Healthy Foods

Josh Schonwald: 'Chefs are like rockstars in our culture today. People listen to them.'

IFT 2014: Chefs! Is it time to proudly serve GMOs on your table?

By Elaine Watson

You'd think that pro-science,'molecular gastronomists' such as Chef Homaru Cantu would be all in favor of genetically engineered foods, especially if they can add nutrition, or reduce the environmental impact of food production, right?...

Despite their confusion over how much they need and what the health benefits are, consumers’ positive nutrition association with protein translates to increased momentum for packaged foods and beverages that cue “protein.”

Macho yogurt, nuts & eco-eating: why there’s still growth in protein

By Maggie Hennessy

Growing consumer interest in positive nutrition, demographic shifts, new eating patterns, recent scientific findings, and the recommendations from the 2010 Dietary Guidelines for Americans all point to a bright future for protein-rich foods and beverages,...

Innova's LuAnn Williams: “In terms of protein innovation, now is really the time. Consumers are looking for more, even though most of them get enough of it.”

Trendspotting from Innova Market Insights

Protein, sugar and hybrid products: Innova teases IFT agenda

By Maggie Hennessy

Can anything top protein? What’s a “silver consumer” and why should we care? Would salty caramel work in a soft drink? Innova Market Insights teased a very full agenda of trendwatching presentations at next week’s Institute of Food Technologists’ (IFT)...

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