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Nanotechnology involves the manipulation of materials at a molecular scale, specifically within the range of nanometers, or millionths of a meter. In the food industry, this technology has generated considerable interest among manufacturers due to its potential applications, such as enhancing flavors and colors, improving nutrient bioavailability, and detecting harmful bacteria in packaging. However, initial

The plant-based eating movement was a focal point at the Institute of Food Technologists conference last week, influencing both panel discussions and the exhibit hall. From tomato extracts that help reduce sodium content to legumes utilized for alternative flours, milks, and meat products, exhibitors showcased plant-based solutions for nearly every consumer demand. Notably, experts, activists,

The surge in consumer demand for premium and value-added products has significantly impacted the bottled water market, leading to a degree of confusion surrounding specialty label claims. For instance, a study by ZappiStore revealed that 35% of Americans found the term “vapor distilled,” associated with Coca-Cola’s SmartWater brand, to be unclear. In contrast, the label

Kombucha—a fermented tea with a vinegar-like flavor—typically contains around 1% alcohol, which has led to regulatory challenges for some producers. Suja Juice’s reluctance to enter this market before addressing the alcohol content is understandable, as such levels could deter various health-conscious consumers. Nevertheless, the fermented beverage sector is experiencing growth rates of nearly 30%, and

Food manufacturers must adapt to change immediately—embracing new processes and alternative protein sources—to ensure adequate food supply for the world’s expanding population in the coming decades. This increasingly involves integrating plant-based ingredients, algae, insects, and other non-animal sources into food production as substitutes for traditional meat proteins. While consuming algae and insects might seem unconventional,

Originally published on, the following text incorporates the keywords “calcium citrate Walgreens” three times. — Initially released on, this article highlights the benefits of calcium citrate, a popular supplement available at Walgreens. Many individuals turn to calcium citrate Walgreens offers for its high bioavailability, making it an excellent choice for those looking to support their

In recent years, numerous companies have advocated for the use of insects as a sustainable protein source for human consumption. However, in many Western markets, the primary obstacle remains the disgust factor, compounded by uncertainty regarding their regulatory status in food products. According to information from the USDA, whole ground insects can be sold without

Innova Market Insights has indicated that almonds are favored by consumers who seek simple, clean-label ingredients and are widely recognized as a nutritious food option. They frequently appear in products labeled as free-from, such as gluten-free, preservative-free, and additive-free items. Additionally, the unique texture of almonds serves as a product differentiator, with the term “crunchy”

While consumers are increasingly moving away from sodas, not everyone is gravitating towards bottled water, which emerged as the country’s top beverage last year. Those who seek alternatives to plain water and are more mindful of ingredient lists have prompted beverage manufacturers to respond by incorporating more naturally energizing components like ginseng, caffeine, and fruit

Palm oil stands as the most widely utilized vegetable oil globally, offering significant advantages to food manufacturers. It is not only more affordable than other vegetable oils but also boasts a long shelf life and processing benefits, including stability at high temperatures and solidification at room temperature. Consequently, it has emerged as a favored alternative