Published on Dec 14, 2018
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.
Published on May 2, 2018
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.
Published on Jan 25, 2018
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
Published on Jan 23, 2018
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.
Published on Oct 27, 2017
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.
Published on Oct 26, 2017
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.
Published on Oct 25, 2017
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.
Published on Oct 24, 2017
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.
Published on Oct 23, 2017
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.
Published on Oct 19, 2017
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.