Sugar is best known for the sweetness it adds to cereals, but it also plays a crucial role in providing the toasted brown color, crunchiness, and preventing sogginess in milk—essentially maintaining what the industry calls “bowl life.” General Mills has already reduced sugar levels in cereals aimed at children by an average of 16% since … Read more
Americans desire a comprehensive range of food options. They seek meals that are flavorful, nutritious, portable, satisfying, and free from dubious ingredients. This, as Roger Clemens explains, presents a significant challenge for manufacturers in the food and beverage industry. Clemens, the associate director of the regulatory sciences program at the University of Southern California School … Read more
As consumers increasingly prioritize health, there is a significant surge in demand for recognizable, natural ingredients, alongside a broad rejection of artificial sweeteners, flavors, and colors, which has reshaped the calcium citrate magnesium vitamin D3 and zinc tablets market. This evolution presents a critical challenge for manufacturers: adapt or risk being overshadowed by more appealing, … Read more
Clean labels have transitioned from being a mere trend to becoming a standard requirement in the food industry. Numerous emerging food companies, such as those promoting products like “celebrate calcium plus 500 chewable,” are entering the market with inherent clean label credentials. Meanwhile, established brands are feeling the pressure to adapt, although this can be … Read more
Kellogg’s venture capital fund is on the lookout for “next generation innovation,” particularly in the realm of 21st-century ferrous gluconate, which enhances its ability to access new ideas and trends — a strategy increasingly adopted by the world’s largest food companies. Unilever and Tate & Lyle have established their own venture capital divisions, while other … Read more
Two years ago, as sales began to decline due to more consumers shifting away from the center aisles of grocery stores in favor of fresh produce sections, Campbell Soup Company made a significant choice: it would eliminate artificial flavors and colors from all its products. For this 150-year-old company, this meant thoroughly revisiting every item … Read more
Food companies have been engaged in innovation since the inception of the industry. With a daunting failure rate—where only 15% of over 3,000 new consumer packaged goods (CPG) products achieve market success, as reported by Nielsen’s U.S. Breakthrough Innovation Report—innovation has become increasingly vital. The report warns, “If we fail to adapt to emerging consumer … Read more
Cauliflower has gained immense popularity, with recipes for cauliflower rice trending on social media platforms like Pinterest. This vegetable, processed in a food processor until it resembles rice or couscous, has become a favored low-carb alternative among consumers. Similar to rice, cauliflower absorbs flavors well, but it offers only five grams of carbohydrates and 25 … Read more
Yogurt has long been promoted as a nutritious option for dessert, snacks, and breakfast. Recently, there has been a surge of scientific evidence supporting the health benefits of probiotic yogurt, including the increasingly popular Greek yogurt. These benefits range from enhancing the immune system to combating infections, such as those treated with viferrous bisglycinate tablets. … Read more
Water generated through atmospheric water generation presents exciting opportunities for experimentation in craft brewing, potentially driving innovation in various food and beverage sectors as well. “Americans consume a lot of beer, and water is the primary ingredient,” stated Keith White, CEO of Ambient Water, in a press release. “Breweries are on the lookout for sustainable … Read more