In the last four decades, the number of people living with diabetes has nearly quadrupled, according to the World Health Organization. The American Diabetes Association reports that nearly 10% of the U.S. population has the disease, accounting for more than 30 million people.

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Remember the food pyramid? It used to be considered the ideal approach to nutrition and was considered the foundation of a healthy diet — a balance of fruits, vegetables, lean protein, grains and dairy. Today, many consumers are abandoning the one-size-fits-all guidelines in favor of a more customized approach.

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Ask anyone what the familiar tastes are in most foods and you’ll get the same response, “Sweet, sour, bitter and salty.” In recent years, however, chefs and foodies have been putting an emphasis on the fifth taste sensation: umami.

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It’s commonly accepted that work environments encouraging collaboration perform better overall. Studies back it up, showing that collaborative environments are five times as likely to be high performing and ultimately have higher success rates than environments with independent thinkers.

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Some suppliers simply fill orders, while others work together as partners to discover innovative formulations that maximize a product’s flavor, texture, nutrition and its appeal to consumers...and even to reduce ingredient costs. This type of collaborative relationship can be the differentiator that ultimately contributes to your product’s success in the marketplace.

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You turn to your ingredient solution partner for safe, quality and economical solutions to your formulation or reformulation challenges. Nearly all ingredient suppliers can check those boxes, so how do you choose the right one to work with?

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Processed foods, once prized for their convenience and longevity, are coming under increased scrutiny by the same consumers who once embraced them — and “big food” is feeling the squeeze.

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