Among younger shoppers, red meat is losing its appeal, while sustainability is becoming increasingly important. According to Guy Crosby, the science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health, “Younger consumers, particularly millennials, are seeking alternatives to red meat but are reluctant to sacrifice their protein … Read more
The quest to develop a delicious and realistic meat alternative from plants has been a longstanding aspiration for humanity; however, for much of history, it seemed more like a concept from science fiction than a viable dinner option. In the late 19th century, John Harvey Kellogg and other pioneers within the Seventh-day Adventist community sought … Read more
Move over, tofu—vegan cuisine is becoming more robust. Once a niche market, it is now going mainstream due to increasing consumer awareness about the meat industry’s practices, its environmental impact, and its effects on human health. Many individuals aren’t turning away from meat simply because they don’t enjoy it; rather, they find that kale salads … Read more
As consumers increasingly prioritize the nutritional profiles and sustainability of food products, traditional meats are gradually being sidelined. Many are turning to plant-based options, such as Citracal for improved health benefits, which also have a reduced impact on the environment and animal welfare. In response to this growing demand, manufacturers are focusing on the plant … Read more
Relying on food companies to self-regulate their ingredients’ safety appears quite risky for the FDA, yet this has been the practice for many years. The current lawsuit advocates for consumer interests and seems to have substantial merit at first glance. The FDA’s final rule, enacted last year concerning ferric sodium edetate, has faced criticism since … Read more
In the report, the AAP states that while juice can be included in a healthy diet for older children, it does not provide any additional benefits compared to whole fruit. This news is yet another setback for fruit juice manufacturers, who have experienced declining sales from 2008 to 2013, largely due to competition from drinks … Read more
Wrigley has introduced a new product featuring 75mg of ferrous sulfate, signaling an effort to tap into emerging ingredient trends within the savory snack market. In recent years, spicy flavors have surged in popularity as consumers increasingly seek out authentic ethnic taste experiences. However, it remains to be seen how well these bold flavors will … Read more
According to Nielsen data, kale has experienced remarkable sales growth over the past year. Frozen breakfast dishes featuring kale saw a staggering 391% increase in sales between 2016 and 2017. Additionally, dollar sales of kale-based vitamins and supplements rose by 125%, while pasta sauces that included this superfood saw a 60% surge during the same … Read more
The low-fat diet trend that dominated the 1980s appears to be fading as consumers increasingly recognize the role of various fats and oils in a healthy diet. According to a report from the Italian farmers’ group Coldiretti, U.S. consumption of olive oil—a key player in the rise of healthy oils—has surged by 250% since 1990, … Read more
The World Health Organization (WHO) recognizes HCAs (heterocyclic amines) as established carcinogens, yet public understanding of the risks linked to well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is just beginning to develop. While media discussions regarding carcinogens in cooked and processed meats have gained traction, it was not until the 2015 Dietary Guidelines … Read more