Carbohydrates and fibers (sugar, starches)

Pic:getty/heriksorensen

Keurig Dr Pepper takes 33% stake in La Colombe coffee

By Rachel Arthur

Keurig Dr Pepper and La Colombe have announced a strategic partnership: including a long-term sales and distribution agreement for La Colombe ready-to-drink coffee and a long-term licensing, manufacturing and distribution agreement for La Colombe branded...

Source: E. Crawford

Summer Fancy Food Show

Functional beverages must balance consumer, environmental benefits with price

By Elizabeth Crawford

The functional beverage category is growing at a rapid clip as consumers look for fast, easy ways to support their on-the-go lifestyles and their health, but not all ingredients, products and platforms are created equally and the segment faces significant...

How retailers can enhance impulse purchases in-store and online

Sweets & Snacks Expo

How retailers can enhance impulse purchases in-store and online

By Deniz Ataman

While e-commerce impulse buys are evolving, in-store purchases are still critical in capturing snack and candy consumers—with the self-checkout lane offering tremendous potential growth for both brands and retailers, Kathy Risch, senior vice president,...

Unwrapping consumers' candy, snack preferences

Sweets & Snacks Expo

Unwrapping consumers' candy and snack preferences across generations

By Deniz Ataman

Despite inflationary pressures, consumers at all life stages continue to treat themselves both in-store and online with candy and snacks, Acosta Group's Kathy Risch shares in this first story in the two part series about consumers' candy and...

EverGrain creates sports nutrition offerings with beer leftovers

EverGrain creates sports nutrition offerings with beer leftovers

By Danielle Masterson

AB InBev’s sustainable ingredient business, EverGrain, said it’s poised to disrupt the performance beverage category this year with the launch of two products that use EverPro, a barley protein made from upcycled brewer’s spent grain.

The Wheat Foods Council is ramping up its strategy to increase the use of wheat foods among consumers, foodservice operators and manufacturers. Pic: GettyImages/GMVozd

Wheat Foods Councils ramps up its ‘all things wheat’ message

By Gill Hyslop

Did you know there are six official classes of wheat? That each tiny wheat berry seed (the kernel) contains three distinct parts that are separated during the milling process to produce flour? That wheat made into fortified flour is subjected up to 21...

Low dose resistant potato starch shows prebiotic effects in new study

Low dose resistant potato starch shows prebiotic effects in new study

By Olivia Haslam

A new clinical trial has concluded that Solnul, a resistant potato starch (RPS), has prebiotic effects at low dosages, stimulating increases in beneficial health-associated bacteria and reducing diarrhoea and constipation when compared to a placebo group.

Source: Justin Howe

Natural Products Expo West

Simple Mills is creating market demand for biodiverse crops, pushing for equity

By Elizabeth Crawford

Better for you snack brand Simple Mills is taking is mission and products beyond its initial “free from” roots to embrace a “for more” approach that not only skips artificial ingredients that consumers are avoiding but gives them more of what they want...

Getty Images / SDI Productions

Study: Prebiotic fiber shows promise for Type 2 diabetes support

By Danielle Masterson

New research suggests that consistent consumption of Supergut shakes led to improvements in metabolic health, digestion, a health-related quality of life score that included sleep, mood, and energy levels, as well as a validated quality of life measure...

Source: Getty/Janine Lamontagne

Soup-To-Nuts Podcast: Emerging demand for positive nutrition must balance functional benefits, taste, sustainability and convenience

By Soup-To-Nuts Podcast: Emerging demand for positive nutrition must balance functional benefits, taste, sustainability and convenience

Born out of the pandemic when product availability was unpredictable or limited and when a premium was placed on immunity-boosting, consumers in 2023 increasingly are seeking positive nutrition – both for themselves but also for the planet and workers...

Researchers turning sugar into fibre / Pic: GettyImages-anilakkus

KraftHeinz, Wyss Institute develop new approach to make sugar healthier: ‘We thought we’d come to the Wyss with an impossible problem, and they turned it on its head to present an even crazier idea to solve it’

By Katy Askew

In 2018, the KraftHeinz Company approached the Wyss Institute to develop a solution to sugar reduction that is workable in a food production setting. After four years of collaboration, the research team has developed an answer: enzymes that convert sugar...