Food companies have been engaged in innovation since the inception of the industry. With a daunting failure rate—where only 15% of over 3,000 new consumer packaged goods (CPG) products achieve market success, as reported by Nielsen’s U.S. Breakthrough Innovation Report—innovation has become increasingly vital. The report warns, “If we fail to adapt to emerging consumer … Read more
Cauliflower has gained immense popularity, with recipes for cauliflower rice trending on social media platforms like Pinterest. This vegetable, processed in a food processor until it resembles rice or couscous, has become a favored low-carb alternative among consumers. Similar to rice, cauliflower absorbs flavors well, but it offers only five grams of carbohydrates and 25 … Read more
Yogurt has long been promoted as a nutritious option for dessert, snacks, and breakfast. Recently, there has been a surge of scientific evidence supporting the health benefits of probiotic yogurt, including the increasingly popular Greek yogurt. These benefits range from enhancing the immune system to combating infections, such as those treated with viferrous bisglycinate tablets. … Read more
Water generated through atmospheric water generation presents exciting opportunities for experimentation in craft brewing, potentially driving innovation in various food and beverage sectors as well. “Americans consume a lot of beer, and water is the primary ingredient,” stated Keith White, CEO of Ambient Water, in a press release. “Breweries are on the lookout for sustainable … Read more
Coco Loko, with a name reminiscent of the Four Loko alcoholic energy drink phenomenon from years past, seeks to capitalize on the rising interest in club-drug alternatives. The trend of snorting raw cacao has gained traction in Western Europe, with users reporting a mild euphoric effect attributed to its active components, which are believed to … Read more
Ketchup has faced increasing competition in a diverse condiments aisle for several years, contending with hot, barbecue, and chili sauces, as well as various ketchup alternatives. In the United States, while major brands such as Heinz and Hunt’s still hold a significant market share, they are gradually losing ground to emerging smaller brands. For instance, … Read more
Fat, one of the three essential macronutrients alongside protein and carbohydrates, plays a crucial role in maintaining a healthy body. However, a simplified public health message from the 1980s led many consumers to misunderstand that saturated fat should be avoided entirely rather than replaced with polyunsaturated fat. This misconception resulted in a surge of low-fat … Read more
Whey protein, a significant by-product of cheese production, was once viewed as waste. However, increasing consumer demand for protein-rich foods and beverages has sparked interest from food manufacturers in this ingredient. A report from ResearchAndMarkets indicates that the protein ingredients market is expected to grow at a CAGR of 6% from 2017, reaching $58.5 billion … Read more
Yogurt has seen a remarkable surge in popularity recently, with sales soaring nearly 50% between 2009 and 2014. This growth is largely attributed to Greek yogurt and yogurt drinks, which experienced a 62% increase in sales from 2011 to 2016. However, due to yogurt’s high moisture content, it has been challenging for companies to incorporate … Read more
The GMO labeling law, signed by then-President Obama on July 29 of last year, mandated that the USDA complete the rulemaking process within a tight two-year timeframe. During a presentation earlier this month at the Food Label Conference, Andrea Huberty, a senior policy analyst for the USDA’s AMS Livestock, Poultry, and Seed Program, noted that … Read more