The fog that has enveloped the ready-to-eat (RTE) breakfast cereal category in recent years lifted somewhat in 2013, as breakfast cereal makers saw glimpses of something that had merely been a mirage in recent years: growth.
Dairy is one of the most frequently shopped grocery departments, with 36 trips per year, finds the International Dairy-Deli-Bakery Association’s (IDDBA) “What’s in Store 2014” report.
Consumers turn to allergen-free foods with increasing frequency, and for reasons beyond allergies, as some believe a gluten-free diet can help them manage weight and is a healthier option.
Endangered Species Chocolate has added a dairy- and gluten-free filled bar line to its natural bar line.
February 4, 2014
The new line features six fillings: almond butter creme, sea salt and lime creme, coconut creme, blueberry vanilla creme, raspberry orange creme and lavender mint creme.
Food scientists announced the development of a yogurt alternative made with plant “milks” instead of cow’s milk.
January 6, 2014
The researchers said their alternative could be specially formulated for people with allergies to cow’s milk, as well as those who are lactose or gluten intolerant.