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Watson Blogs

View our most recent posts from all of our blogs below or view our 5 blogs individually

What Are Some of 2019's Superfoods?

Published on Jan 7, 2019 By: George Glass

Acai, kale, turmeric, quinoa, coconut oil, kombucha—nothing generates buzz like a superfood. With health and wellness top of mind, Americans continue to use food as medicine. This year’s trending superfoods include an ancient grain, a fruit oil, and a nut that’s actually not a nut at all.

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Tags: Custom Nutrient Premix

Exploring Cereal's Transition From Breakfast Table to Snacking Staple

Published on Dec 17, 2018 By: George Glass

With the rise of snackification, ready-to-eat (RTE) cereal has expanded beyond the breakfast bowl to an anytime, anywhere treat. Designing RTE cereals to be more snackable may be the perfect opportunity to reinvigorate cereal sales amidst breakfast time competition like yogurt, bars, and on-the-go breakfast sandwiches.

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Tags: nutrition

12 Top Flavors in Breakfast Cereal for 2019

Published on Dec 14, 2018 By: Blake Powers

Since John Harvey Kellogg first invented corn flakes in 1894 as a health food for his patients, breakfast cereal options have expanded exponentially—and into a $37.4 billion global market!1 Breakfast cereal is a staple food that can easily evolve with the times by incorporating trends in food and nutrition. Innovations like new grains, inclusions, fortifications, and especially flavors, will keep consumers coming back for more.

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Tags: Breakfast Cereal

A Look Ahead at 2019 Cereal Trends

Published on Dec 12, 2018 By: George Glass

As features like non-GMO and gluten-free become mainstream in cereal, cereal manufacturers continue working hard to get ahead of the next trends. New themes include cereal designed by kids for kids, new grains like Kernza, meat and veggie cereal bars, snacking granola, and the addition of functional ingredients like collagen for skin health and choline for brain health. Taste, health, and convenience are key drivers for these emerging trends.

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Tags: food labeling

The Rise of High Protein

Published on Nov 26, 2018 By: George Glass

High protein foods have expanded beyond the shakes and bars loved by competitive athletes into mainstream snacks and meals for all consumers. Primitive Feast frozen dinners, Halo Top ice cream, and Protein2o water are part of the newest wave of protein products on the market. But what’s behind this trend, and can it last?

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What's Driving Growth in Prepared Meals?

Published on Nov 19, 2018 By: George Glass

Just grab your smartphone, scroll through photos of mouth-watering gourmet meals customized to your nutritional needs, pick your favorites, and choose when and where you want them delivered. And when they arrive, just heat and eat. What could be easier? See how consumer demand for convenient, fresh, and healthy food is fueling the growth of prepared meal companies like Freshly, Prepped, The Good Kitchen, and bistroMD.

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Tags: food

Can Prepared Meals Help Reduce Food Waste?

Published on Nov 15, 2018 By: George Glass

A family of four in the U.S. throws away more than $1500 in uneaten food each year.1 Besides its impact on the family budget, food waste has far-reaching environmental effects since most uneaten food ends up in landfills, where it produces methane gas that contributes to climate change. Could prepared meals help solve our food waste problem?

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Tags: on-trend

Meal Kit Companies Seek Opportunity in the Grocery Store

Published on Nov 14, 2018 By: George Glass

With more than 150 meal kit brands on the market and meal kit spending growing three times faster than other channels, it’s clear that meal kits are a hit with consumers.1 But with Blue Apron and HelloFresh still failing to turn a profit and analysts calling the model unsustainable, meal kit companies are switching gears—and moving into grocery stores. 

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Tags: Custom Nutrient Premix

What Does 4700 mg of Potassium Look Like?

Published on Oct 31, 2018 By: George Glass

According to health professionals, getting enough potassium can reduce your risk of high blood pressure, heart disease, and stroke.1 Yet most American adults are falling short of the recommended daily intake. Research suggests that consuming an optimal amount of this crucial mineral may protect against a host of ailments including cardiovascular disease, muscle wasting, osteoporosis, and kidney stones. It can help to maintain healthy blood pressure and ensure proper nerve, kidney, and heart functions. In 2016, the FDA added potassium to the list of nutrients required to be listed on a food’s nutrition panel.

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Tags: nutri-knowledge

Nutrients Missing From Your Gluten-Free Diet

Published on Oct 4, 2018 By: Nikki Sepe
Checking the nutrition label for the gluten-free certification is obviously a priority for one with Celiac Disease, however, the nutritional content is often overlooked when searching for foods without wheat, rye or barley. Few gluten-free grains are enriched or fortified with vitamins and minerals, leaving nutrient gaps in the diet and making consumers more susceptible to nutrient deficiencies. One should be on the lookout for the following nutrients if on a gluten-free diet.
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Tags: diet, food, health, nutrition, nutri-knowledge, Custom Nutrient Premix, food labeling


Published on Oct 2, 2018 By: Callie Pillsbury

The average sodium intake is 3,440 mg each day. This is well over the recommended amount of 2300 mg per day. The recommended amount of 2300 mg converts to 1 teaspoon of sodium or 6 grams of salt each day.By contrast, 3,440 mg of sodium per day converts to 1.5 teaspoons of sodium, or 8.35 grams of salt. Needless to say, sodium is considered an overconsumed nutrient of concern for Americans. The Dietary Guidelines recommend Americans to decrease sodium intake in their diet. With the rise in obesity and sodium intake, researchers found a direct association between caloric intake and sodium consumption. The higher the food intake, the higher the sodium content of the diet (1).

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The Sugar Blues

Published on Sep 28, 2018 By: Callie Pillsbury

The Dietary Guidelines of Advisory Committee (DGAC) identified added sugars as a “cross-cutting topic” of public health importance. In the 2010 Dietary Guidelines for Americans (DGA), the recommendation was to solely to limit the intake of added sugars. For the first time, the Dietary Guidelines are putting a number on the amount of added sugars recommended for consumption. In the 2015-2020 Dietary Guidelines, the recommendation is to consume a maximum of 10% of daily calories as added sugars. Americans ideally should be limiting this to 4-6% of calorie intake for optimal health.

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Tags: nutri-knowledge

Saturated Fat

Published on Sep 20, 2018 By: Callie Pillsbury

Fatty acids are divided into 3 different types: saturated, monounsaturated, and polyunsaturated fatty acids. Saturated fatty acids have no double bonds, monounsaturated fatty acids have one double bonds, and polyunsaturated fatty acids have two or more double bonds. Saturated fats are solid and unsaturated fatty acids are liquid at room temperature. Foods are comprised of a combination of these fatty acids in varying amounts.

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Tags: nutri-knowledge

Don't Lunch Lazy

Published on Aug 14, 2018 By: Callie Pillsbury

School is just around the corner! The beginning of the school year is often the busiest time of the year for families, who are rushing to get school supplies, new clothes, and coordinate new extracurricular activities. What many parents don’t think about is what to prepare for their child’s lunch that year. A healthy lunch helps the kids concentrate and stay awake for the rest of their school day. First, the facts. Preparing a lunch is healthier and oftentimes cheaper than buying a lunch at school. Also, homemade lunches allow the parent to have control over what and how much their child is eating.

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Tags: nutri-knowledge

Valuable Insights on Choline and Nutrient Panels

Published on Jul 23, 2018 By: George Glass

Choline Nutrient Content Claims Now Allowed

“B4” you reformulate, consider adding choline (also known as vitamin B4) to your nutrient mix. As one of the many recent changes to U.S. food labeling regulations, a Daily Value has finally been set for choline. This creates the opportunity to fortify products with choline and pursue 'good source' and 'high' nutrient content claims for choline.

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Tags: nutrition

The Current State of the Bakery Industry

Published on Jul 9, 2018 By: George Glass

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. 

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Tags: baking

Living with Celiac Disease

Published on May 1, 2018 By: Edwin Vargas

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.

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Soybean Oil

Published on Apr 16, 2018 By: Callie Pillsbury

In Asian countries, the soybean is a traditional protein staple. Soybeans contain high amounts of isoflavones, which are beneficial to health. Isoflavones are compounds derived from plants that give estrogenic activity. 

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Tags: nutri-knowledge, Spray Drying

What's New in Center Aisle Baking in 2018?

Published on Feb 5, 2018 By: Blake Powers

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.

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Tags: Custom Nutrient Premix

The Role of Enzyme-Based Dough Improvers in Bakery Products

Published on Oct 18, 2017 By: Blake Powers

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.

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Tags: baking

Rising Trends: Emojis

Published on Aug 7, 2017 By: Abbie Walker
You’ve seen them everywhere, those wide array of emotions on little yellow faces winking or laughing up at you. They are the craze right now and they are making their way into baking.

Emojis are a great start if you are looking for something new to revamp your products.

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Tags: Edible Glitter

Ascorbic Acid: The Dispute

Published on Aug 4, 2017 By: Abbie Walker

Ascorbic Acid, or more commonly known as Vitamin C, is naturally found in citrus fruits and many vegetables. It is considered an antioxidant.

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Tags: nutri-knowledge, baking

It's All in the Mix

Published on Aug 2, 2017 By: Abbie Walker

The baking industry has made huge leaps in the gluten-free trend. As people become more aware of their food habits, their demand for food they can safely eat has increased. Here at Watson, we have come up with a line of gluten-free mixes that can be used in restaurants and food service institutions.

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National Bagelfest Day

Published on Jul 25, 2017 By: Blake Powers

July 26th is National Bagelfest day! Bagels are unique in the bread world for their hard chewy outsides and their soft, warm insides. There are so many varieties of bagels like the everything bagel, sesame seed bagel, blueberry bagel, etc. There are even rainbow bagels to keep up with food trends.

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Tags: baking