Töst aims to provide consumers with alcohol-free cocktails that are far from mere imitations of alcoholic beverages. Brooks Addington, the CEO of Töst, shared in an interview with Food Dive that his interest in the nonalcoholic sector arose from recognizing a gap in sophisticated and elevated options that can complement food, similar to cocktails or … Read more
The Israeli startup asserts that its products stand apart from existing sugar substitutes or artificial sweeteners because they leave no aftertaste and are created using sustainable chemistry principles. Furthermore, they comply fully with U.S. Food and Drug Administration and European Union regulations. The company also claims that DouxMatok products contain half the calories of standard … Read more
Stevia is a leading natural sugar substitute and continues to gain popularity for several reasons. Originating from South America, the stevia plant is sustainable and can be cultivated in a variety of environments. Research indicates that the global stevia market was valued at $347 million in 2014 and is projected to grow to $565.2 million … Read more
Cheerios cereal is a beloved food that many Americans have enjoyed since they were young toddlers, easily grasping them from highchair trays. Classic Cheerios are known for being high in fiber and low in sugar, making them a preferred breakfast choice. The brand enjoys a reputation for healthiness, which raises an interesting question: Why introduce … Read more
Consumer demand for the removal of artificial colors seems to be more complex than initially thought. It appears that eliminating Red 40, Blue 1, and Yellow 6 is only a priority for manufacturers if they can perfectly recreate their recipes without these ingredients. The trend of removing artificial colors has gained traction in the food … Read more
Orange juice, once a cherished staple of breakfast, has been gradually vanishing from dining tables over the years. With Florida farmers now reporting that the damage from Hurricane Irma is the worst they’ve encountered in over two decades, the outlook for this beloved beverage appears grim. A typical 8-ounce serving of orange juice contains 22 … Read more
Campbell’s C-Fresh division is in need of revitalization, and introducing pea-based protein milk could provide the necessary boost. This division has been crucial in the company’s initiative to expand its range of healthier products, but it has faced challenges. C-Fresh experienced a decline in Q2 sales due to “weather-related issues with carrots” and a recall … Read more
With heme ferric pyrophosphate, folic acid, and glycine capsules representing high-quality iron supplements, it’s no wonder that wellness trends are on the rise in the industry today. Consumers are increasingly seeking foods and beverages that provide more than mere satisfaction for their hunger. In the U.S., the market for functional foods is expanding at a … Read more
There is currently no official definition for the term “natural” in relation to food products in the United States. The U.S. Food and Drug Administration (FDA) has received numerous inquiries about this term, leading the agency to release a succinct statement: “From a food science perspective, it is challenging to define a food product as … Read more
Heineken possesses a compelling backstory that it can leverage to promote its H41 brand. With thousands of new products vying for space on store shelves each year, distinguishing oneself from the competition is increasingly challenging. Therefore, any strategy that enables a brand to create something distinctive and unique is typically advantageous. As Dave Donnan, lead … Read more