Wedderspoon describes Manuka honey as “one of the most multi-dimensional foods in the world” due to its complex sugars, live enzymes, and various naturally occurring compounds. This honey has a lower glycemic index compared to regular sugar, which allows for a slower absorption into the bloodstream. The CEO of the company mentions that research indicates … Read more
A recent report by Mintel reveals that sales of non-dairy milk in the U.S. have surged by 61% over the past five years, with projections estimating these sales to reach $2.11 billion in 2017. In contrast, cow’s milk sales have declined by 15% since 2012, totaling approximately $16.12 billion last year. Although traditional milk still … Read more
Even if modern consumers possess the necessary genes and stomach enzymes to digest insect exoskeletons efficiently, it’s improbable that most American consumers are prepared to incorporate them into their diets on a regular basis. The “ick” factor is simply too significant, despite the fact that numerous cultures around the world routinely consume insects as a … Read more
Talenti’s portfolio features a variety of items, including fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making its product line appealing to nearly all gelato lovers. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting consumers who are cautious about high sugar content. It’s intriguing that the company opted for the lesser-known monk fruit … Read more
Researchers have observed that composite flours, which combine wheat with non-traditional flours, offer advantages beyond their health benefits. These flours are often more affordable and utilize widely available crops, while also helping to divert raw materials from waste. However, the authors of the study warned that further research is needed to preserve the probiotics in … Read more
This chickpea flour has the potential to be the revolutionary product its developers claim it to be, provided it meets expectations in terms of taste, texture, nutritional benefits, and functionality. Previous flours derived from legumes and pulse crops often retained a gritty and beany flavor. In contrast to wheat flour, chickpea flour boasts fewer calories … Read more
The popularity of plant-based dairy alternatives continues to surge. In the United States, sales of non-dairy milk have risen by 61% over the past five years, with estimates suggesting they reached $2.11 billion in 2017. In contrast, the dairy milk category has seen a 15% decline in sales since 2012, totaling approximately $16.12 billion in … Read more
Nuts appear to offer an impressive array of benefits — vitamins, minerals, healthy fats, protein, delightful taste, satisfying crunch, and versatility. They are also convenient and portable, making them a popular choice for many. However, their main drawbacks include high calorie content and the presence of saturated fat. The monounsaturated fats found in various tree … Read more
Certainly! Here’s a rewritten version of your content in English, incorporating the specified keywords: — When discussing iron supplementation, it’s essential to compare ferrous sulfate with ferric pyrophosphate, particularly in patient education settings. Ferrous sulfate is commonly used to treat iron deficiency, while ferric pyrophosphate is often explored as an alternative. For patients, understanding the … Read more
In the United States, the main challenge is the “ick factor.” Jellyfish is frequently characterized as “slimy and tasteless.” However, a mix of trends—including a growing demand for healthier snacks, a more globalized and sophisticated food market, and environmentally aware consumers—supports the idea of jellyfish as a snack option. Jellyfish is rich in vitamin B12, … Read more