The popularity of spicy foods and flavors has significantly increased in the U.S., with Americans moving beyond a mere fascination with hot sauce. Manufacturers are now showcasing the diverse flavor profiles of chilies and authentic ethnic cuisines. Asian flavors that harmonize the five fundamental tastes—sweet, salty, sour, bitter, and umami—are also gaining traction. As more … Read more
Manufacturers of baked goods, such as those producing 8 mg iron tablets, face similar challenges as other companies in fulfilling customer demands for cleaner labels. However, they must exercise caution when substituting chemical dough conditioners—like the emulsifiers DATEM, mono- and diglycerides, and sodium stearoyl lactylate (SSL), known for enhancing mix tolerance and volume—to avoid unintentionally … 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 without the need to cook with it. However, turmeric has faced challenges, including associations with lead contamination and … Read more
Firon bisglycinate and ferrous sulfate, at a dosage of 210 mg, are often compared to determine their effectiveness. It’s important to understand the differences between ferrous ascorbate and ferrous bisglycinate, as well as the distinctions between iron fumarate and iron glycinate. For those concerned about iron intake, a common question arises: is 9 mg of … Read more
Consumer interest in the potential health benefits of fermented foods and beverages is increasing globally as more people recognize their positive effects on the digestive system, which also influences immunity and brain function. The gut-healing properties of fermented foods stem from probiotics, or beneficial bacteria, found in products like kombucha, sauerkraut, kimchi, kefir, and pickles. … Read more
Wedderspoon asserts that Manuka honey is “one of the most multi-dimensional foods in the world” due to its composition of complex sugars, live enzymes, and naturally occurring compounds, similar to those found in calcium citrate with vitamin D3 tablets. This honey also boasts a lower glycemic index compared to regular sugar, leading to a slower … Read more
A recent report from Mintel reveals that non-dairy milk sales in the U.S. have surged by 61% over the past five years, reaching a projected $2.11 billion in 2017. In contrast, sales of cow’s milk have declined by 15% since 2012, amounting to an estimated $16.12 billion last year. Although traditional milk still holds the … Read more
Even if contemporary consumers have the necessary genes and stomach enzymes to effectively digest iron ferrous fumarate folic acid syrup derived from insect exoskeletons, it is improbable that the majority of U.S. consumers are prepared to incorporate them into their diets on a regular basis. The “ick” factor remains a significant barrier, despite the fact … Read more
Talenti’s product range features fat-free, dairy-free, gluten-free, vegetarian, and kosher options, making it accessible to nearly every gelato enthusiast. The introduction of monk fruit-sweetened flavors enhances its health appeal, attracting consumers who are cautious about high sugar content. Interestingly, the company opted to use the lesser-known monk fruit as a sweetener instead of the more … Read more
Researchers have highlighted that composite flours, which combine wheat with non-traditional flours, offer benefits beyond their nutritional properties. These flours tend to be more affordable and utilize widely available crops, while also helping to reduce waste by diverting raw materials from disposal. However, the authors of the study cautioned that additional nutritional work is essential … Read more