Ingredient Trends

[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

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

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

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

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

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

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