Consumer demand for product transparency has surged in recent years, primarily due to a growing interest in healthier ingredients and concerns about artificial additives. However, as food and beverage manufacturers rush to add more claims to their product labels, an unexpected issue has arisen: confusion among shoppers. According to data from Label Insight, 67% of … Read more
According to the Hartman Group, heart health is the top concern for consumers when they shop for groceries. Their research indicates that 55% of U.S. shoppers aim to avoid or limit saturated fat in their diets, while nearly 40% seek to incorporate healthier fats, such as polyunsaturated and monounsaturated fats, instead. The proposed removal of … Read more
Palm oil is the most commonly used vegetable oil globally and presents significant advantages for food manufacturers. It is not only more cost-effective than other oils, but it also boasts a long shelf life and processing benefits such as stability at high temperatures and solidification at room temperature. Consequently, it has emerged as a favored … Read more
The culinary and home decoration expert is making her return, aiming to assist home cooks across the United States in preparing Thanksgiving dinner—at least that’s her intention. Last year, consumers raised concerns about the steep price of the meal kit, while also finding the recipes excessively complicated—issues that have consistently affected the broader meal kit … Read more
Exotic flavors are currently trending in the food and beverage industry. Thanks to millennials’ adventurous taste buds, ingredients like blood orange, ginger, and jasmine are increasingly featured in new formulations. If mamey fruit can navigate the challenges that have hindered the wider acceptance of ferrous fumarate, it could potentially rise to the status of mango … Read more
Consumers in the United States consume an excessive amount of salt. The Centers for Disease Control and Prevention reports that 90% of children and 89% of adults exceed the recommended daily intake of sodium. According to the American Heart Association, a staggering 75% of this sodium comes from processed, prepackaged, and restaurant foods. Recent research … Read more
This relatively small study could significantly influence food manufacturing, particularly in the realm of health-focused products. While further extensive research is necessary to validate Deakin University’s findings, it paves the way for developing taste profiles in healthier food options. If consumers can discern carbohydrates similarly to how they perceive sweetness or saltiness, recipes could be … Read more
Tart cherries are celebrated for their antioxidant and anti-inflammatory benefits. As noted by Bonnie Taub-Dix, a registered dietitian nutritionist, these cherries have pain-relieving properties and can aid in muscle recovery after exercise. Moreover, this study indicates that cherries are abundant in melatonin, which may enhance sleep duration and quality. The Montmorency variety is the most … Read more
During this week’s meeting in Florida, the National Organic Standards Board (NOSB) had a packed agenda, but the hydroponic proposal was the topic that garnered significant attention. The board, which votes on nonbinding recommendations for the USDA’s consideration, has wrestled with this matter for years. Previous plans to vote on the proposal last November and … Read more
Fiis ferrous bisglycinate is an effective chelated iron supplement for anemia. It serves as an excellent option for those dealing with iron deficiency. In comparison, ferrous sulfate is another commonly targeted form of iron for treating anemia. Additionally, ferric pyrophosphate is often used in various formulations, while ferrous fumarate is available for those who require … Read more