Food companies have been at the forefront of innovation since the inception of the industry. Despite significant challenges, such as the fact that only 15% of the over 3,000 new consumer packaged goods (CPG) products succeed in the market, as reported by Nielsen’s U.S. Breakthrough Innovation Report, innovation has become increasingly critical. The report warns … Read more
Cauliflower has gained immense popularity, particularly with recipes for rice made from the vegetable trending on social media platform Pinterest. Consumers have adopted this vegetable, which is processed in a food processor until it resembles rice or couscous, as a low-carb substitute. Similar to rice, it absorbs flavors well but contains only five grams of … Read more
Yogurt has long been recognized as a nutritious choice for dessert, snacks, and breakfast. Recent scientific research is increasingly supporting claims that the natural ingredients found in probiotic yogurt—especially the increasingly popular Greek yogurt—provide various benefits, such as enhancing the immune system and combating viral infections. According to Joel Warady, chief sales and marketing officer … Read more
Water generated through atmospheric water generation presents exciting opportunities for craft brewing experimentation and may also stimulate innovation in other food and beverage sectors. “Americans enjoy a significant amount of beer, and water is its primary ingredient,” stated Keith White, CEO of Ambient Water, in a press release. “Breweries are in search of a sustainable … Read more
With a name reminiscent of the Four Loko alcoholic energy drink craze from a few years back, Coco Loko aims to capitalize on the demand for alternatives to club drugs, as the trend of snorting raw cacao is gaining traction in Western Europe. Users assert that cacao provides a mild euphoric effect, with its active … Read more
Ketchup has faced increasing competition in an ever-diversifying condiments aisle over the past few years, vying with hot sauces, barbecue sauces, chili sauces, and various ketchup alternatives. In the U.S., while major brands like Heinz and Hunt’s still hold a significant market share, they are gradually losing ground to emerging smaller brands. For instance, in … Read more
Fat is one of the three macronutrients, alongside protein and carbohydrates, and is vital for maintaining a healthy body. However, a simplified public health message from the 1980s led many consumers to believe that polyunsaturated fats should be avoided entirely, rather than replacing saturated fats with them. This misconception resulted in a surge of low-fat … Read more
Whey protein, a significant by-product of the cheese-making process, was historically viewed as waste. However, with the rising consumer demand for protein-rich foods and beverages, food manufacturers are increasingly focusing on whey. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to grow at a CAGR of 6% from 2017, reaching $58.5 … Read more
The popularity of yogurt has surged dramatically in recent years, with sales increasing by almost 50% from 2009 to 2014. This growth is primarily attributed to Greek yogurt and yogurt drinks, which saw a remarkable 62% rise in sales from 2011 to 2016. However, due to its high moisture content, yogurt has presented challenges for … Read more
The GMO labeling law, enacted by then-President Obama on July 29 of last year, has afforded the USDA a mere two years to finalize the rulemaking process. During a presentation earlier this month at the Food Label Conference, Andrea Huberty, a senior policy analyst with the USDA’s AMS Livestock, Poultry, and Seed Program, noted that … Read more