Take a look at the Food Vision USA 2017 highlights!
From ‘clean’ food to hydroponics, Food Vision USA saw the leaders in food and nutrition come together to discuss the challenges involved in today’s market and how to meet the ever increasing consumer demand for high quality but low cost; convenient yet healthy.
Keep up to date with the latest news and information
Will big food companies increasingly buy in innovation and serve as scale up platforms for more ‘authentic’ small brands they didn’t create, or can they make their legacy brands resonate with new generations of consumers?
Chobani president on why fat is back, the launch of Smooth, and why we haven’t seen the last of savory yogurt and oat/yogurt combos…
Chobani quietly withdrew its Oats and savory meze dip lines amid lackluster sales… but both concepts have legs, and will return, in some form, to the US market, says president and COO Tim Brown.
Clean meat is greener, claims Hampton Creek: ‘Animal agriculture is a relatively inefficient way to create the foods that we want’
The first commercial products from Hampton Creek’s clean (aka cultured) meat production platform – launching at the end of 2018 – will be in the poultry family, and could be targeted at retail and foodservice customers, says the company, which has just announced a new funding round* and launched its ‘Just Scramble’ mung-bean based scrambled egg alternative.**
As anyone that’s tried a vegan gummy bear lately will tell you, it’s incredibly hard to replicate the unique properties of gelatin, a gelling agent derived from animal skin, bones and connective tissues used in everything from candies to Jello. But what if you could deliver the real thing… without slaughtering any animals?
Undeterred by savory yogurt’s failure to find traction in the US, the ever optimistic start-up The Chaat Co. is evolving its portfolio and branding to better meet American consumers where they are and to reinforce its original mission to be a broad-based Indian street snack company, according to a company executive
Consumers with sensitivities to cow’s milk who have begrudgingly forgone dairy-heavy comfort foods such as pizza and mac & cheeses or turned to plant-based options but miss the taste and texture of “real dairy” now have another option: Funny Farm’s line of goat-milk products.
Grasshoppers have several distinct advantages over crickets as a food ingredient, claims Dror Tamir at Israeli edible insect start-up Hargol FoodTech, who caught up with FoodNavigator-USA editor Elaine Watson at FOOD VISION USA in Chicago.
Held at the W hotel in Chicago Nov 13-15, FOOD VISION USA brought together a glittering array of speakers from big and small food brands, spanning topics from food e-commerce and meal kits to clean-label trends, clean meat, hydroponics and whether the current obsession with protein is a fad or a trend.
Americans may say they want to eat at home more in order to save money, improve their health and waste less, but the reality is restaurant spending is up – revealing a paradox and an opportunity for retailers and CPG manufacturers, according to a top Peapod executive.
The days of pushing out a refined, tightly controlled marketing message without listening to what consumers want to know are long over, and brands that want to make it in the modern world must listen first, according to a top marketing professional with Ketchum PR.
Consumers are looking for cues signaling ‘clean’ and ‘natural’, but they don’t necessarily expect to see those words on food labels, and may even be suspicious of brands that use them on pack, says Hartman Group.