Items Tagged with 'food product development'

The gummy format is also popular in legal cannabis edibles because it’s popular in the mainstream candy industry.

Arcview Market Research and BDS Analytics predict that combined medical and recreational legal cannabis sales in the U.S. will top $11 billion in 2018. And according to the 2017 "Marijuana Business Factbook" from Marijuana Business Daily, by 2021 U.S. sales are anticipated to top $17 billion.

The presentation dove deep into the ways consumers are attempting to avoid sugar in their diets. Efforts include drinking water instead of caloric beverages; eliminating certain foods and drinks from their diet; removing table sugar from food and drinks; utilizing nutrition fact labels to find products with less sugar; and using low-calorie sweeteners to substitute sugar.

OTA noted that "the growth rate for organic food sales was below 2016's 9% pace and was impacted by markedly slow growth in the big organic dairy and egg category. Nevertheless, it was well above that of the overall food market, which nudged up 1.1%.

The Application Center features a variety of versatile bench-top scale and pilot scale equipment that can be used alone or in combination, giving BENEO the ability to cover a wide range of applications.

Although the FDA is looking to define "natural" as it pertains to food products in general, the Code of Federal Regulations (CFR) does define "natural flavor" in current regulations.

Gum acacia is an odorless, tasteless, colorless, highly water soluble, multi-functional polysaccharide. A highly safe food additive also known as gum Arabic, gum acacia is ideal for dietary applications and fiber-enrichment purposes.

That’s why Watson has just published a Quick Reference Guide on Nutrition. Organized in easy-to-use format, it promises to be valuable to many food industry professionals. This consolidated, single guide offers the latest key facts on nutrients, carbohydrates, proteins, fats, labeling requirements, and dietary guidelines for Americans.   

Texture is one of the most important aspects of how consumers judge a food's "taste." Read on to see how Prepared Foods' R&D Seminar presenters covered all things textural.

Collagen is a family of pure proteins with functional benefits in food and beverages.