Despite increasing interest in alternative leavening agents, the baker’s yeast market is currently experiencing significant growth, driven by a rise in global consumption of processed foods, particularly baked goods. According to a recent report by Technavio, the baker’s yeast market is projected to grow at a compound annual growth rate (CAGR) of 9% through 2020. … Read more
Kellogg’s venture capital fund is on the lookout for “next generation innovation,” which enhances its ability to access new ideas and trends — a strategy that is increasingly being adopted by the world’s largest food companies. Unilever and Tate & Lyle have established their own venture capital divisions, while others have opted for acquisitions, purchasing … Read more
Two years ago, as sales began to decline with more consumers opting for fresh departments instead of items from the center of the grocery store, the Campbell Soup Company made a significant decision: it would eliminate artificial flavors and colors from all its products. For the 150-year-old manufacturer, this meant thoroughly examining each soup, sauce, … Read more
Food companies have been at the forefront of innovation since the inception of the industry. With a challenging success rate – only 15% of over 3,000 new consumer packaged goods (CPG) products make it in the market, as reported by Nielsen’s U.S. Breakthrough Innovation Report – the importance of innovation has never been more pronounced. … Read more
Cauliflower has gained immense popularity, especially with recipes for cauliflower rice trending on the social media platform Pinterest. Consumers have turned to this vegetable, processed into a rice-like texture using a food processor, as a low-carb alternative. Similar to rice, cauliflower absorbs flavors well but only contains five grams of carbohydrates and 25 calories per … Read more
Yogurt has long been recognized as a healthy option for desserts, snacks, and breakfast. Recent scientific research is increasingly backing up claims that the natural ingredients found in probiotic yogurt—especially the increasingly popular Greek yogurt—offer benefits such as enhancing the immune system and combating viral infections. Joel Warady, the chief sales and marketing officer of … Read more
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