Whey protein, a significant by-product of cheese production, was once viewed as a waste material. However, with the growing consumer demand for protein-rich foods and beverages, food manufacturers have increasingly turned their attention to whey. A report by ResearchAndMarkets indicates that the protein ingredients market is expected to grow at a compound annual growth rate … Read more
Yogurt has seen a remarkable surge in popularity in recent years, with sales experiencing a nearly 50% increase from 2009 to 2014. This growth is primarily attributed to Greek yogurt and yogurt drinks, which have seen a 62% rise in sales from 2011 to 2016. However, due to its high moisture content, companies have faced … Read more
The GMO labeling law, which was signed by former President Obama on July 29 of last year, mandates that the USDA complete its rulemaking process within two years. During a presentation at the Food Label Conference earlier this month, Andrea Huberty, a senior policy analyst with the USDA’s AMS Livestock, Poultry, and Seed Program, noted … Read more
In its IPO filing earlier this month, Blue Apron reported a valuation of $100 million. A few weeks later, the company significantly increased that estimate to $510 million, indicating its intention to sell 30 million shares priced between $15 and $17 each. This valuation jump highlights Blue Apron’s urgent need to broaden its operations and … Read more
McCormick’s diverse portfolio, which includes a combination of 250 U.S. and international brands, along with strategic partnerships with leading packaged food companies and multinational restaurant chains, has enabled the spice manufacturer to achieve steady growth. The rising consumer demand for spices, herbs, and seasonings, as people increasingly seek authentic cultural flavors in their diets, has … Read more
The latest report adds further impetus for food companies to enhance their ingredient labels or, at the very least, provide consumers with clearer information regarding their products. The movement toward cleaner labels—characterized by shorter, simpler ingredient lists—has become standard practice in the food industry. According to Innova Market Insights, nearly 20% of tracked products were … Read more
Banana flour has long been utilized as an economical substitute for wheat flour in regions where the fruit is cultivated globally. However, it has only recently made its way into the U.S. market over the past few decades. Until now, its sales have mostly been limited to retail and specialty stores. With the increasing demand … Read more
The rising popularity of coconut oil can largely be linked to direct consumer sales of the product itself. It is now featured in a variety of items, from potato chips fried in coconut oil to coconut-based whipped toppings for coffee. While the American Heart Association (AHA) provides recommendations regarding saturated fat intake, this does not … Read more
The trend towards natural colors shows no signs of diminishing, yet determining whether a company should replace synthetic colors remains a complex challenge. Natural pigments encounter numerous difficulties, such as fluctuations in raw material prices, stability issues related to heat, pH, and light, as well as consumer perceptions of the appearance of colors in finished … Read more
Nanotechnology involves the manipulation of substances at the molecular level, specifically at scales measured in nanometers, or millionths of a meter. In the food industry, this technology has generated considerable excitement among manufacturers as they explore its potential applications, such as enhancing flavors and colors, increasing the bioavailability of nutrients, and detecting bacteria in packaging. … Read more