Cauliflower has gained immense popularity, particularly with recipes for cauliflower rice trending on social media platforms like Pinterest. Consumers have enthusiastically adopted this vegetable, which is processed in a food processor until it resembles rice or couscous, as a low-carb alternative. Similar to rice, it effectively absorbs various flavors, yet it only contains five grams … Read more
Yogurt has been celebrated for years as a healthy choice for desserts, snacks, and breakfast. Recent scientific evidence increasingly supports the idea that the natural components in probiotic yogurt—especially the increasingly popular Greek yogurt—can enhance immune function and combat viral infections. According to Joel Warady, the chief sales and marketing officer at Enjoy Life Foods, … Read more
Water derived from atmospheric water generation opens up exciting opportunities for experimentation in craft brewing and could also inspire innovation in various food and beverage products. “Americans consume a lot of beer, and water is the primary ingredient,” stated Ambient Water CEO Keith White in a press release. “Breweries are searching for a sustainable water … Read more
With a name reminiscent of the Four Loko alcoholic energy drink craze from years past, Coco Loko seeks to capitalize on the demand for alternatives to club drugs, as the trend of snorting raw cacao gains traction in Western Europe. Users report that cacao provides a mild euphoric experience, with active ingredients that release endorphins … Read more
Ketchup has faced increasing competition in a more diverse condiment aisle for several years, contending with barbecue and chili sauces, as well as various ketchup alternatives. In the United States, although major brands like Heinz and Hunt’s continue to hold significant market share, they are gradually losing ground to smaller competitors. In the barbecue sauce … Read more
Fat, one of the three essential macronutrients alongside protein and carbohydrates, plays a crucial role in maintaining a healthy body. However, a simplistic public health message from the 1980s led many consumers to believe that instead of substituting saturated fat with polyunsaturated fat, it should be minimized as much as possible. This misconception resulted in … Read more
Whey protein, a significant by-product of cheese production, was once regarded as waste material. However, with the rising consumer demand for protein-rich foods and beverages, food manufacturers have increasingly turned their attention to whey. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to grow at a compound annual growth rate (CAGR) … Read more
Yogurt has seen a remarkable surge in popularity over the past few years, with sales increasing nearly 50% between 2009 and 2014. This growth is largely fueled by Greek yogurt and yogurt drinks, which experienced a 62% rise in sales from 2011 to 2016. However, due to its high moisture content, incorporating yogurt as an … Read more
The GMO labeling law, which was signed by then-President Obama on July 29 of last year, mandated that the USDA complete its rulemaking process within two years. During a presentation at the Food Label Conference earlier this month, Andrea Huberty, a senior policy analyst for the USDA’s AMS Livestock, Poultry and Seed Program, noted that … Read more
In its recent IPO filing, Blue Apron initially set a valuation at $100 million. However, just a few weeks later, the company significantly raised this figure to $510 million, announcing plans to sell 30 million shares priced between $15 and $17 each. This increase highlights Blue Apron’s urgent need to broaden its operations and capture … Read more