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Home » Keywords: » Anthocyanins

Items Tagged with 'Anthocyanins'

ARTICLES

EDC_Ficin100_fresh-organic-figs

Fresh Insights Into the Natural and Organic Markets

Health and safety, at-home cooking drives growth in organic food categories
Karen Nachay MS
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.”
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DDW_reds

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
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.


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VanDrunen_array
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 200x200
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%.


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Orgain Sport Protein Powders
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.


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Donuts with Blue Icing

Selecting Synthetic, Natural Colors

It's color that first tells the consumer that a food or beverage is flavorful and desirable
Winston boyd
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.
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Open Pod of Annatto Plant
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.
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GracelandKotte_900

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. 
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Array of Grains

Renewed Interest in Heritage Grains

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

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.
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Rice

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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More Articles Tagged with 'Anthocyanins'
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  • Assorted Middle Eastern and Arabic Dishes
    Sponsored byT. Hasegawa, USA

    From Attar to Za’atar – Exploring the World of Middle Eastern Flavors

  • Mango Recipes
    Sponsored byNational Mango Board

    Just add mango to the menu!

  • Group of Friends Dining in Restaurant
    Sponsored bySUMMIT HILL FOODS

    Fight Inflation with Flavor

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New Food & Beverage Products Featuring Fruit Ingredients

Sustainable Chocolate Webinar

Events

February 1, 2023

Smarten Up Your Sweets: A More Sustainable Chocolate!

Not only is the nutritional value of products becoming more important, but the sustainability of the components are as well. In this webinar, we will explore the improvement in the nutritional value of an indulgent product – CHOCOLATE!

February 23, 2023

Cognitive Support: The New Frontier of Well-Being

Consumers are actively seeking everything from enhanced focus and better information processing, to reduced stress, improved mood, faster learning, effective memory, better adaptability, and enhanced multitasking. This session will review the science behind these ingredients and how they can be added to your formulations to tap into the cognitive support wave.

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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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