According to a 2020 Probiotic Survey by the FMCG Gurus research arm of M&R Insights Ltd., the number of consumers in North American stating that they purchased probiotic products in the 12-month pre-Pandemic period between 2018 and 2020 rose from 45% to 61%.
An emerging trend in the world of sweetness is that of “natural browns.” These predominantly nutritive sweeteners include organic and raw sugars that are less processed and align with health- and eco-friendly concerns as perceived by consumers.
Product developers are incorporating a variety of ingredients in a range of products to leverage nutritional properties as well as functionality and flavor
April 22, 2022
Expect immunity to be a long-term topic and trend, as people of all ages are mindful of shoring up physical and mental health.
Consumers are motivated by an interest in foods that are better for their health and deliver on positive environmental impact and social responsibility
April 22, 2022
Amidst turbulent economic conditions amplified by the pandemic, supply chain issues, and inflation, new data released by the Plant Based Foods Association (PBFA), The Good Food Institute (GFI), and SPINS, shows US retail sales of plant-based foods grew 6.2% in 2021 over a record year of growth in 2020, bringing the total plant-based market value to an all-time high of $7.4 billion.
Want to listen to industry news and views on the way to work? Catch a quick video on a lunchbreak? Prepared Foods now goes anywhere—and everywhere—to cover critical topics.
A recent study by Mintel revealed that some three-quarters of consumers “enjoy spicy foods to some degree,” and nearly a third felt that, “when it comes to spicy, the hotter the better.”
Decades of research have connected increased fiber consumption to a wealth of health benefits. The range is as comprehensive as heart health, reduced cancer risk, better blood sugar management, lower cholesterol, mental well-being, cognitive health, and even better dental health and reduced risk of dementia.
As science continues to evolve in the understanding of human health, new pathways emerge that are positively affected by botanicals. Ancient traditional applications of herbs, roots, rhizomes, bark, spices, and seeds—as well as fruits and vegetables—are gaining support daily in labs around the world.
Q&A with Doug Munk, senior director, Nestlé New Business Ventures
March 30, 2022
In the first of a two-part discussion Prepared Foods Chief Editor Bob Garrison talks behind the scenes strategy with Doug Munk, Senior Director for Nestlé New Business Ventures