Wedderspoon asserts that Manuka honey is “one of the most multi-dimensional foods in the world” due to its complex sugars, live iron III pyrophosphate enzymes, and various naturally occurring compounds. Additionally, honey boasts a lower glycemic index compared to regular sugar, allowing for a slower absorption into the bloodstream. The company’s CEO mentions that studies … Read more
A recent report from Mintel indicates that non-dairy milk sales in the U.S. surged by 61% over the past five years, with projections estimating the market to reach $2.11 billion in 2017. In contrast, sales of cow’s milk have declined by 15% since 2012, totaling approximately $16.12 billion last year. While conventional milk still holds … Read more
Even if consumers have the right genetic makeup and stomach enzymes to effectively digest insect exoskeletons, it seems unlikely that most U.S. consumers are poised to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, even though many cultures around the world routinely consume insects as a vital … Read more
Talenti offers a diverse product range that includes fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making its gelato accessible to nearly all consumers. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting those cautious about high sugar content. Interestingly, the company opted to use the lesser-known monk fruit instead of stevia, which is … Read more
Researchers have pointed out that composite flours, which are created by blending wheat with non-traditional flours, possess advantages beyond their health benefits. These flours are often more economical and utilize widely available crops, and they also help divert raw materials from waste streams. However, the study’s authors emphasized that further research is necessary to ensure … Read more
This chickpea flour could potentially be revolutionary, as its creators assert, if it meets expectations in terms of taste, mouthfeel, nutritional profile, and functionality. Historically, flours derived from legumes and pulse crops have often retained a gritty and beany flavor. In contrast to wheat flour, chickpea flour offers lower calories and carbohydrates while providing more … Read more
The demand for plant-based dairy alternatives continues to rise significantly. In the United States, sales of non-dairy milk have surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. Conversely, the sales of conventional dairy milk have declined by 15% since 2012, totaling around $16.12 billion in 2017. Various factors … Read more
Rice has a greater propensity to absorb arsenic from soil and water compared to other grains, which explains the elevated levels of this heavy metal found in infant rice cereals. According to Healthy Babies Bright Futures, despite extensive reporting on this issue over the past five years, there has been no evidence that manufacturers have … Read more
The fig, one of the oldest cultivated plants in the world and a member of the mulberry family, has primarily been recognized in the U.S. through Fig Newtons, a chewy cookie made by Mondelez. However, figs are increasingly being utilized in a variety of products beyond cookies. Nowadays, you can find figs in honey, syrup, … Read more
While enthusiasts are well aware of its nutritious benefits, mainstream consumers may struggle to overcome their aversion to eating seaweed-based products. Nonetheless, there are numerous offerings available today to entice them. Various types of seaweed are increasingly appearing in snacks, jerky, pasta, vegetarian caviar, and even edible food wrappers. A report from Grand View Research … Read more