While statistics indicate a potential connection between certain sweeteners and health risks, they do not definitively establish a direct relationship between these substances and conditions like stroke or dementia. Experts are quick to reiterate the adage “correlation does not imply causation” and urge caution in interpreting these findings. They pointed out several shortcomings in the … Read more
In 2011, the Grocery Manufacturers Association and the Food Marketing Institute launched the “Facts Up Front” nutrition labeling program, which positioned essential information like calories and sodium on the front of food packages. This initiative aimed to make nutrition information more accessible to consumers and was promoted by the organizations as a means to encourage … Read more
Upon stepping into the role of Tyson’s new CEO this year, Hayes outlined several objectives for the company, emphasizing innovation, pursuing additional acquisitions, and setting the stage for the next phase of protein growth. He is swiftly acting on the latter by announcing that Tyson intends to sell off three substantial non-protein brands. This decision … Read more
Any parent can relate to the increasing interest among investors in Kidfresh, a company that cleverly “hides” vegetables in meals designed for kids, making healthy eating more accessible for families. According to the Centers for Disease Control and Prevention, approximately one in five children in America are obese, and this figure continues to rise. Food … Read more
First, let’s explore whether ferrous sulfate contains zinc. In comparing ferrous fumarate, bisglycinate, and chelated forms of iron such as ferrous bisglycinate, we find significant differences in their compositions and benefits. Additionally, the comparison extends to sucrosomial iron versus ferrous bisglycinate. When considering iron supplements, it’s essential to note the interactions with other compounds, particularly … Read more
In her account of the development of Knorr’s marketing campaign in the U.K., Rebecca Morgbuy from MullenLowe highlighted the significant challenge the company encountered: it was a well-established brand attempting to connect with a demographic that was increasingly turning away from traditional brands. This was undoubtedly a challenge, but both Knorr and the agency tackled … Read more
Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options are plagued by a dry crumb structure and coarse texture. Gluten, the protein found in wheat, provides elasticity and volume to bread, making its replacement particularly difficult. According to Mintel’s global products database, acacia gum is already prevalent in … Read more
Nutritionists have long highlighted that foods labeled as “diet” often cut back on fat while increasing sugar content, leading to a range of issues. Recent research has challenged the traditional views on fats, especially saturated fats, which has shifted public perception and reduced the demand for low-fat processed items. Today’s consumers are more aware of … Read more
The notion of utilizing seaweed as a pasta alternative might deter some individuals—particularly baby boomers and older consumers. However, as awareness about dietary choices increases, seaweed is emerging as a significant ingredient in culinary creations. A glance at social media reveals a plethora of innovative pasta recipes, ranging from those made with pumpkin to asparagus … Read more
The advantages of a plant-based diet are well recognized. Those involved in the plant protein industry will incorporate this research into an expanding collection of studies indicating that consumers should reduce their meat intake in favor of plant-based alternatives. The National Institutes of Health has provided guidelines for healthcare professionals, recommending plant-based diets due to … Read more