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Blake Powers

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Recent Posts On Pet Food Trends

Published on May 2, 2018 By: Blake Powers

So far in 2018, we've added a lot of exciting new content on the subject of Pet Food Trends. This includes multiple blog posts on everything from functional foods for pets to Edible Glitter™ for dog treats to the rise of grain and gluten free pet foods. We've also published a 16 page E-Zine which incorporated all of these posts into an easy to read format. Continue reading for excerpts of these posts and a link to our free E-Zine.

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Tags: pet food ingredients, pet food


How Gluten-Free Living is Impacting the Food & Beverage Industries

Published on Jan 25, 2018 By: Blake Powers

A strong appetite for foods that are thought to be “healthy” or “clean” has been fueling gluten-free product sales for years. People suffering from celiac disease—an autoimmune disorder that in which consuming gluten damages the small intestine—make up the core of the gluten-free foods market, but health-conscious consumers have also embraced the gluten-free lifestyle. According to the consumer data group Euromonitor, worldwide gluten-free food sales grew to $3.5 billion in 2016, up from just $1.7 billion in 2011. By 2020, the group expects the market to reach $4.7 billion.1

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Tags: Custom Nutrient Premix


Is Grocery Shopping Going Digital?

Published on Jan 23, 2018 By: Blake Powers

In today’s digitally connected world, the way consumers shop—for everything from cars and homes to food and personal care items—seems to be in constant flux. As online and mobile shopping technology has been refined, doing the regular grocery shopping online from the comfort of your home or mobile device has become ever more appealing.

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Tags: nutrition


7 Things Food Manufacturers Can Do to Reduce Food Waste

Published on Oct 27, 2017 By: Blake Powers

Food waste occurs when a food that could be consumed but isn’t—whether due to spoilage, premature discarding, loss in transit, improper storage, or buying practices. Some examples of food waste might include tomatoes that fall off the tomato truck in transit, a carton of tomatoes that spoils because of improper storage or overbuying, and excess food purchased and discarded by consumers.

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Plant-Based Meals: Passing Trend or the New Norm?

Published on Oct 26, 2017 By: Blake Powers

Consumers seem more interested than ever in finding ways to reduce their consumption of meat and dairy. Five percent of American grocery shoppers were following a vegetarian diet in 2016, while 2% were on a vegan diet and 2% were avoiding dairy, according to A. Elizabeth Sloan in her Food Technology magazine article about the top ten trends for 2017.

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Tags: Custom Nutrient Premix


Fortified Toddler Milk: A Recipe for Success

Published on Oct 25, 2017 By: Blake Powers

Did you know that a toddler is more active than at any other point in life, averaging 2,368 steps per hour? Optimal nutrition is the foundation for this period of growth and activity. Though they’re not babies anymore, their nutrient needs are still different from those of older kids or adults.

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Tags: Custom Nutrient Premix


Four Key Considerations for Developing a Custom Nutrient Premix

Published on Oct 24, 2017 By: Blake Powers

The World Health Organization’s Guidelines on Food Fortification with Micronutrients spends nearly 40 pages(!) on factors to consider when choosing nutrients for fortification, which range from sensory problems to ingredient interactions. Fortunately, our checklist provides a simple way for product developers to get it right. 

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Tags: Custom Nutrient Premix


Custom Nutrient Premixes Are Good for Business

Published on Oct 23, 2017 By: Blake Powers

Consumers today expect more from their foods than ever before. “Functional foods” are defined by the International Food Information Council (IFIC) as “foods or food components that may provide benefits beyond basic nutrition.”1 These include dietary supplements, energy and sports drinks, and foods fortified with nutrients and/or probiotics—continues to grow by leaps and bounds. 

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Tags: Custom Nutrient Premix


4 Considerations when Evaluating Spray Drying for Product Development

Published on Oct 19, 2017 By: Blake Powers

Did you know?

Though the patent for spray drying dates back to 18721, the technology wasn’t widely used until World War II when eggs, ice cream, and cheese were spray dried for use in army rations2.

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Tags: Spray Drying


How Does the Spray Drying Process Work?

Published on Sep 12, 2017 By: Blake Powers

Spray drying is a continuous and scalable process which has been used in the food industry for over 150 years mainly for converting dairy and fruit fluids, starches, proteins, honey and molasses into shelf-stable powders. Today, spray drying is considered the method of choice for commercial scale encapsulation applications. Unlike other drying techniques which form cakes requiring further grinding and sizing, spray dryers can efficiently generate free flowing micron particles with narrow size distribution.

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Tags: encapsulation,, Spray Drying