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The co-owner and managing director of Glebe Farm Foods looks at what the future may hold for the humble oat as consumer tastes and needs continue to evolve. ....
Conagra benefits from sustained and elevated at-home demand in Q3 2021 Still benefiting from a sustained consumer shift to at-home eating over a year past the onset of the global COVID-19 pandemic, Conagra has registered a nearly 10% increase in organic net sales for Q3 2021 compared to the same period last year. The company experienced a 9.7% increase in organic net sales across its core retail segments refrigerated/frozen (12.1%), snacks (+13.1%), and staples (+15%) – driven by a 6.1% increase in volume and a favorable price/mix impact of 3.6%. Organic net sales were partly offset by a continued downturn to Conagra’s foodservice business, the company noted. ....
End the cage age: Unilever and Nestlé petition to phase out caged hens in Europe Nestlé, Unilever and Mondelēz International are among the food majors calling for an EU-wide ‘phase out’ of caged hens in farming. An estimated 413 million laying hens are raised across the bloc, producing 6.9m tonnes of eggs or egg product per year. Average egg consumption is calculated at 12kg per capita per year. While progress has been made to improve welfare standards for laying hens in recent years, notably via the European Commission’s banning of battery-caged eggs under Directive 1999/74/EC in 2012, many in the food sector believe more can be done. ....
Ardent Mills answers call for keto flour that doesn’t compromise flavor, function or complicate production A new line of grain-based flour blends launching today from Ardent Mills promises to deliver the low-carb health benefits consumers want without compromising taste or texture or requiring manufacturers to install new equipment. Unlike many competing low-carb or keto flour blends that skip the wheat, Ardent Mill’s new line of white all-purpose and specialized Keto Certified Low Net Carb Flour is nut-free, grain-based and contains gluten, which allows customers to use it on their current equipment without any change to produce baked goods that are safe for consumers with nut allergies, Ken Ruud, director of innovation at Ardent Mills told FoodNavigator-USA. ....