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Home » Keywords » moringa

Items Tagged with 'moringa'

ARTICLES

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Botanical Ingredients Flourish, Add Function and Appeal to New Foods and Drinks

Botanical ingredients are linked to immune support in addition to other potential positive physical, mental and emotional attribute
Lu Ann Williams
July 23, 2021
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Scouting the next ingredient trend to sprout up in new foods and drinks? The supplement market shows health-conscious consumers are learning more about botanical ingredients—and leaning toward them in new supplement purchases.
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US Consumers Increasingly Turn to Food as Medicine During Pandemic

Trend reveals consumer desire to build immunity, reduce inflammation, improve digestion, and manage stress
April 6, 2021
No Comments
Consumers have been trying foods, ingredients, and substances that help them build immunity, prevent inflammation, aid their digestive health, and relieve stress and anxiety, according to NPD’s Health Aspirations and Behavioral Tracking Service, which continually tracks consumption habits linked to wellness goals and identifies long-term, mainstream trends. 
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Smoothie with Moringa
2019 Predictions: Botanicals

Botanicals Keep Growing in Food Product Development

Flavor and health are driving an herbal renaissance
Kerry hughes
Kerry Hughes
December 12, 2018
No Comments
Last fall, the American Botanical Council (ABC) reported that annual herbal supplement sales grew past the $8 billion mark in 2017, effectively doubling since 2000.
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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
No Comments
Advances in ingredient technology are opening new corridors to make the addition of botanicals into foods and beverages easier and more cost-effective.
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Food and Beverage Industry Trends

2018 Global Food-scape

SRG identifies six culinary flavor and food topics with “trendjectory” appeal
Liz Moskow
November 30, 2017
No Comments
Each year around this time, food experts of all types publish their best guesses as to what culinary trends may hit the scene in the coming year. As trend-spotting is a combination of science and art, “trendologists” not only gather underlying data and insights from other credible sources, they also layer knowledge of food, flavor and cooking technique to arrive at more than just a list of the most “googled” foods of the year. 
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BeyondMeatBurger_900

Trends in Alternative Food Proteins

Technology is spurring the development of alternative proteins from a variety of novel sources
Kantha shelke
Kantha Shelke PhD, CFS
October 20, 2016
No Comments
Notable efforts at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives.
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  • Tart Cherries Food & Beverages
    Sponsored byU.S. Tart Cherry Industry

    Tart Cherry Innovations are Rapidly Growing as More Shoppers Seek out the U.S. Grown Superfruit

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Scoopful of Sugar

Sweet Times: New Trends in Sweeteners

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Sugar Reduction Efforts No Longer are Limited to Straight Sugar Replacement

Prepared Foods Sugar Reduction Webinar


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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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Accelerating New Food Product Design and Development, 2nd Edition

Accelerating New Food Product Design and Development, 2nd Edition

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