Discover why the natural sweetener allulose is finding increasing favor among food and beverage makers to meet consumer demands for sucrose-like flavor and performance but with less of a caloric impact.
Leading food and beverage companies and retail and foodservice operators are committing to aggressive goals to offset climate change and greenhouse gas emissions.
The US Congress recently passed bipartisan legislation that ensures organic standards evolve and improve, while holding the federal government accountable for remaining familiar with the needs and expectations in the organic marketplace.
Inflammation was already a concern for consumers as research established systemic inflammation as a significant participant in disease states ranging from obesity, diabetes, and CVD to infirmities of aging and even declines in energy and cognition. Then the global pandemic hit and the perils of inflammation moved further into the spotlight.
While the plant-based protein trend remains front and center in the food product development industry, it’s important to remember that animal-based whole-food proteins make up four of the Top Five most bioavailable protein sources.
In 2020, experts from Harvard Law School, Drexel University, World Wildlife Fund, Natural Resources Defense Council, ReFED, and other institutions met to officially define "upcycled food" for use in policy, research, certification, and more.
It recently was reported that the Administration on Aging counts more than one in six Americans as age 65 and older, an increase of greater than one third since 2010. By 2040, that number is expected to jump by nearly 50% to more than 80 million persons.
