By 2025-05-12 Off Balancing Health Benefits and Usability: The Evolving Landscape of Oils and Fats in Food Products Similar to various food ingredients, there’s a need to balance the health benefits of oils and fats with their usability across different products. For instance, olive oil is often regarded as healthy due to its…
By 2025-05-12 Off “Bunge’s Strategic Shift: Divesting Sugar and Ethanol to Focus on Agribusiness Amid Market Challenges” This decision underscores Bunge’s intention to divest from the sugar and ethanol sectors, directing its focus toward agribusiness and food ingredients. The raw sugar market is currently experiencing a downturn, with prices hitting a two-year…
By 2025-05-12 Off “Seeds and Grains: Meeting the Demand for Clean Label, Plant-Based Nutrition Trends” Seeds and grains align with numerous current market trends, including clean label, natural and minimally processed options, as well as free-form and high-protein products. They are particularly well-suited to the rising demand for vegan and…
By 2025-05-12 Off “FDA’s Ban on Partially Hydrogenated Oils: Industry Resistance and the Shift Towards Healthier Alternatives” This decision arises from the FDA’s determination in 2015 that partially hydrogenated oils (PHOs) were no longer considered generally recognized as safe for human consumption. In a petition submitted that same year, the Grocery Manufacturers…
By 2025-05-12 Off “Record High Meat Consumption in America Amid Growing Flexitarian and Plant-Based Diet Trends: Health Risks and Cooking Practices Explored” Despite the growing interest in flexitarianism and plant-based diets, the U.S. Department of Agriculture reports that per capita meat consumption among Americans is set to hit a record high this year. Specifically, the average American…
By 2025-05-12 Off “Motivations and Strategies for Sugar Reduction in the U.S. Food Industry Amidst Consumer Demand and Regulatory Changes” The United States lacks a government-backed campaign specifically aimed at reducing sugar consumption among food companies. However, several factors are motivating manufacturers to lower sugar levels in their products. Firstly, a significant portion of the…
By 2025-05-12 Off “Revamping Food Products: The Shift Toward Natural Preservatives and Consumer Demands” Food and beverage companies are revamping their products to meet consumer demands for more natural ingredients and clearer ingredient lists. Synthetic preservatives have become a focal point of this transformation, as 59% of shoppers express…
By 2025-05-12 Off “Exploring Ancient Grains: Alternatives for Gluten Sensitivity and Nutrition in the Expanding Gluten-Free Market” Kamut International’s Khorasan wheat is not the first ancient grain to be promoted as a potential alternative for individuals with gluten sensitivity. Last year, GoodMills Innovation, a company based in Germany, made a similar assertion…
By 2025-05-12 Off “Food Companies Shift Focus to Reduce Added Sugars and Embrace Stevia Ahead of FDA Regulations” Food companies are proactively working to reduce added sugars in their products ahead of the U.S. Food and Drug Administration’s mandate to include them on the Nutrition Facts panel by 2020 or 2021, depending on…
By 2025-05-12 Off “Health-Conscious Consumers Drive Demand for High-Quality Dark Chocolate Amidst Growing Interest in Compound Ingredients” An increasing number of studies have underscored the potential health benefits associated with dark chocolate, leading consumers to embrace the idea that a daily dose of chocolate could be beneficial for their health, which in…