Last week, in honor of National Macaroni and Cheese Day, several consumer advocates revealed concerning findings about hazardous chemicals present in cheese powder. “We believe these chemicals are in every mac ‘n’ cheese product — there’s no way to avoid the issue by simply changing brands,” stated Mike Belliveau, executive director of the Environmental Health … Read more
Sugar is primarily recognized for the sweetness it adds to cereals, but it also plays a crucial role in achieving the toasted brown hue, enhancing the product’s texture, and preventing sogginess in milk—factors that help maintain what the industry calls “bowl life.” Since 2007, General Mills has reduced the sugar content in its cereals aimed … Read more
Americans have high expectations when it comes to food. They desire meals that are delicious, nutritious, portable, filling, and made from ingredients that are not dubious. According to Roger Clemens, associate director of the regulatory sciences program at the University of Southern California School of Pharmacy, this presents a significant challenge for food and beverage … Read more
Sugar has gained a notorious reputation in America, prompting consumers to seek out healthier alternatives for their sweet cravings. How do natural sweeteners compare? According to the U.S. Department of Agriculture, the average American consumes nearly 23 teaspoons of added sugar daily, with a staggering 71% of that coming from packaged foods. Given that excessive … Read more
Despite increasing interest in alternative leavening agents, the baker’s yeast market is currently experiencing significant growth, driven by a rise in global consumption of processed foods, particularly baked goods. According to a recent report by Technavio, the baker’s yeast market is projected to grow at a compound annual growth rate (CAGR) of 9% through 2020. … Read more
Kellogg’s venture capital fund is on the lookout for “next generation innovation,” which enhances its ability to access new ideas and trends — a strategy that is increasingly being adopted by the world’s largest food companies. Unilever and Tate & Lyle have established their own venture capital divisions, while others have opted for acquisitions, purchasing … Read more
Two years ago, as sales began to decline with more consumers opting for fresh departments instead of items from the center of the grocery store, the Campbell Soup Company made a significant decision: it would eliminate artificial flavors and colors from all its products. For the 150-year-old manufacturer, this meant thoroughly examining each soup, sauce, … Read more
Food companies have been at the forefront of innovation since the inception of the industry. With a challenging success rate – only 15% of over 3,000 new consumer packaged goods (CPG) products make it in the market, as reported by Nielsen’s U.S. Breakthrough Innovation Report – the importance of innovation has never been more pronounced. … Read more
Cauliflower has gained immense popularity, especially with recipes for cauliflower rice trending on the social media platform Pinterest. Consumers have turned to this vegetable, processed into a rice-like texture using a food processor, as a low-carb alternative. Similar to rice, cauliflower absorbs flavors well but only contains five grams of carbohydrates and 25 calories per … Read more
Yogurt has long been recognized as a healthy option for desserts, snacks, and breakfast. Recent scientific research is increasingly backing up claims that the natural ingredients found in probiotic yogurt—especially the increasingly popular Greek yogurt—offer benefits such as enhancing the immune system and combating viral infections. Joel Warady, the chief sales and marketing officer of … Read more