Protein holds an important place in the minds of consumers, merging with almost every new trend appearing in the food and beverage industry. The success of protein continues with the number of consumers beginning to understand its overall benefits and finding more ways to incorporate protein into their daily lives.
With election year fever approaching a crescendo, Americans are gathering information about the candidates from debates, conventions, campaign ads and media pundits. Each voter must decide whose facts make the most sense.
Over 2,300 years ago Hippocrates said, “All disease begins in the gut.” Scientists are now beginning to unravel the link between the gut, inflammation and a wide range of central nervous system disorders.
Salt’s ability to balance and expose rich flavors makes it the easiest and most inexpensive way to enhance flavor. However, industry changes are encouraging manufacturers to revisit sodium levels in their products.
While Today’s Dietitian listed “Probiotic Push” as one of the hot nutrition trends for 2016, their synergistic partners, prebiotics, have not gained as much traction with either consumers or health professionals.
With the world’s population expected to exceed 9 billion by 2050, farmers and dairy processors have been on the hunt for solutions to feed so many people. One realization is that the same cultures and enzymes used to transform milk into cheese and yogurt can be warriors against waste.