Food and beverage processing is experiencing a monumental shift in the demand for foods that are made from, or are made with, or have added living microorganisms such as bacteria and yeast.
Enzymes help solve some of the biggest challenges in the food processing industry. This makes them especially valuable for handling today's "hot button" issues of sugar reduction, sustainability, and acrylamide reduction, as well as applying to a myriad of clean-label approaches.
Plant-based foods, especially vegetables, have clinched the top spot in the Foodscape Global Metatrends two years running, and are predicted to lead once again in 2018.
Organic olives from Greece contain naturally-occurring live, active cultures
December 11, 2017
Sourced from small, family farms and village co-ops, the olives are cured using natural fermentation that creates live, active cultures similar to those found in naturally cultured yogurt, cheese, and sauerkraut.
There has been a shift toward a more general health and fitness positioning for probiotics and a move away from specific claims
December 20, 2016
Digestive and gut health remains one of the most popular active health positioning claims, according to global new product launch activity tracked by Innova Market Insights.
Innova Market Insights showcases fermented foods at SupplySide West
October 5, 2016
Food & beverage launches that claim to use a fermentation process, have grown at a CAGR of 29% from 2011 to 2015. Drivers of fermented foods are: health, indulgence, tradition and clear label.
In the last few years, however, the health benefits of fermented foods stepped back into returned to prominence, as enlightened consumers enjoy both classic and non-traditional versions of what once were traditional forms of foods.
An executive chef's perspective on pickling and fermentation
September 12, 2016
Prepared Foods talks pickling, fermentation trends with Charlie Baggs, chief executive chef and founder of Charlie Baggs Culinary Innovations, a Chicago consulting firm.