Water generated through atmospheric water generation presents exciting opportunities for experimentation in craft brewing and could also encourage innovation across other food and beverage sectors. “Americans drink a significant amount of beer, with water being the primary ingredient,” said Keith White, CEO of Ambient Water, in a press release. “Breweries are in search of a … Read more
With a name reminiscent of the Four Loko alcoholic energy drink phenomenon from a few years back, Coco Loko seeks to capitalize on the growing demand for alternatives to club drugs, as snorting raw cacao has gained popularity in Western Europe. Users report that cacao provides a mild euphoric effect due to its active components … Read more
Ketchup has faced increasing competition in a diverse condiments aisle for several years, contending with hot sauces, barbecue sauces, chili sauces, and various types of ketchup. In the United States, while major brands like Heinz and Hunt’s still hold significant market shares, they are gradually losing ground to smaller, innovative players. For instance, in the … Read more
Among the three macronutrients—proteins, carbohydrates, and fats—fat is vital for maintaining a healthy body. However, a simplified public health message from the 1980s led many consumers to believe that rather than replacing saturated fats with polyunsaturated fats, they should be limited as much as possible. This misconception resulted in a surge of low-fat products in … Read more
Whey protein, a significant by-product of cheese production, was once viewed as a waste material. However, with the growing consumer demand for protein-rich foods and beverages, food manufacturers have increasingly turned their attention to whey. A report by ResearchAndMarkets indicates that the protein ingredients market is expected to grow at a compound annual growth rate … Read more
Yogurt has seen a remarkable surge in popularity in recent years, with sales experiencing a nearly 50% increase from 2009 to 2014. This growth is primarily attributed to Greek yogurt and yogurt drinks, which have seen a 62% rise in sales from 2011 to 2016. However, due to its high moisture content, companies have faced … Read more
The GMO labeling law, which was signed by former President Obama on July 29 of last year, mandates that the USDA complete its rulemaking process within two years. During a presentation at the Food Label Conference earlier this month, Andrea Huberty, a senior policy analyst with the USDA’s AMS Livestock, Poultry, and Seed Program, noted … Read more
In its IPO filing earlier this month, Blue Apron reported a valuation of $100 million. A few weeks later, the company significantly increased that estimate to $510 million, indicating its intention to sell 30 million shares priced between $15 and $17 each. This valuation jump highlights Blue Apron’s urgent need to broaden its operations and … Read more
McCormick’s diverse portfolio, which includes a combination of 250 U.S. and international brands, along with strategic partnerships with leading packaged food companies and multinational restaurant chains, has enabled the spice manufacturer to achieve steady growth. The rising consumer demand for spices, herbs, and seasonings, as people increasingly seek authentic cultural flavors in their diets, has … Read more
The latest report adds further impetus for food companies to enhance their ingredient labels or, at the very least, provide consumers with clearer information regarding their products. The movement toward cleaner labels—characterized by shorter, simpler ingredient lists—has become standard practice in the food industry. According to Innova Market Insights, nearly 20% of tracked products were … Read more