While the FDA continues to hem and haw on a standard for gluten-free, new products touting their lack continue to come to market.

A study from the Organic Trade Association (OTA) finds some 78% of American families indicate they are choosing organic foods.

For its launch of a healthier take on sausage, Creta Farms removed a portion of the animal fat and replaced it with extra virgin olive oil. As a result of the reformulation, the sausages have up to 24% fewer calories and up to 53% less saturated fat than similar products.

The holidays can be a time for indulging and, in some cases, overindulging. Alcoholic beverages, alone, can have as many as 600 calories per serving; one recent launch in the segment is a calorie-conscious, yet quite adult, beverage.

More and more products are appearing tailored for single or two servings, whether the results of efforts at portion control or simply targeting consumers with smaller households.

For its latest take on the iconic Oreo, developers at Kraft Foods in the U.S. had only to look south, way south, for inspiration. In Argentina, Oreo x3 (pronounced “por tres”) was introduced in 2010 and featured three layers of cookie and two layers of creme.

The notion of an easily prepared lunch option has flourished again, as cash- and time-strapped consumers have cut back on their dining out during the mid-day meal.

An Eco Pulse survey asked 1,013 U.S. consumers, “Which is the best description to read on a food label?” In an indication the natural trend is persevering, some 25% of those surveyed said “100% natural” or “all natural.”

Recently announced research indicates the addition of caffeine to sugar-sweetened, carbonated beverages likely teaches young people to prefer those drinks.

Jamba Juice was one of the initiators of the smoothie trend; however, the foodservice brand has expanded into retail, as well.