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Do-It-Yourself Health

Takeaways from Technomic’s “Healthy Eating Consumer Trend Report”

January 15, 2015

One of the biggest takeaways from Technomic’s recently released “Healthy Eating Consumer Trend Report” is that health is very much a do-it-yourself concept for today’s American consumers.

Room to Grow, Organic

American consumers have not had their fill of organic products yet.

June 12, 2014

Sales of organic products in the United States jumped to $35.1 billion in 2013.

The Snacking Shift

Research by the Hartman Group finds U.S. consumers snacking more, dining alone more and eating more food on the run.

May 11, 2014

This cultural shift puts a new burden on U.S. food companies to create products that are fresh and healthy enough to eat regularly, plus tasty and interesting enough to compete with a host of competitors.

Growing Yogurt

Yogurt is now a double-digit growth category for many foodservice operations.

December 9, 2013

Per capita yogurt consumption has more than doubled over the decade, and now nearly one in three individuals eats yogurt.

Going Global

August 20, 2012

In Australia, Kellogg’s has announced a 20% reduction in the sodium content of its Corn Flakes and Rice Bubbles. The effort is part of a company plan to reduce sodium by 15% in all its cereals that exceed 400mg of salt per 100g by the end of 2013.

Developing and formulating soup products

June 22, 2012

My dears, I cannot tell a lie. I am sitting in a celestial garden as I write. The edge of its round borders are marked by arcs of solid concrete to be used as benches or as places to lie down should a wave of laziness overcome garden-goers.

A New Take on the Kids' Plate

Julia Gallo-Torres

September 20, 2010

With children now regularly eating out at restaurants, watching TV cooking shows with their parents and being exposed to new foods while traveling, the days of basic fare have gone.

Drink and Eat GOOD HEALTH

June 1, 2010

Consumers continue to eat and drink for health and are willing to pay more for functional properties. Probiotics, long limited to the dairy sector, are quickly expanding their potency and reach, while food formulators find new uses for galacto-oligosaccharides; not only do they help with taste and texture, but also with satiety.

Consumer, Heal Thyself

June 1, 2004

In Japan, gelatin producer Jellice Co. has developed and introduced a functional food ingredient that is said to increase the body's ability to heal itself.