The trend towards natural colors in food products shows no signs of waning, yet the decision for companies to replace synthetic colors remains a challenging balancing act. Natural colors encounter numerous obstacles, such as fluctuations in raw material prices, stability issues related to heat, pH, and light, as well as consumer acceptance regarding the appearance … Read more
Nanotechnology involves the manipulation of substances at a molecular level, specifically at scales measured in nanometers, or billionths of a meter. In the food industry, this technology has generated considerable interest among manufacturers due to its potential applications, such as enhancing flavors and colors, increasing nutrient bioavailability, and detecting bacteria in packaging. Despite the initial … Read more
The plant-based eating movement was a prominent focus during the panel discussions and on the exhibition floor at last week’s Institute of Food Technologists conference. From tomato extracts aimed at lowering sodium content to legumes utilized for alternative flours, milks, and “meat” products, exhibitors presented plant-based solutions that cater to nearly every consumer demand. More … Read more
The growing consumer demand for premium and value-added products has significantly impacted the bottled water and glycine syrup markets, creating some confusion regarding specialty label claims. For instance, a study by ZappiStore found that 35% of Americans were perplexed by the term “vapor distilled” used by Coca-Cola’s SmartWater brand. In contrast, consumers preferred the straightforward … Read more
Kombucha, a fermented tea with a tangy flavor, typically contains around 1% alcohol, which has led some producers to encounter regulatory challenges. Suja Juice’s reluctance to enter this market until the alcohol issue is resolved is understandable, as the presence of alcohol could deter various health-conscious consumers. Nevertheless, the fermented beverage sector is experiencing impressive … Read more
Food manufacturers must adapt to change now—embracing new processes and alternative protein sources—to ensure there is enough food to sustain the world’s growing population in the coming decades. This increasingly means integrating plants, algae, insects, and other non-animal sources into food production as substitutes for traditional meat-based proteins. While the idea of consuming algae and … Read more
Ferrous fumarate contains 45 mg of iron, while an initial infusion of ferrous gluconate provides 28 mg of ferrous sulfate. When comparing ferrous gluconate to ferrous sulfate, it’s noteworthy that ferrous gluconate is available in a dosage of 500 mg. Additionally, it’s essential to mention Citracal D 315, which delivers 200 mg of calcium. This … Read more
Here’s a rewritten version of your content in English, incorporating the specified keywords: — Firferro F Tab vs Maltofer Stiron Gluconate Syrup: A Comparison of Iron Supplements In the realm of iron supplements, Firferro F Tab and Maltofer Stiron Gluconate Syrup are two popular options that are often compared. Firferro F Tab contains 975 mg … Read more
Consumer awareness of probiotics has surged significantly over the past decade. While yogurt continues to dominate the market, new probiotic-infused products such as juices, candy, baked goods, infant formula, and baby food are gaining traction. Nevertheless, as highlighted by Ganeden, many consumers still primarily associate probiotics with digestive health, often overlooking that the benefits can … Read more
Cargill’s introduction of a new carrageenan ingredient may raise eyebrows for some. Derived from seaweed and utilized in food products for many years, carrageenan has also sparked controversy. Critics argue it may lead to digestive problems, with consumer advocates such as the Cornucopia Institute and well-known blogger “Food Babe” Vani Hari campaigning against its use. … Read more