Published on Oct 8, 2019
Food science innovations have the power to impact the daily lives of millions of people for the better. From process advances like pasteurization and microwave ovens to the invention of beloved products like instant noodles and space ice cream, food science continues to move forward in exciting ways. Learn about the most recent innovations—from fingerprinting food molecules to detect adulteration to changing the shape of sugar to reduce calories.
Published on Oct 3, 2019
As the fastest-growing segment in consumer health, sports nutrition is drawing unprecedented attention from food, beverage, and supplement manufacturers. Learn what’s driving both core users and active lifestyle newcomers to purchase sports nutrition products and how manufacturers can seize this high growth opportunity.
Published on Oct 1, 2019
When Walmart announced its blockchain test reduced traceability time from one week to two seconds, we knew that blockchain was here to stay.1 However, traceability for recall management isn’t the only potential use for blockchain in the food industry. Learn about five real-world applications of blockchain that can benefit the food industry and consumers.
Published on Aug 29, 2019
The landscape of personalized nutrition has been changing fast as companies explore new strategies to connect with consumers and new technologies to better customize their experience. Food and beverage manufacturers pursuing personalized nutrition platforms now find themselves in the company of tech investors who are also seizing this opportunity—with more than $150 million1 invested so far. Read on to learn what personalized nutrition will look like in 2020.
Published on Aug 27, 2019
This year’s International Baking Industry Exposition (IBIE) has over 100 sessions, international attendees, and even virtual reality tours of industrial bakeries around the world. Here’s a sneak preview of the emerging trends in center-aisle bread we expect to learn more about at IBIE.
Published on Aug 20, 2019
According to a recent survey by The Center for Food Integrity, only 33% of consumers have strong confidence in the safety of their food, down from 47% the prior year.1 Consequences of this perception can include consumers rejecting certain types of products and seeking out alternative (sometimes unreliable) sources of information to learn more about their food. Here we outline the top strategies for building trust with consumers.
Published on Aug 16, 2019
The new active lifestyle consumer is keeping food marketers on their toes. This growing consumer segment has different nutrition interests than mainstream and sports nutrition consumers. And these predominantly affluent consumers are willing to pay for the products they want to support their active lifestyles. From no and low sugar hydration to on-the-go plant protein, let’s take a look at this year’s nutrition trends for active adults.
Published on Jul 25, 2019
Due to a gradual shift in eating patterns, many Americans are no longer consuming the recommended amounts of dairy to meet their calcium and vitamin D needs. Learn why dairy has become a food group of concern—plus explore the best sources of dairy, the recommended intakes for every age, the top health benefits of dairy, and tips on adding more dairy to the diet.
Published on Jul 25, 2019
One of the many recent nutrition label changes underway is the change in units for four nutrients—vitamin A, vitamin D, vitamin E, and folate. Here’s a quick guide to how these units are changing and the reasons why.
Published on Jul 25, 2019
Spray drying has been used in the food industry for about 150 years and is responsible for creating some of the most essential ingredients and products in the food industry today—such as milk powder, instant coffee, and powdered flavors. Learn the key steps in the spray drying process, the top benefits of this process, and the variables you should know for creating the perfect powder.
Published on Jul 2, 2019
Last year, scientists made a connection between a rare disease that had begun showing up in dogs—taurine-deficient dilated cardiomyopathy—and grain-free dog foods. But unlike cats, for example, dogs can synthesize their own taurine. So what’s going on here? Learn why veterinarians are calling for manufacturers to fortify their dog foods with taurine and why taurine is so essential for pets.
Published on May 15, 2019
With the new nutrition label regulations, we’re looking at big changes in vitamin D labeling—including mandatory nutrition labeling and a doubling of the Daily Value. Although the “sunshine vitamin” can be produced in the skin with sufficient sun exposure, lifestyle factors like less time outdoors and widespread use of sunscreen mean that Americans are struggling to get enough vitamin D. Read on to learn how much vitamin D we actually need, the best food sources, and which labeling changes impact this nutrient of concern.
Published on Mar 28, 2019
While food and beverage manufacturers are gearing up for the new nutrition label compliance deadlines, many still have questions about why these changes are even necessary. Here we discuss why the FDA has decided to change the labeling status of vitamin C from mandatory to voluntary—even though vitamin C has been identified as an underconsumed nutrient in America.
Published on Mar 25, 2019
Did you know that the vast majority of Americans are not consuming adequate amounts of potassium? Less than 2% are meeting the recommendations for potassium,1 and the average intake is only 55% of the recommended amount.2 Since potassium helps regulate things like heartbeat and blood pressure, it’s no wonder the FDA is making potassium a mandatory label nutrient on the new nutrition label. Here’s everything you need to know about this vital nutrient.
Published on Mar 21, 2019
According to IRI data, 2018 was another lackluster year for the bread category with dollar sales up only 0.6% and unit sales down 1.6%.1 But bakery has traits that consumers are looking for—like fresh, convenient, high fiber, and whole grain—so what’s going on? The time has come for a turnaround in bakery. Frozen foods did it, and bakery can, too. Here’s how.
Published on Jan 23, 2019
Biotin is a stable B vitamin that functions in the metabolism of macronutrients such as proteins, carbohydrates, and proteins. Other names for biotin include vitamin B7, vitamin H, or coenzyme R. Biotin is a coenzyme involved in the creation of nucleic acids and fatty acids. Additionally, biotin is an important factor in the creation of fats, specifically for adequate fat production in the body. Even though biotin is responsible for the production of fat, it is not stored in the fatty tissues. In fact, biotin is a water soluble vitamin, nontoxic, and excreted from the body. Low biotin intake causes an adverse effect of fat metabolism. (1).
Published on Jan 21, 2019
The United States population consumes well below the recommended amounts of fiber (1). The 2015-2020 Dietary Guidelines has recognized dietary fiber as a nutrient of public health concern (2).
Published on Jul 9, 2018
Here's a look at everything you need to know about what’s happening right now in baking—from spinach bread to charcoal croissants to crackers that resemble Swiss cheese.
Published on May 1, 2018
The first time I came across someone with Celiac disease was in college on a night out to a restaurant. I never heard of the disease and I rarely ever heard about gluten-free food. So as we were ordering food, hearing someone say they couldn’t eat most things on the menu was surprising to me, even a little annoying, because I couldn’t understand why it was such a big deal. However, when I learned how painful and demoralizing it can be to have Celiac disease, it really made me rethink how important it is to for the victims to have food that is good for them to eat.
Published on Feb 5, 2018
Did you know that in the past four years, the grocery store perimeter has experienced a growth rate of more than double that of the center of the store, with a CAGR of 3.8% for the perimeter, compared to 1.8% for the rest of the store?1 Amazon’s purchase of Whole Foods and subsequent price cutting initiative in fresh foods indicates strong awareness of this trend.
Published on Oct 18, 2017
What’s in a loaf? A basic loaf of bread contains four ingredients: flour, water, yeast, and salt.1 But if we stop there, we’ll have a European-style bread that goes stale in a day.2 Bread that is mass produced and distributed needs a little help from food science to achieve machining tolerance, volume and texture consistency, and delayed staling.
Published on Aug 7, 2017
Emojis are a great start if you are looking for something new to revamp your products.