Why Montmorency Tart Cherries are Truly “The Cherry With More.”

Now more than ever, consumers care about the origin of ingredients in snack and bakery items, and the functional health benefit these ingredients offer.  In fact, Consumer Reports National Research Center found that approximately 60% of consumers would pay extra to buy American products and Nielsen found that more than 85% would pay more for healthier foods.  Read more.

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“Superfruit Ingredient Delivering on American-Grown Appeal, In-Demand Benefits.” Prepared Foods, Cherry Marketing Institute, 1 Apr. 2018, http://www.preparedfoods.com/articles/121045-superfruit-ingredient-delivering-on-american-grown-appeal-in-demand-benefits.

 

Insect-based ingredients also face regulatory hurdles.  However, those barriers may be falling away.  

Insect-based pet food ingredients may face regulatory and psychological hurdles until they are fully accepted into the US market.  However, other cultures have no qualms about entomophagy (the consumption of insects) for humans or animals.  That attitude seems to be creeping into the US and Europe, while legislative blocks to bugs are being squashed.  Read more here.

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Wall, Tim. “Insects as Pet Food Ingredients Overcoming Barriers in US.” PetfoodIndustry.com, 23 Mar. 2018, http://www.petfoodindustry.com/articles/7061-insects-as-pet-food-ingredients-overcoming-barriers-in-us.

Little living things are a big ingredient in food and beverage development. 

For several years now, pundits have been announcing the arrival of the “insects as food” revolution.  Crickets and grasshoppers, mealworms, and even fruit fly larvae are being celebrated as concentrated, cheap, plentiful protein sources.  Truth?  Americans still are several years away from turning those little critters into mainstream food ingredients. Just look at the popularity plunge of cochineal colorant when its origin from beetles became widely publicized.  Read more.

 

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Murray, Alan. “Microorganisms in Food Product Development.” Prepared Foods, Prepared Foods, 28 Feb. 2018, http://www.preparedfoods.com/articles/121001-microorganisms-in-food-product-development.