In honor of National Macadamia Nut Month, Food & Beverage Insider highlighted some neat factoids about the popular nuts from the World Macadamia Organisation (WMO), an international nonprofit representing macadamia-growing countries, which is dedicated to educating consumers about the various benefits of these versatile nuts.

Product developers looking for an innovative inclusion need look no further than macadamias. And though the world saw widespread supply chain challenges across F&B ingredients the last few years, the future for the sought-after nuts looks bright, statistically speaking.

Did you know?

• In 2022, the total global production of macadamias was around 295,000 metric tons of nut in shell, which is roughly 90,000 tons of kernel.
• Macadamia supply will double from 2020 to 2025, and triple by 2030, according to the World Meteorological Organization.
• Macadamia kernels last two years when frozen, according to University of California.
• Roasting macadamias significantly increases the levels of polyphenols (Food Sci. Nutr. 2021;9[3]:1688-1697)—natural antioxidants that may help reduce the risk of cancer and coronary heart disease (Biomed Pharmacother. 2002;56[4]:200-207).

Check out the other posts in the series to learn more:

• Celebrating Macadamia Nut Month
• Macadamias: Sustainable and keto friendly
• Macadamias: Chock-full of health fats
• Macadamias: The more you know

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding. Reach her at [email protected].

The American Frozen Food Institute (AFFI) reported frozen food sales increased 8.6% to reach $72.2 billion in 2022. Unit sales decreased during that time but remained 5% above pre-pandemic levels.

The frozen food category saw immense growth in 2020 during the height of the pandemic. According to AFFI’s data, sales increased 22% in 2020 to reach $65.8 billion, compared to a 2% increase in sales totaling $54 billion in 2019.

Between 2018 and 2022, frozen food dollar sales increased a whopping $19.4 billion, underlining the impact of the pandemic on the category’s growth.

While frozen food dollar sales have consistently climbed since 2018, unit sales decreased in both 2021 and 2022 by 3.2% and 5.1%, respectively, highlighting the potential impact of inflation on frozen food costs. Despite the decreases, unit sales remain elevated compared to pre-pandemic levels, indicating continued demand for frozen foods.

This is particularly true for frozen processed meat, frozen snacks and seafood, which have seen double-digit increases in unit sales compared to pre-pandemic levels.

Frozen processed meat, such as chicken nuggets and sausages, saw an increase in unit sales of 21.8% compared to 2019, while frozen snacks and frozen seafood saw unit sales increases of 25.5% and 12.4%, respectively.

Compared to pre-pandemic levels, frozen processed meat saw the greatest increase in dollar sales among frozen food categories. Dollar sales for the category clocked in at $4.9 billion in 2022 and achieved 74.3% growth, compared to 2019.

Frozen snacks sales increased 58.5% compared to 2019 to reach $3.5 billion in 2022, while frozen seafood sales increased 36.9% to reach 7.1 billion.

Unit sales decreased across the board from 2021 to 2022, with frozen seafood taking the hardest hit: a decrease of 12% and the only category to see a double-digit decrease in unit sales compared to 2021. Frozen seafood was also the sole category to see a decrease in dollar sales in 2022 compared to 2021, with a decline of 2.9% during that time.

Frozen processed meat and frozen snacks held onto double-digit dollar sales increases in 2022, with growth of 21.6% and 12.7%, respectively, compared to 2021.

AFFI data indicate several reasons consumers may be keeping frozen food items on their grocery lists following the pandemic.

Inflation, which has heavily impacted the grocery category, is driving consumers to take steps to eliminate or reduce costly food waste. AFFI data show 77% of consumers said the short shelf-life of fresh foods is a contributor to waste.

What’s more, 29% of consumers reported they’ve expanded their freezer capacity since the onset of the pandemic, AFFI reported.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

Plant-based meats have come a long way from the early days of “chicken” nuggets and veggie burgers. In this week’s Business Bites, we’ve uncovered some global innovations in plant-based bacon (think fatty and lean), as well as cold cuts like pepperoni and ham. Plus, find out how FDA’s labeling plant-based milk alternatives and more.

FDA releases draft guidance on labeling of plant-based milk alternatives

Since plant-based milk alternatives entered the F&B market, animal-derived dairy companies have been pushing to differentiate their products from them. FDA recently issued draft guidance—not legally binding requirements—for plant-based milk alternatives products to ensure their labels are clearly marked as milk alternatives. FDA recommends including a voluntary nutrient statement on these products, which clearly conveys how they compare to their milk-based counterparts based on USDA’s Food and Nutrition Service (FNS) fluid milk substitutes nutrient criteria, in an effort to help consumers make more informed purchasing decisions and better understand the differences in nutritional content of dairy and nondairy milk options. One expert thinks this is the move in the right direction. Heather Fairman, CEO of DF Guardian Consulting Inc., said FDA’s goal of making it clearer for the consumer lies in the hands of the plant-based milk alternatives producers, putting “the primary responsibility on the industry to ensure accurate and non-misleading label information, product compliance and quality, and without question, product safety. This avoids adverse events with consumers and unnecessary recalls for companies.”

Popular zero-calorie sweetener erythritol linked to stroke, according to new study

New research from Cleveland Clinic claims that erythritol, a common replacement for table sugar in low-calorie, low-carbohydrate and “keto” products, is associated with an increased risk of heart attack and stroke. Findings were published in Nature Medicine. “Our study shows that when participants consumed an artificially sweetened beverage with an amount of erythritol found in many processed foods, markedly elevated levels in the blood are observed for days—levels well above those observed to enhance clotting risks,” said Dr. Stanley Hazen, chairman for the Department of Cardiovascular & Metabolic Sciences in Lerner Research Institute and co-section head of Preventive Cardiology at Cleveland Clinic. He concluded that there needs to be "more in-depth research into their long-term effects."

Miyoko’s Creamery founder under fire

Plant-based food manufacturer Miyoko’s Creamery recently announced an “executive transition,” removing founder and CEO Miyoko Schinner from the company’s day-to-day operations and replacing her with company CFO John Blair as it searches for a new “highly qualified, passionate and mission-driven leader.” The same day as the announcement, the Petaluma, California-based company took further action in federal court by filing a civil lawsuit against Schinner for allegedly stealing company property, including its trade secrets and confidential information. Schinner confirmed in a LinkedIn post that she was terminated as CEO in June 2022 as “conflict grew around the best path forward for future growth,” but also noted that she remains a director on the board.

Novotaste acquired by OC Flavors

OC Flavors is expanding its global footprint. The California-based manufacturer of liquid and powdered flavors for F&B acquired Canadian-based provider of natural and organic flavor solutions Novotaste to better serve the industry in the Northeastern U.S. and Canada. Marking OC Flavors’ second acquired company within its flavor platform, the business will now have access to a state-of-the-art customer-facing facility with a test kitchen and sensory lab. The acquisition will also aid the company’s production capabilities, flavor developers and professionals, and access to the U.S. and Canadian markets.

Meat substitutes continue to flourish

Fatty yet lean, plant-based bacon that sizzles? Thrilling Foods is breaking the mold when it comes to plant-based meat alternatives with its new patented Bakon, which the company said provides the genuine flavor and texture of traditional bacon. The company noted its proprietary use of “protein-bound fat streaks that alternate with ultra-lean meaty layers,” as well as curing, make Bakon stand out from the sea of vegan bacon products on the market. The low-carbohydrate, high-protein product is made using non-GMO soy milk, sustainably harvested palm oil, yeast extracts, sea salt, maple syrup, citric acid, black pepper, and natural food colors from radish and paprika—all with the look and packaging of traditional bacon.

The global launch of vegan cold cuts

Foodtech developer of plant-based alternatives Vgarden is setting big goals for 2023. The company partnered with Israel-based supermarket chain and meat delicatessen producer Tiv Taam to jointly manufacture its vegan line of deli meats, expanding on the success of its global launch in Australia in 2022. Tiv Taam will exclusively produce a series of kosher pea protein-based meat alternatives—including pepperoni, ham, chicken, turkey and other cold cuts—at its new manufacturing facility in Haifa. Vgarden’s soy-free, low-carb, non-GMO vegan offerings can be cold stored for up to six months.

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding. Reach her at [email protected].

This article is a part of a special series highlighting women-owned businesses in honor of Women’s History Month.

Nina Oduro and Maame Boakye did what every enterprising entrepreneur does before launching a business: They identified a void other businesses ignored and addressed it with a viable solution. In their case with Dine Diaspora, the social impact activists amplify largely ignored Black women’s achievements in the food system on a global level.

Throughout the year, the duo hosts virtual as well as in-person networking events and panel discussions across the country that attract Black women chefs, restaurateurs, farmers, educators, product developers and others. While those events address the frustrating issues many Black women face as they navigate the industry, they’re open to all.

Since Dine Diaspora’s inception in 2014, Oduro and Boakye have also presented the Black Women in Food Awards (peruse 2023's winners at the link) as a virtual campaign. The flagship event occurs during Women's History Month and precedes a daylong summit and cocktail reception in Washington, D.C. That's when 31 women are recognized and celebrated in categories like “beverage master,” “innovator,” “trailblazer” and “game changer.” That's 186 total women honored since the awards' inception.

Ahead of the Black Women in Food Summit, taking place April 22, we chatted with the founders about how their unique agency has evolved and its impact on the industry.

Food & Beverage Insider: For those who are not familiar with the annual Black Women in Food Awards, please explain its purpose and mission.

Dine Diaspora: The Black Women in Food Awards celebrate exceptional contributions to the food system made by Black women around the world. Each year, the honorees are announced in March during Women’s History Month. This year marks the sixth year of the awards and 186 women will be honored. Beyond the awards, we invite the honorees to be part of a community to support one another through advice, resources and opportunities.  

How has Dine Diaspora evolved the Black Women in Food Awards since its inception?

It all started with our desire to help brands work with more Black women in the food industry. We started with the awards and leaned on the public to identify Black women who deserved recognition and amplification. This turned into a publicly shared list. We started with six categories and have now expanded to eight with the new Beverage Master and Corporate Champion categories. The expansion of these categories was essential because the food industry is ever changing along with Black women’s roles within it. By ensuring that the awards adequately represent the diversity of the industry, it enables Black women’s work to be seen and rewarded in the entirety of the space.  

Unlike many food industry awards, the Black Women in Food Awards are global in scope. Why is that so important?

The food industry around the world is entrenched with racism and sexism that manifests in different ways. By centering Black women’s contributions to the global food system, we are combating narratives that seek to diminish their historic, current and future impact. Black women in the industry around the world need to see their efforts recognized and amplified as they continue to shape the way food is experienced at all levels of society.  

In addition to amplifying Black female chefs and restaurateurs, Dine Diaspora also honors Black female farmers, food scientists, F&B developers, activists and more. Why was it important for you to include them in the honors? 

It's common for people to think about the aspects of the food industry that they interact with more frequently like restaurants and chefs, however, the industry is vast and encompasses labor across the food value chain, from production to processing and waste disposal. Black women play critical roles across the value chain, and our awards are intentionally designed to be expansive in recognizing the variety of ways that Black women participate. This provides people the opportunity to access examples of Black women’s contributions across the industry and ensures that the contributions of Black women are celebrated in a space where their work can sometimes be diminished or even erased. 

What other events does Dine Diaspora host throughout the year? How are these events determined and who attends?

Our upcoming Black Women in Food Summit is a key event that gathers Black women across the food industry and the companies that seek to invest in their personal and professional growth. In addition to this, we will have both in-person and digital events throughout the year that focus on learning and networking for food industry professionals. We are known for our book launch events, which are great opportunities to meet some of the top Black food talent in the industry. There are so many events, so the best way to stay in touch is to sign up for our newsletter to hear about them first. 

What impact do you believe these events are having on the overall food & beverage industry?

Events are where our company started, so they are dear to our hearts. They have impacted many people globally and domestically, and after eight years in business, people are always asking for more. Our Black Women in Food events, in particular, have had an impact on Black women growing their businesses in the food industry. Many attendees say that the content, resources and networking opportunities have been invaluable.  

Here is the entire list of 2023 awardees—as well as previous winners.

A lifelong Chicagoan, Audarshia Townsend is a veteran food and beverage journalist who serves as the content director for Food & Beverage Insider. She also appears regularly on local Chicago television news programs to discuss food and beverage trends. When Townsend's not on the eats beat, she's an avid yogi and meditation practitioner. 

In honor of National Macadamia Nut Month, Food & Beverage Insider is highlighting some neat factoids from the World Macadamia Organisation (WMO). The international nonprofit represents macadamia-growing countries and is dedicated to educating consumers about these versatile nuts.

Did you know?

• Macadamias are diabetes friendly (Nutrients. 2017;9[11]:1271). The carbohydrate count is only 4 g per 28 to 30 g serving.
• The WMO offers a brand partnership program—which is free to macadamia brands and retailers in North America—to build category awareness.
• Macadamia oil boasts an excellent fat profile and a high smoking point (Agro Food Ind Hi Tech. 2018;29[6]:18-20).
• Beyond the use of macadamia nuts in foods, macadamia oil is popular in beauty products such as lotions, cosmetics and hair products. That, of course, lends to consumer recognition.
• Formulations are endless, and for nutrition-rich macadamia recipes, visit LoveMacadamia.org.

Check out previous posts in the series to learn more about macadamia nuts:

• Celebrating Macadamia Nut Month
• Macadamias: Sustainable and keto friendly
• Macadamias: Chock-full of health fats

Heather Carter is the associate editor of Food & Beverage Insider at Informa Markets. She has worked in trade publishing for nearly a decade, covering a variety of topics, from tile to bedding. Reach her at [email protected].

Canadian Ken Grenier grew up in the city, but it seems congested streets and noise aren’t staples of urban life he just couldn’t do without.

Grenier, CEO and co-founder of Pac Ridge, located throughout Canada and with presence in North America, is immersed in the farming industry—and farmers themselves. His plant-based food ingredients company uses seed-to-shelf True Crops and Sonic Milling technology to verify sustainable regenerative farming practices. It produces high-value oat milks and creamers, alternative pea protein concentrate and high-fraction starch.

So, instead of fussing over the nuances of timing a traffic light or squeezing into a tight parking space, Grenier and his partner, co-founder and farmer Jeff Gross, are acutely dialed into the company’s 2023 agenda. One key priority: commercialization of its Sonic Milling technology 1.0 in February and 2.0 in September. “[It’s] a whole oat milling process that uses water and air to make oat milks and creamers that have a robust [flavor] profile and smooth texture,” Grenier said.

He explained that the new technology “gets all the seed, nut or grain to the table, while maintaining the best flavor qualities and nutrient values. Our focus is providing consumers with higher amounts of protein, fiber and essential nutrients through plant-based beverages and ingredients. Launching with oat milk is just the start on a path to saving energy and placing the cleanest labels on the shelf.”

By harnessing the power of water and energy, he continued, the proprietary milling process creates microscopic air bubbles—or shockwaves of sonic energy—that break apart plant matter, creating ingredients or beverages from whole grains, nuts or seeds. These new efficiencies are “essential” in helping the company to meet its protein demands for Q1 2024, according to Grenier.

Their plan for commercialized sonic milling didn’t simply breeze in out of left field. A couple of years ago, Grenier and Gross “saw the demand for regeneratively grown products.” “That's when we came together as a group and started talking about how we were going to work with farmers to promote regenerative farming innovation and drive premiums for farm innovation and regenerative products,” Grenier added.

Based on what Grenier characterized as “very strong data,” he said the company knew it was on the right track when it dived into commercialized sonic milling. “Farmers’ customers are interested in this information and will make decisions based on this type of data,” he maintained. “It was very validating for our entire group. For Jeff and I, this was our vision two years ago and to see it come to fruition and the demand for it, is very satisfying.”

That’s not all that will keep the company’s nose to the grindstone in 2023. This month, it will launch True Crops, a regenerative farming app. It utilizes seed-to-shelf crop tracing, verifies regenerative farming protocols and gives retailers farming data that will provide their customers with the ability to make sustainable buying decisions, he explained.

The company’s recent acquisition of Sonic Milling in 2022 and launch of True Crops reflects its “commitment to a sustainable and healthy seed-to-shelf future,” Grenier said.

Rounding out the year’s itinerary, the company will kick off its solar-powered grain processing facility with state-of-the-art cleaning and sorting equipment. “It will connect to the True Crops app and also will secure our product identification, nutrition macros, protein content and carbon footprint,” Grenier added.

Of course, a few kinks arose along the way. “Anytime you’re bringing plants out of the ground—combined with commercializing a new technology—it’s a bumpy road, with a lot of start and stop and unexpected issues that need to be addressed,” Grenier detailed. “We’re taking a new concept and making it a commercial business.” It begins, he continued, “with building out a great team of talented people, bringing in automation and working out all and every deficiency.” The result? “Great tasting products that can be sustainably made.”

Chuck Green (chuck-green.com) is an experienced journalist who has contributed to a number of dailies, weeklies and specialty publications. He has covered various industries including finance and banking, food and beverages, real estate and sports.

The value of U.S. dairy exports in 2022 exceeded 2021 figures by 25%, breaking dairy exports records, according to data from the U.S. Department of Agriculture (USDA).

In 2022, U.S. dairy exports were valued at $9.5 billion, compared to $7.6 billion in 2021, the data show. Similarly, dairy exports logged 2.82 million metric tons of volume in 2022, compared to 2.67 metric tons in 2021.

According to Becky Rasdall, VP of trade policy and international affairs, International Dairy Foods Association (IDFA), the increase in U.S. dairy exports is driven by a number of factors, including increased global demand for dairy products.

“Consumer demand globally, especially for cheese, has increased,” she explained.

Also affecting dairy exports is a decrease in milk production in some dairy producing markets.

“... Milk production levels in certain major dairy producing markets have decreased,” she said. “The U.S. has excess production and exports are a great demand opportunity for that excess supply.”

Importantly, innovation in the dairy category is a key contributor to growing global demand for U.S. dairy.

“Innovation is a major component of export growth throughout the dairy supply chain,” Rasdall explained.  “Whether it’s innovative approaches to cheese consistencies and qualities, or innovative thinking about maximizing supply chain efficiencies, each of these steps along the way support U.S. exports. Our industry, in fact, places so much emphasis on innovation that we are the world’s only supplier of certain unique dairy ingredients that are critical in nutritional products, which also drives exports.”

The U.S. is the third-largest exporter of dairy products worldwide, behind the EU and New Zealand.

“The U.S., however, has only really started exporting over the last 20 years or so, making the exponential growth all the more impressive,” Rasdall said.

Over the past 10 years, U.S. dairy exports have increased in volume by 52% and in value by a whopping 85%, per the USDA data.

“The U.S. dairy industry now exports approximately 18% of all milk production,” Michael Dykes, D.V.M., president and CEO, IDFA, said in response to USDA’s data. “The totals are striking because the market for U.S. dairy products was almost entirely domestic just three decades ago.”

Export volumes to the top four dairy markets—Mexico, Canada, China and Philippines—all hit record levels, he explained.

To keep dairy exports in a position of growth, Rasdall emphasized the need for free trade agreements similar to those of competing exporters like the EU.

“The U.S. has a handful of tariff-reducing agreements with other countries compared to the EU, and those higher tariffs serve as major barriers to our export growth being even greater, particularly in food insecure markets in Africa and the Middle East, where European exporters have a natural geographical advantage,” she said.

Rachel Adams joined Informa’s Health & Nutrition Network in 2013. Her career in the natural products industry started with a food and beverage focus before transitioning into her role as managing editor of Natural Products INSIDER, where she covered the dietary supplement industry. Adams left Informa Markets in 2019.

For parents of young children and adolescents, providing a nutritious diet can be a balancing act.

According to a 2022 survey conducted by The Harris Poll, 75% of parents worry that their child is not getting adequate nutrients. To complicate matters, getting kids to eat healthier can often be an uphill battle. Another survey, The University of Michigan Health C.S. Mott Children's Hospital National Poll on Children's Health—which yielded responses from 1,251 parents with at least one child age one to 10—found that over half of U.S. parents have difficulty getting their children to eat a balanced diet, with about one-third of respondents describing their kids as “picky eaters.”

For food and beverage brands, seeking innovation with low-sugar and zero-sugar applications can also be challenging. On one hand, the consumers making the purchase decisions, i.e., parents, want their children to consume less sugar and are likely to be interested in low-sugar and no-sugar claims. On the other hand, parents also need products to pass their kids’ taste test.

New ingredients and processing technologies have made it more possible than ever to achieve great-tasting results with less sugar. Once a formulation successfully meets expectations for taste and sensory experience, however, brands must still break through the clutter of a crowded marketplace to reach their target audience. Brands should consider prominent on-label claims to effectively position low-sugar and zero-sugar applications geared toward youth and their health-conscientious parents.

Like what you’re reading? To access related content, click the link to check out our sweeteners digital magazine.

Parents of children under the age of 18 are more likely to check product labels while shopping than people without kids, according to IFIC's (International Food Information Council) 2022 Food and Health survey. The study reported that 64% of parents of school-age children “always” or “often” look at labels when shopping in-store. Furthermore, 61% of parents said they pay attention to labels while shopping online.

On-pack claims may be even more important for parents of babies and toddlers who have unique dietary needs and concerns. A 2022 consumer survey reported that nearly two-thirds (65%) of U.K. parents worry about the amount of sugar in CPG baby and toddler breakfast products. Moreover, nearly 9 out of 10 (87%) said they want the amount of sugar added to baby and infant products to be shown on the front of the package. Among this audience, parents may be responsive to messages that clearly speak to their worries and needs for convenience, trust and acceptance by their children.

While parents of teenagers and young adults may be more lenient when it comes to their children’s food and beverage choices, added sugar remains a concern. Studies have shown that parents tend to underestimate their children’s sugar intake and risk of being overweight (Int J Obes. 2018;42:1097-1100). Since adolescents are likely to have greater access to a wider range of high-sugar items than are available to younger children, parents of teens may face a greater struggle monitoring the elder age group’s sugar consumption. On-label transparency about sugar content in applications can help brands address this gap in parents’ awareness.

In summary, reduced- and zero-sugar claims placed prominently on packaging can help busy parents narrow choices to those that fit their desired nutritional profile by quickly scanning the grocery store aisles. Similarly, for online shoppers, brands will gain added visibility by including low-sugar and no-sugar keywords in product listing titles. When targeting an audience that is already inclined to review labels and product information, brands can build trust and a loyal consumer base by prioritizing transparent packaging.

Jon Copeland is a research strategist at MarketPlace, a strategic partner to food and beverage, pet and animal, and health and wellness brands and businesses.