Search

How rules in heart health claims have affected food product manufacturers' offerings in the U.S. and the Europe is explored. This follows the increasing demand for foods with heart health claims in view of the rising incidence of coronary heart disease. For instance, about 460,000 of the more than 1.2 million heart attacks occurring in the U.S. every year are fatal.

Food and beverage products that are healthy with multiple benefits, convenient to use, and has fun-providing features are presented. Some of these products are Nabisco Wheat Thins Stix, P.F. Chang's Home Menu, M&M's Pretzel Chocolate Candies, Yoplait Frozen Fruit-and-Yogurt Smoothies, Nabisco Mint Oreo Fudge Cremes, Marie Callender's Fresh-Flavor Steamers, and Cheetos Mighty Zingers.

A timeline presents significant milestones in the food and beverage industry since 1940, the year when the periodical Food Processing was published. For 70 years, Food Processing has covered developments in the processed food industry which made successful contributions to the American economy.

The breakfast cereal market grew by 5.8 percent to $10.8 billion from 2007 to 2009. The apparent lack of growth is attributed to existing sales being absorbed by new product launches and trading down of branded cereals to private labels. Insights into how cereal manufacturers must balance ingredients to meet consumer demands for familiarity, tastes, and texture are discussed.

Health 'advocates' believe that sugar and corn sweeteners, particularly high-fructose corn syrup (HFCS), are contributing to the obesity crisis. It is believed that the most promising in the product mix of sweeteners are extracts of the stevia plant, primarily steviol glycosied rebaudioside-A (reb-A). In the United States, the plant was approved only as a supplement in 1998.

Forecasts and trends in the United States food and beverage industries in view of the economic crisis are discussed. The US bread market has grown by 7 percent. Statistics on beverage consumption are also given.

The edible oil industry has developed specialty oils and fats that enhance healthier attributes in foods. These include soybean oil, which has an attractive fatty acid profile, and canola oil, which has lower saturate fat than other vegetable oils. The challenge of removing trans fats from formulations is also discussed.

The favorite food products of three magazine editors are discussed. These include the Giant Cheetos, Progresso High-Fiber Soup, Wells' Blue Bunny Aspen and Sedona ice cream novelties, Ore-Ida Steam n' Mash, Tyson Any'tizers, Healthy Choice Fresh Mixers, Dannon Activia Yogurt Drinks, Boost Kid Essentials Nutritionally Complete Drink, and DiGiorno Flatbread Melts.

The United States food industry has been using berries in many products. An increase in the production of berries have resulted in low prices. One of berries' best-selling points is their high levels of oxidants.

Foods containing omega fatty acids have grown in popularity among higher-income and health conscious shoppers in the United States. Consumers are seeking more food and beverages with information labels about omega-3, DHA and EPA. Meanwhile, the food industry is seeking alternative sources of omega fatty acids.

Members of the United States food industry are seen to reduce the salt contents of their products owing to changes in Dietary Guidelines for Americans. Sodium and salt have often been used interchangeably. Salt reduction by food processors came following the inclusion of sodium content in food labels.

'Food Processing' magazine has selected three research and development (R&D) teams for 2009, gathering 1,555 online votes and naming Kettle Foods the winner for its innovative flavour blends and healthy snack offerings. General Mills and Peas of Mind were also chosen as R&D Teams of the Year. Details on their R&D timeline and product offerings are discussed.

The food and beverage industry is going through the economic downturn, but is relatively more stable than other industries as it benefits from the trend that people eat at home more often. The food industry lost 28% in stocks in 2008, but analysts see 5%-9% in annual earnings-per-share gains. Details on companies' brand loyalty campaigns are discussed.

Kraft Bagel-fuls and Peas of Mind Nanna's Banana Puffets are two of the identified favorite food products of 2008. Kraft Bagel-fuls is a hand-held bagel which can be heated in the microwave or toaster for only 10 seconds. Other notable food products of 2008 are presented.

The food and beverage industry is practicing sustainability, with the example of Kellogg Co.'s efficiency projects on reduced energy use and modified steam system. General Mills has environmental management systems, while Kraft Foods Inc. practices recycling. Sustainable practices of other companies are presented.

Coca-Cola Co., Kraft Foods Inc., PepsiCo Inc., General Mills Inc., Nestle S.A., Kellogg Co., and ConAgra Foods Inc. are among the 14 biggest food companies that have changed CEOs in the past three years. These new leaders' personal and professional backgrounds, their contributions to the companies, and how they will change the food industry, are discussed.

Food imports arriving in the U.S. come from different parts of the world, and this poses concerns about safety of food ingredients. Details about food labels, inspection, and ways on how the government addresses the issue are discussed.

A list of the favorite new food products of 'Food Processing' magazine editors is presented. The list includes the Frito-Lay Flat Earth fruit and veggie crisps, Oreo Cakesters, Choctal Inc. Ice Creams, Kraft Grate-It-Fresh Parmesan Cheese, Promise activ SuperShots, Bumble Bee Prime Fillet Chicken Breasts, Minute Maid Multi-Vitamin and juices, Murray's Chicken Pot Pie, Stouffer's Corner Bistro Flatbreads, and Chocolate Truffle Teas. Descriptions of the products are also provided.

Ingredient suppliers can contribute to the different stages of product development. Suppliers are useful in the conceptual stage, in the scoping and definition stage, in the product development and refinement stage, and in the commercialization and launch of the product. Examples of collaborations within the food industry are provided.

The strategies applied by food manufactures to enhance their brand equity in the quick-service restaurants and retail stores are presented.

The marketing strategies applied by the food companies to attract the babyboomers are presented.

Largest sold fast food and soft drinks in America are ranked.

They want to be cool, are impressionable and have the cash--like, $150 billion, reports PBS's Frontline. Comprising a large part of the Millennial Generation born between 1980 and 2000, the [...]

It's a great time to be in the cheese business. In fact, according to Productscan Online (www. productscan.com), the cheese category experienced the greatest rise in new food launches from [...]

They line up at the gate, the shot is fired and they're off ... to great anticipation. In racing parlance, there often is one horse that sets the pace, the [...]

Vowing to stay forever young, the eldest of the baby boomer generation--people born in 1946 1964--hit a milestone this year: They celebrate their 60th birthday. Perhaps after watching the ageless [...]

DUE TO A CONFLUENCE of market forces, it's been a tough two years for ice cream manufacturers. They were dealt a blow with higher ingredient prices on three fronts--milk (a [...]

The ability to multitask is as de rigueur for a Marine as it is for a creative chef. So it comes as no surprise Daniel Coffin, corporate chef at Bridgewater, [...]

There's something to whet everyone's appetite in exotic New Orleans. Jambalaya, crawfish etouffee and savory file gumbos, heaping po' boy sandwiches, a muffuletta from Central Grocery, red beans and rice, [...]

Simply put, a brand, is a promise,' according to one of the advertising greats, Walter Landor. 'By identifying and authenticating a product or service, it delivers a pledge of satisfaction [...]

Influence. Power Clout. There are various definitions and measures of these seemingly intangible assets. When the new president of Ukraine takes your meeting because you knew him in his banker [...]

HUNGRY FOR HEALTHY fresh fruits and vegetables but starved for meal preparation time, American consumers are flocking to pre-washed, pre-cut packaged fruits and vegetables at a blistering pace. Last year, [...]

Chef John Folse's motto defines his unique philosophy and exemplifies his accomplishments: 'Risk is the tariff paid to leave the shores of predictable misery.' With a smile he adds, 'The [...]

There are a couple of signs that 2004 was a difficult year for product rollouts. That was the conclusion of consulting firm Grant Thornton after its mid-year survey of U.S. [...]

Connoisseurs realize that, like great wine, cheese with perfectly balanced texture and taste is the product of incredible care and fine ingredients. Producing artisanal cheeses is a time-consuming, labor intensive [...]

It's not often that a career in business consulting and managemnet leads one to a passionate calling for the culinary world, but that's what happened to Harry Crane, executive chef [...]

Just 30 years old, Grant Achatz is not only chef of the nationally acclaimed Trio Restaurant in Evanston, Ill., but one of only a dozen practitioners worldwide of interactive experiential [...]

While on a whirlwind tour of the Canadian food industry, I had an opportunity meet Greta Podleski, cookbook author and vice president of product development for Waterloo, Ontario-based Crazy Plates [...]

Mastering the art of modern French cuisine is the never-ending story of Sandro Gamba, the award-winning narrator--or, in more common parlance, executive chef--of NoMI, a classically modern restaurant located in [...]

It's unfortunate but undeniable: All too often there's not much really new about new product rollouts. Which is why each year, FOOD PROCESSING makes a point of recognizing those companies [...]

Food manufacturers have been developing snack foods that eliminate excess fat and unnecessary calories in an effort to ensure the health of children who snack as often as 10 times daily. Ingredients such as oils and shortenings that could minimize the risk of obesity in children are being formulated. Other alternatives to fats such gums and stabilizer blends are also described.

How food processors and suppliers can be enabled to reduce the sodium content of their products without compromising food safety and product stability is discussed. Reducing the sodium content has become a challenge for food processors and suppliers considering that consumers want to make sure that lower sodium does not amount to less taste.

An assessment of the food and beverages prototypes created by ingredient suppliers for the 2009 Institute of Food Technologists (IFT) Annual Meeting & Food Expo held in Anaheim, California is presented. Positive compliments are given to some of the created samples and the introduction of these products is recommended for supermarkets and foodservice.

Facts that longer and healthier lives can also be attained through consumption of adequate and balanced amount of the right fats are presented. These fats contain the omega-3, omega-6 and omega-9 fatty acids which are essential in the American diet for growth but are not produced by the body itself. The chemical make-up of the fatty acids is discussed.

Many fruits in the United States offer as much antioxidants as other exotic fruits do. Blueberries have been found to protect the brain against oxidative stress. Red raspberries, on the other hand, are being used in making beverages such as yogurts, ice cream and juices.

Information Resources Inc.'s 2008 New Product Pacesetters Report ranks the most successful new consumer packaged goods. Included in the list are DiGiorno Ultimate pizza, Healthy Choice Cafe Steamers, Tyson Any'tizers, Progresso Light soups, and Hormel Compleats. Trends in product introductions are examined.

Chicago-based Mintel reveals that consumers have become more demanding and confident about spending and lifestyle. Tough economic conditions are also changing the relationship between food processors and grocery retailers. The possible trends in consumer behavior towards food products in 2009 are examined.

United States Food and Drug Administration associate commissioner for foods David W.K. Acheson is planning to develop an integrated food protection plan. Acheson believes the FDA needs resources to do its work effectively. His views on the food industry's responsibility to produce safe food are also presented.

Market research firm Information Resource Inc.'s New Product Pacesetters report tracks and ranks the most successful new packaged goods products. The report covers products that reached retail sales of $7.5 million and 30% national distribution. Tables showing the top 10 products for 2006, 2007 and projected top 10 brands for 2008 are presented.