helping the survivors of other disasters.
They say a spoonful of sugar helps the medicine go down and that certainly has been a major play for selling tart-tasting cranberries that are bursting with health benefits – but as the war on sugar grows, this strategy is at risk, forcing stakeholders to develop a new game plan to sell the fruit.
Over the past decade, beef consumption in the US has dropped due mainly to high prices and increased competition from chicken and other protein sources, but the National Cattlemen’s Beef Association hopes to resurrect sales by bringing back its 25-year-old tagline: Beef. It’s What’s for Dinner.
New technology developed by a team of Cornell University graduates could revolutionize food storage by dramatically extending the shelf life of produce without refrigeration – which means it also could cut overhead energy costs and emissions.
New research revealing a dramatic increase in the number of insurance claims related to severe allergic reactions to food reinforces other evidence indicating that food allergies are on the rise, and bolsters the marketing opportunity and potential longevity of the growing ‘free-from’ trend.
Watching models strut down a runway in hoop skirts, feather boas or acid washed denim that likely will never end up in the average consumer’s closet may seem like a waste of time for busy food and beverage entrepreneurs – but it also could reveal the key to CPG success.
The Great Recession of 2008 may be long over, but the penny-pinching it inspired in consumers and their subsequent shift to store brands is not – prompting national brand marketers to explore new ways to reach consumers and downplay the competitive threat of private label.
Whether it is trying to raise money, build brand awareness or convince a buyer to stock your product on store shelves, knowing how to successfully pitch your company, and yourself, to potential business partners and consumers is essential.
In general, talking about how a food or beverage is processed is not a way to win the hearts, minds and money of today’s consumers, who increasingly want products that are fresh, made with clean ingredients and as close to their natural state as possible.
Despite continued pressure from the on-the-go lifestyles that dominate today’s culture and have fueled the rise of convenience foods, packaged snacks and quick service restaurants, new research shows many consumers are beginning to shun these options and instead are favoring more home-cooked meals.
A commonly held perception of the ongoing renaissance in the food and beverage industry is that only small, nimble startups are innovating to meet consumers’ evolving needs, and that large, legacy companies must acquire or incubate new brands to keep up.
For time-strapped entrepreneurs who are brave enough to take the stage, competing in pitch-slams is a good way to secure funding, meet potential business partners and weave a network of supporters who can help shine a spotlight on them without investing excessive time they don’t have to spare.
When it comes to eating meat in the US, chicken, without a doubt, is the main attraction with Americans consuming an average of 91 pounds last year – that is nearly double the roughly 50 pounds of pork and 55 pounds of beef consumed in the same period, according to the National Chicken Council.
Ethical claims on food and beverages sold in the US are almost as ubiquitous as the Nutrition Facts panel and while they are not legally mandated by FDA like nutritional information, some manufacturers might feel like they are just as obligatory given the sales boost and brand loyalty they inspire.
Nutrition-packed, environmentally sustainable and already notoriously well-known – although partly for the wrong reasons – hemp is well positioned to become one of the next big superfood superstars in the US.
Nuts and seeds in the US are finally reaching superfood status, thanks in part to a perfect storm of growing consumer demand for nutrient dense, on-the-go snacks, a diminishing fear of fats and the rising popularity of flexitarian and paleo diets, which both emphasize the power of nuts and seeds as a good source of plant-based protein.
After years of steady growth in the high single-digits, consumption of water in the US has finally surpassed carbonated soft drinks to become the largest beverage category by volume in the United States, according to the Beverage Marketing Corporation.
As the tenacious gluten-free trend continues to grow and mature into a market behemoth in the US, it is paving the way for the emergence of two trends that both claim to reduce the risk of inflammation and offer increased nutrient density despite opposing basic tenets.
New regulations and draft guidances may be on hold at many federal agencies until the Trump administration can find its footing, but enforcement by FDA, FTC and USDA is not – and neither is litigation related to how food and beverages are made and marketed in the US.
Breakfast has long been known as the most important meal of the day, but when people are eating it and what they are reaching for is quickly evolving and as such creating both challenges and opportunities for manufacturers of packaged products, according to industry insiders.
US consumers are snacking more than ever, according to IRI data, but an analyst for the market research firm warns that CPG companies shouldn’t take this upward trend for granted because while many shoppers reach for packaged products to satisfy their growing habit, competition also is heating up from quick and limited service restaurants.
Despite significant headwinds generated by the escalating war on sugar and increasing consumer preferences for healthy products, the confectionery industry is holding its own with sales climbing 1.2% in the last year to reach a whopping $25 billion, according to market research from IRI.
Sales of food and beverage online may be lagging significantly behind those of other consumer packaged goods, but analysts expect them to pick up exponentially in the coming years – meaning now is the time for brands and manufacturers to develop a game plan for marketing across channels.
For years kale has reigned supreme as the go-to superfood for many Americans thanks in part to its relatively low cost, nutrient density, broad accessibility and the plethora of ways to enjoy it from green smoothies to chips to raw salads and stir-fries.
Ever since coconut water burst on to the US market several years ago, Americans have been enthralled with all things coconut, but while manufacturers are reaping the rewards of the ingredient’s sustained popularity, the farmers and suppliers are not.
The number of class action cases filed against food and beverage companies continues to surge with the number of cases brought last year alone reaching a staggering 170, compared to a mere 20 cases in 2008, according to new research released earlier this year by the US Chamber Institute of Legal Reform,
Spring has finally sprung, which means birds are chirping, crops are blooming and bees are pollinating – at least those that survived the winter, and the varroa mites, damage from pesticides, the dearth of natural food sources and problems related to a lack of genetic diversity.
When it comes to marketing products in the natural channel it seems like there are as many strategies as there are products; but just like how not all products resonate with all consumers, not all marketing strategies do either.
Despite organic’s strong appeal with double-digit year-over-year growth since the early 1990s, and the promise of a significant premium price over that of its conventional counterparts, many American farmers are hesitant to jump on board – creating a sourcing nightmare for some manufacturers.
Americans’ love affair with protein shows no signs of cooling in the coming years with a compound annual growth rate projected at a steady 5.6% for the next three years, bringing sales to a predicted $39.08 billion, according to Markets and Markets research.
Every year more people wake up to coffee or use it to fuel them day, but according to a comprehensive report recently published by the Climate Institute, this early morning ritual, and everything that goes into making it possible, face significant threats from climate change.
Once restricted to a handful of products, such as yogurt, probiotics are enjoying unprecedented popularity and are popping up in unexpected places with many bold health claims, but not everything consumers or manufacturers hear about probiotics is true.
Home shopping television easily might be overshadowed by food and beverage companies’ growing interest in online grocery shopping, but industry veterans say the venue offers compelling marketing opportunities – especially for startups or legacy brands that need a boost.
In today’s highly competitive landscape, many food and beverage manufacturers try to set their brands apart by tapping into consumers’ desire for products that not only are better for them but also better for the planet or for society.
While Americans are becoming more adventurous in what they eat, they often still need a lot of convincing to try something new – especially if they haven’t heard of it before and don’t know what it will taste like, how it will impact their health, how to prepare it or even, as we have seen with many rising superfoods in the past few years, how to pronounce it.
Despite a rising nationalism in the US born out of the contentious presidential election cycle, Americans remain open to global cuisine and as such, in 2017, international flavors and cultures will continue to heavily influence what’s hot and what’s not in the US food and beverage, predicts a globe-trotting nutrition communication expert.
There is no denying that vegan is on the rise with consumers looking for more plant-based options, and manufacturers eager to meet that demand with a wide variety of new products -- some of which even are aimed at and winning over carnivores and omnivores.
The predictable upcoming onslaught of annual New Year’s resolutions to “eat better” could lead to surge of consumer interest in products with short ingredient decks and “clean labels” that they perceive as healthier.
For most Americans cranberry sauce is a Thanksgiving staple, but it isn’t the dish everyone clamors for -- which the fruit’s industry stakeholders hope to change with aggressive marketing campaigns, innovative product launches and science-backed claims.
Soy may be best known in America as a source of high-quality protein, but as more trendy and allergen-friendly sources of plant-based protein enter the market, the bean may need to evolve its marketing to better highlight some of its other health attributes to remain relevant to consumers.
For the 45 million Americans who suffer from irritable bowel syndrome, identifying food that they can safely eat without triggering a flare up is a source of deep frustration that also could be a sizable market opportunity for innovative food and beverage companies that can provide an easy solution.
Most Americans are trained from a very young age to believe that beautiful is better – even when it comes to food – but as most people also know, this isn’t always true.
With a collective spending power of $1.5 trillion, the Hispanic and Latino population in the US is a highly coveted group of shoppers who represent a significant growth opportunity for food and beverage brands that earn their trust and loyalty.
In the past few years, Americans’ growing demand for protein and desire for on-the-go food opened the door for meat jerky to re-position itself as a healthy, convenient snack, which eventually lead to a full-blown love affair with all types of meat snacks – including sticks, bars and even pork rinds.
As US consumers embrace a healthier lifestyle focused on prevention rather than treatment, they increasingly are turning to the natural and organic channel for products that are clean, natural and have added health benefits.
As recently as 15 years ago, most Americans had never heard of hummus, or even its base ingredients of chickpeas and tahini. But now the dip is a staple in many US homes and makes common appearances in lunchboxes, at picnics and on many restaurant menus.
Consumer demand for local food and beverages is no longer a niche market – rather it is fully mainstream. But an outgrowth of this trend that is just starting to peek over the horizon is a “do-it-yourself” food and beverage movement, according to market analysts.
Grass-fed claims on products are a beacon for consumers who are health-conscious, want minimally processed food and care about animal welfare, and as such manufacturers increasingly are using them on products across categories and channels to drive up sales sharply.
Seafood checks many of today’s on-trend boxes, including being high in lean protein and omega-3 fatty acids, sustainable, natural and minimally processed – yet consumption of it in the US continues to fall, prompting manufacturers and public health advocates to become more creative in how they market and package fish.
Trends may come and go, but they often don't stay gone forever -- rather most eventually cycle back in vogue, as is the case with the current focus on “ancient wisdom,” and time-tested, traditional cooking techniques and ingredients that are influencing today’s food and beverage industry.
Finding solutions to reduce sodium, sugar and calories in finished products is essential as regulators and consumers demand healthier products – but the increasing desire for “clean labels” adds a complicating twist to the process of sourcing suitable replacement ingredients.
Consumer demand for products and companies that “do good” – such as donate a percentage of sales to a non-profit, follow environmentally friendly practices or meet religious needs – continues to rise and in doing so illustrates that doing good is not only good for the community and company moral, but it also is good for business.
Consumers’ increasing demand for healthier options is reshaping the competitive landscape across categories – including indulgent ones such as chocolate, where they increasingly want darker chocolate, nutritious inclusions, and new formats that help them control their portions, according to an industry expert.
With thousands of startups, innovators and established brands packed into one convention center, the Summer Fancy Food Show in New York City is a hotbed for spotting emerging and maturing trends in the food and beverage space.
With the effective date for Vermont’s GMO labeling law officially here and the debate surrounding whether and how to identify genetically engineered ingredients in food and beverage continuing to amplify, a recent CivicScience poll uncovered a startling fact: Almost half of Americans still don’t know what GMOs are and are undecided whether they harm human health.
Quinoa was one of the first superfoods to take America by storm more than a decade ago, and one of the few such stars to sustain its reign long enough to push past being a fad food to become a staple on restaurant menus and households across the country, but the popular grain faces challenges as it become commoditized.
Sales of plant-based alternatives to animal products may be growing fast, but the road ahead for the industry is far from smooth with several substantial hurdles threatening to hold back the industry, according to key stakeholders.
When many mainstream consumers think of plant-based alternatives to animal products they think of non-dairy milks – and for good reason: it is one of the fastest growing sub-categories and a key driver in the growth of the overall plant-based segment.
At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with chef Michael Holleman, director of culinary development at artisan grain and legume supplier InHarvest, for a podcast Q&A on trends in pulses, lentils and legumes for our March special edition. As is so often the case, the trend toward increased use of beans and legumes began in restaurants, Holleman said.
Ingredient distributor Univar is looking to connect with the new generation of R&D professionals in new ways - and is inspiring novel formats for traditional favorites in the process.
New product developers need to be aware that texture has a strong impact on how flavor is perceived and should be considered at the beginning of the NPD process, according to president of TIC Gums Greg Andon.
The FoodNavigator team scoured the show for all the latest news and views at IFT 2012 in Las Vegas. Here are our top picks.
The food industry is under pressure from all sides to improve the nutritional content of foods intended for children's consumption - and there are big opportunities for companies to get ahead of the curve, according to ConAgra Mills' director of marketing Don Trouba.
The FoodNavigator team discusses highlights and observations from day one of the show in Las Vegas.
Fair Trade imports into the US grew 75% in 2011, as food manufacturers look to secure their supply chains through more direct contact with suppliers - and as they bet on growing demand from 'conscious consumers', says Fair Trade USA president and CEO Paul Rice.
Stevia supplier PureCircle has released an analysis of its carbon and water use throughout the supply chain, which it claims could help food and beverage manufacturers to meet their own sustainability targets.
Which flavors are we likely to see more of in the coming year? And what's on the way out? FoodNavigator-USA asked flavor and seasoning experts at the recent Research Chefs Association expo in Texas.
A ruling that will see the US Food and Drug Administration’s (FDA) gain extended access to food industry records will “weed out” those companies that have not been cooperative during food safety incidents in the past.
International Flavors and Fragrances (IFF) is developing a line of culinary herb flavors to respond to demand for fresh flavors, and a line of mushroom flavors to help manufacturers build a complete savory profile, according to Kevin McDermott, executive chef, North America.
Halal consumers spend $20bn on food in the United States each year but few manufacturers are tapping into this affluent market segment, according to director of halal market development at IFANCA (Islamic Food and Nutrition Council of America) Asma Ahad.
US authorities are yet to establish regulations relating to third-party food plant auditors – six months after the start of an outbreak later attributed to lacklustre third-party inspection practices.
A new global survey of food manufacturers found that most (98%) are confident about their food safety performance - but 70% of consumers aren't convinced. FoodNavigator-USA spoke to Hank Lambert, general manager of food and water at UL, which commissioned the survey.
As the global food system has become more complex, food manufacturers are looking for ways to harmonize safety standards. Cargill’s Mike Robach, a Global Food Safety Initiative (GFSI) board member, tells FoodNavigator-USA about what's driving the industry to support the GFSI in increasing numbers.
From nature to the laboratory to supermarket shelves, FoodNavigator-USA takes a journey behind the scenes of flavor development. IFF flavorist Rich Dandrea tells us about his 20-year career in the industry.
Companies should be concerned about their environmental sustainability - but it has more to do with ensuring profitability than it does with saving the planet, according to president of Bluehorse Associates Sara Pax.
“I think it’s safe to say that inflationary pressures have reached their worst,” claims research economist Ricky Volpe of the USDA’s Economic Research Service, in an interview with FoodNavigator-USA.
Retailer and consumer demand for more sustainable practices is one factor driving Campbell Soup Company's development of major solar power generation projects in California and Ohio, according to the company's vice president of infrastructure engineering and environmental programs.
Food manufacturers continue to seek ways to cut sodium without sacrificing flavor - and ingredients companies continue to find innovative solutions. Caroline Scott-Thomas tracked down some interesting offerings at IFT.
Univar Food Ingredients has developed an interactive formulation tool, bringing together trend data, technical expertise and case studies to help food manufacturers in effective new product development.
The stevia industry has not yet lived up to expectations - but it will, as more companies and consumers look to the sweetener as the answer to many American health problems, claims president and CEO of SweetLeaf Jim May.
The food industry is equipped to achieve realistic sodium reduction goals, but formulators must think about sodium not salt to have a greater likelihood of success, says Cargill’s salt application leader.
There are numerous ways for food manufacturers to take advantage of trendy Greek yogurt, says Sharon Gerdes, a senior account manager at the US Dairy Export Council.
Egg replacement is an up and coming trend for food manufacturers – for food safety and improved functionality – as well as to cut costs, according to Harmony Villemin, a project manager with Ingredia Group.
The Interpack trade show currently being held in the German city of Dusseldorf is a truly global event that has attracted around 2,700 exhibitors from 60 countries.
The non-GMO symbol is a useful reference point for consumers, many of whom still have gaps in their knowledge of genetically modified (GM) foods, according to natural and organic food companies.
Reformulation is not the only route to healthier foods and beverages, as manufacturers increasingly are seeking to build healthy products from the ground up, according to a research chef at IFF.
Is it possible for a food to be healthy and indulgent at the same time? FoodNavigator-USA asked exhibitors at the recent Natural Products Expo West in Anaheim, California.
Americans need to shift the way they think about protein and consume it in small amounts throughout the day rather than in one large meal, says marketing coordinator for Fonterra USA Teresa Polli.
Tea is the most popular beverage worldwide after water but only ranks seventh in the United States, presenting a huge opportunity for beverage manufacturers, according to founder and president of World Tea Media George Jage.
Younger and older consumer groups may be interested in gaining similar benefits from functional food ingredients but products should address them in different ways, says president and co-founder of Integrated Marketing Group, Jeff Hilton.
Corn Products International is probably best known for its corn sweeteners, but its approach to stevia has altered significantly over the past few years.
Latin food trends are beginning to expand into geographies that have only featured marginally in the United States in the past, with Venezuelan, Colombian and Peruvian flavors coming to the fore, according to Joe Scott at Symrise.
Communication between industry, government and health organizations, and consumer nutritional education are crucial to ensuring that all Americans get adequate nutrition, according to Dr. Deshanie Rai, senior scientific leader at DSM.
Consumers are not as adventurous when it comes to flavors as most food product developers would like to think, according to Kim Holman, director of marketing at Wixon.
Food and beverage product developers spend a shockingly low amount of time examining how texture may impact a finished product, according to TIC Gums' vice president of research and development Matthew Patrick.
The improving economy, an East Coast location, and a tie-in to consumer drivers with a keynote speaker from the Food Network's test kitchens boosted this year's Research Chefs Association conference and expo, says RCA president Janet Carver.
The latest version of the Dietary Guidelines for Americans includes a new focus on the importance of total diet. FoodNavigator-USA spoke to Cynthia Harriman of Oldways to get the perspective of the organization behind the Mediterranean diet pyramid.
Nestle Prepared Foods Company is one of many food manufacturers to announce a bold sodium reduction strategy, recently pledging to slash sodium in its products by ten percent by 2015. The company's manager of marketing communications told FoodNavigator-USA why now is the time to talk about sodium reduction.
The Coca-Cola Company has accelerated its launches of 'better for you' beverages in recent years but consumers often have conflicting preferences - how does Coca-Cola keep ahead of new trends?
Six weeks ago a Kansas State University nutrition professor started a calorie-controlled diet based on high-fat snacks. FoodNavigator-USA caught up with Mark Haub and found that he is doing remarkably well.
Americans are becoming increasingly interested in the food that's prepared in their own neighborhood - and as their palates become more sophisticated, flavor companies are responding with authentically local flavors.
FoodNavigator-USA's team on the ground at IFT in Chicago give their impressions of the trade show so far on award-winning innovations, new omega-3 and gluten-free ingredients, and great taste improvements in stevia sweeteners.
Ingredients companies packed the expo hall at the Research Chefs Association meeting in Phoenix last week, with innovative ingredient systems to inspire creative new foods.
As more food companies have entered the gluten-free market, manufacturers have sought to differentiate their products by improving flavor and nutrition.
At the Research Chefs Association conference in Phoenix, RCA president Harry Crane spoke to FoodNavigator-USA about industry's intensifying focus on health and wellness.
In today’s challenging economy, large companies are increasingly looking to buy innovative finished products rather than developing their own, says Blue Pacific CEO Donald Wilkes.
A spate of high profile food-borne illness outbreaks has focused attention on food safety. At IFT in Anaheim Caroline Scott-Thomas caught up with food safety expert Dr Anuradha Prakash to discuss consumer perception of the food industry in the wake of such outbreaks.
High fructose corn syrup (HFCS) is no different from table sugar (sucrose) and that the public cannot be expected to understand differences between the sweetener and "pure" fructose, says Dr James Rippe from the Rippe Lifestyle Institute.
The almond industry has been spared the recalls experienced by other nuts, and Tim Birmingham from the Almond Board of California tells FoodNavigator-USA about the measures the almond industry has taken to deal with food safety issues.
In this podcast, our journalists share their thoughts on what caught their eye during the last day of the IFT show in Anaheim, California.
Debate over high fructose corn syrup, lessons from a salmonella scare, putting omega-3 into alcoholic beverages, and the potential of black garlic... the FoodNavigator team shares thoughts on the second day of the IFT trade show in Anaheim, California.
Top prizes for innovation, stevia capacity and taste tests, food safety, and doing business in a tough economy... the FoodNavigator team shares thoughts on the opening day of the IFT trade show in Anaheim, California.
Adulteration of food proteins - as seen in the recent melamine scandal - is becoming a greater threat to industry as the food supply has become more globalized and economic crisis drives manufacturers to seek cheaper ingredients, says Jim Griffiths of US Pharmacopeia.
Blue California's Cecilia McCollum explains the purity-taste link for Reb-A, and hope for the new sweetener's approval all around the globe.
The popularity of specialist insurance to protect against the effects of product recalls is on the rise in the wake of the current salmonella scandal, says Mikel Fitzgerald of Wortham Insurance.He told FoodNavigator-USA.com how it can help minimize damage, both to company reputation, as well as the bottom line.
Experts predict that consumers will put on recession pounds by eating more unhealthy food to save money. But Dr Adam Drewnowski, director of the Center for Public Health Nutrition at the University of Washington, says nutrient-rich foods that were typically eaten during the depression are affordable alternatives.
An expert from Mintel gives a taster of new flavor trends in the US, and predicts how long it could be before we are all enjoying the likes of peri-peri, lavender and cactus.