Ancient grains are crossing over. In January, General Mills will launch Cheerios + Ancient Grains, which contain oats, quinoa, Kamut wheat and spelt (and, ahem, 4 grams more sugar than Original Cheerios). Kashi will soon debut new Sprouted Grains, an addition to the brand’s Organic Promise line. These are just two examples of the hundreds, if not thousands, of new products coming out as ancient grains mature from the bulk bins of hippie co-ops to the ingredient labels of mainstream packaged goods.
This week in Unboxed: Edition 10, we review new natural products that exemplify consumer tastes for simple ingredients that can be prepared with little time or thought, from frozen gluten-free meals to plant-based waters.
Regardless of the hottest natural food and beverage trends, there are products that continue to show up in our shopping carts week after week. Here, from organic sriracha to non-GMO kombucha to gluten-free pizza crust, find the best natural product staples that we can't live without.
Hot peppers mingle with sweet fruits, ethnic spices and more to fuel American’s obsession for fiery condiments. According to IBIS World, hot sauce production increased 3.6 percent in the United States from 2009 to 2014. Here are five to heat up your sales.
Both hot sauces and spiced condiments are experiencing solid growth. In 2013, sales surpassed $129 million, a 16.6 percent increase over 2012, according to Nutrition Business Journal. We explore why they're hot and which ones you might want to stock.
In light of the Environmental Working Group's recently launched food scoring system, we wonder: How does it stack up against existing food ratings? Here, find the pros and cons of food labeling systems that have been voluntarily adopted by manufacturers and retailers over the years.