Tag: fiber
Upgraded Convenience, Thoughtfully Sweet Among 5 Whole Foods Trends for 2026
The Whole Foods Trend Council has been busy this year understanding the forces driving consumer behavior. They found that minimally processed foods that simplify the grocery experience while packing a punch will reach new heights in 2026.
Ultra-Processed Update: MAHA Definitions, Non-UPF Verification
Plant-based products often bear the brunt of the blame for the health issues associated with ultra-processed foods (UPFs), but experts note that meat and dairy UPFs may pose greater risks. With competing definitions and a new non-UPF verification program in the works, consumer education remains key in understanding what really makes a food “ultra-processed.”
BMO 2025: Plant-Based Folds into Macro Environment
At the recent 2025 BMO Farm to Market Conference, consumer interest in personal wellness created plant-based tailwinds. Kroger, SunOpta, and Remedy Organics were among businesses weighing in on the future of the sector.
Healthy Snacking with Diabetes
The growing demand for diabetes-friendly snacks presents a lucrative opportunity for the food industry to merge taste with nutritional balance. With consumers increasingly seeking blood sugar-friendly options, a new movement related to snacking has taken root.
College Students Look for Better, Tastier Food
College students are doubling down on their nutrient needs, asking for functional dining hall meals to sustain them through their studies.
From Ch-Ch-Ch-Chia to Cha-Ching! The Evolution of Chia Seeds
Chia seeds were the most popular functional ingredient on U.S. restaurant menus during Q4 of 2024, according to MenuData, accounting for 38.9% of menu share. A staple in ancient diets for their utility and nutrition, today, the ingredient is gaining momentum with health-conscious consumers.
FI Spotlight: How Nordic Culture Inspired This Food Trend
Solein: The Complete Protein Made from Thin Air
Last year, the Finnish food-tech company Solar Foods debuted Solein, a novel type of protein requiring only renewable energy, airborne materials, and a small amount of minerals to produce. Since it can be made in any weather and without resources like land or water, Solein is highly sustainable – and equally nutritious.
Premiumization, Wellness Steal Spotlight at Winter Fancy Food Show
The 2025 Winter Fancy Food Show highlighted the rapid evolution of specialty food. From protein-packed innovations and gut-friendly fermented snacks to cacao alternatives, the show underscored how brands are redefining indulgence and health.
Shelling Out Growth: Pea Protein Gains Momentum
Pea protein is gaining traction as a sustainable, allergen-free alternative. Due to its improved taste and texture, the ingredient has been showing up in everything from dairy-free yogurt to functional drinks.
Fiber: The Unsung Hero of Athletic Performance, Overall Health
Most Americans fall short of recommended fiber intake levels. Nutrition expert and Olympic cyclist Dotsie Bausch notes there are numerous misconceptions around fiber and its benefits for gut health and disease prevention.
New Age of Nutrition: Nutritarian Diet May Slow Aging
A recent study found that women following the plant-based “Nutritarian diet” experienced slower biological aging and lower inflammation levels. The diet is designed to be rich in nutrients but low in salt and fat.
Nutrition Matters When Taking GLP-1 Drugs for Weight Loss
Nutrition plays a crucial role when taking GLP-1 medication for weight loss, which has transformed medical approaches to managing obesity.
Let’s Get Nuts: Macadamia Mania Has Arrived
The macadamia nut market is growing at a CAGR of 11.2%, and experts believe macadamias may soon move to the center of the premium nut mix category.
Stories of the Year: Plant Enzymes Can Turn Sugar to Fiber
Harvard University’s Wyss Institute, in a study funded by the Kraft-Heinz Co., found sugar exposed to encapsulated plant enzymes in the gut can be turned into fiber.