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Start-Up May Have Sweetener Formula That Makes Sugar Obsolete

An Israeli entrepreneur and former PepsiCo exec has patented a clean-label sweetener he promises is a “breakthrough product that could ultimately make sugar obsolete.” Heylo is a proprietary combination of acacia and stevia, blended in a precise ratio using a technique that delivers clean taste and functionality. Unavoo Technologies, the brainchild of Yuval Maymon, says do-it-yourself concoctions of the two ingredients cannot duplicate the result. The patent protects the levels [of acacia and stevia], the formulation, and the interaction of the carrier with the sweetener. The sugar replacement market is large – as much as $20 billion – but current offerings have major problems that Heylo avoids. The biggest one: bulking agents (i.e., ...  More

"Heylo! There’s a New Sugar Replacer in Town… and this One’s a Game-Changer, Says Ex-PepsiCo Exec",, January 08, 2018

Desire For Skillfully-Cooked Veggies Transcends Vegetarianism

Diners looking for restaurants that serve good vegetarian or vegan cuisine can now thank WalletHub for its list of the best cities for veggie-based cuisine. (Top of the list: New York City, but there are many others.) Chefs in New York once thought of vegetarianism as a fad, but now acknowledge it is “becoming a concrete cultural shift," as Sean McPaul of New York’s High Street on Hudson put it. But the shift encompasses much more than veganism and vegetarianism. An increasing number of diners simply want to eat more vegetables that are cooked well. The shift includes other concepts as well, including the farm-to-table movement, which supports local farmers. The end result: chefs are getting very skilled at cooking fresh vegetables well.   ...  More

"There's Something Big Shifting in American High Cuisine", AlterNet, January 07, 2018

“Naked Cakes” Skip The Frosting, But Not The Decadence

A minimalist trend is overtaking the cake-baking community: “naked cakes” shun frosting or fondant, but still manage to hold onto a certain sugar-rich decadence. The basic idea is to highlight the texture of the cakes themselves and the fillings between layers. They are embellished with fresh blooms, gum paste-molded flowers, edible pearls and gems, chocolate chips, crumbs, cookie dough, candy sprinkles, and fresh berries. The basic idea is to highlight the texture of the cakes and the fillings between layers. Christina Tosi, owner of the award-winning U.S. and Canadian bakery Momofuku Milk Bar, is said to have come up with the idea. But many other pastry chefs and bakers are featuring the desserts, including Martha Stewart and wedding ...  More

"Frosting-Free Cakes the Latest Trend", Lubbock Avalanche-Journal, January 06, 2018

Dunkin’ Removes All Synthetic Dyes From Donuts

Dunkin’ Donuts has removed all artificial dyes from its donuts in the U.S., almost a year before its original deadline. Calling the accomplishment ”an incredible milestone moment,” the company said it took years of research to make the transition to simpler donut ingredients and hopes to continue the trend with “innovative new flavors” in the months ahead. The company said it is on track to meet its end-of-2018 deadlines for removing synthetic dyes from its entire menu, including donut icings, fillings and toppings, and frozen beverages such as Coolatta frozen beverages, baked goods, breakfast sandwiches and coffee flavorings. Sister brand Baskin-Robbins is also working to remove synthetic dyes from its products. [Image credit: © Dunkin' ...  More

"To Ring in the New Year, Dunkin' Donuts Removes Artificial Dyes from Donuts", News release, Dunkin' Donuts, January 04, 2018

Ancient Grains Find A Modern Audience In U.S.

Today’s health-conscious consumers have taken foods considered staples in ancient civilizations – grains like quinoa, amaranth, farro, and spelt – and made them new again. Industry data show that case shipments to U.S. foodservices rose by double-digit rates compared to processed wheat grains. Shipments of highly popular quinoa rose 18.5 percent in the 12 months that ended in October 2017 compared to a year ago. Shipments of spelt and farro also increased by double digits. Consumers are turning to ancient grains because they are richer in protein, fiber, and vitamins than modern grains. But the increasing popularity among foodservice operators is also due to the fact that chefs appreciate their unique flavors.  [ Image credit: © Bob's Red ...  More

"Everything Ancient is New Again: Case Shipments of Ancient Grains to Foodservice Outlets Increased by Double-Digits", The NPD Group, January 03, 2018

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