Articles
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1 week ago |
berryondairy.blogspot.com | Donna Berry
If the name Helm rings a bell, it’s because she is the former Chief Food and Nutrition Strategist for Weber Shandwick, who helped turn milk from a commodity to a brand with the iconic got milk? and milk mustache campaigns. At the CFBN breakfast, she identified six movements taking place in food and beverage that are gaining momentum. For starters, she said that the growth in tools to identify ultra-processed (UP) foods will add more to the confusion.
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1 week ago |
berryondairy.blogspot.com | Donna Berry
If the name Helm rings a bell, it’s because she is the former Chief Food and Nutrition Strategist for Weber Shandwick, who helped turn milk from a commodity to a brand with the iconic got milk? and milk mustache campaigns. At the CFBN breakfast, she identified six movements taking place in food and beverage that are gaining momentum. For starters, she said that the growth in tools to identify ultra-processed (UP) foods will add more to the confusion.
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2 weeks ago |
dairyprocessing.com | Donna Berry
About 15 years ago, sea salt caramel shook up the ice cream category through its mashup of sweet and salty. In more recent time, there’s been a lot going on with swicy, where sweet and heat come together. Opposites attract. But sometimes it’s more than contrasting flavors. Mashups are increasingly about providing shock value to generate interest and entice purchase.
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2 weeks ago |
meatpoultry.com | Donna Berry
Before food enters the mouth, most consumers have formed a perception of what they will experience. One might expect a pinkish-reddish hued cured kosher beef hot dog in an all-natural casing to have a snap when bitten, followed by a salty, savory taste. A golden-brown cooked pork sausage patty will likely ooze juices when chewed and have the flavor of sage, with or without sweet hints of brown sugar or maple.
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2 weeks ago |
dairyprocessing.com | Donna Berry
Food industry analysts are calling 2025 the year of the GLP-1 dieter. These consumers rely on medications that trick the body into feeling full by manipulating the satiety hormone known as glucagon-like peptide-1, or simply GLP-1. These dieters need nutrition but barely have an appetite. Many are turning to single-serve portions of easy-to-eat, high-quality, protein-packed foods, such as cheese, yogurt and whole milk.
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