Articles Tagged with ''ingredient news''

According to 2017 ice cream research from global market research firm Mintel, only 11% of U.S. consumers claim to be cutting back on ice cream or frozen treats for health-related reasons. What’s more, 10% of consumers went on record as actively avoiding healthy frozen dairy treats because, well, frozen dairy is supposed to be a treat, not a health food.

Despite all the changes that racked the world — and our corner of it — these past 12 months, as dairy developers survey the trends and technologies that will shape their R&D efforts in 2018, one theme looms above all others: clean labeling.

If you were hoping that this clean label thing would have blown over by now, you can keep hoping. Or just throw in the towel and accept it. Market researchers Innova found that in the dairy sector, items with one or more clean-label claims accounted for 49% of 2016’s launches to date, up from 41% in 2015. Innova counted claims related to natural, organic, non-GMO or no-preservatives/additives.

Since 1998, the International Food Information Council has taken Americans’ temperature on the topic of functional foods and beverages. The IFIC assesses their attitudes and awareness and gives the industry an idea of precisely what consumers look for when they shop for products that promise benefits beyond basic nutrition.

Nuts, seeds, grains for yogurt products; Organic fresh-frozen fruit; Nut analog crunches like real nuts...

One of the most attention-grabbing features of the 2015-2020 Dietary Guidelines for Americans is the conclusion that added sugars should contribute less than 10% of the calories a person takes in on a typical day. Not to be outdone, the Food and Drug Administration proposed a dedicated “added sugars” line on a soon-to-be-updated Nutrition Facts panel.