Articles Tagged with ''anthocyanin''

Fresh Insights Into the Natural and Organic Markets

Health and safety, at-home cooking drives growth in organic food categories

March 10, 2021

Organic and “natural” foods and beverages continue to gain appeal, driven in part by more consumers cooking at home and increased interest in health and safety. In an online consumer poll of “likely organic” shoppers conducted last spring by the Organic Trade Association (OTA), 90% of respondents said organic is “more important than ever.”

Food Color Experts Declare Red as 2021’s Color of the Year

No food color has been subjected to efforts to “go natural” more than red

Winston Boyd PhD

January 21, 2021

Color is arguably the most important initial sensory cue we get from a food or beverage. It helps us almost immediately make a preliminary judgement about the desirability, quality, and palatability of what we plan to eat or drink.

2021 Predictions: COLORINGS

Natural Colors Continue to Secure Domination in Prepared Food Products

The shift away from artificial colorants is driven almost entirely by consumer demand

David Feder , RDN

December 31, 2020

The growth in sales of natural food colorants is expected to continue growing strong. The food color market reached $2.85B at the end of last year (about double the 2015 figures), and boasts a CAGR of nearly 6%.

HITTING THE SHELVES

New Sports Performance & Recovery Products

A look at new sports performance & recovery products making a debut in August 2020

August 7, 2020

Prepared Foods showcases new sports performance and recovery products making a debut in 2020.

Selecting Synthetic, Natural Colors

It's color that first tells the consumer that a food or beverage is flavorful and desirable

Winston Boyd PhD

February 26, 2020

The past 30 years have seen the market demand for food colorants changing in substantial ways, particularly regarding the choice between synthetic and natural colorants.

Better for You

2018 Botanical Trends: Nature to the Rescue

Botanicals help developers create foods that address many health concerns

David Foreman RPh

March 16, 2018

Advances in ingredient technology are opening new corridors to make the addition of botanicals into foods and beverages easier and more cost-effective.

Q&A with Karsten Kotte, Graceland Fruit

A food researcher’s perspective on ingredient trends

March 13, 2018

Prepared Foods talks about sugar reduction and industrial fruit preparations with Karsten Kotte, vice president of technical services at Graceland Fruit, an industrial fruit and fruit products supplier in Frankfort, Mich. Kotte is responsible for Graceland’s product and process optimization. Prior to joining Graceland, Kotte spent more than 15 years in the food industry with Omega Protein Corporation, H.J. Heinz Company and the Schwan Food Company. He joined Graceland in the fall of 2016.

Renewed Interest in Heritage Grains

Great Grains: Heritage grains are proving to be one of the most interesting and diverse trends

Marisa Churchill

March 6, 2018

Today's top chefs and developers have been demonstrating a renewed interest in using whole grains, especially "ancient" or "heritage" grains.

Berries May Reduce Men’s Parkinson’s Risk

April 5, 2012

Eating strawberries, blueberries, blackcurrants and blackberries could help to protect against Parkinson’s disease, researchers suggest.

Seeing Red and Black

Barbara T. Nessinger

May 16, 2011

Move over, white rice--colored rice is making a splash. According to a recently released “What’s Hot” National Restaurant Association survey of chef-members of the American Culinary Federation, black and red rices are the “new white” in foodservice side dishes. Black rice, although a newcomer to the survey, started at the top--number one--among sides and starches, while red rice ranked third.

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