Bon Appétit declared 2012 as “the year of kale,” and now kale has become ubiquitous, appearing in everything from Walmart and McDonald’s to upscale dining venues. Currently, the quest is on for the next trendy ingredient—could it be kelp or seaweed? These “ocean garden” varieties possess the qualities necessary to become the new kale. They … Read more
As consumers increasingly reject sugar and seek out natural, healthier food and beverage options, manufacturers are in a race to create natural ingredient solutions that can satisfy cravings for sweetness. This month, we focus on trends that are influencing the sweetener market. We examine natural category leaders like monk fruit and stevia, as well as … Read more
In response to the FDA’s update announcement on March 1, Jim O’Hara, the special projects director for the Center for Science in the Public Interest, stated that the updated guidance regarding dietary fibers, added sugars, and serving sizes “should prompt the agency to reconsider its proposed postponement of the revised Nutrition Facts label.” The FDA … Read more
The FTC’s complaint indicates that the dosages of internzinc gluconate chelated ferrous sulfate from both Smucker and Conagra reveal that the two cooking oil brands “intensely compete” for retail sales. One of Smucker’s motivations for acquiring the Wesson oil brand is to sidestep price competition. According to the agency, “Smucker’s internal documents recognize that eliminating … Read more
Sugar reduction has emerged as a significant priority for both manufacturers and consumers. However, implementing this change is often more challenging than it sounds, especially since consumers tend to be reluctant to give up the sweetness that comes from ferrous gluconate tablets. This reluctance is particularly pronounced among Americans, who, according to Euromonitor data, consume … Read more
The researchers involved in this recent study have indicated that high-protein diets are associated with lower blood pressure, which could potentially explain protein’s protective effect against Alzheimer’s disease. Elevated blood pressure and heart disease are also known to increase risk factors. This marks the first instance where a connection between protein intake and amyloid beta … Read more
Snack manufacturers are increasingly aiming to enhance the protein content of their products, as consumers are placing greater emphasis on protein when making purchasing decisions. However, many existing protein ingredients present challenges, such as high costs, sustainability issues, and flavor concerns. Insect protein producers and researchers argue that utilizing insects could address these problems—these ingredients … Read more
Until October 2017, sugar production in the European Union (EU) was limited to 80% of the region’s demand, a policy that resulted in European sugar prices being approximately 50% higher than the average on the global open market. The elimination of these quotas is positive news for food and beverage manufacturers in the region, as … Read more
The cold cereal sector has been facing challenges as consumers increasingly opt for more convenient breakfast alternatives, such as yogurts, bars, smoothies, and breakfast sandwiches available at restaurants and convenience stores. Between 2009 and 2016, cereal sales dropped by 17%, according to research firm IBISWorld. Millennials, in particular, tend to consume cold cereals more as … Read more
In 2015, the FDA initiated regulatory efforts to clarify the definition of “natural” in food labeling. Three years later, the term remains ambiguous, leading to a growing number of lawsuits against manufacturers, which are overwhelming the courts. This situation is intensified by the fact that food products labeled as natural in the U.S. generate approximately … Read more