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Home » Topics » Food and Beverage Top Stories

Food and Beverage Top Stories
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ThomasGrillers_900

Thomas' Grillers XL English Muffins

Grilling connoisseurs looking to shake up burger recipes can use large English muffins alongside summertime standards
June 28, 2016
The Thomas'® brand, creators and bakers of the original Nooks & Crannies® English Muffins, introduced Thomas'® Grillers XL English Muffins — a larger version of the iconic breakfast staple that serves as the perfect bun alternative for any and all summer grilling recipes.
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KashiGoLeanShakes_900

Kashi Vegan Protein Powders

Kashi GOLEAN Plant Powered Shakes developed by sports nutritionist feature nutrient dense ingredients
June 27, 2016
Kashi GOLEAN Plant Powered Shakes are new from the Kashi brand. Designed to help nourish the body pre- and post- activity, the new Non-GMO Project Verified recipe offers up to 21 grams of multi-source plant protein and superfood ingredients all in one serving.
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GeneralMills_OrgValley_900

General Mills Partners with Organic Valley

Partnership will help approximately 20 dairy farms add 3,000 acres to organic dairy production
June 24, 2016
General Mills announced a strategic sourcing partnership with the largest organic cooperative in the U.S. that will help about 20 dairy farms add around 3,000 acres to organic dairy production over the next three years.
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GirlScout_Pillsbury_900

Pillsbury Girl Scouts Baking Mixes

New Girl Scouts baking mixes are available in four varieties
June 23, 2016
Pillsbury™ introduced its new licensing relationship with Girl Scouts of the USA to bring two of America's favorite Girl Scout Cookie™ flavors to the kitchen with NEW Pillsbury™ Girl Scouts® Thin Mints® and Caramel & Coconut Flavored Baking Mixes.
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WasaThins_900

Wasa THINS

Wasa THINS are conveniently packed into two separate stay-fresh pouches
June 22, 2016
Made with wholesome and nutritious ingredients, delicately seasoned and then oven-baked for a great crunch, Wasa THINS are the perfect snack whether you're at home, at the office or on-the-go.
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Restaurant Menu Transparency for Meat, Poultry

Consumer demand for organic meat and poultry is arguably the most noteworthy trend of all
June 22, 2016
For many consumers, choosing a meat and poultry dish at a restaurant revolves around "keeping it real": they seek all-natural choices that reflect their desire to keep human intervention they perceive as negative out of the process, according to market research publisher Packaged Facts in the report Meat, Poultry and Seafood: Restaurant Trends and Opportunities.
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Blakes_PotPies_900

New Blake's Single-Serve Pot Pies

The new additions mark the second expansion for Blake’s products this year
June 21, 2016
Starting this month, Meijer and Publix customers can find individual portions of Turkey Pot Pie and Beef Pot Pie in the frozen foods section of local grocery stores.
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Utz_CrabCheeseBalls_900

Utz Chesapeake Bay style Crab Cheese Balls

Utz new Crab Cheese Balls are the latest introduction to the crab seasoned line
June 20, 2016
Utz® Quality Foods, Inc. added new Chesapeake Bay style Crab Cheese Balls to its snack line.

By pairing a hearty pinch of Chesapeake Bay style crab seasoning to its cheese ball recipe, Utz® has created a new flavor.
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Naturally red and purple carrots have extended the root's use as a colorant source beyond traditional orange and yellow

Natural Food Colors in Product Development

Where food colorants are concerned, there are unstoppable changes afoot in the industry
Winston Boyd PhD
June 17, 2016

The “natural colors only” movement resulted in sweeping reductions in the use of synthetic colorants and, understandably, a concurrent rise in interest in naturally derived food colorants.


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Food and Beverage Industry Trends

Dairy Processors Focus on Clean Ingredients, Organic Products

As more dairy processors are answering the call for cleaner labels, retailers are adding more shelf space for such foods and beverages
June 17, 2016
The clean label trend (which is dominating the conversation in the food industry) isn’t so much a trend anymore, but a “movement.” This is a common thing I’m hearing when talking to dairy processors and suppliers lately. With consumers making it very clear what it is they want, more food manufacturers are recognizing this movement and are answering the call with new product innovation, more transparency about what they use, changing the ingredients, or in some cases, all of these things.
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