Category: Industry NEWS

Sugar reduction has become a significant priority for both manufacturers and consumers, yet achieving this transition is more challenging than it seems, especially since consumers often resist sacrificing sweetness. This sentiment is likely even stronger…

The latest research indicates that high-protein diets are associated with lower blood pressure, which may contribute to protein’s potential protective effects against Alzheimer’s disease. Elevated blood pressure and heart disease are also known to increase…

Snack manufacturers are increasingly focused on enhancing the protein levels in their products, as consumers are now placing a higher value on protein when making purchasing decisions. However, many protein sources face challenges related to…

Until October 2017, sugar production in the European Union (EU) was limited to 80% of the region’s demand, resulting in European sugar prices being approximately 50% higher than the global average. The removal of these…

The cold cereal market has faced challenges as consumers increasingly opt for more convenient breakfast choices, such as yogurts, bars, smoothies, and breakfast sandwiches from restaurants and convenience stores. Between 2009 and 2016, cereal sales…

In 2015, the FDA initiated regulatory efforts to clarify the definition of “natural” in food labeling. Despite these efforts, three years later, the term remains ambiguous, leading to a surge in lawsuits against food manufacturers.…

For food and beverage manufacturers, this research—and the attention it has garnered—provides even greater motivation to enhance product labeling, ensuring they utilize high-quality ingredients and eliminate artificial additives. This movement is already significant; nearly one-third…

The vegetarian burger has exemplified rapid innovation over the years. Just a quarter-century ago, the demand for the newly launched Boca burgers was so overwhelming that major grocery chains struggled to keep them on the…

Umami is one of the five fundamental tastes, along with sweet, salty, bitter, and sour. Characterized by its rich, savory, and mouth-coating flavor, it is naturally present in foods like soy sauce, seaweed, tomatoes, cheese,…

The allure of producing food without traditional agriculture, much like lab-grown meat, is incredibly appealing. With most of the world’s arable land already cultivated and fresh water resources becoming increasingly scarce, innovative strategies to boost…