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Manufacturers of baked goods face similar challenges as other companies in addressing customer demand for cleaner labels. However, they must exercise caution when replacing chemical dough conditioners—such as emulsifiers like DATEM, mono- and di-glycerides, and sodium stearoyl lactylate (SSL), which enhance mix tolerance and volume—so as not to unintentionally alter the appearance and flavor of … Read more

Extract and ingredient manufacturers are investigating ways to integrate curcumin into the formulations of nutraceuticals, dietary supplements, herbal products, cosmetics, and functional foods and beverages. A significant market exists for consumers who prefer ready-to-eat options featuring turmeric, rather than cooking with it themselves. However, turmeric has faced challenges, including concerns about lead contamination and several … Read more

Ferrous sulfate is often compared to ferrous fumarate and ferrous gluconate, as they are all forms of iron supplements. Ferrous fumarate, available in 200 mg tablets, is another option for those seeking to increase their iron intake. In Japan, ferrous sulfate is well-regarded and frequently used. When considering nutritional supplements, it’s essential to look at … Read more

Consumer interest in the potential health benefits of fermented foods and beverages is on the rise globally as more people recognize their positive effects on the digestive system, which in turn can enhance immunity and brain function. The gut-healing properties of fermented foods largely come from probiotics, or beneficial bacteria, found in products like kombucha, … Read more

Wedderspoon asserts that Manuka honey is “one of the most multi-dimensional foods in the world” due to its complex sugars, live enzymes, and other naturally occurring compounds. Unlike regular sugar, honey has a lower glycemic index, which allows it to be absorbed into the bloodstream more gradually. The company’s CEO shares that research indicates Manuka … Read more

A recent report from Mintel reveals that non-dairy milk sales in the U.S. surged by 61% over the past five years, with projections estimating they would reach $2.11 billion in 2017. In contrast, cow’s milk sales have declined by 15% since 2012, dropping to $16.12 billion last year. While traditional milk continues to dominate the … Read more

Even if modern consumers have the necessary genes and stomach enzymes to digest insect exoskeletons effectively, it is improbable that the majority of U.S. consumers are ready to incorporate them into their diets regularly. The “ick” factor remains a significant barrier, even though many cultures around the world routinely consume insects as an essential protein … Read more

Talenti’s product range features fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making it suitable for nearly every gelato lover. The introduction of new monk fruit-sweetened flavors enhances its health appeal, drawing in consumers concerned about high sugar content. Interestingly, the company opted to use the lesser-known monk fruit instead of stevia, which is the leading … Read more

The researchers highlighted that composite flours, which are created from a blend of wheat and non-traditional flours, offer additional benefits beyond their health attributes. These flours are often more cost-effective and utilize widely available crops, while also helping to reduce waste by diverting raw materials from disposal. However, the authors of the study warned that … Read more

The chickpea flour developed by Artesia has the potential to be a revolutionary product if it meets expectations in taste, mouthfeel, nutritional value, and functionality. Unlike previous flours derived from legumes and pulses, which often have a gritty and beany flavor profile, chickpea flour offers a different experience. When compared to wheat flour, it boasts … Read more