Pink ingredients on the rise include strawberry puree, sriracha ranch, dragon fruit, berry sauce, pomegranate glaze, hibiscus, sockeye salmon, poke and sumac.

Many food formulations are fueled by dairy proteins, namely whey, in one of its many formats.

With ground and formed proteins – the real deal and plant-based alternatives – there are a range of ingredients that may be added to the blend to ensure succulence until consumption.

A byproduct of the COVID-19 pandemic was the shift in consumer interest in digestive health.

Companies predict what tastes will be trending during the upcoming year.

‘Tis the season for charcuterie boards featuring ready-to-eat meats and cheeses. These grazing boards are a giant petri dish. The longer these perishable items stay uncovered at ambient temperature and the more hands that touch the serving utensils, the greater the risk of microbial contamination.

Research supported by the American Egg Board and conducted by CuliNex examined typical baking applications made with egg products vs. those made without eggs. 

Extending the shelf life of baked goods reduces food waste and controls costs. Chemical preservatives, such as calcium propionate, and emulsifiers, such as DATEM and SSL, have been very cost-effective at achieving these goals. However, consumers are rejecting them as they seek out foods with natural claims. 

Bringing back the “theater of retail” is a priority for Jason Buechel, the new chief executive officer of Whole Foods Market, Austin, Texas, a business unit of Amazon.com, Inc., who spoke at the Groceryshop conference held Sept. 19-22 in Las Vegas.

This year’s Plant Based World Expo, held Sept. 8-9 in New York, showcased the challenges facing manufacturers.