The Food Marketing Institute (FMI) has released the 41st US Grocery Shopper Trends Study, an annual report that dissects the food industry by analyzing shopper behaviors and attitudes. This year’s report reveals a deep shift in shopping and important mealtime distinctions while providing updates on long and short-term trends.
An increasing amount of consumers prefer foods without artificial ingredients or long ingredient lists, but one thing American consumers clearly want less of is gluten, according to a new study from Packaged Facts.
The new facility will address diverse consumer food demands and focus on new product development for the company’s frozen and chilled food product lines.
Researchers will explore ways to reduce sodium and saturated fat, eliminate partially hydrogenated oils, incorporate more vegetables and create gluten-free and high-protein options.
Packed with nutrients and considered to be an economically viable alternative to traditional animal proteins, many experts think insect proteins are the food of the future. But convincing westerners to partake faces more hurdles then simply finding a way past the yuck factor, according to researchers with the Global Food Forums, Inc.
Global chocolate manufacturer the Hershey Company and Palantir Technologies, Inc.—a software company closer associated to the CIA and US Department of Homeland Security—have teamed up to build a consortium of consumer packaged goods manufacturers.
Lay’s unconventionally flavored potato chip contest is back, and this year’s finalists a sure to create a buzz from consumers—capturing the taste of comfort cooking and highlighting regional flavors that are sure to win fans across the country.