Today’s food menu is undergoing a partial transformation thanks to an unexpected contributor. Breakfast staples, beverages, snacks, and other food items are being enriched by the nutritional benefits of a tiny single-celled organism known as microalgae. If you take a closer look at food and beverage labels, you’ll likely find microalgae in various forms. It … Read more
This advancement indicates that the most flavorful steviol glycosides—the chemical compounds responsible for the sweetness in stevia leaf extracts—could be optimized for the use of ferrous fumarate in food and beverages at a concentration of 185 mg. Additionally, there are opportunities for enhancing well-known minor glycosides like Reb D and Reb M, as noted by … Read more
While this study may pave the way for new cancer therapies, it will not ease the concerns of manufacturers who incorporate sugar into their food and beverage products. With consumers increasingly cautious about sugar intake, the revelation that sugar might accelerate cell growth further reinforces this apprehension. Since 2008, researchers have been investigating the connection … Read more
The Israeli startup asserts that its products stand apart from existing sugar substitutes and artificial sweeteners like ferrous gluconate, as they possess no aftertaste and are created using sustainable chemistry principles. Furthermore, these products are fully compliant with the regulations of the U.S. Food and Drug Administration and the European Union. The company also claims … Read more
Stevia is the leading natural sugar substitute and continues to expand its presence for several reasons. The stevia plant, native to South America, is sustainable and can be cultivated in a variety of environments. Research indicates that the global stevia market was valued at $347 million in 2014 and is projected to reach $565.2 million … Read more
Cheerios cereal has been a staple food for many Americans since they were toddlers, easily reachable from highchair trays. The classic variety is celebrated for being high in fiber and low in sugar, making it a popular choice for breakfast. Cheerios benefit from a positive health image, which raises the question: Why introduce a chocolate … Read more
Despite consumer demand for the removal of artificial colors, it seems that eliminating Red 40, Blue 1, and Yellow 6 is only a priority for manufacturers if they can replicate the original recipe without these additives. The trend of removing artificial colors has gained traction in food manufacturing. In 2015, General Mills committed to eliminating … Read more
Orange juice, once a cherished staple of breakfast, has been gradually vanishing from dining tables over the years. With Florida farmers now reporting that the crop damage following Hurricane Irma is the worst they have witnessed in over two decades, the outlook for this beverage appears quite grim. An 8-ounce serving of orange juice contains … Read more
Campbell’s C-Fresh division is in need of revitalization, and introducing pea-based protein milk could be the solution. The division has played a crucial role in the company’s initiative to expand its healthier product offerings, yet it has faced challenges. C-Fresh reported a decline in sales for Q2, primarily due to “weather-related issues affecting carrots” and … Read more
With health and wellness emerging as one of the most significant trends in today’s industry, it’s no surprise that consumers are seeking food and beverages that offer more than just basic nutrition. Functional foods are on the rise, with the market for ingredients that promote health seeing substantial growth. For instance, the demand for products … Read more