Common technical challenges that arise when formulating with natural colors in bakery applications include color degradation during processing, color bleeding, and color fading over the product’s shelf life. “When selecting natural colors for bakery items with longer shelf lives, developers must consider various factors to maintain product quality,” explains Nidhi Jaiswal, MS, a food scientist specializing in human nutrition.
Perhaps it’s a delayed reaction to pandemic-induced flavor boredom. A growing percentage of Americans (and Canadians) are seeking novel flavors. Per Innova Market Insights’ 2023 Flavor Survey, 34% of Americans and Canadians say that new, unique, and different flavors most influence their food and beverage flavor choices, up from the 26% the year before.
Negative farm-level margins in mid-2023, along with some adverse weather, pulled US milk production below year-ago levels and dairy farmers have been reducing the size of their herds. US milk production in 2024 is expected to increase 0.8%, with most of the growth coming in the second half.
The founder of Justin's and the former CEO of Rudi's and Lily's joined forces last year to reinvent Rudi's Organic Bakery—and give this nearly 50-year-old company the mentality of a start-up! Jane Miller was CEO at Rudi’s from 2008 to 2014.
At a time that the plant-based meat analog industry is currently passing through some growing pains, cell-based meat is encountering its own challenges.
The pizza category is seeing leaders embrace new toppings and crusts, along with processors—from dramatically different categories—breaking into pizza with new offerings.
Just in time for Thanksgiving and the holidays—came news for which food and beverage processors could be thankful. Circana (formerly IRI) and The NPD Group released a 2024 food and beverage outlook with a projection of modest volume growth this year after three consecutive years of volume declines.