Tag: Food industry

Since the 1970s, many food portions in the United States have increased sharply, a trend that has paralleled the rise in obesity rates. This phenomenon begs the question: why have portion sizes gotten larger, and what factors are responsible for this significant shift in our eating habits?

During the 1980s, driven by economic and functional advantages, high-fructose corn syrup (HFCS) replaced sucrose as the primary sweetener in many U.S. food and beverage products, including major soft drink brands. This shift cemented its status as a ubiquitous and controversial ingredient found in everything from sodas to baked goods.

Olive pomace oil is a common cooking oil, with its production making use of the last 5–8% of oil left in the olive pulp after the initial pressing for virgin oils. The final product consists primarily of refined olive-pomace oil and a small addition of virgin or extra virgin olive oil to improve flavor and nutritional profile.

According to the brand's official timeline, the Splenda company introduced a stevia-based product line in 2016, a significant expansion from its original artificial sweetener. This means that while the original yellow-packet Splenda is still made with sucralose, the brand now offers products where the primary sweetener is stevia.

According to a 2016 Bloomberg report, some grated and powdered parmesan products sold in the US contained significant amounts of cellulose—an anti-caking agent derived from wood pulp. This raised the crucial question: Is powdered Parmesan real cheese, or is it a processed imitation? The answer is more complex than a simple yes or no.

According to USDA data, less than 3% of all graded beef achieves the superior Prime status, which is a major reason why USDA Prime is more expensive than other grades. This rarity, combined with abundant marbling, makes it the highest quality and most sought-after beef.

Glycolipids are among the most abundant lipids in nature, characterized by a unique structure combining a carbohydrate and a lipid. In food, they can be naturally occurring components or added for their functional properties, such as acting as emulsifiers and stabilizers. Understanding their role offers insight into both natural nutrition and food manufacturing processes.

In a 2019 study published in the journal *Polymers*, starch was cited as a cornerstone of the global food industry due to its diverse functional properties. But beyond its use as a common ingredient, what are the five functions of starch and why are they so critical for both industrial and biological processes?

According to a 2023 analysis by The Guardian, the retail price of oat milk was approximately six cents per ounce, while cow's milk was only two cents. Understanding why does oat milk cost more involves examining the entire supply chain, from the farm to the supermarket shelf. Several complex factors contribute to the higher price of this popular dairy alternative.

According to a 2023 study by Texas Health Resources, a significant 80% of Millennials consider health benefits when selecting foods, a stark contrast to older generations. This finding underscores a generational pivot towards proactive wellness, revealing how a deeper understanding of nutrition drives their food purchasing decisions.