The once humble vegetable has taken its fair market share as a main course or stand-alone powerhouse staple. While meat, poultry, and seafood analog makers are focusing on making vegetables look, feel, and taste like meat, consumers immersed in the plant-based trend are demanding better and more creative use of vegetables that are recognizable as vegetables.
Dole debuted two innovations with functional benefits, moving closer to its promise of eliminating added sugar in all products by 2025
July 28, 2021
With less than 100 calories per can, the Dole Essentials line is made with 65% juice and contains no added sugar or high fructose corn syrup. The product is non-GMO and Kosher, and provides an excellent source of Vitamin C to help support immunity.
Innova Market Insights data show almonds most prevalent in global new product development
July 21, 2021
With global consumers becoming more engaged in purchasing food products that fit into their specific lifestyle choices and address sought-after health claims, the latest findings revealed by Innova’s Global New Products Report demonstrate that almonds are a key ingredient in new introductions that are tailored to fit consumers’ specific lifestyles and health goals.
Tree Top adds fresh dried pumpkin flake powder to fruit ingredient line
July 6, 2021
The powder is made from nutrient-dense pumpkins, grown in the fertile soil of Washington. Shortly after harvest, pumpkins are pureed and dried without any preservatives. Pumpkin powder is a versatile ingredient that naturally enhances flavor and color. It can be used in multiple food and beverage applications from smoothies and soups to baked goods and pet foods.
The new cereal contains 7g of fiber and 7g of protein
June 29, 2021
Kashi Simply Raisin eliminates added sugars while containing 7g of fiber and 7g of protein, making it a choice for those looking for a balanced and quick breakfast option. The biscuits feature sun-ripened, California raisins and a touch of cinnamon, packing flavor and a nutritional boost.
The National Peanut Board partnered with the Food Allergy Research and Resource Program (FARRP) to create a free, downloadable roadmap for processors
June 23, 2021
Controlling food allergens in processing environments can be a challenging but not impossible task. Brands and manufacturers from small to large often have questions or concerns about managing allergens, specifically peanut, in their facilities.