Cesar Vega

Since my talk at IFT, I've been seeing ashwaganda EVERYWHERE, even more so than what I did before. Could it be the next ingredient in our longevity toolkit? This article says yes! Review reveals benefits of ashwagandha on 'inflammaging' https://buff.ly/4c8V97E

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Over the last decade, protein has become increasingly trendy. But as high protein claims continue to gain traction among consumers, does 'proffee' take the trend too far? Proffee, or protein coffee, involves adding protein powder to your cup of coffee, killing two birds with one stone. Registered dieticians report that it can a great way to supplement you're protein intake if you don't eat breakfast or struggle to get enough protein in your diet throughout the day. This gives brands a unique angle to advertise proffee beverages. If you've got a lot of customers who skip breakfast, this trend might be worth paying attention to. #Proffee #Protein #NutritionTrends #WeArePrinova #PrinovaGlobal

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What is the consumer motivation to purchase plant-based cheese? And does plant-based cheese have to taste exactly like dairy cheese? Warner et al from the Department of Food, Bioprocessing, and Nutrition Science at North Carolina State University presented their study at the Institute of Food Technologists (IFT)'s annual event and expo in Chicago this week, key points as follows: 1. Dairy cheese is perceived as superior in flavor and texture. 2. Plant-based cheese is perceived as more sustainable, more ethical and healthier. 3. More than 80% of consumers say that taste/flavor, ingredients, and texture influence their purchase decision. 4. The top 5 most important attributes are as follows: - Taste/Flavor - Ingredients - Texture - Protein content - Made from plant or plant derived sources 5. Although great taste is desired, 61% of consumers indicate that plant-based cheese doesn’t have to taste exactly like dairy cheese. Unsurprisingly, the recommendation from the study for the plant-based cheese industry is to focus on the improvement of flavor and texture in order to retain current consumers and reach potential new consumers. Edlong Flavor Solutions

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Join the conversation on the challenges posed by NOVA classifications and explore how functional foods and flavors could be pivotal in reshaping this discourse and changing perceptions of so-called ultra-processed foods. Edlong Flavor Solutions

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While the food trends in this article are not new, it is always interesting to think how these trends can impact and influence each other. The question is - can the trends that are presented here as "dichotomy" (e.g. "body positive vs. weight loss", "rustic vs. luxury") eventually blend and create a sweet spot? Probably yes, if we think of a weight loss product as a way towards health and not just good look; and "luxury rustic food" is already a reality - isn't this what many trendy restaurants are about these days? https://lnkd.in/ei3T8mcW

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Check out this great summary of what we served up at Institute of Food Technologists (IFT) FIRST this week in Prepared Foods Magazine. #SugarReduction #FunctionalBeverage #Food #Beverage #TasteBlazers #IFT2024 #Health #Wellness #ProductDevelopment

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🍹T. Hasegawa released a Non-Alcoholic Beverage Flavor Flash Report 2024: 🍍 Fruit flavors: While exotic fruits such as starfruit are successfully capturing consumer curiosity, all fruits offer familiarity. 😝Sour flavors: More than 64% of Gen Z consumers in Mintel survey cited interest in trying new sour flavors, with Millennials not far behind at 59 percent. 🥥Floral flavors, herbs and vegetables remain relatively niche. While these flavors have been the popular focus for many beverage brands in the non-alcoholic category in recent years, data indicates that fruit flavors still attract the most consumer interest, especially refreshing flavors like coconut, kiwi, watermelon and mango. #NonAlcoholicBeverage #FlavorTrends #FruitFlavors #SourFlavors #GenZConsumers #Millennials #BeverageBrands https://lnkd.in/eqnYYext

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What flavors with functional benefits were hot at this year's Institute of Food Technologists (IFT) FIRST? Swipe to see the trends. 👉 artemis-nutraceuticals.com #berryceuticals #elderberry #aronia #functionalfoods #functionalbeverages #iftfirst #functionalingredients

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Chef Andrew Hunter, chef of global development for Kikkoman, emphasizes using #umami, the fifth key flavor, to minimize salt and improve food quality. Umami, described as meaty and delicious, can increase the sense of salt, considerably reducing sodium. Foods rich in umami include soy sauce and parmesan cheese, which develop their flavors through fermentation. Hunter illustrates that using umami in #cooking may improve overall taste without adding #salt. He advises chefs and manufacturers to use umami and correct cooking techniques to enhance flavor, limit salt intake, and improve the #culinary experience. For example, a tablespoon of Kikkoman's Less Sodium Soy Sauce has much less sodium than ordinary salt while providing an excellent taste boost.

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In 2024, the U.S. coffee market demonstrated resilience despite economic uncertainties. Across the first three quarters, shifts in consumer behavior reflected a steady demand for coffee, influenced by an evolving preference for specialty and flavored coffee. While inflation impacted many sectors, coffee maintained its appeal, with a high rate of consumption as 67% of Americans reported drinking coffee daily. Specialty coffee saw a notable rise, reaching record popularity with about 45% of Americans consuming it daily, surpassing traditional coffee for the first time. This trend is particularly strong among younger adults, especially those aged 25–39, who favor espresso-based and premium drinks. Flavored coffee has also gained significant traction, appealing to younger, adventurous consumers who appreciate the variety it offers. Flavors like hazelnut, vanilla, and more exotic options attract these consumers seeking unique taste experiences in their coffee. This shift is in line with the broader rise in specialty coffee, which emphasizes personalization and unique flavor profiles, aligning well with trends like ready-to-drink options and cold brews, which have surged in popularity over recent years. Flavored coffee thus plays a crucial role in sustaining the market’s momentum by tapping into the demand for innovative, personalized beverages. Ilikaindia.com

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An interesting and useful take on what consumers are seeking when it comes to their food purchases. 1. Flavor 2. Sustainability 3. Health We believe that improved #nutrientdensity that results from #agroecological practices is the connector to all three!

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81% of consumers say it's important to purchase clean-label food products. However, the trend is evolving. Once used to refer to products made with as few ingredients as possible, clean-label has moved beyond ingredients to encompass processing methods, packaging, and marketing claims. Understanding what your customers mean when they say they want clean-label products is key to meeting their expectations. Prinova's expert product development team and market reports are here to help you stay on the same page. #CleanLabel #Nutrition #NutritionTrends #WeArePrinova #PrinovaGlobal

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The proprietary #stevia blend, says Howtian (formerly known as ZCHT) is designed to be a cost-effective solution for beverage formulation. https://lnkd.in/eMgPV6Ju #nutritionaloutlook #sweeteners

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Rising costs for eggs is prompting food companies to consider egg substitutes. Exhibitors at the recent Institute of Food Technologists (IFT) IFT FIRST 2024 Expo showcased egg replacements from enzymes to yeast proteins. Check out my show recap for The Food Institute - link in Comments! dsm-firmenich - Talking Nutrition used a clean label enzyme (CakeZyme Smart) to enable up to 20% egg reduction in its Peach-Perfect Mini Muffin recipe while “delivering the same great flavor, texture, and appearance as traditional full-egg baked goods.” MGP Ingredients states that its Arise 5000/8100 wheat protein isolate can replace 50 -100% of eggs in muffins and cakes by offering binding and aeration properties. At the IFT FIRST Startup Pavillion, three startups offered egg replacement solutions. revyve, a foodtech startup from The Netherlands, launched its egg replacement ingredient at IFT FIRST by serving vegan brioche made with its yeast protein. The company uses a patented technology to transform upcycled brewer’s yeast from beer production into “unique combination of functional proteins and fibers” that acts as a clean, minimally processed plant-based egg white alternative. Revyve offers heat-set gelling, binding, and emulsification properties so that the burgers brown on the grill and retain their shape without the use of starches, binders, or emulsifiers like methylcellulose. Revyve has raised over $15 mn from industry leaders Anheuser-Busch InBev and Royal Cosun and venture capital firms. Onego Bio, a US-Finnish food-biotech company, uses precision fermentation to produce real egg protein without chickens. The company states that its ingredient “Bioalbumen is bio-identical to the ovalbumin egg white protein. It has the same exact nutritional profile and taste.” with the functional properties of eggs – foaming, coagulating, emulsifying, and binding. Onego Bio uses a patented fungal fermentation technology to train microflora called Trichoderma reesei to produce ovalbumin, the main protein found in egg white, instead of its own enzymes. On July 17, Onego Bio announced that it had secured €14 mn ($15.2 mn) in new funding from the European Innovation Council Accelerator Program and additional Series A investors. The company has raised $70.8 mn in total funding. The EVERY Company, who created the world’s first commercialized egg proteins made without chickens using precision fermentation, featured EVERY EggWhite in donuts and meringues at IFT FIRST. The company uses a fermentation process using yeast (Komagataella phaffii) strains to make proteins found in eggs. The company’s EVERY EggWhite is “a 1-to-1 egg white replacer containing ovalbumin (the most prevalent protein in egg white) which delivers functional properties including aeration, whipping, gelling, binding, and foam stability.” EVERY has raised over $233 mn from notable investors including AB InBev and Grupo Bimbo. Photos: Virginia Lee and revyve (via LinkedIn)) #IFTFIRST

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A new umbrella review was published in the journal Nutrition Reviews on the nutrition and environmental impacts of novel plant-based foods. Since this is still a fairly new category of foods, and there is such a wide range of formulations, it's probably not surprising that their nutrition quality and properties are mixed. Read the full paper at: https://lnkd.in/eRjBam3H #plantbased #sustainablediets #climatechange

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Food professionals and chefs have been on a quest to find new and exciting ways to add umami to their end products. Learn about the history of MSG, how it interacts with different tastes and flavors, and how adding umami can actually help reduce sodium consumption here. https://lnkd.in/gR35BN3i #umami #MSG #KnowMSG #Ajinomoto #foodinnovation #foodscience #AHN#AminoScience #aminoacids

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