Water is already pretty functional when it comes to promoting good health, and products that build on its healthy properties—and even add a little taste to boot—have become quite appealing to certain segments of consumers. But some of those health claims might not be so substantive, and some of what brings taste to these “functional waters” might not be so healthy.
“Water already has the ultimate health halo. It’s already a functional, healthy beverage,” says Caleb Bryant, associate director, foo…
With consumers increasingly looking for enhanced nutrition, the functional foods market must find a way to balance the addition of in-demand ingredients with minimal processing.
Sushi-inspired snack rolled to victory at the IFTSA & Mars Product Development Competition.
A visually oriented overview of plant-based protein ingredient trends.
Emerging demographic patterns—an aging population, fewer children, more multicultural consumers, and increasingly cost-conscious shoppers—are resetting product development priorities.
Food industry consultant Linda Eatherton shares her perspective on the critical steps food companies must take to ensure that they maintain—or regain—consumer trust.