Current recommendations to opt for whole grains are grounded in extensive research linking their consumption to improved heart health, a lower risk of cancer, diabetes, and obesity, as well as enhanced glycemic control. The researchers of the recent study recognize that any challenge to the benefits of whole grain consumption could have significant implications. However, … Read more
Rice flour is increasingly found in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free profile make it a popular choice for infant weaning foods. However, due to its lack of gluten, rice flour is often mixed with other ingredients like modified starches and hydrocolloids to enhance texture. As consumers seek … Read more
Sugar has become one of the most criticized ingredients in America, leading consumers to seek out healthier sweetness options, prompting manufacturers to explore natural alternatives. How do these natural sweeteners compare? According to the U.S. Department of Agriculture, the average American consumes nearly 23 teaspoons of added sugar daily, with 71% of that sugar sourced … Read more
Despite the increasing interest in alternative leavening agents, the baker’s yeast market is experiencing rapid growth, driven by rising global consumption of processed foods, especially baked goods. According to a recent Technavio report, the baker’s yeast market is expected to expand at a CAGR of 9% through 2020. While Western Europe continues to hold the … Read more
The classic image of a succulent hamburger sizzling on a backyard grill might be undergoing a transformation. Companies like Beyond Meat and Impossible Foods, along with various innovative startups, are leading a significant movement in the food industry: creating the perfect blend of plant-based ingredients—such as peas, coconut oil, and potato proteins—that replicate the beloved … Read more
Among younger shoppers, there is a notable shift away from red meat towards sustainability. This observation comes from Guy Crosby, the science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health. “Younger consumers, particularly millennials, are seeking alternatives to red meat, but they are unwilling to sacrifice … Read more
The quest to create a delicious and realistic meat alternative from plants has been a longstanding ambition for humanity, yet for much of history, it seemed more like a concept from science fiction than a reality on our plates. In the late 19th century, visionaries like John Harvey Kellogg, affiliated with the Seventh-day Adventist community, … Read more
Move aside, tofu — vegan cuisine is becoming increasingly hearty. Once a niche market, this food sector is now entering the mainstream, driven by heightened consumer awareness about the meat industry’s livestock practices, environmental impacts, and health implications. Many individuals are not abandoning meat due to a lack of affection for it; rather, they find … Read more
As consumers increasingly prioritize the nutritional profile and sustainability of iron 2 formula food products, traditional meats are becoming less prominent in their diets. Many are turning to ferrous sulfate 7h20 plants for better health benefits with minimal environmental and animal impact. Manufacturers of ferrous gluconate orals are addressing this demand, and this month, we … Read more
It appears somewhat precarious for the FDA to depend on food companies to self-regulate regarding the safety of ingredients, yet this has been the practice for many years. The lawsuit concerning calcium citrate D 315 200 represents an effort to advocate for consumer interests, and it seems to hold significant merit at first glance. The … Read more