The first baby boomers turned 65 in 2011. As more of the boomer generation reaches retirement age, the number of consumers 65-plus in the United States will burgeon from 40 million in 2010 to 72 million in 2030. Similar statistics can be seen around the world, with the highest percentages of seniors in Japan and Western Europe, and the highest population of seniors in China, whose citizenry swelled to 132 million people age 65-plus in 2011.
The time to prepare for a crisis is before it happens. The lessons of the last few years have been vivid – melamine in milk powder, salmonella in peanut butter, E. Coli in spinach and millions of barrels of oil spilling into the Gulf of Mexico.
What opportunities exist for formulating new products in the mini-drink category?They say good things come in small packages. Dr. Minro Shirota introduced the first probiotic mini-drink, Yakult, in Tokyo in
When Dreyer’s introduced slow-churn technology in 2005, it was heralded as the first major technological innovation in ice cream since the hand-cranked churn and pasteurization.
Your new product has hit the shelves. The packaging is bold and innovative. The claims are convincing and based on solid science. The flavor has been-well, it has been masked. The customer buys it once, but will he or she purchase it a second time if the flavor is less than optimal?
Moms want "nutritious" and kids want "fun." And cheese is the answer on both scores. Innovative food companies are stretching the limits to produce cheese in new shapes, colors and flavors that appeal to children. At the same time, a new federal regulation has expanded the options for fortifying cheese with added vitamin D, while new technologies improve the efficiency of vitamin incorporation.