In this deep dive, we delve into the intricacies of artificial flavors, shedding light on their production, benefits and safety considerations.

This article delves into the latest progress on one of the potential meat alternatives: lab-grown meat. Also known as cultured or cultivated meat, many think it has the potential to revolutionize our food industry.

Global concerns over obesity, diabetes, and cardiovascular disease will usher in the new year’s health and wellness initiatives. Consumers will engage in the annual effort to seek out food and beverage choices with more moderate amounts of nutritive sweeteners (i.e., sucrose and fructose), lower amounts of “undesirable” fats, and fewer calories. 

Replacing sugar is more complex than simply replacing sweetness. Sugar carries flavor, enhances mouthfeel, provides bulk, is essential for browning through the Maillard reaction with amino acids, and attracts and retains moisture. In cookies and biscuits, for example, sugar interfaces with flour and fat to affect texture, firmness and spread. Without sugar, products may not crystallize properly, aerate, or set. 

In the United States, specifically, the Dietary Guidelines for Americans 2020-2025 call for consumers to “limit foods and beverages higher in added sugars” to less than 10% of daily calories. Research shows the top sources of added sugars in the US diet include sugar-sweetened beverages, desserts and sweet snacks, sweetened coffee and tea, and candy.

An emerging trend in the world of sweetness is that of “natural browns.” These predominantly nutritive sweeteners include organic and raw sugars that are less processed and align with health- and eco-friendly concerns as perceived by consumers.

"As demand for vegan cheese continues to grow, many consumers have been vocal about how difficult it has been to find a plant-based cheese that lives up to their expectations," said David Cherrie, Saputo Dairy USA vice president, marketing and innovation.

It’s no longer enough for dairy alternatives to simply be plant-based. Increasingly, new product development is focused on products that replicate the taste, texture and nutritional content of their conventional dairy equivalents.

For several years, reports of a decline in consumption of dairy milk has led some to erroneously believe the dairy industry is slowing down, or even moribund. Huge growth in plant-based dairy analogs, and flat liquid milk sales certainly cannot be denied, but according to research by multiple organizations, dairy foods are enjoying a steady growth. A new report from Innova Market Insights revealed global sales for yogurt (both dairy and alternative) is on target to pass the $100 billion mark this year.