Articles Tagged with ''study''

Whether they impact flavor, appearance, nutrition, freshness, or texture, food ingredients have been used for centuries for a variety of purposes. 

As Americans gear up for what’s expected to be the first “normal” summer IRL get together in over a year, research technology company Feedback Loop set out to learn what’s on the menu and who’s coming.

The relationship between mood and eating played out big time during the pandemic, especially when it comes to snacking and treating ourselves, reports The NPD Group.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

The latest Culinary Visions study in The Mindful Dining Initiative focuses on the impact of the COVID-19 outbreak on dining habits and preferences of consumers across the United States.

Despite global business challenges caused by the COVID-19 pandemic, results of an exclusive new study reveal that food and beverage companies and influencers continue to invest in digital technologies that advance productivity, efficiency, sustainability and food safety.

The American Bakers Association (ABA) and ndp | analytics have announced The Baking Industry’s Frontline Workforce Landscape study, which examined commercial baking and supplier companies investment in frontline workforce engagement and career development as well as the support of their local communities.

With the U.S.’s Hispanic population exceeding 52 million and projected to eclipse 100 million by 2050, they make up a significant portion of the consumer demand.

Snack Food & Wholesale Bakery was recently able to talk to Jamie Mavec, marketing manager, Cargill Global Edible Oil Solutions, Minneapolis, as well as Sonia Punwani, global bakery leader, about Cargill's most recent FATitudes study on oils.