Gluten-free flours, keto-friendly ingredients and ancient grains all have boosted bread sales in past years. What’s next? How about seaweed that gives bread nutritional and environmental benefits.
The White House conference on hunger, nutrition and health held Sept. 28 addressed several issues affecting the food industry, including front-of-package labeling, voluntary sodium reduction targets and potential voluntary added sugar reduction targets. Investing in school meals and the Supplemental Nutrition Association Program (SNAP) also was covered.
While consumers continue to cut costs at the store amid rising prices, over half are willing to pay a premium for food that contributes to their health, according to recent data from Deloitte.
Nearly half of shoppers put at least some effort into selecting plant-based food and beverages, and many expect to increase consumption in the future, according to data from FMI — The Food Industry Association’s inaugural “Power of Plant-Based” report.
Consumers interested in diets like paleo and the Whole30 program view ancient grains positively, said Shrene White, director of specialty grains at Ardent Mills.
The Institute of Food Technologists’ IFT FIRST in-person annual convention took place July 10-13 after a two-year pandemic hiatus. The education program commenced with a debate centered around, “Should we eat more processed foods?”