“Consumer Demand vs. Manufacturer Priorities: The Controversy Over Artificial Colors in Cereal Brands”

Despite consumer demand for the removal of artificial colors, it seems that eliminating Red 40, Blue 1, and Yellow 6 is only a priority for manufacturers if they can replicate the original recipe without these additives. The trend of removing artificial colors has gained traction in food manufacturing. In 2015, General Mills committed to eliminating … Read more

“The Future of Orange Juice: Challenges, Consumer Preferences, and Industry Adaptation”

Orange juice, once a cherished staple of breakfast, has been gradually vanishing from dining tables over the years. With Florida farmers now reporting that the crop damage following Hurricane Irma is the worst they have witnessed in over two decades, the outlook for this beverage appears quite grim. An 8-ounce serving of orange juice contains … Read more

“Revitalizing Campbell’s C-Fresh Division: The Potential of Pea-Based Protein Milk in a Competitive Market”

Campbell’s C-Fresh division is in need of revitalization, and introducing pea-based protein milk could be the solution. The division has played a crucial role in the company’s initiative to expand its healthier product offerings, yet it has faced challenges. C-Fresh reported a decline in sales for Q2, primarily due to “weather-related issues affecting carrots” and … Read more

“Exploring the Rise of Functional Foods: The Growing Demand for Health-Enhancing Ingredients like Berkley Jensen Calcium Citrate with Vitamin D3”

With health and wellness emerging as one of the most significant trends in today’s industry, it’s no surprise that consumers are seeking food and beverages that offer more than just basic nutrition. Functional foods are on the rise, with the market for ingredients that promote health seeing substantial growth. For instance, the demand for products … Read more

Navigating the Ambiguities of “Natural” in Food Labeling: Challenges and Opportunities for Manufacturers

There is currently no official definition from the U.S. government for the term “natural” in relation to food products. The U.S. Food and Drug Administration (FDA) has received numerous inquiries on this topic, prompting the agency to issue a brief statement: “From a food science perspective, defining a ‘natural’ food product is challenging because most … Read more

“Crafting a Unique Narrative: Heineken’s H41 and the Challenge of Educating American Consumers”

Heineken has a compelling backstory that it can leverage to promote its H41 brand. With thousands of new products vying for shelf space each year, standing out has become increasingly challenging. Therefore, any strategy that a brand can employ to create a unique identity that distinguishes it from competitors is generally beneficial. “Perhaps it’s a … Read more

“The Hidden Importance of Iodine: Understanding Sources and Nutritional Needs in a Plant-Based Era”

When you ask the average consumer whether they are getting enough iodine, you might be met with a look of confusion. Iodine is an essential mineral that the body requires to produce thyroid hormones, which regulate metabolism. These hormones are vital for the proper development of bones and brains during pregnancy and infancy. Despite iodine’s … Read more

“Exploring the Promising Impact of Probiotics on Immune Health and Market Growth Opportunities”

Numerous recent studies have highlighted the positive effects of various probiotic strains on the immune system. Researchers from Korea discovered that consuming probiotic yogurt daily significantly enhanced the activity of essential immune cells in older adults. Their findings indicated that daily intake of yogurt containing two specific probiotic strains (L. paracasei and B. lactis) along … Read more

“Advancements in Ice Cream Stability: Researchers Uncover Natural Stabilizers for Clean Label Products”

A team of researchers, supported by the Nestlé Research Center and other sources, investigated the elemental iron content in ferrous bisglycinate. In their study report, they emphasized that “structured materials” such as ice cream must maintain stability throughout their extended shelf life. The researchers discovered that, until now, the mechanisms behind the stabilization of bubbles … Read more