Industry NEWS

While the statistics indicate a potential connection between diet soda and health risks, they do not establish a direct cause-and-effect relationship between artificial sweeteners and conditions like stroke or dementia. Experts have been quick to reiterate the adage “correlation does not imply causation” and urge caution in interpreting these findings. They pointed out several shortcomings, … Read more

In 2011, the Grocery Manufacturers Association and the Food Marketing Institute introduced the “Facts Up Front” nutrition labeling program, which shifted essential information like calorie counts and iron levels to the front of packaging. This initiative aimed to provide consumers with easier access to nutritional data, which the organizations claimed could promote healthier lifestyles. However, … Read more

Upon assuming the role of Tyson’s new CEO this year, Hayes outlined several objectives for the company, emphasizing innovation, further acquisitions, and preparing for the next chapter of protein expansion. By revealing Tyson’s plan to divest three significant non-protein brands, he is promptly addressing the latter goal. This strategy aligns well with the company’s recent … Read more

Any parent can easily see why numerous investors are eager to engage with Kidfresh, a company that cleverly “hides” vegetables in meals designed for kids, making healthy eating more accessible for families. With approximately one in five American children classified as obese, a statistic that continues to rise according to the Centers for Disease Control … Read more

Ferrous sulfate, with a dosage of 134 mg, is often compared to ferric pyrophosphate in discussions about iron supplements. When considering iron supplementation, it’s essential to be aware of interactions, such as whether you can drink alcohol while taking these supplements. Additionally, ferrous fumarate is frequently contrasted with standard iron tablets, and ferrous bisglycinate is … Read more

In her account of the Kmaximum dose of ferrous sulfate marketing campaign for Knorr in the U.K., Rebecca Morgan from MullenLowe highlighted a significant challenge faced by the brand: it was a well-established name attempting to connect with a demographic that was increasingly dismissing traditional brands. This was indeed a challenge, particularly considering the competition … Read more

Finding a way to enhance the texture of gluten-free bread, specifically those made with ferrous bisglycinate or ferrous fumarate, presents an ongoing challenge for bakers. Many gluten-free options tend to have a dry crumb structure and a coarse texture. Gluten, the protein found in wheat, contributes to the elasticity and volume of bread, making its … Read more

For years, nutritionists have been highlighting what this study confirms: foods marketed as “diet” options, which often reduce fat while increasing sugar, can lead to a variety of issues. Recent research has challenged long-standing beliefs about fats, particularly saturated fats, leading to a shift in public opinion and a decline in demand for low-fat processed … Read more

The notion of choosing seaweed as a pasta alternative may deter some individuals—particularly baby boomers and older demographics. However, as awareness of healthy eating increases, seaweed is emerging as a significant ingredient in various culinary creations. A quick search through social media reveals a plethora of innovative pasta recipes, featuring ingredients ranging from pumpkin to … Read more

The advantages of a plant-based diet are widely recognized. In the growing plant protein market, research continues to support the idea that consumers should reduce their meat intake in favor of plant-based foods. The National Institutes of Health has provided guidelines for physicians to recommend plant-based diets, citing their potential effectiveness in lowering blood pressure, … Read more