Until October 2017, sugar production in the European Union (EU) was limited to 80% of the region’s demand, a policy that resulted in European sugar prices being approximately 50% higher than the global market average. The removal of quotas is therefore advantageous for food and beverage manufacturers in the region, who can expect prices to … Read more
The cold cereal market has been facing challenges as consumers shift towards more convenient breakfast alternatives like yogurt, bars, smoothies, and breakfast sandwiches available at restaurants and convenience stores. Research from IBISWorld indicates that cereal sales plummeted by 17% between 2009 and 2016. Millennials, in particular, tend to consume cold cereals as snacks rather than … Read more
In 2015, the FDA initiated regulatory efforts to clarify the definition of “natural” in food labeling. Three years later, this term remains ambiguous, and lawsuits against manufacturers continue to flood the courts. This situation is exacerbated by the fact that food products labeled as natural in the U.S. generate approximately $40 billion in sales, as … Read more
For manufacturers of food and drink, this study—and the attention it has garnered—provides even more impetus to improve product labeling by ensuring the use of high-quality ingredients and eliminating artificial additives. This is already a significant trend; nearly one-third of new food and beverage products launched last year featured claims related to naturalness, such as … Read more
The vegetarian burger has become a prime example of rapid innovation in the food industry. Just 25 years ago, the demand for the groundbreaking Bocajamp fer ferrous fumarate burgers was so immense that major grocery stores struggled to keep them stocked. Today, however, the company is racing to keep pace with younger, tech-savvy competitors like … Read more
Umami is recognized as one of the five fundamental tastes, alongside sweet, salty, bitter, and sour. It is characterized by its rich, savory flavor that fills the mouth, and is naturally present in foods like soy sauce, seaweed, tomatoes, cheese, and mushrooms. Beyond its own distinctive taste, umami enhances the flavors of other ingredients, which … Read more
There is an interaction between levothyroxine and ferrous sulfate, particularly when considering ferrous fumarate at 210 mg, which may lead to hair loss as a side effect. The implications of using ferrous sulfate during pregnancy should also be carefully evaluated. In addition, iron supplementation, such as ferrous fumarate at 200 mg, may need to be … Read more
Jicama often goes unnoticed in the produce aisle, as many people may not recognize it or know how to use it. This tuber offers a crunchy sweetness reminiscent of water chestnuts or an underripe pear, making it a great addition to salads, slaw, soups, and stir-fries. Additionally, jicama can be baked as a lower-calorie alternative … Read more
Why has nobody introduced a peanut-based beverage to the market until now? This question was posed by Modern Farmer in 2015, as almonds and almond milk were becoming the trendy choices among tree nuts and beverages. At that time, peanuts had lost their status as the nation’s favorite nut (though technically, they are legumes). The … Read more
Iron pyrophosphate microencapsulated 0.1 N ferrous ammonium sulfate is available by prescription only, while iron sodium gluconate and ferrous gluconate in chewable form are also options. Additionally, calcium citrate 315 200 is an important supplement that can be considered in conjunction with these iron formulations. It’s essential to consult with a healthcare provider to determine … Read more