Kellogg’s venture capital fund is on the lookout for “next-generation innovation,” enhancing its access to new ideas and trends—a strategy increasingly adopted by the largest food corporations globally. Unilever and Tate & Lyle have established…

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Cauliflower has gained immense popularity, with recipes for cauliflower rice trending on social media platforms like Pinterest. Consumers have turned to this vegetable, processed until it resembles rice or couscous, as a low-carb substitute. Similar…

Yogurt has long been recognized as a nutritious choice for dessert, snacks, and breakfast. Increasing scientific research now supports the assertion that the natural components found in probiotic yogurt, including the increasingly favored Greek yogurt,…

Water generated through atmospheric water generation opens up new avenues for experimentation in craft brewing and may inspire innovation in other food and beverage sectors as well. “Americans consume a lot of beer, and water…

Coco Loko, a name reminiscent of the Four Loko alcoholic energy drink trend from years past, seeks to capitalize on the rising demand for club-drug alternatives, particularly as the practice of snorting raw cacao gains…

Ketchup has faced increasing competition in a diversifying condiments aisle, contending with a variety of sauces like hot, barbecue, and chili, as well as different types of ketchup for several years. In the United States,…

According to Nielsen data, kale has experienced remarkable sales growth over the past year. Frozen breakfast items containing kale saw a staggering 391% increase in sales from 2016 to 2017. Additionally, dollar sales of kale-based…

The prevalent low-fat diet message of the 1980s appears to be fading as consumers increasingly recognize the importance of various fats and oils in a healthy diet. According to a report from the Italian farmers’…