Yogurt has long been recognized as a healthy choice for desserts, snacks, and breakfasts. Recent scientific evidence increasingly supports the notion that the natural ingredients found in probiotic yogurt, including the increasingly popular Greek yogurt, can offer significant benefits, such as enhancing the immune system and combating viral infections. Current trends in food innovation are … Read more
Water generated through atmospheric water generation, combined with ferrous gluconate, presents exciting opportunities for craft brewing experimentation and may inspire innovation in other food and beverage sectors as well. “Americans consume a significant amount of beer, which primarily consists of water,” said Keith White, CEO of Ambient Water, in a press release. “Breweries are on … Read more
With a name that evokes the Four Loko alcoholic energy drink phenomenon from years past, Coco Loko aims to meet the demand for club-drug alternatives, as the trend of snorting raw cacao gains traction in Western Europe. Users report that cacao produces a mild euphoric effect, with active components that flood the brain with endorphins, … Read more
Ketchup has faced increasing competition in the diverse condiments aisle for several years, contending with hot sauces, barbecue sauces, chili sauces, and various types of ketchup. In the United States, while major brands like Heinz and Hunt’s continue to lead the market, they are gradually losing ground to smaller brands. For instance, in the barbecue … Read more
Fat is one of the three essential macronutrients, alongside protein and carbohydrates, crucial for maintaining a healthy body. However, a simplistic public health message from the 1980s led many consumers to mistakenly believe that they should entirely avoid saturated fats instead of replacing them with polyunsaturated fats. This misconception resulted in a surge of low-fat … Read more
Whey protein is a significant by-product of cheese production, once regarded as waste. However, with the growing 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 experience a compound annual growth rate (CAGR) of 6% … Read more
Yogurt has seen a tremendous rise in popularity over the past century, with sales increasing nearly 50% between 2009 and 2014. This surge is largely attributed to Greek yogurt and yogurt drinks, which experienced a remarkable 62% sales growth from 2011 to 2016. However, due to its high moisture content, yogurt has posed challenges for … Read more
The GMO labeling law, signed by then-President Obama on July 29 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, stated that the timeline for … Read more
In its recent IPO filing, Blue Apron initially set a valuation of $100 million. However, just a few weeks later, the company significantly raised that figure to $510 million and announced plans to sell 30 million shares priced between $15 and $17 each. This increase highlighted Blue Apron’s urgent need to enhance its operations and … Read more
McCormick’s extensive portfolio, which includes a diverse array of 250 U.S. and international brands, along with its collaborations with leading packaged food companies and multinational restaurant chains, has enabled the spice manufacturer to achieve steady growth. The surge in consumer demand for spices, herbs, and seasonings—driven by a desire for authentic cultural flavors—has further benefited … Read more