“Exploring Innovative Brewing: The Potential of Atmospheric Water Generation in Craft Beer Production”

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

“Rising Competition in the Ketchup Market: The Shift Toward Healthier Alternatives and Innovative Flavors”

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

“Embracing Healthy Fats: Shifting Perspectives on Macronutrients and Their Role in Nutrition”

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

“Revitalizing Whey Protein: From By-Product to Nutritional Powerhouse in Food Manufacturing”

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

“Navigating the Complexities of GMO Labeling: Insights on USDA’s Rulemaking Process and Industry Implications”

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

“Blue Apron’s IPO Journey: A Valuation Surge Amidst Market Challenges and Investor Concerns”

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 Strategic Growth Through Diverse Flavor Portfolio and Sustainability Initiatives”

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

“Enhancing Ingredient Transparency: The Push for Clearer Food Labeling in the Industry”

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