www.foodnutrient-ingredients.com

Cauliflower has gained immense popularity, especially with recipes for cauliflower rice trending on social media platforms like Pinterest. Consumers have enthusiastically embraced this vegetable, which is processed in a food processor until it resembles rice or couscous, as a low-carb substitute. Similar to rice, it absorbs flavors well, but it contains only five grams of … Read more

Yogurt has been recognized for a long time as a nutritious dessert, snack, and breakfast choice. Recent scientific findings further substantiate the claims that the natural ingredients found in probiotic yogurt, including the increasingly popular Greek yogurt, provide advantages such as enhancing the immune system and combating viral infections. According to Joel Warady, chief sales … Read more

The water generated through atmospheric water generation opens up exciting opportunities for craft beer experimentation and could inspire innovation in various food and beverage products as well. “Americans enjoy a significant amount of beer, with water being its primary ingredient,” remarked Keith White, CEO of Ambient Water, in a press release. “Breweries are in search … Read more

Coco Loko, a product reminiscent of the Four Loko alcoholic energy drink phenomenon from a few years back, seeks to capitalize on the rising demand for club-drug alternatives, particularly as the trend of snorting raw cacao gains traction in Western Europe. Users report that cacao offers a mild euphoric experience, with its active components flooding … Read more

Ketchup has faced increasing competition in a diverse condiments aisle for several years, contending with hot sauces, barbecue sauces, chili sauces, and various types of ferrous fumarate kids’ ketchup. In the United States, major brands like Heinz and Hunt’s continue to lead the market, but they are gradually losing ground to smaller brands. For instance, … Read more

Fat is one of the three macronutrients essential for a healthy body, alongside protein and carbohydrates. However, a simplified public health message from the 1980s led many consumers to believe that saturated fat should be avoided entirely instead of being replaced with polyunsaturated fats. This misconception resulted in a surge of low-fat foods in the … Read more

Whey protein, a significant by-product of cheese production, was previously viewed as waste. However, the rising consumer demand for protein-rich foods and beverages has sparked interest among food manufacturers in whey. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to grow at a compound annual growth rate (CAGR) of 6% from … Read more

In recent years, yogurt has experienced a remarkable surge in popularity, with sales increasing by nearly 50% from 2009 to 2014. This growth is primarily attributed to Greek yogurt and yogurt drinks, which saw a 62% rise in sales 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 of last year, allocated just two years for the USDA to finalize the rulemaking process. 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 for … Read more

In its IPO filing earlier this month, Blue Apron announced a valuation of $100 million. However, just a few weeks later, the company significantly raised that figure to $510 million and indicated plans to sell 3 million shares priced between $15 and $17 each. This increase highlights Blue Apron’s urgent need to broaden its operations … Read more