This chickpea flour has the potential to be a transformative product as its developers claim, provided it meets expectations in terms of taste, mouthfeel, nutritional value, and versatility. Historically, flours derived from legumes and pulse crops have been characterized by a gritty and bean-like flavor. However, compared to wheat flour, chickpea flour offers fewer calories … Read more
The demand for plant-based dairy alternatives is on the rise. In the United States, sales of non-dairy milk have surged by 61% over the past five years, reaching an estimated $2.11 billion in 2017. Conversely, sales of traditional dairy milk have declined by 15% since 2012, totaling around $16.12 billion in 2017. According to survey … Read more
Nuts appear to offer numerous benefits, including vitamins, minerals, healthy fats, protein, taste, crunch, and flavor. They are also convenient, portable, adaptable, and versatile. However, their main drawbacks are their high calorie content and the presence of saturated fats. The monounsaturated fats found in many tree nuts are considered “good fats,” which, when consumed in … Read more
Here is a rewritten version of your content in English, incorporating the specified keywords: The comparison between the first heme iron polypeptide and ferrous bisglycinate highlights their unique properties. When looking at iron supplements, options like iron II acetate solution and ferrous fumarate, which contains 210 mg of iron, are often considered. Additionally, ferrous sulfate … Read more
In the United States, the main challenge regarding jellyfish as a food option is the “ick factor,” with many describing it as “slimy and tasteless.” However, several trends are aligning to favor jellyfish as a snack choice. These include a growing demand for healthier snacking options, an increasingly sophisticated and globalized food market, and environmentally … Read more
Coconut oil’s rising popularity has largely been fueled by direct-to-consumer sales. Various products containing coconut oil include potato chips fried in it, whipped toppings for coffee, and General Mills’ Nature Valley Biscuits made with coconut butter. Even if consumers are not purchasing coconut oil primarily for cooking, manufacturers are unlikely to stop using it. Similar … Read more
While Abakus Foods has yet to reveal any plans to introduce its jujube products to U.S. retail stores, other companies are currently offering jujube-containing products online through Amazon.com. Jujube is classified as an adaptogen, which refers to plants that help the human body better cope with stress. Ginseng is another well-known example of an adaptogen. … Read more
Reducing sugar content is a significant priority for food and beverage manufacturers, but a decrease in sugar can influence the texture of products. Pectin, a natural substance found in various fruits, is essential for setting jams and jellies, and is produced industrially from citrus fruit peels. For fruits that are low in pectin, such as … Read more
The findings from this survey should not surprise anyone who has been keeping an eye on the global gluten-free market. Initially, the focus was primarily on individuals with celiac disease and other forms of gluten intolerance. However, an increasing number of consumers without any dietary restrictions are opting for gluten-free products, perceiving them as healthier … Read more
The past few years have been challenging for farmers and bakers alike. In 2016, U.S. wheat flour consumption plummeted to its lowest point in nearly thirty years, and American farmers planted the smallest winter wheat crop in over a century. As a result of the dynamics of supply and demand, farmers who managed to harvest … Read more