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2025-05-13 Off

“Navigating Organic Food Growth: Opportunities and Challenges in a Post-Pandemic Market”

The past year has created an almost perfect environment for the growth of organic foods. “The only limitation to growth in the organic food sector was supply,” stated Angela Jagiello, the director of education and…

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2025-05-13 Off

“Unilever’s Strategic Partnership with Enough: Pioneering Growth in Plant-Based Innovation”

As Unilever aims to establish itself as a leader in plant-based products, forming partnerships with emerging ingredient suppliers can significantly enhance its journey. Recently rebranded from 3F Bio to Enough, this company may not yet…

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2025-05-13 Off

“CPG Manufacturers Embrace Sustainable Solutions: Danone Partners with Terviva to Innovate with Pongamia Oil and Plant Protein”

CPG manufacturers are increasingly seeking external solutions to enhance the sustainability of their products, as this factor becomes more significant for consumers. While established companies like Danone may have extensive knowledge of incorporating staples such…

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2025-05-13 Off

“Emerging Trends in Gut Health: The Rise of Postbiotics and Their Potential Benefits”

A relatively new category of gut health supplements, postbiotics have recently been discussed by a panel from the International Scientific Association for Probiotics and Prebiotics regarding their potential health benefits, which include immune support, gut…

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2025-05-13 Off

“Avocados: The Nutritional Powerhouse Facing Sourcing and Sustainability Challenges”

Often labeled as a superfood, avocados are a nutritional powerhouse, rich in monounsaturated fats, potassium, fiber, folate, and essential vitamins and minerals. Research from the Illinois Institute of Technology’s Center for Nutrition Research indicates that…

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2025-05-13 Off

“Emerging Potential of Insect Protein: A Sustainable Alternative to Traditional Protein Sources”

Plant-based proteins have faced criticism for not matching the nutritional profile of other protein sources, particularly animal-based ones. While certain plants, such as soy and yellow peas, may provide higher protein levels compared to other…

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2025-05-13 Off

Title: “Colorful Commitments: The Struggle of Major Food Brands to Eliminate Artificial Colors Amid Consumer Demand and Regulatory Scrutiny”

On February 5, 2016, Mars, Incorporated made a significant pledge: it would eliminate artificial colors from its entire range of human food products within five years. “The task of removing all artificial colors from our…

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2025-05-13 Off

“Tate & Lyle Advances Strategic Growth with Focus on Distinct Business Divisions and Recent Acquisitions”

Tate & Lyle has been progressing toward this milestone since its Capital Markets Day presentation in 2018, where the British sweetener and ingredient company outlined its new strategic priorities within the Primary Products and Food…

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2025-05-13 Off

“DiGiorno Unveils the ‘DiGiornut’: A Unique Pizza-Doughnut Hybrid for National Donut Day”

DiGiorno has introduced an innovative pizza that adds a delightful twist to the beloved meal. The frozen pizza brand is launching the DiGiornut, a doughnut filled with mozzarella cheese, topped with DiGiorno’s signature sauce and…

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2025-05-13 Off

“Consumer Preferences Drive Yogurt Innovation: The Rise of Low-Sugar, High-Protein, and Functional Ingredients”

According to a survey by IFIC, half of consumers regard the Nutrition Facts panel and ingredient list as crucial when purchasing yogurt. This indicates a strong engagement level among shoppers, which has increased the pressure…

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