Popping New Life into an Ancient Snack

By Jill Failla Humans have consumed corn for thousands of years. Long before other preparations were possible, Aztec civilizations were even popping the kernels, NPR reports. How can such an old snack be new and trendy? In honor of National Popcorn Day, SPINS takes a look...

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Glassware Gives Rise to New Yogurts

By Jill Failla SPINS recently expanded its Packaging attribute in the Product Library to the REFRIGERATED YOGURT & KEFIR category, allowing for yet another nuanced view of new and emerging yogurt trends. Using this attribute, SPINS data shows that year-over-year sales for REFRIGERATED YOGURT & KEFIR...

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Fresh-Baked Trends in Alternative Flours

By Jill Failla Spurred by changing consumer lifestyles, including gluten-free, Paleo, Ketogenic, low-FODMAP, and raw diets, as well as a variety of allergy-friendly and free-from practices, the shelf-stable flour segment is transforming. Historically filled with a variety of wheat products, this space now extends to ancient...

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A Quick Take on Today’s Herbivores

By Jamie Phillips, MS, RDN Beyond Meatless Mondays, vegetarian diets are gaining traction. These diets are as varied as the people who enjoy them, but there are certain commonalities, such as the inclusion of vegetables, fruits, nuts, seeds, and legumes. The difference lies in what animal-based...

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The Challenges and Triumphs of Sustainable Seafood

By Judy Seybold, MS, RD The sustainable seafood movement is coinciding with the 20th anniversary of the Sustainable Fisheries Act this year, and this marker has spurred many reflections on how far the industry has evolved. Past generations have taken our food supply – especially seafood –...

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