Ready-to-eat (RTE) cereal makers channeled their inner Mark Twain in 2012, as in “the reports of my death have been greatly exaggerated,” with the category celebrating a comeback year on the new products front.
In addition to efforts to improve the healthfulness of processed meals, manufacturers also sought to boost the nutritional reputation of packaged meats.
In the area of convenience meals and processed meats, health and nutrition proved a solid selling point in 2012, as developers refined formulations and consumers turned to in-home dining in the midst of a challenging economy.
Even with Greek yogurt growing in American markets and consumers flocking to anything with live, active cultures, 2012 may be best remembered as a year associated with milk’s diminished role.
When historians look back at 2012 for the soup category, they may come to the conclusion that this was the year soup makers “turned the page” on Baby Boomers and went into a full embrace of Millennial consumers.
The 2013 New Products Annual showcases products from across food and beverage aisles, some teetering close to reaching the pinnacle of merging health, convenience and indulgence.
March 22, 2013
To sum up an entire year of new product introductions into one (hopefully) clever headline can prove difficult.
A Spanish/English bilingual module allows for camera-ready supplement labels as well.
March 21, 2013
Genesis R&D Product/Supplement & Labeling software now has a NOM-compliant module, in addition to the Canadian and U.S. Spanish/English bi-lingual modules
A sodium-reduction agent was honored as the Heart Health Innovation of the Year at Health Ingredients Europe.
March 21, 2013
Industry judges honored Tate & Lyle’s new salt-reduction ingredient, SODA-LO Salt Microspheres, as the “Heart Health and Circulatory Innovation of the Year” and as the overall “Most Innovative Health Ingredient of the Year,” during the NuW Excellence Awards at Health Ingredients Europe.
A series of courses promise to help attendees better understand fluid behavior.
March 21, 2013
Brookfield, a leader in viscosity measurement and control solutions offers two “hands-on” courses to help users better understand instrument functionalities and solve the mysteries of fluid behavior—all while creating a successful and repeatable method.
Health, convenience and sustainability are key food trends. So, it’s no wonder that more manufacturers are advertising products as “free of preservatives, food coloring and artificial flavors.”
Neogen’s salmonella assay now includes a number of new matrices.
March 21, 2013
Neogen received a matrix extension for its Performance Tested MethodSM Certification (PTM #061203) from the AOAC Research Institute related to the company’s ANSR for Salmonella assay.