Japan-based co-creation platform Trinus has co-developed a new vinegar drink brand called Hoplus with INHOP, a subsidiary of Kirin Holdings, containing matured hop extract.
Glycyrrhizin acid, the sweet-tasting and bitter-masking component of liquorice, has been used in the pharmaceutical industry for years but remains relatively unknown among food makers. UK supplier Thew Arnott wants to change that.
At the crossroad of Americans’ increasingly sedentary work- and lifestyles and their demand for decadent food is a growing need for digestive remedies and an opportunity for supplements and fortified foods to edge out over-the-counter treatments that...
From certification seals to romance text to website blog posts, many packaged food and beverage brands put a lot of thought (and resources) into creating convincing nutrition-related arguments to persuade buyers. But among Millennials, only 26% of them...
While most Americans remain unfamiliar with drinking vinegar, the category is gaining traction and could be the next kombucha if manufacturers work together to promote its many benefits and uses, according to one segment player.
It takes three hours to simmer a traditional Chinese bao, or plant broth. Based in New York City’s Chinatown, Mr. Mak’s wants to be a convenience solution for Asian-American households that grew up drinking it, and an approachable entry point for a wider...
Cide Road organic switchel is now the dominant brand in the US switchel market and the #3 player in the broader drinking vinegars market, with distribution to 3,500 stores nationwide, from Kroger and HyVee to Sprouts and Whole Foods Market, claims CEO...
Suja Juice is tapping into the trend for all things fermented with the launch of organic probiotic-infused drinking vinegars targeting Millennials, says the San Diego-based firm, which has seen retail sales surge 80% year-on-year in the latest 52 weeks...
The sweet but tart taste of switchel can be polarizing, says Cide Road founder Kevin Duffy. But it meets a growing demand for bolder, more sophisticated, flavors that has helped to drive sales of products such as kombucha, adds Duffy, who has now secured...
The second paper from researchers at Pew Health published this month to argue that the system governing the safety of food additives is deeply flawed, fails to provide any evidence that it has allowed harmful substances to ‘slip through the net’, say...
Leading cocoa producer Barry Callebaut has discovered the specific
bacteria responsible for flavour creation during extensive research
into cocoa bean fermentation - enabling the company to produce
better quality chocolate in the...
The federal food safety inspection unit has approved an additional
batch of additives, antimicrobals and agents for use as processing
aids directly on meat and poultry products.
Natural colours UK firm Overseal Foods is set to carve a deeper
position in the US market, signing a new distribution deal with US
company RFI Ingredients and meeting growing demand for natural
colouring foodstuffs, writes Lindsey...
