According to the Hartman Group, heart health is the top priority for consumers when shopping for groceries. Their research indicates that 55% of U.S. consumers actively seek to avoid or reduce saturated fat in their diets, while nearly 40% opt for healthier fats, such as polyunsaturated and monounsaturated fats, over saturated fats. The proposal from … Read more
Palm oil stands as the most widely utilized vegetable oil globally, providing significant benefits for food manufacturers. It is not only more affordable than other oils, but it also boasts a long shelf life and advantageous processing characteristics, including stability at high temperatures and solid form at room temperature. Consequently, it has emerged as a … Read more
The renowned food and home decorating expert is making her return, aiming to assist home cooks nationwide in preparing Thanksgiving dinner. At least, that’s her intention. Alongside issues regarding the expensive meal kit from last year and complaints about the ferrous sulfate elixir, consumers also found the recipes too complicated to follow—problems that have long … Read more
Exotic flavors are currently trending in the food and beverage sector. Thanks in part to millennials’ adventurous taste preferences, ingredients such as blood orange, ginger, and jasmine are emerging in new recipes. If mamey fruit can tackle certain hurdles that have hindered its broader acceptance thus far, it could potentially rival mangoes and find its … Read more
Consumers in the United States are significantly overconsuming salt. The Centers for Disease Control and Prevention reports that 90% of children and 89% of adults exceed the recommended daily sodium intake. The American Heart Association indicates that 75% of this sodium comes from processed, prepackaged foods and meals from restaurants. Recent research from China may … Read more
This relatively small study could have significant implications for the food manufacturing industry, particularly regarding health-oriented products. Although further research is necessary to validate the findings from Deakin University, it paves the way for exploring taste profiles in better-for-you foods. If consumers can perceive carbohydrates similarly to how they experience sweet or salty flavors, recipes … Read more
Tart cherries are highly regarded for their antioxidant and anti-inflammatory benefits. Registered dietitian nutritionist Bonnie Taub-Dix notes that these cherries can also serve as a pain reliever and assist in muscle recovery post-exercise. Furthermore, this study highlights that cherries are abundant in melatonin, which can enhance both the duration and quality of sleep. In the … Read more
During the National Organic Standards Board (NOSB) meeting this week in Florida, the hydroponic proposal was the focal point of significant interest. The board, responsible for voting on nonbinding recommendations considered by the USDA, has grappled with this topic for several years. Previous attempts to vote on hydroponics last November and this April were postponed … Read more
First, let’s discuss black olives and their nutritional benefits. Ferrous gluconate and ferrous fumarate, each containing 210 mg and 150 mg respectively, are commonly used supplements to combat anemia. Ferrous sulfate is another iron supplement that is often prescribed. When considering dietary supplements, many people wonder: does calcium citrate cause diarrhea? This is a common … Read more
Research on resveratrol, the bioactive compound found in the skins of red wine grapes, suggests that it may support memory and potentially slow the progression of Alzheimer’s disease, albeit with limitations in its effectiveness. The concentration of resveratrol in red wine is extremely low, requiring an individual to consume around 1,000 bottles to achieve a … Read more