Unilever has partnered with the gut microbiome experts at Holobiome to identify food and drink ingredients that could have a positive impact on mental wellbeing by targeting the gut-brain axis.
Chicago-based Technomic research showed that 42% of consumers are more likely to try a new or unique flavor from a restaurant than when cooking at home. Technomic research showed that 42% of consumers are more likely to try a new or unique flavor from a restaurant than when cooking at home.
According to Global New Products data from Innova Market Insights, almonds are the top nut in global new product development for the sixteenth consecutive year.
With more Americans saying they want to eat more healthfully, food manufacturers are increasingly looking at substituting oils as a way to give their foods more nutritional punch.