Among younger consumers, red meat is losing popularity while sustainability is gaining traction. This insight comes from Guy Crosby, the science editor for America’s Test Kitchen and an adjunct associate professor at the Harvard School of Public Health. “Younger shoppers, particularly millennials, are seeking alternatives to red meat, but they still want to maintain their … Read more
The quest to create a delicious and realistic meat alternative from plants has been a long-standing aspiration for humanity, often seeming more like science fiction than a feasible meal option. In the late 1800s, John Harvey Kellogg and other visionaries within the Seventh-day Adventist community sought to bring this concept to life. The denomination founded … Read more
Move over, tofu—vegan cuisine is embracing a heartier approach. Once a niche market, this sector is now entering the mainstream, fueled by increasing consumer concern over meat production methods, environmental impact, and health implications. Many individuals aren’t abandoning meat due to a lack of affection for it; instead, they find that kale salads and quinoa … Read more
As consumers increasingly focus on the nutritional profiles and sustainability of food products, traditional meats are gradually being sidelined. Many shoppers are turning to plant-based options to reap health benefits while minimizing the environmental impact and ethical concerns related to animals. In response to this growing demand, manufacturers are diligently working to innovate within this … Read more
It appears somewhat precarious for the FDA to depend on food companies to self-regulate concerning the safety of ingredients, yet this has been the practice for many years. The recent lawsuit is advocating for consumer interests and seems to possess significant merit at first glance. The FDA’s final rule, established last year, has faced criticism … Read more
In the report, the AAP indicates that juice can be included in a healthy diet for older children; however, it also emphasizes that the beverage does not provide any additional benefits compared to whole fruit. This revelation adds to the challenges faced by fruit juice manufacturers, who have experienced a decline in sales from 2008 … Read more
Dive Insight: Wrigley appears to be aiming to take advantage of ingredient trends that are gaining traction in the savory snack market. In recent years, spicy flavors have surged in popularity as consumers increasingly seek authentic ethnic flavor profiles. However, it will be intriguing to see how well these bold flavors are received in the … Read more
According to Nielsen data, kale has experienced remarkable sales growth over the past year. Frozen breakfast items featuring kale saw a staggering 391% increase in sales between 2016 and 2017. Additionally, dollar sales of kale-based vitamins and supplements surged by 125%, while pasta sauces incorporating this superfood experienced a 60% rise during the same timeframe. … Read more
The low-fat diet trend that dominated the 1980s appears to be fading as consumers increasingly recognize the essential role of various fats and oils in a balanced diet. According to a report from the Italian farmers’ group Coldiretti, U.S. olive oil consumption has surged by 250% since 1990, signaling a significant shift in dietary preferences. … Read more
The World Health Organization (WHO) identifies heterocyclic amines (HCAs) as known carcinogens; however, public awareness regarding the risks linked to well-cooked meats—particularly those that are pan-fried, grilled, barbecued, or charred—is only just beginning to gain traction. In 2015, the Dietary Guidelines Advisory Committee made a recommendation for the first time to reduce the consumption of … Read more