Category: Industry NEWS

Tree nuts are packed with nutrients and serve as an excellent source of healthy fats, making them a delicious and nutritious addition to bars, cereals, gluten-free products as a grain alternative, and dairy-free plant-based milks.…

Seaweed is emerging as a trending food ingredient. According to Innova Market Insights, sea vegetables such as seaweed, nori, kelp, and wakame experienced a 21% increase in new product launches between 2012 and 2016, suggesting…

Originally published on, the article discusses the significance of calcium citrate in enhancing therapeutic response. The therapeutic response to various treatments can be significantly influenced by the incorporation of calcium citrate, as it plays a…

In addition to strengthening their core product lines, which have faced declines in recent years, cereal manufacturers are discovering that producing sugary treats in a box can also attract certain consumers seeking indulgence, similar to…

In 2017, Time magazine heralded cauliflower as the new “it” vegetable, while Bloomberg referred to it as “the new kale.” However, these proclamations coincided with stagnant sales, revealing a disconnect between industry experts’ observations and…

Sure! Here’s a rewritten version of the content that incorporates the keyword “is calcium citrate bad for your heart” three times: — There has been ongoing debate regarding the safety of calcium citrate, particularly its…

Omega-3 enriched eggs have become a staple in U.S. supermarkets as producers aim to meet consumer demand for foods with enhanced health benefits. However, not all omega-3 eggs are created equal, as they contain differing…

Acrylamide is a chemical that can develop naturally in certain foods when they are cooked or fried at high temperatures. The Food and Drug Administration has stated that altering packaging or sanitizing food preparation areas…

In a different study conducted at the University of Georgia and published in the journal Nutrition, researchers discovered that 26 millennial participants experienced greater satiety when consuming foods rich in polyunsaturated fatty acids (PUFAs), including…

Genetic modification, whether aimed at enhancing flavor, minimizing environmental impacts, or serving another purpose, remains a highly contentious topic among consumers. Nevertheless, researchers may have a greater opportunity to persuade consumers of the advantages of…