Meadow Foods has commissioned the £4m plant-based dairy alternatives factory it announced last year, which will make products under The Collective's Plant brand and was fitted using a groundbreaking technique.
Less than a year after taking the helm at Clif Bar & Co., new CEO Sally Grimes is spearheading the company’s first transformation in 30 years with an ambitious goal to double its business to $2 billion and double its positive impact on the world.
To do this the company is embracing a new structure that will allow it to more quickly identify and meet the evolving needs of consumers and appeal to a broader shopper base with timely, innovative launches in new categories for more eating occasions, Grimes told FoodNavigator-USA.
The company also will adopt a more balanced marketing mix to build brand awareness beyond its loyal core consumers of athletes and weekend warriors who rely on its energy bars to fuel their active lifestyles, Grimes added.
Not all processed foods should be demonised, say nutritionists What do canned baked beans, low fat fruit yogurt, ice cream, pre-packaged sliced bread, ready-made pasta sauces, and breakfast cereals with added sugar all have in common?
They are all classed as ultra-processed foods, according to the NOVA classification, which defines ultra-processed foods as those made by industrial processing and that often contain additives such as colours, flavours, emulsifiers or preservatives.
A new campaign from the British Nutrition Foundation warns that many healthy foods are being unfairly tarnished by the increased attention currently being placed on all things ‘ultra-processed’.
It is hammering home the message to consumers that, while high consumption of many ultra-processed foods - such as fizzy drinks and sugary cereals containing high levels of added sugar, fat, and/or salt, and lacking in vitamins and fibre - can include a higher risk of cardiova
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General Mills bets on cereal, ice cream, snack bars & Mexican food as it deploys 4-prong growth strategy By Elizabeth Crawford At the Consumer Analyst Group of New York 2021 conference yesterday, General Mills unveiled a four-prong strategy to “accelerate” its net organic sales growth 2-3%, expand mid-single-digit margins and deliver mid- to high-single-digit constant currency growth “over the long term” despite an industry-wide slowdown in consumer spending on food at home compared to the start of the pandemic.
“Before the pandemic, we aligned on a new strategic framework to drive the next chapter of growth for General Mills. This plan, which we call Accelerate, sets clear priorities for where we play, how we win and how we’ll drive superior returns for our shareholders over the long term,” CEO Jeff Harmening said.
The future of ‘clean label’? Radically transparent and naturally healthy ‘Clean label’ is an industry term that speaks to consumer demand for recognisable ‘pantry cupboard’ ingredients. But, without a clear definition, the meaning of clean label is evolving. What other mega-trends will shape the future of clean label innovation?
Producing ‘clean label’ products has been a bellwether of food industry innovation for years. And while clean label may lack a clear definition, the consensus is it has a distinct meaning for consumers: ingredients they recognise back of pack.
But food innovators are working on shifting sands. Fickle public opinion is shaped by events and meeting elevated consumer expectations remains a moving target. The meaning of ‘clean label’ is a work in progress.