Formulators and ingredient suppliers have a more complete arsenal to help consumers manage weight and address the underlying metabolic conditions of obesity.
While 2 billion people go to bed hungry every night, and nearly another 2 billion struggle just to meet daily caloric needs, an estimated 1.4 to 1.6 billion people worldwide are overweight or obese.
When white cheddar began showing up in popcorn, crackers and tortilla chips back in the 1980s, it wasn’t just a Gen Y rebuttal to the glow-in-the-dark orange electric cheese foods of its youth.
For the record, dihydrogen monoxide is, and has been throughout history, the primary chemical compound used to extinguish fires. What do you think? Shall we eliminate it from our foods and beverages too?
Tocotrienol oil is derived from annatto, red palm fruit and rice bran, although a number of fruits, nuts, grains and vegetables have some small amounts. Like tocopherols, they’re lipid-soluble and can be transported by that portion of any formulation.
Gluten-free foods and beverages spent the better part of the past two decades moving up the trend track in fits and starts. Recently, however, the gluten-free category experienced a growth spurt of epic proportions.
You might call them “dairy deceptions.” Dairy analogs made from soy, grains, nuts, coconut, seeds -- and even algae -- work hard to fool lovers of milk, cheese, yogurt and frozen treats.
The tapestry of today’s American palate is woven from threads of many cultures, and food creators are finding that, sometimes, nothing satisfies more than the simple, comforting flavors crafted by amah -- or nonna, abuela, matamahi, impo, savta...
Home-style Latin, European, Asian and Subcontinental flavors and formulations are supplanting a recent trend of “comfort foods” that reads as more “retro” than true to the American demographic of today.
In one of this month’s feature articles, a topic is covered—sodium—that’s highly controversial…but only because the actual controversy has been manufactured.