Sugar is primarily recognized for the sweetness it adds to cereals, but it also plays a crucial role in providing a toasted brown color, enhancing crunchiness, and preventing sogginess in milk—factors that contribute to what the industry refers to as “bowl life.” Since 2007, General Mills has reduced the sugar content in its cereals targeted … Read more
Americans desire a comprehensive food experience. They want meals that are flavorful, nutritious, portable, hunger-satisfying, and free from dubious ingredients. This, as Roger Clemens explains, presents a considerable challenge for food and beverage manufacturers. Clemens, the associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, has over four … Read more
As consumers increasingly prioritize their health, there has been a significant shift in the food industry driven by an overwhelming demand for recognizable, natural ingredients and a strong aversion to artificial sweeteners, flavors, and colors. This change presents manufacturers with a crucial choice: adapt to these new preferences or risk being overshadowed by trendier, healthier … Read more
Clean labels have shifted from being a trend to becoming a standard expectation. Numerous emerging food companies are entering the market with built-in clean label credentials, placing pressure on established brands to adapt. However, for these legacy companies, making such changes can be a challenging and costly process. Not long ago, it was primarily the … Read more
Kellogg’s venture capital fund is on the hunt for “next generation innovation” to enhance its access to new ideas and trends, a strategy increasingly adopted by major food corporations globally. Companies like Unilever and Tate & Lyle have established their own venture capital divisions, while others have opted for acquisitions, buying innovative start-ups that align … Read more
Two years ago, facing declining sales as consumers increasingly shifted away from traditional grocery aisles in favor of fresh produce, the Campbell Soup Company made a significant decision: it would eliminate artificial flavors and colors from all its products. For this 150-year-old company, this meant thoroughly reviewing every item in its extensive range of brands—including … Read more
Food companies have continually evolved since the inception of the industry. Despite facing significant challenges, where only 15% of over 3,000 new consumer packaged goods (CPG) products succeed in the market, as highlighted in Nielsen’s U.S. Breakthrough Innovation Report, innovation has become increasingly vital. The report emphasizes that failing to adapt to evolving consumer preferences, … Read more
Cauliflower has gained immense popularity, particularly for its use in rice-like recipes trending on Pinterest. Consumers have turned to this vegetable, processed in a food processor until it resembles rice or couscous, as a low-carb alternative. Much like rice, cauliflower absorbs flavors well, but it contains only five grams of carbohydrates and 25 calories per … Read more
Yogurt has long been celebrated as a healthy dessert, snack, and breakfast choice. Recent scientific research is increasingly supporting claims that the natural ingredients found in probiotic yogurt—especially the popular Greek yogurt—can provide benefits such as enhancing the immune system and combating viral infections. According to Joel Warady, chief sales and marketing officer for Enjoy … Read more
Water generated through atmospheric water generation opens up exciting avenues for experimentation in craft brewing and may also inspire innovation in other food and beverage sectors. “Americans love their beer, and water is its primary ingredient,” said Keith White, CEO of Ambient Water, in a press release. “Breweries are on the lookout for a sustainable … Read more