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Home » Keywords » fermented foods

Items Tagged with 'fermented foods'

ARTICLES

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Regional, Nuanced Flavor Trends from Vietnam

Consumer expectations for new twists on old favorites allows for creativity in culinary development
Robert danhi
Robert Danhi
May 23, 2022
One Comment

The popularity of Vietnamese food and beverages has continued to grow in the US, alongside other Asian cuisine. Enhancing the proverbial “sweet spot” in a trending Vietnamese food by incorporating trusted ingredients can transform a traditional Vietnamese dish into a new variation.



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Field Roast Plant-Based Chao Creamery Queso

The new plant-based queso dip is made with fermented tofu
May 5, 2022
No Comments

Plant-based queso sales have grown 94% in the last 52 weeks, with the overall plant-based cheese category estimated to have grown to $234M in recent years.


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Record $5 Billion Invested in Alt Proteins in 2021

Investor appetite for alternative proteins continues to grow amid a period marked by health and environmental crises, signaling sustained interest in planet-friendly alternatives
March 15, 2022
2 Comments

As global efforts ramp up to mitigate the climate crisis, address land and water issues, and prevent the next pandemic, the sustained interest in alternative proteins signals a growing appetite for planet-friendly investments with returns beyond the bottom line.  


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KeVita Prebiotic Shots

Brand partners with actress and singer Amber Riley to share simple ways to focus on self-care
June 23, 2021
No Comments
To introduce its new product line and highlight the importance of maintaining day-to-day routines, the brand teamed up with actress and singer Amber Riley to share simple ways to focus on self-care for the mind, body and spirit.
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Cheese: An Unqualified Favorite

As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient
Anne-Marie Ramo
June 14, 2021
One Comment
Over the past decade, the cheese industry has exploded, with small-batch artisanal cheesemakers popping up in every state and the large cheesemakers increasing the sophistication of their offerings to compete. As specialty cheeses become more popular, their manufacturing processes become more streamlined, mechanized, and efficient.
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Flavor Mashups for New Sensory Experiences in Food & Beverages

Other important trends include the updating and reimagining of traditional and regional flavors
May 5, 2021
No Comments
Hybrid flavor innovation is increasingly being used to deliver new sensory experiences for progressively adventurous consumers, offering food and beverages that can broaden the dimensions of indulgence.
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Food Industry News

Amyris, Ingredion Partner to Market Sugar Reduction, Fermentation-Based Food Ingredients

The partnership will accelerate the availability and adoption of zero-calorie, nature-based sweeteners and other clean labeled fermentation-based food ingredients
May 4, 2021
No Comments
The combination of Amyris’s synthetic biology technology platform to develop, scale and produce fermentation-based products with Ingredion’s global market and customer reach, formulation capabilities and commercial teams will accelerate the availability and adoption of zero-calorie, nature-based sweeteners and other clean labeled fermentation-based food ingredients to the world’s leading food and beverage companies.
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Comforting, Indulgent Bakery Treats Made Better

The ability to deliver satisfying comfort treats with healthful ingredients is getting ample play in bakery
Devon gholam
Devon Gholam, PhD
April 14, 2021
No Comments
Consumer interest in comfort foods, especially indulgent foods, is higher than ever. Yet the forces driving that interest are in conjunction with an equally high awareness of the importance of nutrition to health. The two trends need not be in conflict, however. Several strategies already are firmly rooted in formulating better baked goods.
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How FDA Labeling Requirements Will Impact Gluten-Free Products in 2021

The agency released a temporary rule that relaxes requirements for noting substitutions on ingredient lists, giving celiac groups cause for concern
Laura K. Allred, Ph.D.
February 11, 2021
No Comments
If 2020 was the year of supply chain uncertainty due to COVID-19, 2021 may well be the year that transparency in food labeling takes center stage, particularly for gluten-free products.
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GT's COCOYO Refreshed Labels

The fermented coconut yogurt takes digestion support and immunity-boosting benefits beyond the beverage line
December 16, 2020
No Comments
GT's COCOYO, from GT's Living Foods, debuted refreshed labels that bring a brighter and bolder label to the yogurt aisle. GT's COCOYO is crafted with raw young coconut meat and cultured to probiotic perfection, unlike the traditional yogurt category that is primarily based on dairy.
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US Foods’ Hilltop Hearth Pub Grain Hamburger Bun Addresses Operator Needs, Consumer Sustainability Interests

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Events

June 28, 2022

How Acacia Fiber Improves Active Nutrition

Consumers are looking for convenient, natural, and organic fortified products, such as bars, shots, or powder to fulfill their nutritional needs and to answer their quest for health benefits. This webinar will highlight why you should use our fabulous prebiotic acacia fiber. inavea™ PURE ACACIA is an all-natural, organic, and Non-GMO Project Verified dietary fiber, perfect for clean labeling.

July 28, 2022

It’s Only Natural! Natural, Organic Food, Beverage Options Continue to Grow with Clean Label Appeal

Consumer surveys conducted by Innova Market Insights during the past two years demonstrate a range of perceptions regarding natural and organic. In the 2020 Innova Health & Nutrition Survey, consumers most associated the concept of “clean” labeling/eating with natural and organic ingredients, as well as no additives/preservatives.

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