Jeff Gelski
Verified- Senior Editor, Food Business News
- Senior Editor, Baking Business
- Contributing Editor, Dairy Processing
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Articles by Jeff Gelski
FDA allows more flexibility with salt substitutes
WASHINGTON — The US Food and Drug Administration has issued a final rule to permit the use of salt substitutes in foods with standards of identity (SOI) that specify salt as a required or optional ingredient. The rule, which was posted Oct. 13 in the Federal Register, gives food manufacturers more flexibility in reducing sodium, according to the FDA. Before the final rule, 139 SOIs allowed or required the addition of salt but did not permit the use of salt substitutes in the food items.
New mixes add protein, fiber to bread, buns
PENNSAUKEN, NJ. – Puratos has launched ProteinPro Strength and ProteinPro Flex, two mixes designed to help bakers add protein and fiber to bread, buns and flatbread without the dryness, density or off-flavors associated with protein fortification, according to the company. ProteinPro Strength supports bread, rolls and bagels where volume and softness are critical. ProteinPro Flex provides versatility for buns, flatbreads and other staples.
Nutrient density tops 2027 trends list
Consumers’ top priorities have changed over the past decade, said Lu Ann Williams, co-founder and president of Innova Market Insights. Ten years ago, they mainly wanted to know what a food or beverage item did not contain, like sugar or saturated fat. Now, they show more interest in knowing what’s in a product, like protein and fiber, and what the ingredients can do for them, Williams said in an Oct. 8 webinar.
Innova 2027 trends report leads with nutrient density
ARNHEM, THE NETHERLANDS — Consumers’ top priorities have changed over the past decade, said Lu Ann Williams, co-founder and president of Innova Market Insights. Ten years ago, they mainly wanted to know what a food or beverage item did not contain, like sugar or saturated fat. Now, they show more interest in knowing what’s in a product, like protein and fiber, and what the ingredients can do for them, Williams said in an Oct. 8 webinar.
FDA rule adds flexibility in using salt substitutes
WASHINGTON — The US Food and Drug Administration has issued a final rule to permit the use of salt substitutes in foods with standards of identity (SOI) that specify salt as a required or optional ingredient. The rule, which was posted Oct. 13 in the Federal Register, gives food manufacturers more flexibility in reducing sodium, according to the FDA. Before the final rule, 139 SOIs allowed or required the addition of salt but did not permit the use of salt substitutes in the food items.
Protein, fiber fuel 2027 consumer food trends
ARNHEM, THE NETHERLANDS — Consumers’ top priorities have changed over the past decade, said Lu Ann Williams, co-founder and president of Innova Market Insights. Ten years ago, they mainly wanted to know what a food or beverage item did not contain, like sugar or saturated fat. Now, they show more interest in knowing what’s in a product, like protein and fiber, and what the ingredients can do for them, Williams said in an Oct. 8 webinar.
Nutrient density emerges as top trend for 2027
ARNHEM, THE NETHERLANDS — Consumers’ top priorities have changed over the past decade, said Lu Ann Williams, co-founder and president of Innova Market Insights. Ten years ago, they mainly wanted to know what a food or beverage item did not contain, like sugar or saturated fat. Now, they show more interest in knowing what’s in a product, like protein and fiber, and what the ingredients can do for them, Williams said in an Oct. 8 webinar.
Rip Van tabs former Hershey president as CEO
NEW YORK — Todd Tillemans, formerly US president for The Hershey Co., has been named chief executive officer for Rip Van, a New York-based sweet snacks brand. He succeeds Rip Van co-founder and CEO Rip Pruisken, who will stay involved in the business and on the board of directors. Co-founder Marco De Leon will continue as chief financial officer and board member.
Cal-Maine provides information on growth opportunities on egg
RIDGELAND, MISS. — Cal-Maine Foods continues to expand in specialty shell eggs and prepared foods in an attempt counter-balance the volatility of the conventional shell egg market, but low egg prices still impacted financial results negatively in the first quarter of fiscal 2027 ended Aug. 29. A net loss of $58.62 million compared to net income of $199.34 million, or $4.13 per share on the common stock, in the previous year’s first quarter.
Snacks company selects former Hershey president as CEO
NEW YORK — Todd Tillemans, formerly US president for The Hershey Co., has been named chief executive officer for Rip Van, a New York-based sweet snacks brand. He succeeds Rip Van co-founder and CEO Rip Pruisken, who will stay involved in the business and on the board of directors. Co-founder Marco De Leon will continue as chief financial officer and board member.
Factors to consider when switching oils
KANSAS CITY — Reasons food manufacturers may choose to switch oils vary: reduced saturated fat, steady supply, extended shelf life or the trend of offering non-seed oils. Factors they need to consider when switching add up, too. Changing oils rarely involves a simple, one-to-one replacement. “Oils influence flavor, texture, shelf life, processing conditions, labeling, nutrition and cost,” said Stacy Borders, technical services specialist for Minneapolis-based Cargill.
New Puratos bread, bun mixes add protein, fiber
PENNSAUKEN, NJ. – Puratos has launched ProteinPro Strength and ProteinPro Flex, two mixes designed to help bakers add protein and fiber to bread, buns and flatbread without the dryness, density or off-flavors associated with protein fortification, according to the company. ProteinPro Strength supports bread, rolls and bagels where volume and softness are critical. ProteinPro Flex provides versatility for buns, flatbreads and other staples.
Cal-Maine diversifying beyond conventional eggs
RIDGELAND, MISS. — Cal-Maine Foods continues to expand in specialty shell eggs and prepared foods in an attempt counter-balance the volatility of the conventional shell egg market, but low egg prices still impacted financial results negatively in the first quarter of fiscal 2027 ended Aug. 29. A net loss of $58.62 million compared to net income of $199.34 million, or $4.13 per share on the common stock, in the previous year’s first quarter.
Cal-Maine cracks open new growth opportunities
RIDGELAND, MISS. — Cal-Maine Foods continues to expand in specialty shell eggs and prepared foods in an attempt counter-balance the volatility of the conventional shell egg market, but low egg prices still impacted financial results negatively in the first quarter of fiscal 2027 ended Aug. 29. A net loss of $58.62 million compared to net income of $199.34 million, or $4.13 per share on the common stock, in the previous year’s first quarter.
Keurig Dr Pepper selects CEO for coffee company spinoff
BURLINGTON, MASS. — The board of directors at Keurig Dr Pepper, Inc. (KDP) has named Russ Torres, currently president and chief operating officer of Kimberly-Clark Corp., as the chief executive officer for the Global Coffee Co., which will be created through a spinoff from KDP.
Non-UPF label coming to California
SACRAMENTO, CALIF. — California Governor Gavin Newsom on Sept. 28 signed assembly bill 2244 into state law, creating a non-ultra-processed food (UPF) label for products sold in California. The California legislature passed the bill earlier this year. Under the law, the California Department of Health will establish a process where food manufacturers apply to accredited certification agents to use the non-ultra-processed certified label on their packaging.
New California law sets up non-UPF labeling
SACRAMENTO, CALIF. — California Governor Gavin Newsom on Sept. 28 signed assembly bill 2244 into state law, creating a non-ultra-processed food (UPF) label for products sold in California. The California legislature passed the bill earlier this year. Under the law, the California Department of Health will establish a process where food manufacturers apply to accredited certification agents to use the non-ultra-processed certified label on their packaging.
Choosing nutrients for effective weight management
KANSAS CITY — Quick-fix diets may work for a few weeks but soon fade in effectiveness. Consumers could choose another path on their weight management journeys: Make lifestyle changes and find eating patterns that are more sustainable. Food companies may interest those consumers by offering nutrient-dense products and promoting the attributes on packages.
Improve whole grain flour through new process
SEATTLE — Awakened Grains has introduced a process for controlled germination and starch conversion that transforms whole grains into baking flour that provides better flavor, nutrition and performance, according to the Seattle-based grain technology company. Food manufacturers may use the process to make whole grain bread, pastries, snacks, breakfast cereal, pancake mixes, pizza crusts and pasta.
Enzymes help to push up protein levels in pasta
AHRENSBURG, GERMANY—MC Mühlenchemie now offers enzyme systems in its Pastazym HighProtein series that are designed specifically for producing pasta with protein content of 18% or higher. Both the amount and the source of protein may affect pasta negatively, according to the Ahrensburg-based company. Protein sources like wheat germ and legumes may overpower pasta flavor and alter color.
New process improves whole grain flour
SEATTLE — Awakened Grains has introduced a process for controlled germination and starch conversion that transforms whole grains into baking flour that provides better flavor, nutrition and performance, according to the Seattle-based grain technology company. Food manufacturers may use the process to make whole grain bread, pastries, snacks, breakfast cereal, pancake mixes, pizza crusts and pasta.
New process aims to improve whole grain flour
SEATTLE, WASHINGTON, US — Awakened Grains has introduced a process for controlled germination and starch conversion that transforms whole grains into baking flour that provides better flavor, nutrition and performance, according to the Seattle-based grain technology company. Food manufacturers may use the process to make whole grain bread, pastries, snacks, breakfast cereal, pancake mixes, pizza crusts and pasta.
Getting fiber to GLP-1 consumers
Expect the number of consumers taking GLP-1 medications to continue rising. Twelve percent of US adults have tried a GLP-1 drug, according to data shared during a webinar hosted by communications consultancy agency FleishmanHillard. About 25% said they expect to take the drugs in 2026, with Gen Z leading the way at 37%. By 2030 an estimated 35% of US households will have at least one person on GLP-1 medications, according to FleishmanHillard.
New production line to manufacture pretzels, bread snacks
ROBESONIA, PA. — Reading Bakery Systems has added a pilot production line for pretzels and bread snacks at its Science & Innovation Center, which increases capacity for customer product development trials and equipment testing, according to the Robesonia-based company. The addition allows an existing snack line to focus on sheeted products. RBS now has three pilot lines capable of producing rotary moulded and wire-cut cookies, sheeted snacks, and low-pressure-extruded pretzels and bread snacks.
Increase protein levels in pasta with enzymes
AHRENSBURG, GERMANY—MC Mühlenchemie now offers enzyme systems in its Pastazym HighProtein series that are designed specifically for producing pasta with protein content of 18% or higher. Both the amount and the source of protein may affect pasta negatively, according to the Ahrensburg-based company. Protein sources like wheat germ and legumes may overpower pasta flavor and alter color.
Formulating with fiber for GLP-1 consumers
Expect the number of consumers taking GLP-1 medications to continue rising. Twelve percent of US adults have tried a GLP-1 drug, according to data shared during a webinar hosted by communications consultancy agency FleishmanHillard. About 25% said they expect to take the drugs in 2026, with Gen Z leading the way at 37%. By 2030 an estimated 35% of US households will have at least one person on GLP-1 medications, according to FleishmanHillard.
New RBS production line focuses on pretzels, bread snacks
ROBESONIA, PA. — Reading Bakery Systems has added a pilot production line for pretzels and bread snacks at its Science & Innovation Center, which increases capacity for customer product development trials and equipment testing, according to the Robesonia-based company. The addition allows an existing snack line to focus on sheeted products. RBS now has three pilot lines capable of producing rotary moulded and wire-cut cookies, sheeted snacks, and low-pressure-extruded pretzels and bread snacks.
Fiber strategies for GLP-1 innovation
KANSAS CITY — Expect the number of consumers taking GLP-1 medications to continue rising. Twelve percent of US adults have tried a GLP-1 drug, according to a July 9 webinar hosted by FleishmanHillard, a communications consultancy based in Kansas City. About 25% said they expect to take the drugs in 2026, with Gen Z leading the way at 37%. By 2030 an estimated 35% of US households will have at least one person on GLP-1 medications, according to FleishmanHillard.
Ancient grains add appeal
KANSAS CITY — Ancient grains offer ways to add texture, fiber, protein, taste and color to applications, but formulators should be aware that each ancient grain has its own traits. The category — be it cookies, bread or beverages — comes into play, too. “Understanding the functional characteristics of each grain is important when determining the appropriate application and inclusion level,” said Ashley Beech, product development manager, bakery applications for Corbion, Lenexa, Kan.
Brand strategies draw focus of new B&G CEO
BOSTON — Robert Mills will go “brand by brand” to develop strategies as he takes over leadership at B&G Foods, Inc. “We have to go brand by brand and understand, is it structural or is it a moment in time?” he said Sept. 9 at the Barclays Global Consumer Staples Conference in Boston. “Is it macro? More importantly, what’s driving (the brand)? What’s the household penetration? What are the trends in the brand? What are the trends in the category? Are we priced correctly?
Ancient grains bring diversity
KANSAS CITY, MISSOURI, US — Ancient grains offer ways to add texture, fiber, protein, taste and color to applications, but formulators should be aware that each ancient grain has its own traits. The category — be it cookies, bread or beverages — comes into play, too.
New B&G Foods CEO digging into brand strategy
BOSTON — Robert Mills will go “brand by brand” to develop strategies as he takes over leadership at B&G Foods, Inc. “We have to go brand by brand and understand, is it structural or is it a moment in time?” he said Sept. 9 at the Barclays Global Consumer Staples Conference in Boston. “Is it macro? More importantly, what’s driving (the brand)? What’s the household penetration? What are the trends in the brand? What are the trends in the category? Are we priced correctly?
Green Giant deal in Canada runs into regulatory hurdle
BOSTON — Plans for B&G Foods, Inc. to sell its Green Giant and Le Sieur brands in Canada have hit a snag, nearly a year after the deal was first announced. “We’re in a process,” said Bruce Wacha, chief financial officer, in a Sept. 9 presentation at the Barclays Global Consumer Staples Conference in Boston. “We have a buyer. There’s a regulatory review process. We’re hoping to get to a completion of that by the end of the year. It’s been delayed. It’s frustrating.
Inside quinoa’s protein potential
KANSAS CITY, MISSOURI, US — The germ part of grains contains protein, fat and vitamins. Quinoa has an advantage in that its germ makes up 30% of that grain when compared to 2% to 3% for other conventional grains, said Amrita Ray, PhD, milling specialist with the Northern Crops Institute, Fargo, North Dakota, US. Separating the germ from the rest of the quinoa could create a nutritious ingredient.
AI’s speed in supply chain frees up time
KANSAS CITY — Artificial intelligence (AI) quickly gathers information from commodity reports, production lines and customer orders, opening up more time for buyers and purchasers. More advanced AI programs may give recommendations, too, but successful AI implementation in supply chains will require the right program or programs, the correct data and human oversight.
Campbell’s to promote Rao’s, launch broths in 2027
CAMDEN, NJ. —The Campbell’s Co. plans to invest in marketing for its Rao’s brand and launch soups with broth in efforts to boost the company’s Meals & Beverages business in fiscal 2027. Rao’s sauce consumption increased 8.9% in the fourth quarter and 9.4% for the fiscal year ended Aug. 2, driven by sustained distribution and velocity growth, said Mick Beekhuizen, president and chief executive officer of Campbell’s, in prepared remarks issued Sept. 3.
Campbell’s investing to turn around Snacks business
CAMDEN, NJ. — The Campbell’s Co. plans to launch new products and media campaigns for its Snacks business in fiscal-year 2027, but it will take time to turn around the business from its disappointing results in the 2026 fiscal year ended Aug. 2. In Campbell’s Snacks business, fiscal-year net sales of $3.82 billion were down 6% from $4.07 billion in the previous fiscal year. Operating earnings declined 28% to $386 million from $538 million.
AI brings speed to supply chain
KANSAS CITY, MISSOURI, US — Artificial intelligence (AI) quickly gathers information from commodity reports, production lines and customer orders, opening up more time for buyers and purchasers. More advanced AI programs may give recommendations, too, but successful AI implementation in supply chains will require the right program or programs, the correct data and human oversight.
Campbell’s plans to boost Snacks business in 2027
CAMDEN, NJ. — The Campbell’s Co. plans to launch new products and media campaigns for its Snacks business in fiscal-year 2027, but it will take time to turn around the business from its disappointing results in the 2026 fiscal year ended Aug. 2. In Campbell’s Snacks business, fiscal-year net sales of $3.82 billion were down 6% from $4.07 billion in the previous fiscal year. Operating earnings declined 28% to $386 million from $538 million.
Campbell’s plans reset after difficult year
CAMDEN, NJ. — A challenging year culminating in a difficult fourth quarter that included a 12% decline in sales in the company’s Snacks unit has executives at The Campbell’s Co. searching for answers heading into 2027. Net income in the fiscal year ended Aug. 2 totaled $403 million, equal to $1.34 per share on the common stock, which was down 33% from $602 million, or $2.02 per share, in the 2025 fiscal year. Net sales declined 5% to $9.74 billion from $10.25 billion.
Non-UPF certification bill passes in California
SACRAMENTO, CALIF. — The California legislature passed Assembly Bill 2244, which would establish a non-ultra-processed certified seal that food manufacturers could place on products that meet standards for not being ultra-processed. “While Washington, DC, is paralyzed by inaction, Republicans and Democrats in California are joining forces to empower consumers to avoid harmful ultra-processed foods,” said Jesse Gabriel, the assembly member who authored the bill.
Campbell’s targets cost cuts after tough year
CAMDEN, NJ. — A challenging year culminating in a difficult fourth quarter that included a 12% decline in sales in the company’s Snacks unit has executives at The Campbell’s Co. searching for answers heading into 2027. Net income in the fiscal year ended Aug. 2 totaled $403 million, equal to $1.34 per share on the common stock, which was down 33% from $602 million, or $2.02 per share, in the 2025 fiscal year. Net sales declined 5% to $9.74 billion from $10.25 billion.
AI reshapes supply chain strategy
KANSAS CITY — Artificial intelligence (AI) quickly gathers information from commodity reports, production lines and customer orders, opening up more time for buyers and purchasers. More advanced AI programs may give recommendations, too, but successful AI implementation in supply chains will require the right program or programs, the correct data and human oversight.
California lawmakers back non-ultra-processed certification seal
SACRAMENTO, CALIF. — The California legislature has passed Assembly Bill 2244 that would establish a non-ultra-processed certified seal that food manufacturers could place on their products that meet standards for not being ultra-processed. “While Washington, DC, is paralyzed by inaction, Republicans and Democrats in California are joining forces to empower consumers to avoid harmful ultra-processed foods,” said Jesse Gabriel, the assembly member who authored the bill.
California passes bill on non-UPF certification
SACRAMENTO, CALIF. — The California legislature has passed Assembly Bill 2244 that would establish a non-ultra-processed certified seal that food manufacturers could place on their products that meet standards for not being ultra-processed. “While Washington, DC, is paralyzed by inaction, Republicans and Democrats in California are joining forces to empower consumers to avoid harmful ultra-processed foods,” said Jesse Gabriel, the assembly member who authored the bill.
Bill on non-UPF certification passes in California
SACRAMENTO, CALIF. — The California legislature has passed Assembly Bill 2244 that would establish a non-ultra-processed certified seal that food manufacturers could place on their products that meet standards for not being ultra-processed. “While Washington, DC, is paralyzed by inaction, Republicans and Democrats in California are joining forces to empower consumers to avoid harmful ultra-processed foods,” said Jesse Gabriel, the assembly member who authored the bill.
Möcean offers adaptogens, aims for adults
KANSAS CITY — The Möcean (pronounced “motion”) brand of energy drinks is steering away from the teenage market, offering adaptogens and caffeine content labeling on the front of products while going for a more adult market. Tony Vieira, chief executive officer and co-founder of Mōcean, worked in the brewing industry for more than 37 years and helped to build the Blue Moon and White Claw brands.
Teens and caffeine – Energy beverage makers under scrutiny
KANSAS CITY — Energy drink sales are soaring but concerns about teenagers consuming too much caffeine from those drinks are increasing as well, which is evident by recent actions taken in Texas and England. Legal action in Texas began after a 17-year-old girl died from an enlarged heart after consuming caffeine. Ken Paxton, attorney general for Texas, in June launched an investigation into Celsius Holdings, Inc.
Beverage makers awaiting FDA's caffeine approach
People working in the coffee, energy drink and tea categories are waiting to see how the US Food and Drug Administration (FDA) acts on caffeine labeling. Will it be only guidance and not a rule? Where will the agency say caffeine content should be placed on packaging? Will there be any warning labels? The FDA’s Human Foods Program in June placed a priority on labeling caffeine content in foods and beverages and creating a draft guidance for industry.
Caffeine labeling – FDA is considering its options
KANSAS CITY — People working in the coffee, energy drink and tea categories are waiting to see how the US Food and Drug Administration acts on caffeine labeling. Will it be only guidance and not a rule? Where will the agency say caffeine content should be placed on packaging? Will there be any warning labels? The FDA’s Human Foods Program in June placed a priority on labeling caffeine content in foods and beverages and creating a draft guidance for industry.
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