Move over corn flakes! Even though cereal remains the top breakfast food, sales revenue has seen a steady decline in recent years. As consumers move toward healthier lifestyles, they’re taking note of the labels on many of the most popular breakfast cereals and realizing just how much added sugar and empty calories they contain.

What’s taking the place of cereal at the breakfast table and on the go?

In today’s health-conscious society, one of the greatest influences on consumer buying decisions is arguably a food product’s label. When shopping for a new product, more than half of U.S. consumers say they read the ingredient list. The presence of artificial fillers and preservatives along with chemically modified ingredients leads many to reach for another product containing only familiar, natural ingredients.

As part of the cruelty-free movement, consumers are increasingly demanding cage-free eggs from producers. These preferences don’t merely apply to whole eggs purchased for personal use at home but for eggs used in manufactured food products as well.

These days, the terms “clean label” and “label transparency” are everywhere. Both are major trends in the food and beverage industry, and both are in high demand by consumers. Though hotly debated among food scientists, the Clean Label Project has made consumers more aware of what should be on ingredient lists and, just as importantly, what shouldn’t.

Arguably, nothing has dominated the food industry more than clean label initiatives in recent years. Consumers are driving the trend, with 53% of adults saying they’re purchasing more natural foods for their families.

Because of the availability of online resources, consumers can research product claims and ingredients like never before, and they want to know more than what is or isn’t in a product. They also want to know where ingredients came from, how a product was produced, whether animals were harmed in the making, and the impact on the environment.

Grocery stores in the U.S. throw out 43 billion pounds of food every single year because of spoilage or products that have surpassed their sell-by dates. That’s an immense amount of waste, and it doesn’t include food thrown out by restaurants and consumers.

Yogurt has long been a go-to ingredient for many manufacturers, and the consumption of yogurt has consistently grown year over year. In 2017, the market topped $8.8 billion and is expected to reach $9.8 billion by 2022.

There are multiple forms of whey protein ingredients on the market, each appealing to a variety of food manufacturers and consumer groups for their unique applications.

Just as there are many forms of whey protein, there are different methods used to manufacture the products. While the vast majority of whey protein originates from cow’s milk, the process it goes through to get to its final concentrate form can vary from one manufacturer to the next.