The small but mighty chia seed has increasingly moved beyond beverages, bars and the bulk bin toward savory snacks and breakfast food as consumers seek added function from everyday foods. But after a temporary boom in attention during the middle of the last decade, under brands like Health Warrior, the Chia Company, and Mamma Chia, the ingredient still hasn’t fully reached the masses.
In a webinar last week, health and wellness market insights firm Social Nature outlined how better-for-you CPG companies are adapting to changing shopper behavior as consumers’ focus shifts toward health and wellness products and e-commerce.
After the FDA last month released temporary guidance to allow companies to make “minor” ingredient substitutions without labeling changes, advocacy organization Food Allergy Research and Education (FARE) and other groups have advocated for greater transparency.
Industry group the Sugar Association wants the Food and Drug Administration (FDA) to issue stricter labeling guidance on alternative sweeteners in order “to stop misleading claims about added sugars content.” But other industry stakeholders argue that product labels are already transparent enough.
Global chia producer Benexia is using its proprietary ingredients to expand its CPG brand, Seeds of Wellness, with the launch of chia pastas, plant-based milk and a chia-derived oil.
The Food and Drug Administration (FDA) on Friday released temporary guidance to allow food manufacturers to change ingredients without updating product labels, a move aimed at preventing supply chain disruptions during the COVID-19 pandemic. In response, company and industry leaders are speaking up to promote consumer safety.
B2B food tech startup Plantible announced this week the close of a $4.6M seed round, co-led by Hong Kong-based early-stage venture capital group Vectr Ventures and New York-based Lerer Hippeau, along with Kellogg’s venture arm eighteen94 Capital and San Francisco-based Food for Thought Worldwide (FTW) Ventures.
As grocery workers help feed Americans sheltering in place, at least 30 have died from COVID-19, with nearly 3,000 reporting missing work due to symptoms, according to the United Food and Commercial Workers International Union (UFCW).
As consumers stay inside, shopping habits are changing and delivery platforms are adapting to meet the increased demand. Here’s the latest COVID-19 news from around the industry this week.
As COVID-19 rapidly transforms consumer behavior, data firms are closely monitoring patterns to help predict an uncertain journey ahead. In a report last week, research firm IRI explored current consumer behavior and trends from past economic downturns, along with spending across markets.
As many foodservice operations cease or dramatically reduce their footprint, food products originally produced and packaged for restaurants, hotels, schools and other establishments are being rerouted to retailers and wholesalers. But before feeding the surging demand in stores, they need labels that are approved for these new channels.
In the past few days, the U.S. Food and Drug Administration (FDA) has released new information to answer coronavirus (COVID-19) concerns within the food industry, via official statements, a new FAQ page, and a stakeholder call addressing manufacturing, the food supply and worker safety.
While the number of confirmed cases of COVID-19 continues to rise worldwide, the food and beverage industry has been forced to swiftly adjust to the crisis. Just as consumers have changed their shopping habits by racing to grocery stores to stock up before indefinite periods of self-quarantine, many brands and entrepreneurs have fast begun tailoring their messaging to comment on the virus.
In a report submitted yesterday to Congress (a week past its due date) FDA commissioner Stephen Hahn noted the agency still lacks enough evidence to say CBD ‘can’t hurt.’ While the report notes the FDA is “actively considering potential pathways for certain CBD products to be marketed as dietary supplements,” the agency is still seeking more scientific evidence — especially to support CBD’s safety in food.