Food and Beverage companies have long faced tough decisions about whether or not to cater their products to specialty diets. As the low-FODMAP diet becomes more popular, Food and Beverage companies can use modern software to develop new formulations that comply with the guidelines of the low-FODMAP diet in order to appeal to this growing consumer niche.

Who says consumers can’t make a difference? Increased awareness about environmental issues have affected people’s buying patterns and CPG companies are taking notice. With the growing demand for goods sourced from sustainable materials, organizations need to respond to the shifting market focus in order to remain competitive. From green laundry […]

A few decades ago, the only people who completed marathons were the most serious runners. Today, endurance events are increasingly popular among everyday athletes. Weekend warriors who once stuck to road 5Ks and leisurely bike rides are now tackling half-marathons, marathons, triathlons and cycling tours. Many of these athletes fuel […]

A recent report highlights the ongoing problem of 67% of metal cans containing bisphenol A (BPA), which may have the potential to negatively affect hormonal systems. While there’s no concrete proof that it actually causes harm in humans, many individuals remain concerned that the chemical can transfer from the container to the food, and then from the food into the human body. Faced with mounting pressures, CPG firms have been investigating BPA alternatives for their food packaging.

It seems like individuals are constantly considering changes to lifestyle as a result of evolving advice. From incorporating a new food into a diet because it’s considered healthier to switching to a different type of exercise because it’s better for the knees, there is no doubt about it—managing lifestyles can be challenging. Despite all that, however, one thing remains the same: my home must be cleaned. The same is true for other people, too. A recent global survey found that 31% of people cleaned their households every day.

Our modern lifestyles keep us very busy. Between work, chores and spending quality time with family and friends, we aren’t left with much free time. In fact, I’d argue that we often try to streamline certain tasks to maximize what downtime we do have. For many people, preparing meals falls into that category. While I love to cook, I can certainly understand why other people would not. Food planning and preparation can take forever if you don’t enjoy the process. This attitude is why consumers are seeing more pre-packaged, fresh ready-made dinners and healthy-for-you, organic snacks in grocery stores. Ironically, one food category doesn’t seem to be enjoying the same amount of success: frozen food.

Move over kale and quinoa. Consumer demand for so-called superfoods has given way to another trend this year: authentic, traditional ethnic foods and flavors. Experts say that 2016 will be characterized by a growing interest in international cuisines, condiments and spices. There are a couple of factors that contribute to this trend. One is the sustained popularity of flavors like sriracha, the now-ubiquitous hot sauce from Thailand. As sriracha becomes a staple in households and even non-Asian restaurants across the US, food companies have begun searching for the next hot flavor trend, hoping to replicate its success.