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 24, 2017
Matcha. This vibrant green powder is now a featured functional beverage in coffee and tea shops, becoming so popular it’s growth is predicted to increase 25% each year until 2018 in North America(1). This traditional Japanese beverage can provide more health benefits per cup, knocking green tea out of the top spot.
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.
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.
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”.
Published on May 4, 2016
Bottled water is predicted to be the largest growing consumer category in 2016, finally surpassing carbonated, sugar-filled beverages according to Sloan Trends. After the success and popularity of coconut water’s, beverage companies have been looking to other plants and trees as natural water sources to appeal to customers looking for water with added nutrients and flavors. Some of the upcoming trends will spice up plain bottled water and appeal to consumers, especially millennials as a flavorful functional beverage.
Published on May 21, 2015
Trituration is the process by which a micronutrient is standardized on a carrier for better distribution in the final blend, ease of scaling, and homogeneity. Watson utilizes a specialized blending technique to homogeneously distribute a potent micronutrient throughout a carrier.