Back to the Future: 2019 Trends and their 2020 Counterparts
Predicting the future of food trends is a tough business. We delve into the 2019 food ingredient trends that came true, and which are set to blow up in 2020.
Ingredient Trends
Clean Label Continues to Build Momentum
Our new infographic tracks the latest updates in the clean-label trend. As we have written about before, clean label is not a trend—it’s the rule. As clean label continues to build momentum with consumers, food manufacturing and food service customers are demanding even more support from their food ingredient suppliers. Will food ingredient companies be …
Street Food in Europe
[vc_row][vc_column width=”2/3″][container][text_output]Food trucks and street food continue to receive a lot of attention in the United States and have become a leading trend setter in new culinary developments for corporate chefs and the R&D crowd. With all this national buzz, we thought it would be interesting to take a look at how street food translates …
Sodium Reduction Pressure Increases on Food Manufacturers
Food manufacturers are under increasing pressure to lower sodium in their products as more cities, states and national health organizations partner to work towards reduction of salt in packaged and restaurant foods. In 2010, the National Salt Reduction Initiative (NSRI), a voluntary, national initiative to reduce the levels of salt in foods by as much …
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Nu-Tek Executives See Different Attitudes on Sodium Reduction
In a recent Food Business News article, Donald Mower, president and chief operating officer of Nu-Tek Salt, and Thomas Manuel, Nu-Tek founder and chief executive officer, discussed the status of the sodium reduction market. According to Mower, not all segments of the processed foods industry are addressing public concerns about sodium in food with the …
Nu-Tek Executives See Different Attitudes on Sodium Reduction Read More »
Sodium Reduction Pressure Increases on Food Manufacturers
Food manufacturers are under increasing pressure to lower sodium in their products as more cities, states and national health organizations partner to work towards reduction of salt in packaged and restaurant foods. In 2010, the National Salt Reduction Initiative (NSRI), a voluntary, national initiative to reduce the levels of salt in foods by as much …
Sodium Reduction Pressure Increases on Food Manufacturers Read More »
Consumers Reducing Sodium
As the sodium-reduction trend continues to grow, so does consumer awareness and concern over the high levels of sodium in the processed foods they eat. Since the Center for Disease Control and Prevention (CDC) announcement in early February, many consumers have become more aware of the need to reduce sodium in their diets. According to …
Gluten-free Food Trends 2012
Gluten-free food continues to be a hot topic in the industry. Mintel, the independent provider of world-leading market intelligence, recently published their first “Gluten-free Foods” report. The retail gluten-free food market has grown tremendously over the past couple of years with retail sales reaching an estimated $6.1 billion in 2011. According to Mintel, additional factors …
Ethnic Food Trends for 2012
Ethnic food trends have been a topic of discussion in the industry lately. According to a recent Mintel report, an authentic flavor is the most important factor for consumers when buying or eating ethnic foods. Ethnic foodies also placed importance on all-natural, premium/gourmet or artisanal and reduced fat characteristics in their purchasing decisions. According to …
Greek Yogurt is the New Celebrity Ingredient
According to a recent article in the Wall Street Journal, Greek yogurt is becoming a refrigerator staple as consumers seek healthy, “authentic” foods, even though it’s often pricier. In fact, Greek yogurt now accounts for a quarter of the sales in the total yogurt market. In an article posted by the Los Angeles Times, Greek …