Kellogg’s venture capital fund is on the lookout for “next generation innovation,” aiming to enhance its access to emerging ideas and trends—an increasingly prevalent strategy among major food corporations worldwide. Companies like Unilever and Tate…

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Cauliflower has gained immense popularity, particularly with recipes for cauliflower rice trending on social media platforms like Pinterest. This vegetable, when processed in a food processor until it resembles rice or couscous, has been embraced…

Yogurt has been celebrated for many years as a nutritious choice for dessert, snacks, and breakfast. Recent scientific studies increasingly validate the notion that the natural components found in probiotic yogurt—particularly the rising favorite, Greek…

Water generated through atmospheric water generation opens up exciting opportunities for experimentation in craft brewing and could inspire innovation in various food and beverage products. “Americans drink a significant amount of beer, and water is…

With a name reminiscent of the Four Loko alcoholic energy drink phenomenon from a few years back, Coco Loko seeks to capitalize on the demand for alternatives to club drugs, as the trend of snorting…

Ketchup has faced increasing competition in a more diverse condiments aisle over the past few years, vying against hot sauces, barbecue sauces, and chili sauces, as well as various types of ketchup. In the United…

Fat is one of the three essential macronutrients, alongside protein and carbohydrates, necessary for maintaining a healthy body. However, a simplistic public health message from the 1980s led many consumers to mistakenly think that saturated…

Whey protein, a significant by-product of cheese production, was once regarded as waste. However, with the rising consumer demand for protein-rich foods and beverages, food manufacturers have increasingly turned their attention to whey. A report…