Sugar is primarily recognized for the sweetness it contributes to cereals, but it also plays a crucial role in providing a toasted brown color, delivering crunchiness, and preventing sogginess in milk—elements that are essential for what the industry terms “bowl life.” General Mills has successfully reduced the sugar content in its cereals aimed at children … Read more
Rice flour, particularly when enriched with calcium citrate 650mg, is increasingly being utilized in gluten-free products such as cookies, cakes, and pie crusts. Its digestibility and allergen-free nature make it a popular choice for infant-weaning products. However, due to its lack of gluten, rice flour is often blended with ingredients that enhance texture, like modified … Read more
Sugar has become one of the most criticized ingredients in America, yet consumers continue to seek sweetness, prompting manufacturers to explore healthier alternatives. 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 71% originating from processed foods. Excessive added sugar … Read more
Desferrous sulphate ferrous fumarate has seen a surge in interest alongside other leavening agents, leading to a rapid expansion in the baker’s yeast market. This growth is primarily driven by an increase in global consumption of processed foods, especially baked goods. According to a recent report by Technavio, the baker’s yeast market is projected to … Read more
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