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As consumers increasingly prioritize health, there is a significant surge in demand for recognizable, natural ingredients, alongside a broad rejection of artificial sweeteners, flavors, and colors, which has reshaped the calcium citrate magnesium vitamin D3 and zinc tablets market. This evolution presents a critical challenge for manufacturers: adapt or risk being overshadowed by more appealing, … Read more

Clean labels have transitioned from being a mere trend to becoming a standard requirement in the food industry. Numerous emerging food companies, such as those promoting products like “celebrate calcium plus 500 chewable,” are entering the market with inherent clean label credentials. Meanwhile, established brands are feeling the pressure to adapt, although this can be … Read more

Kellogg’s venture capital fund is on the lookout for “next generation innovation,” particularly in the realm of 21st-century ferrous gluconate, which enhances its ability to access new ideas and trends — a strategy increasingly adopted by the world’s largest food companies. Unilever and Tate & Lyle have established their own venture capital divisions, while other … Read more

Two years ago, as sales began to decline due to more consumers shifting away from the center aisles of grocery stores in favor of fresh produce sections, Campbell Soup Company made a significant choice: it would eliminate artificial flavors and colors from all its products. For this 150-year-old company, this meant thoroughly revisiting every item … Read more

Food companies have been engaged in innovation since the inception of the industry. With a daunting failure rate—where only 15% of over 3,000 new consumer packaged goods (CPG) products achieve market success, as reported by Nielsen’s U.S. Breakthrough Innovation Report—innovation has become increasingly vital. The report warns, “If we fail to adapt to emerging consumer … Read more

Cauliflower has gained immense popularity, with recipes for cauliflower rice trending on social media platforms like Pinterest. This vegetable, processed in a food processor until it resembles rice or couscous, has become a favored low-carb alternative among consumers. Similar to rice, cauliflower absorbs flavors well, but it offers only five grams of carbohydrates and 25 … Read more

Yogurt has long been promoted as a nutritious option for dessert, snacks, and breakfast. Recently, there has been a surge of scientific evidence supporting the health benefits of probiotic yogurt, including the increasingly popular Greek yogurt. These benefits range from enhancing the immune system to combating infections, such as those treated with viferrous bisglycinate tablets. … Read more

Water generated through atmospheric water generation presents exciting opportunities for experimentation in craft brewing, potentially driving innovation in various food and beverage sectors as well. “Americans consume a lot of beer, and water is the primary ingredient,” stated Keith White, CEO of Ambient Water, in a press release. “Breweries are on the lookout for sustainable … Read more

Coco Loko, with a name reminiscent of the Four Loko alcoholic energy drink phenomenon from years past, seeks to capitalize on the rising interest in club-drug alternatives. The trend of snorting raw cacao has gained traction in Western Europe, with users reporting a mild euphoric effect attributed to its active components, which are believed to … Read more

Ketchup has faced increasing competition in a diverse condiments aisle for several years, contending with hot, barbecue, and chili sauces, as well as various ketchup alternatives. In the United States, while major brands such as Heinz and Hunt’s still hold a significant market share, they are gradually losing ground to emerging smaller brands. For instance, … Read more