Founded by chef duo Thomas Straker and Toby Hopkinson, All Things Butter has secured pre-seed funding of more than $650,000, but will their product defy the market conditions that have seen consumers consistently trading down on premium butter?
In this week’s round-up of new product development, we profile FrieslandCampina’s range of meat-free chicken alternatives which uses a protein base made from dairy, rather than pea, soy or mycoprotein. Elsewhere in the meat-free category, Wall’s has developed...
British agritech company Mootral and UK-based ice cream parlor Ruby Violet have partnered to offer what they call ‘the world’s first ice cream made with climate-friendly milk’.
With signs some plant-based makers are struggling, we ask innovators whether the meat alternative category is experiencing a slowdown, a ‘shakedown’, or other?
Following a pilot in the southeast US, the dairy alternative of the popular cream cheese spread will soon be available from major retailers across the US.
A food company that claims to have launched the first frozen pizza dough made with Greek yogurt in the US, is banking on consumer interest in healthy foods whilst offering better-for-you indulgence.
The CPG giant is eager to play a part in the national to solve the UK's vitamin D deficiency problem as the company announces a new breed of fortified yogurt shots.
Many vegetarians choose not to consume meat for ethical reasons, believing that harming and killing animals simply to provide humans with food is wrong. However, they still eat non-meat animal products (NMAPs), which often have the same result. A new...
With inflation putting pressure on consumer budgets, the ice cream category has never been more competitive. We speak to ingredient experts on how flavor trends and ingredient innovation can enable manufacturers to embrace market changes.
Despite overall sales growth, the specialty foods industry has faced challenges in recent years, including inflation, declining unit sales (for the first time) and increased competition from conventional grocery stores, explained David Lockwood, CEO,...
The average American eats 48 pints of ice cream per year - and according to new consumer research, adults with children reach out for a frozen treat more often than most.
We round-up some of the newly-announced products that have started to appear in supermarkets and independent stores across the US and the UK in time for the summer.
The Danish brand Naturli' will feature two versions of its vegan butters—Plant Butter Spread and Plant Butter Block—both formulated to perform and taste like traditional butter.
While most plant-based categories saw year-over-year unit sales slide last year in the face of higher prices to offset inflation, a handful of categories bucked the trend – including plant-based cream cheese, sour cream and spreads.
A study that compared the nutritional properties of dairy and plant-based yogurts sold in the US has found that almond- and oat-based alternatives were ‘similar or better’ than dairy yogurts - but there's room for innovation in bridging the nutritional...
Ice cream brand Heritage Kulfi is preparing to take its portfolio of South-Asian flavors to the Midwest and Northeast with the help of KeHe’s elevate program, as brand founder Mansoor Ahmed told FoodNavigator-USA.
As cheese inflation rises to new highs in the UK, pungent cheeses have plunged in popularity over the past year, according to new data compiled by food labelling consultants Ashbury.
As the plant-based ice cream market expands with a range of flavors and formats, innovation in the space will need to better recreate the taste, texture, and mouthfeel of animal-based counterparts to entice consumers into the category, Christine Usmen,...
Plant-based milk is one of the most successful categories of alternative protein, predicted to reach a value of $47 Billion by 2030. But why is it so successful? The driving force behind any alternative protein’s success is the motives people have for...
The dairy co-operative said the price per volume for its new 200g blocks has remained the same, but retailers have the final word when it comes to on-shelf pricing.
Traditionally, eating meat has been considered a cornerstone of masculinity, especially for professional male athletes. A recent small study, however, suggests that attitudes towards plant-based diets are changing among athletes.
With the return of the warmer months, many consumers will look to beat the heat with innovative ice cream products as the market responds to the demand for unique flavors, textures, and collaborations, independent market analyst Amy Marks-McGee, owner...
While inflation across food, beverage and other categories continues to take a sizable bite out of consumers’ grocery budgets and influence the way they manage their food stocks, a slight slowdown in inflation in recent months has reinforced demand across...
As consumers continue to look for ways to save money amid high inflation, many are still finding opportunities to trade down, especially in the dairy category, John Crawford, VP of client insights of dairy at Circana, shared during an International Dairy...
@healthandwellness, @better-for-you and @better-for-all – that is both people and the planet – have become familiar trigger words in the bakery and snacks sectors. But what is behind the consumer preference towards more natural, more nutritious, function...
It’s time plant-based manufacturers stop talking about the healthy nutrients that plants don’t have and focus on those they do have, says influential Wageningen food scientist Atze Jan van der Goot.
While most consumers are willing to buy animal-free dairy made with precision-fermentation, a sizeable portion are either unsure or unwilling to try it – revealing a potential stumbling block that if left unaddressed could be just as damning for the nascent...
“For every person that has stopped ordering online, several others have started to do so,” according to Euromonitor International’s David Hedin, who spoke of the market research firm's new e-commerce tool for the global FMCG industry.
Food and beverage brands and retailers likely will not see any time soon a rebound in inflation-supressed units and volumes across categories despite the Labor Department reporting a dip in grocery prices in March for the first time in more than two and...
As the demand for sustainable products grows, CPG food and beverage brands in the dairy, deli, and bakery space could innovate around sustainability claims to boost brand loyalty, Sherry Frey, VP of total wellness at NielsenIQ, shared during an International...
Move over, butter board – it’s cottage cheese ice cream time! As social media churned out another curious foodie craze, we look at what it means for your health if you use cottage cheese to make ice cream.
New ice cream releases have started to roll out at pace as we approach the summer, but there are several other notable new product releases that we highlight in our April 2023 round-up.
Sales of plant-based foods across 13 European countries have grown by 22% since 2020 with the category reaching a record €5.7 billion, according to a new report. These options still make up a small fraction of the overall market, however.
Once reserved for special occasions and parties, dips are breaking out as an everyday snack – and in some cases meal – to emerge as a fast-growing category driven by pandemic-fatigue, consumer interest in global flavors and an enviable family-friendly...
On 20 March, Wiltshire-based cheese shop the Old Cheese Room announced that they were recalling a selection of their products following a Listeria outbreak. Several other Listeria outbreaks have also taken place in the UK and Europe over the past year,...
Rising inflation is taking a toll on natural and organic sales in the US, the growth of which slowed dramatically in 2022 and will likely continue to drop in the coming year before rebounding slightly in 2024, according to data presented at Natural Products...
Emerging and maturing trends revealed at Natural Products Expo West in Anaheim last week ranged from dips delivering delightful dinners, mochi moving into multiple day parts, plant-based expanding beyond analogues, and beverages brimming with better-for-you...
The long-held and loudly voiced disapproval by some of science and technology in food production in favor of “idealized nostalgic narratives” of natural food is beginning to soften – opening the door for broader adoption of food-tech, including precision...
