Hold the salt, please: Salt reduction needs to come out of the shadows
Reducing salt intake is not as high on consumers’ goals as reducing sugar, mainly because salt has not seen the same level of publicity. In addition, the health impact of excessive salt is a lot less obvious than in the case of sugar.
June 3, 2020
Personalized diets: Is this the future?
Fad diets are very popular and the go-to solution for people looking to lose weight. Research has shown that most of these diets don’t work for a number of reasons. However, a number of startups and large CPGs are looking at personalized nutrition and providing consumers with diets based on their genetic inclinations.
April 9, 2020
Vegan Collagen: Getting Skin In The Food Game
Collagen, a mainstay of the beauty industry’s anti-aging segment, has started to debut as a functional ingredient in food and drink. The richest sources of collagen - direct and indirect - are mainly animal-derived. This fact means that most collagen supplements and foods are out of bounds for vegan consumers and those on a primarily plant-based diet.
Feb 27, 2020
The Alcohol Industry Takes ‘No’ For An Answer
People are becoming more conscious of the amount of alcohol they consume and will expect sober options for both in-home and out-of-home consumption. Find out why is the low-and-no alcohol beverage category emerging as a trend and which ingredients will attribute to its rise.
Jan 21, 2020
A legal alternative to CBD: Copaiba
Essential oils have become an increasingly ‘essential’ part of our daily lives, found today in consumer products ranging from packaged food and drink to surface cleaners. One such product gaining much interest is copaiba oil. Find out how does it help in mood management and why it could pave the way for products in the CPG space?
Dec 5, 2019
The future of food: 2021
Spoonshot in partnership with Food Trendologist, Liz Moskow, has predicted 8 emerging trends that will play a significant role in product development and menus in 2021, driven by today’s consumer behaviour patterns.
Oct 29, 2019
The potential of peels as sustainable consumer products
For most of us, the skin and peels of many fruits and vegetables are intended to be thrown away. However, did you know that you could consume most of them? A case in point - banana peel flour that is emerging as a viable substitute for wholemeal flour to make bread.
Sep 24, 2019
Let's talk flavor pairing
Strawberries on burgers? Vanilla tamarind ice-cream? These combinations may, at first, seem like they wouldn't go together, but can turn out to be spectacular new taste sensations. Download this whitepaper to know more about flavor pairing and how you can arrive at the next big flavor combination.
Aug 21, 2019
Is plant-based fish the future of seafood?
Rising concerns over food sustainability will see plant-based alternatives to fish becoming a massive trend in the coming years. Exotic ingredients will grow alongside more familiar ingredients such as eggplant and carrot as potential alternatives to fish. Download this whitepaper to know why plant-based fish will be the next trend in plant-based foods.
Jul 12, 2019