www.foodnutrient-ingredients.com

Kellogg’s venture capital fund is on the lookout for “next generation innovation,” enhancing its access to fresh ideas and emerging trends—an increasingly prevalent strategy among the world’s leading food companies. Unilever and Tate & Lyle have established their own venture capital divisions, while others have opted for acquisitions, buying innovative startups that align with contemporary … Read more

Two years ago, faced with declining sales as more consumers shifted away from traditional grocery aisles in favor of fresh departments, Campbell Soup Company made a significant decision: to eliminate artificial flavors and colors from all its products. For the 150-year-old company, this meant reevaluating every soup, sauce, cookie, and salsa under its umbrella of … Read more

Food companies have been at the forefront of innovation since the industry’s inception. With daunting odds of success—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—innovation has become increasingly critical. The report warns, “If we fail to adapt to emerging … Read more

Cauliflower rice has become incredibly popular, especially with recipes featuring this vegetable gaining traction on Pinterest. Consumers have adopted this low-carb option, which is processed in a food processor until it resembles rice or couscous. Similar to rice, cauliflower rice absorbs flavors well and offers a substantially lower nutritional profile, containing just 5 grams of … Read more

Yogurt has long been recognized as a healthy choice for desserts, snacks, and breakfasts. Recent scientific evidence increasingly supports the notion that the natural ingredients found in probiotic yogurt, including the increasingly popular Greek yogurt, can offer significant benefits, such as enhancing the immune system and combating viral infections. Current trends in food innovation are … Read more

Water generated through atmospheric water generation, combined with ferrous gluconate, presents exciting opportunities for craft brewing experimentation and may inspire innovation in other food and beverage sectors as well. “Americans consume a significant amount of beer, which primarily consists of water,” said Keith White, CEO of Ambient Water, in a press release. “Breweries are on … Read more

With a name that evokes the Four Loko alcoholic energy drink phenomenon from years past, Coco Loko aims to meet the demand for club-drug alternatives, as the trend of snorting raw cacao gains traction in Western Europe. Users report that cacao produces a mild euphoric effect, with active components that flood the brain with endorphins, … Read more

Ketchup has faced increasing competition in the diverse condiments aisle for several years, contending with hot sauces, barbecue sauces, chili sauces, and various types of ketchup. In the United States, while major brands like Heinz and Hunt’s continue to lead the market, they are gradually losing ground to smaller brands. For instance, in the barbecue … Read more

Fat is one of the three essential macronutrients, alongside protein and carbohydrates, crucial for maintaining a healthy body. However, a simplistic public health message from the 1980s led many consumers to mistakenly believe that they should entirely avoid saturated fats instead of replacing them with polyunsaturated fats. This misconception resulted in a surge of low-fat … Read more

Whey protein is a significant by-product of cheese production, once regarded as waste. However, with the growing consumer demand for protein-rich foods and beverages, food manufacturers have increasingly turned their attention to whey. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to experience a compound annual growth rate (CAGR) of 6% … Read more