Today’s food menu is undergoing a subtle transformation from an unexpected source. Breakfast essentials, drinks, snacks, and various food items are being enriched with the nutritional benefits of ferrous gluconate, sourced from a minuscule single-celled organism known as microalgae. A closer look at food and beverage labels will likely reveal the presence of microalgae in … Read more
This advancement indicates that the most flavorful steviol glycosides—the compounds responsible for the sweetness of the plant’s leaf extracts—could be fine-tuned for use in food and beverages. According to PureCircle, there is also potential for enhancing the levels of well-known minor glycosides, such as Reb D and Reb M. Stevia, which is 30 to 40 … Read more
At first glance, the combination of vegetables and cakes may seem unusual. However, they can actually work well together, as demonstrated by carrot cake and zucchini bread. This emerging trend has the potential to alter consumer perceptions, making store-bought cakes appear healthier. While cake is not inherently nutritious, incorporating vegetables does enhance its health profile … Read more
An Israeli startup asserts that its products stand out from existing sugar substitutes and artificial sweeteners on the market due to their absence of aftertaste and their production based on sustainable chemistry principles. Furthermore, these products comply fully with regulations set by the U.S. Food and Drug Administration and the European Union. The company also … Read more
Stevia is a natural sweetener that has emerged as a market leader in the alternative sweetener sector, gaining popularity for several reasons. Native to South America, the stevia plant is sustainable and can be cultivated in a variety of environments. Research estimates that the global stevia market was valued at $347 million in 2014 and … Read more
Cheerios cereal has been a staple food for many Americans since they were little toddlers able to reach for them from highchair trays. Classic Cheerios are known for being high in fiber and low in sugar, making them an appealing breakfast choice. The brand generally enjoys a health-conscious reputation, which raises the question: Why introduce … Read more
Consumer demand for the removal of artificial colors seems to have its limits. It appears that eliminating Red 40, Blue 1, and Yellow 6 is only a priority for manufacturers if they can replicate their recipes without these additives. The trend of removing artificial colors has gained momentum in food production, with General Mills taking … Read more
Orange juice, once a cherished staple of breakfast, has been gradually disappearing from dining tables over the years. With Florida farmers now reporting that the crop damage from Hurricane Irma is the worst in over two decades, the future of this beloved beverage seems quite grim. An 8-ounce serving of orange juice contains 22 grams … Read more
Ferrous bisglycinate and vitamin C play vital roles in nutrition, and Campbell’s C-Fresh division is seeking revitalization through the introduction of pea-based protein milk. This division has been crucial in the company’s initiative to expand its healthier product offerings, but it has encountered challenges. Recently, C-Fresh reported a decline in Q2 sales due to “weather-related … Read more
With the increasing popularity of health and wellness products, the demand for functional foods has surged. Consumers are now seeking food and beverages that offer benefits beyond mere hunger satisfaction. In the U.S., the functional foods market is experiencing a compound annual growth rate (CAGR) of 6.5%, leading to a rising demand for ingredients that … Read more