Weekly Food News Digest

558386550_e5fbe0cfe9_zMILLENNIALS DRIVE DEMAND FOR LARD AND BEEF TALLOW
Via Restaurant-Hospitality.com

Millennials are more comfortable with animal fats in their diet than older consumers are, according to research firm Ipsos, spurring restaurants to return to using tallow and lard. “Trans fats are out, and minimally processed animal fats — in the form of lard, derived from pork, and beef tallow — are decidedly making a comeback,” said Coast Packing CEO Eric Gustafson.

TOP FOODNAVIGATOR STORIES OF 2015
Via FoodNavigator


FoodNavigator reviews the five most-read stories of the year, including WHO report on processed meats, fat confirmed as sixth taste, and changing how to cook rice to cut calories.

TREES AND ROOTS INSPIRE FLAVOR TRENDS FOR 2016
Via FoodBusinessNews.net

Chamoy, a blend of flavors including ancho chilies and lime juice, is among the unique flavor trends for 2016, according to Lauren Williams, Sensient’s North American marketing manager for beverage flavors. Others reflect the growing interest in trees, such as honeyed evergreen, and with craft soda flavors, such as sassafras root, Williams said.

MODERN CONSUMERS ARE MORE PROACTIVE IN FOOD CHOICES
Via Forbes

Over the past decade, food choices — such as portion control, which had largely been left up to food companies — increasingly have been taken over by consumers who want to be more proactive in their dietary habits. Today’s consumers tend to eat healthier foods, base their choices on desires, whims and availability, and consume snacks and mini-meals, according to the Hartman Group’s “Culture of Food 2015: New Appetites, New Routines” report.

US EATERS SLOWLY WARM TO INSECTS
Via Eater

Insects are a major source of protein around the world, but in the US the “ick” factor has kept the practice of eating bugs from gaining traction. Pro-insect eating activists are trying to get insects into the hands of culinary superstars, and to “friendly” their way into getting people to try cricket flour or meal worm pate.

DOLE DEBUTS NEW PRODUCTS FOR ‘GET UP AND GROW’ PROGRAM
Via FoodNavigator

Expanding on the success of its “Get Up and Grow” program, Dole is debuting three new products designed to encourage Americans to consume more fruits and vegetables, said Dole Fresh Vegetables marketing VP Carrie Ann Arias. Dole is also meeting consumer demands by offering Premium Celery Hearts with a “less stringy” consistency, darker color and less bitter taste and new Chopped Poppy Seed and Chopped Pomegranate Salad kits, Arias said.

image: lard by tamdotcom on flickr

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