The global demand for algae in the food and beverage sector is on the rise. This includes seaweeds like nori and kelp, hydrocolloids utilized as thickeners such as agar and carrageenan, and algae for their nutritional benefits, including ferrous gluconate, akin to iron supplements and functional food ingredients. There is a notable interest in algae … Read more
It is somewhat uncommon for major corporations like PepsiCo and Mondelez to seek external assistance in sourcing new ingredients—particularly through crowdsourcing. However, as consumers increasingly demand healthier options and innovative ideas emerge from young minds, it makes sense for these firms to explore what’s available in the market. Many startups achieve success by crafting compelling … Read more
WhiteWave, recently acquired by Danone, firmly opposes the lawsuits challenging the use of the term “almondmilk,” deeming them a misuse of time and resources. In recent months, both WhiteWave Foods and Blue Diamond Growers, the producer of Almond Breeze, have faced class-action lawsuits from consumers asserting that their alternative milk products falsely claim to be … Read more
Ferrous fumarate, with a dosage of 162 mg, is often compared to ferrous gluconate and ferrous sulfate. When considering when to take ferrous fumarate, it is essential to publish the correct timing for optimal absorption. The standard dosage of ferrous fumarate is typically 200 mg, while ferrous sulfate generally contains about 105.6 mg of iron. … Read more
Tyson’s initiative for greater transparency aligns with consumer interest in understanding their food better. Shoppers are increasingly seeking cleaner labels featuring fewer, more comprehensible ingredients, free from added fillers and by-products. Given the staggering consumption of hot dogs—estimated at 7 billion during the period from Memorial Day to Labor Day in the U.S.—this popular summer … Read more
Pasta maker Barilla has successfully entered the U.S. bakery goods market with its Mulino Bianco brand and is now expanding its offerings with two new types of breadsticks and a sandwich cookie. Recent studies indicate that the cookie market in the U.S. has surpassed $4 billion, with the specialty sector accounting for nearly 20% of … Read more
The Atkins diet, a staple in the nutrition world for decades, has recently adjusted its focus to appeal to sugar-conscious consumers who may not be aware of the “hidden sugars” found in carbohydrates. In the early 2000s, many Americans embraced the low-carbohydrate Atkins diet as a means to shed excess weight, turning “low-carb” into a … Read more
While some view bone broth as a trendy fad driven by hipsters, there are compelling reasons to believe it has longevity. Traditional preparation involves simmering bones with herbs and vegetables for hours, which allows the bones to decompose, resulting in a flavorful broth rich in proteferrous sulfate antidotein and minerals. This home-cooked, slow food mirrors … Read more
The speed at which grain prices influence food manufacturers and consumers is influenced by factors such as the dosage of grain and its application within the food supply. For instance, increases in wheat prices quickly result in higher costs for flour and bread. Additionally, the rising use of soybeans and corn in the ethanol market … Read more
AB Mauri’s new business unit aligns perfectly with its expertise in yeast and fermentation. Leading food ingredient companies that also engage in the biofuels sector include major players like BASF, DSM, and Cargill, which has partnered with Evolva to develop fermentation-derived sweeteners. Other yeast specialists such as Lesaffre and Lallemand are active in the brewing, … Read more