Stevia will steal more and more market share from sugar — the natural sweetener has the potential to displace 25% of global sugar demand by 2050 as more consumers opt for the zero-calorie sweetener, asserts leading stevia producer, PureCircle.
Food Trends 2013
"Texture is moving to the forefront as the next hot mega-trend," said Elizabeth Sloan, President of Sloan Trends, speaking at this weekend's 2013 IFT Annual Meeting & Food Expo in Chicago. More than one-quarter (27%) of the best-selling [in the US] new foods and beverages in 2012 carried a texture claim, according to IRI’s 2013 New Product Pacesetter Report, Sloan noted.
Butter vs marg: it's a fight that has gone on for decades. On one side, there's butter – rich, creamy, defiantly full-fat and made for millennia by churning the milk or cream. On the other, there's margarine: the arriviste spread invented in the 1860s. It might not taste delicious but for decades margarine has ridden a wave of success as the "healthy" alternative. No longer.
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