The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, featuring a unique 24-hour fermentation process that benefits gut health, as well as yields delicious taste and texture.
May 26, 2021
The newest product to the brand's lineup of baked goods is made with organic whole wheat flour and organic rolled oats, and features a unique 24-hour fermentation process that benefits gut health.
Happy Family Organics announces a series of commitments with Partnership for a Healthier America, joining the Veggies Early & Often campaign, inspiring healthy eating habits for little ones
April 29, 2021
Coinciding with this launch, Happy Family Organics is the largest baby food brand to date to announce it is joining Partnership for a Healthier America's (PHA) Veggies Early & Often campaign, making a series of commitments that include doubling its vegetable-forward products over the next three years.
Consumers’ growing interest in cleaner living is broadening and this is raising expectations around what constitutes a “clean label.” In fact, this evolving demand necessitates use of more meaningful storytelling.
Researchers converted anthocyanin blue from a tiny fraction of red cabbage extract into a primary product
April 14, 2021
A natural brilliant blue coloring has been discovered by an international team of researchers including chemists at the University of California, Davis. The new cyan blue, obtained from red cabbage, could be an alternative to synthetic blue food colorings such as the widely used FD&C Blue No. 1. The work is published April 7 in Science Advances.
Study confirms VegD3 is a bioavailable source of vitamin D, making it an ideal alternative for vegans and vegetarians
March 25, 2021
AIDP, Inc. announced findings of a recent bioavailability study on VegD3®, a vegan, organic form of vitamin D3. The study was completed in Ireland through the research and development business, AnaBio Technologies Ltd., together with University College Dublin in 2020.
Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations.
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.”
Kalsec introduces DuraShield™ Antimicrobial Natural Food Protection Blends. This unique product harnesses the enhanced synergies of natural antioxidants combined with natural antimicrobials to improve both shelf life and food safety in a variety of applications, including meat and poultry, deli salads, dips, sauces and dressings.
A variety of industry trends are responsible for an uptick in healthy snack options:
There is a growing preference amongst snackers for products that provide more healthful options than typical snacks.
"Free from" remains a top driving trend for healthy-ingredient snack sales, with allergen- and gluten-free claims the most popular.
Protein, bite-sized snacks, and innovative flavors are in high demand.
There has been an increase in the percentage of adults who believe they snack healthier, which has climbed to 30% in the last decade. Relatedly, younger Americans are more likely to believe they eat healthier than are older adults.
Finally, the term "natural" as a marketing tool may have to change if the US Food and Drug Administration adopts regulations concerning the term.