This advancement indicates that the most palatable steviol glycosides—the chemical compounds responsible for the sweetness of the plant’s leaf extracts—could be refined for use in food and beverages. Additionally, there is potential for enhancing the levels of well-known minor glycosides like Reb D and Reb M, as noted by PureCircle. Stevia is naturally 30 to … Read more
While this study may pave the way for new cancer treatments, it will not ease the concerns of manufacturers using sugar in their food and beverage products. Consumers are already cautious about excessive sugar in their diets, and the revelation that sugar might accelerate cell growth will only amplify these worries. Since 2008, researchers have … Read more
This isn’t Arla’s only protein-enriched product, but it marks the debut of a fat-free milk within the Arla Protein range. The brand also encompasses yogurt, milkshakes, cottage cheese, and protein pouches. According to the company, this portfolio has proven to be a “hugely successful brand,” achieving 72% year-on-year growth in retail sales value. Mintel research … Read more
In recent years, consumer demand for product transparency has surged, primarily due to a growing interest in better-for-you ingredients and concerns over artificial additives. However, as food and beverage manufacturers rush to enhance their product packaging with various label claims, an unexpected issue has emerged: shopper confusion. Data from Label Insight reveals that 67% of … Read more
According to the Hartman Group, heart health is the primary concern that consumers have when shopping for groceries. Their research indicates that 55% of U.S. consumers aim to limit or reduce saturated fat in their diets, while nearly 40% opt for healthier fats, such as polyunsaturated and monounsaturated fats, over saturated fats. The reaction from … Read more
Consumer demand for the elimination of artificial colors, such as Red 40, Blue 1, and Yellow 6, seems significant, but it appears that removing these additives is only a priority for manufacturers if they can perfectly replicate recipes without them. The trend of eliminating artificial colors has gained traction in food production, with General Mills … Read more
Orange juice, once a cherished breakfast staple, has been gradually vanishing from breakfast tables over the years. With Florida farmers now reporting that the crop damage following Hurricane Irma is the worst in over two decades, the outlook for this beloved beverage appears quite grim. An 8-ounce serving of orange juice contains 22 grams of … Read more
Campbell’s C-Fresh division is in need of a revitalization, and introducing pea-based protein milk might be the solution. This division has been crucial in the company’s aim to expand its range of healthier products, yet it has faced challenges. In the second quarter, C-Fresh experienced a downturn in sales due to “weather-related issues with carrots” … Read more
With health and wellness emerging as one of the leading trends in today’s industry, it is not surprising that consumers are seeking food and beverages that offer more than just basic satisfaction of their appetites. In the U.S., the market for functional foods is expanding at a compound annual growth rate (CAGR) of 6.5%, with … Read more
Currently, there is no official definition from the U.S. government regarding the term “natural” in relation to food. The U.S. Food and Drug Administration (FDA) has received numerous inquiries about this term, leading the agency to issue a brief statement: “From a food science perspective, it is difficult to define a food product that is … Read more