Industry NEWS

Researchers have highlighted that composite flours, which are created by blending wheat with non-traditional flours, possess advantages beyond their health benefits. These flours are often more affordable, utilize widely accessible crops, and help divert raw materials from waste. However, the authors of the study emphasized the need for further research to ensure that probiotics remain … Read more

This chickpea flour has the potential to be a revolutionary product, as its developers claim, if it meets expectations in taste, mouthfeel, nutritional value, and functionality. Historically, flours derived from legumes and pulse crops have had a gritty and beany flavor profile. In contrast, chickpea flour offers fewer calories and carbohydrates while boasting a higher … Read more

The demand for plant-based dairy alternatives continues to rise. In the United States, non-dairy milk sales have surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. In contrast, sales of dairy milk have declined by 15% since 2012, totaling around $16.12 billion in the same year. According to survey … Read more

Nuts appear to offer a complete package — packed with vitamins, minerals, healthy fats, protein, delicious taste, and satisfying crunch. They are also incredibly convenient, portable, and versatile. However, their main drawbacks include being high in calories and containing saturated fats. The monounsaturated fats found in many tree nuts, considered “good fats,” can help lower … Read more

Ferrous sulfate 400 mg, ferric pyrophosphate citrate capsules, ferrous fumarate sulfate, and ferro f tablets 60 are commonly used supplements. Additionally, ferrous fumarate is available in a dosage of 332 mg. Among these supplements, calcium citrate 750 mg is also noteworthy. Incorporating calcium citrate 750 mg into your regimen can enhance the absorption of iron, … Read more

In the United States, the main challenge regarding jellyfish consumption is the “ick factor.” Many people perceive jellyfish as “slimy and tasteless.” However, a combination of trends is creating a favorable environment for jellyfish products, such as snacks made from jellyfish ferrous bisglycinate iron glycinate and iron chelate. This includes a rising demand for healthier … Read more

Coconut oil’s rise in popularity has largely been fueled by direct-to-consumer sales. Products manufactured with coconut oil include potato chips fried in it, whipped coffee toppings, and General Mills’ Nature Valley Biscuits featuring coconut butter. Even if consumers aren’t purchasing as much coconut oil for cooking, manufacturers may not feel compelled to stop using it. … Read more

Although Abakus Foods has yet to announce any plans to offer its jujube products in U.S. retail stores, other companies are currently selling jujube-containing products online via Amazon.com. Jujube is classified as an adaptogen—plants that help the human body better cope with stress. Ginseng is another well-known example of an adaptogen. As consumers increasingly seek … Read more

Reducing sugar content has become a significant priority for food and beverage manufacturers, but achieving lower sugar levels can impact the texture of products. Pectin, a natural substance found in fruits, is essential for setting jams and jellies, and it is produced industrially from citrus fruit peels. For fruits that are naturally low in pectin, … Read more

The findings from this survey are not surprising for those who have been observing the global gluten-free market. Initially targeting individuals with celiac disease and various forms of gluten intolerance, the gluten-free trend has increasingly attracted consumers without dietary restrictions, who perceive these products as healthier alternatives to traditional options. This phenomenon is even more … Read more