Protein is a key and vital nutrient, necessary not only for maintaining muscles and other tissues but for production of key components of the body’s operating systems—virtually every metabolic function relies on the protein structures known as enzymes.
Brand marketing strategies, retail expansions and food science acumen showcase sophistication in evolving plant based segment
August 18, 2023
As consumption and popularity of meat grows globally, it is estimated that animal agriculture contributes nearly 15% of all greenhouse gas emissions. TiNDLE Foods was founded in 2020 by Andre Menezes and Timo Recker, two veterans of both the meat and plant-based food industries, with a mission to reduce our reliance on animal agriculture.
Organic product developers showcase R&D prowess in beverage, candy and meal categories
August 16, 2023
“Here at GoodPop we’re enabling families to make better and healthier choices by cleaning up and innovating in categories that typically have lots of sugar ― from ice cream and freezer pops to now beverages,” said Daniel Goetz, CEO and founder of GoodPop, in a statement. “Not only do our Mini Cans have much less sugar than the juice boxes and sodas we're used to seeing in lunch boxes and coolers, we’re proud that they are more sustainable by coming in a recyclable can format.”
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.
Jones launched the Mary Jones brand with four sodas in California in July 2022, and over the last year, the company has broadened its footprint and introduced new product formats.
With only a couple of exceptions, lower-and zero-calorie sugar alternatives have failed to live up to the multifaceted functionality and flavor of sucrose and its components, glucose and fructose. In fact, great taste remains one of the primary obstacles to overcome with the range of sugar alternatives cropping up in the marketplace. A close second, of course, is performance in a formulation.
Consumers of all ages are most willing to try ethnic cuisines in their home cooking, at restaurants, and when traveling. They name Asian, European, and Latin American flavors as the most influential and Asian as the most familiar and inspirational. Preferences for specific ethnic cuisines, however, vary somewhat based on food and beverage category.
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%).
This survey of new product introductions includes Chick-fil-A salad dressings and a spicy dressing from a TABASCO Brand x TINX partnership
July 31, 2023
"Our dressings bring versatile flavors to the table making them perfect for marinating chicken, drizzling on tacos or whipping up a pasta salad," said Chick-fil-A Chef Christy Cook. "We love seeing the culinary creations our customers already make with their favorite Chick-fil-A dressings, like Creamy Salsa Waffle Fries."