Marketing Blog

Marketing Blog


Nutrients Missing From Your Gluten-Free Diet

Published on Oct 4, 2018

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.

September is National Potato Month

Published on Sep 1, 2017

One of America’s most popular vegetables has an entire month dedicated to itself, the potato.  It is obvious why this tuber is so popular, it can be mashed and added with butter to create a creamy side dish, sliced and fried for a crisp, crunchy snack, or baked, boiled and stuffed with toppings for the main course. 


The Fat Is Where It's At!

Published on Mar 21, 2017

In the update of the Nutrition Facts Label, the labeling of “Calories from Fat” will be removed. Additionally, the Daily Value of fat will increase from 65 to 78 grams. This does not mean that the calories from fat do not matter. Calories from fat are still important to account for dietary health. But the FDA has removed “calories from fat” because there is scientific evidence that shows that the type of fat is more important to consider than the amount of fat. In this case, “total fat”, “saturated fat”, and “trans fat” will still be required on the label to show consumers the type of fat they are eating.  


Cool off with Cold Brew Coffee

Published on Mar 14, 2017

Cold Brew coffee has officially gone mainstream when Dunkin' Donuts released this new menu item.  Priced at over $3.50 for a cup, cold brew has customers talking.  Here is how cold brew coffee differs from a traditional iced coffee.


Food Formulations for a Paleo Diet

Published on Mar 2, 2017

2.6 million years ago humans survived by traditional methods of hunting and gathering.  The men would search for fresh meat to hunt, kill and bring back to their families while women stayed close by and collected berries to nourish each other.  Now, in the 21st century, humans are turning to these traditional methods of eating to give their genes a reset in hopes to combat the high prevalence of diseases that we have developed. 


The Benefits of Turmeric

Published on Aug 9, 2016

Turmeric, scientifically known as Curcuma Longa, and commonly known as a staple spice in various curry dishes, has caught the attention of researchers.  Traditionally used in Chinese and Ayurvedic medicine for it’s healing properties, western medicine has begun to conduct clinical trials to evaluate the efficiency of this herbaceous plant.  This plant native to Southern Asia may be good for more than it’s warm, bitter addition to Indian cuisine(1).


Coconut Nectar: A Natural Sugar Substitute

Published on Aug 4, 2016

You are in the grocery store and pick up a packaged treat, check out the food label, and immediately place it back down due to the grams of sugar perceived to be higher than uual.  Would you be able to fit the product into your daily allowance if the quality of that sugar was higher?  Not all sugars are created equal.  Here is why many are perceiving coconut nectar to be an alternative sweetener that stands out from the others.


First Sprouted Grains, Now Sprouted Nuts

Published on Jul 11, 2016

Sprouted grains are on the rise for their increased nutritional benefits, but sprouted nuts are also now arising for a similar claim.  Soaked, sprouted and then dusted with unique, exotic flavors like tamari, pizza-flavored and thai-lemon curry, these sprouted delicacies may be snack food millennials are looking for. 


The Insect Diet

Published on Jul 7, 2016

Western countries may cringe at the thought of crunching on the exoskeleton of a beetle or adding a plump, cooked larvae as a taco filling, but over 80% of nations around the world add insects regularly to their diet.  In Africa, 5-10% of all protein consumed is from the consumption of insects, entomophagy, and along with Asia and Latin America, they are considered a delicacy.  Of the 1900 estimated edible insect species, 31% of all insects consumed are beetles.  However, many others contribute to nutritional intake including, but not limited to, caterpillars, bees, wasps, ants, grasshoppers, locusts, crickets, cicadas, leafhoppers, scale insects, termites, dragonflies and flies.


2016: The Year Of The Dried Bean

Published on Jun 13, 2016

Red lentil penne, chickpea rotini and black bean spaghetti have all increased their shelf space in supermarkets for 2016.  What do these all have in common? They are made with the inspiration of the United Nation’s declaration of this year as, “The international Year of the Pulse”.