Consumers in the U.S. eat more than 10 billion bowls of soup every single year. Tomato soup is the second favorite, topped only by chicken noodle. However, it’s hard to argue that any other is more versatile than creamy tomato soup which can be enjoyed on its own or used in other recipes such as chili, casseroles, stews, Mexican dishes, Italian classics and more.

Macaroni and cheese has maintained its position on America’s top ten comfort foods list for decades. Crayola even named one of its orange crayon colors after this perennial favorite! Millions of adults and children alike consume mac and cheese every year, yet many are looking for ways to indulge more responsibly, and are paying closer attention to labels — avoiding foods with artificial ingredients and high fat and calories.

No summer cookout is complete without the right condiments, as evidenced by the growing number of condiment varieties filling grocery aisle shelves. Whether topping burgers and hot dogs with nacho cheese, slathering ribs with barbecue sauce or stirring mayonnaise or dressings into potato salad or coleslaw, the right sauces can add some flair to just about any dish.

More artisanal and cultural options are also entering the market, including aiolis, avocado spreads, sriracha sauces, adobo, tandoori, Greek yogurt-based dips, Asian-inspired flavors and other global influences.

The decadent, creaminess of Alfredo sauce has been a beloved Italian flavor profile of consumers for more than a century. Restaurants and food manufacturers continue to offer products to meet the demand.

What can make a savory sauce, rich dressing, velvety filling or creamy soup less than appealing? Inconsistent textures caused by clumping of powdered ingredients aren’t only unappetizing to those who consume them, but they’re a major frustration and challenge for food manufacturers that want to eliminate these issues in their formulations.

Fresh yogurt is a popular ingredient for health-conscious consumers, but many food manufacturers find it challenging to incorporate into their formulations because it requires a specific type of permit, has a relatively short shelf life, and has some risk of contamination that other products don’t. That's why, when we first introduced Grande Primo™ Dried Yogurt, there was a lot of excitement around the fact that food and beverage manufacturers now have a way to put “yogurt” on their labels without needing to use fresh yogurt in their formulations. 

If there’s one thing that signals the start of fall in the U.S., it’s the introduction of seasonal pumpkin dishes and drinks at restaurants around the country. But while pumpkin has long been seen as the king of fall, quick service restaurants (QSRs) and casual dining brands are also trying to incorporate non-pumpkin flavors and trends into their fall menu offerings to entice consumers. From the flavor of caramel apples to hearty soups and sauces - even dishes with carved turkey and cranberries - plenty of new fall-themed recipes will be hitting menus in late August and early September.

If you haven’t noticed the growing variety of nut and seed butters on the market, you haven’t been paying close enough attention. Protein is the hottest trend in the food and beverage industry, and today’s health-conscious, on-the-go consumers are looking at new peanut butter alternatives to give them the same protein-rich spread, and they’re finding it in almond, sunflower and cashew butters, to name just a few.

New Year's resolutions: we’ve all made them…and we’ve all broken them. One of the most cited reasons for falling off the wagon when it comes to resolutions related to dieting is that the food that’s low-fat, low-calorie, low-carb and other “lows” just isn’t as good as rich, or as decadent as other food that are available; we’ve all tasted light versions of our favorite foods and felt the disappointment. Food and beverage manufacturers continue to rush to the shelves with products that tout their healthier versions of popular products, hoping to capture people who, as of January 1, are committed to changing their eating habits. But usually by about January 3, they’re back to the better-tasting products.