Fortification of dairy alternatives with calcium is essential, especially when dairy milk is not an option in early life. Learn about some of the issues associated with low calcium intake and ingredient solutions to boost your dairy alternative.  

With Gen Z’s growing influence in the market, food and nutrition brands are taking a closer look at this generation’s attitudes and behaviors—particularly around health and wellness—to better meet their needs.

It sounds simple enough to give consumers a delicious, decadent nutrition bar packed with in-demand ingredients like protein. What could go wrong? Apparently, a lot, and most consumers know that. According to a survey by FMCG Gurus, over half of US consumers (54%) agreed that healthier snacks are less tasty.¹ But the tide could be turning.

From Starbucks’ Unicorn Frappuccino to Burger King’s Impossible Whopper, innovation in food service is endless. Here’s a look at the top innovations in food service of 2021.

As clean label continues to trend in nutrition bars, many manufacturers are responding with creative approaches to clean label that are resonating with consumers. Here’s a look at how innovative processing techniques can be used to produce cleaner label bars.

Amino acids are the building blocks of proteins, supporting muscle recovery and providing energy. Here’s what to know to create a protein-building amino acid product to meet today's consumers’ workout needs.

As a leading market for personal nutrition products, Japan offers valuable insights into this emerging category. Explore Japanese consumers’ interest in customized foods and beverages, the health concerns driving this interest, and innovative personalized nutrition brands in Japan.

Consumer snacking drivers and priorities underscore a desire for better-for-you options as balance becomes the new normal for snacking in Europe.

While whey protein is the gold standard in sports nutrition, choosing between whey protein isolate and concentrate requires careful consideration since it impacts a variety of factors, ranging from lactose to leucine content.