Articles Tagged with ''podcast''

At a time when the meat analog industry is in a state of flux, Yves Potvin started a new company—Konscious Foods Canada, Inc.—and has seen it grow in leaps and bounds.

Consumer interest in the role of functional foods that help support immunity is still foremost in the “Better For You” category, and forecast to continue at the very least for another 5-7 years.

Prepared Foods talks snack tastes and trends with Sally Lyons Wyatt, executive vice president & practice leader for client insights at Circana. Wyatt delivered a “State of Snacking” address at this year’s Sweets & Snacks Expo and PF Editor Bob Garrison checks in to learn more.

It’s one thing to talk about sustainability’s appeal to consumers. Yet how are consumers thinking and behaving when it comes to on-shelf food and beverage decisions?

Sugar reduction—applying the term as a generic for full-calorie sweeteners—remains one of the top concerns among consumers, yet the lack of willingness to sacrifice flavor and function remains a challenge to product developers.

Food scientists—at least a small handful of them—now have the both the skills and the ingredient toolbox to manipulate and combine fibers, gums, and proteins into plant-based analogs of hen eggs that look, feel, cook up, and taste like the real thing.

While sports nutrition is often targeted on athletic performance, health, and human performance, it is important for all throughout the lifespan.

The events of the past few years have sealed cultured dairy in the minds of most consumers as the primary method for attaining a healthy gut microbiome.

Prepared Foods Chief Editor Bob Garrison talks protein with Dr. Baljit Ghotra, co-CEO and co-founder of EQUII Foods, a San Francisco Bay-area start-up whose Equii retail and foodservice breads and bread mixes boast two times more protein, 30% fewer carbs, and 50% less sugar compared to other leading brands.

According to a 2021 survey by the CDC, more than two-thirds (67.3%) of adults aged 20 and above eat fruit “on a given day,” with fruit consumption about 10% higher among women—70.5%—than among men (63.8%).