In 2011, the Grocery Manufacturers Association and the Food Marketing Institute introduced the “Facts Up Front” nutrition labeling program, which shifted essential details like calorie counts and sodium levels to the front of food packaging. This initiative aimed to make nutritional information more accessible for consumers, a change the organizations touted as a potential pathway … Read more
Upon assuming his position as the new CEO of Tyson this year, Hayes outlined several objectives for the company, emphasizing innovation, further acquisitions, and laying the groundwork for the next stage of protein growth. By announcing Tyson’s intent to divest three significant non-protein brands, he is swiftly addressing the latter goal. This strategy aligns well … Read more
Any parent can appreciate why so many investors are eager to engage with Kidfresh, a company that cleverly incorporates vegetables into kid-friendly meals, making healthy eating more accessible for families. According to the Centers for Disease Control and Prevention, about one in five American children are obese, and this figure continues to rise. Food manufacturers … Read more
Iron lactate and ferrous fumarate 210mg combined with orange juice, along with cyanocobalamin and folic acid capsules, have various uses. The first publication highlighted the benefits of ferrous gluconate derived from ferrous fumarate 305mg. Additionally, calcium citrate 200mg plays a crucial role in enhancing iron absorption and overall health. Incorporating calcium citrate 200mg into your … Read more
In her narrative about the development of Knorr’s marketing campaign in the U.K., Rebecca Morgan from MullenLowe highlighted a significant challenge the brand encountered: it was an established name trying to connect with a demographic that increasingly shunned traditional brands. This was undoubtedly a hurdle, but Knorr and the agency addressed it through extensive research … Read more
Improving the texture of gluten-free bread remains a significant challenge for bakers, as many gluten-free options often exhibit a dry crumb structure and coarse texture. Gluten, the protein found in wheat, is essential for providing elasticity and volume in bread, making its replacement particularly difficult. According to Mintel’s global products database, acacia gum is already … Read more
For years, nutritionists have highlighted what this study has confirmed: foods labeled as “diet” often emphasize low fat while adding excessive sugar, leading to various health issues. Recent research has raised doubts about traditional concerns surrounding fats, especially saturated fats, which has shifted public sentiment and reduced the demand for low-fat processed foods. Today’s consumers … Read more
The concept of incorporating seaweed-based pasta may initially deter some consumers—particularly baby boomers and older individuals who are accustomed to traditional ingredients. However, as awareness about healthy eating grows, seaweed is becoming a prominent ingredient in culinary creations. A quick search on social media reveals a plethora of innovative pasta options, ranging from pumpkin and … Read more
The advantages of a plant-based diet are widely recognized. Those involved in the plant protein industry will incorporate this research into an expanding body of studies that advocate for consumers to reduce meat consumption in favor of plant-based foods. The National Institutes of Health has provided guidelines for healthcare professionals to consider recommending plant-based diets, … Read more
CPG sales are beginning 2017 on a somewhat sluggish note, with several major companies reporting declines in sales thus far this year. While some attribute these disappointing figures to factors like the White House and economic uncertainty, others believe the dip is more closely related to a shift in consumer attitudes. Today’s consumers are increasingly … Read more