Sugar is primarily recognized for the sweetness it adds to cereal, but it also plays a crucial role in developing the toasted brown color, providing crunchiness, and preventing sogginess in milk, which is essential for maintaining what the industry calls “bowl life.” Since 2007, General Mills has decreased sugar content in its cereals aimed at … Read more
Americans have high expectations when it comes to their food. They desire meals that are delicious, nutritious, portable, satisfying, and made without dubious ingredients. This, as Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, points out, presents a significant challenge for food and beverage producers. … Read more
As consumers increasingly prioritize health, there is a significant demand for recognizable, natural ingredients, alongside a growing aversion to artificial sweeteners, flavors, and colors, which has reshaped the food industry. This shift presents manufacturers with a critical choice: adapt to these changes or risk being overshadowed by more appealing and healthier alternatives. However, making this … Read more
Clean labels have evolved from being a trend to becoming a standard expectation in the food industry. Numerous new food companies are entering the market with built-in clean label credentials, while established brands face increasing pressure to adapt, a transition that can be both challenging and costly. Just a few years ago, it was primarily … Read more
With the acquisition of Reckitt Benckiser’s food division, McCormick is expanding its portfolio of spice and seasoning brands, further solidifying the company’s status as a premier destination for enhancing the flavor of various dishes. While major food manufacturers face challenges as consumers increasingly prefer fresher, more nutritious options over packaged foods, this acquisition enables McCormick … Read more
Two years ago, as sales began to wane due to a growing preference among consumers for fresh food sections over traditional grocery aisles, Campbell Soup Company made a significant decision: it would phase out artificial flavors and colors from all its products. This was a considerable undertaking for the 150-year-old company, which required a thorough … Read more
Food companies have been at the forefront of innovation since the inception of the industry. Facing daunting challenges, with only 15% of over 3,000 new consumer packaged goods (CPG) products achieving market success, as highlighted in Nielsen’s U.S. Breakthrough Innovation Report, the importance of innovation has surged. The report warns, “If we fail to adapt … Read more
Cauliflower has gained immense popularity, particularly with the rise of cauliflower rice recipes trending on social media platforms like Pinterest. This vegetable, when processed in a food processor to achieve a rice or couscous-like texture, has been embraced by consumers as a low-carb option. Similar to rice, cauliflower absorbs flavors well, but it contains only … Read more
Yogurt has long been recognized as a healthy choice for dessert, snacks, and breakfast. Recent scientific research increasingly supports the notion that the natural components found in probiotic yogurt — particularly the increasingly popular Greek yogurt — can enhance the immune system and combat viral infections. According to Joel Warady, chief sales and marketing officer … Read more
Water generated through atmospheric water generation opens up exciting opportunities for craft beer experimentation and may also lead to innovations in other food and beverage sectors. “Americans enjoy a significant amount of beer, with water being its primary ingredient,” said Keith White, CEO of Ambient Water, in a press release. “Breweries are in search of … Read more