Salt, Food, LatAm Market

Part
01
of eleven
Part
01

Salt Use in Beauty Products

There are a number of hair, skin, and beauty benefits to using salt in any form, such as rock salt and sea salt. Among these benefits are decreased inflammation and acne, exfoliation, cleansing properties, electrolytes, and healthier hair.

ELECTROLYTES In Salt

  • According to Dr. Philip Tanswell, the managing director at The Cornish Sea Salt Company, "natural sea salts contain a number of electrolytes that are essential for healthy cell activity".
  • Sodium — a mineral found in salt, which functions as an electrolyte — is a necessary ingredient for our bodies and skin. Imbalances can lead to "premature aging, dryness, and destruction of the collagen strands in the skin".
  • The electrolytes found in salt also maintain a number of necessary bodily functions which can impact skin's appearance and health, such as "normalizing blood pressure, regulating blood flow, aiding in nutrient absorption, facilitating nutrient transport and maintaining the integrity of cell membranes".
  • Maintaining an appropriate sodium level also ensures healthy levels of hydration, which further contributes to healthy skin.

Decreased INFLAMMATION

  • An additional benefit to the use of salt in skincare relates to the mineral's anti-inflammatory effects.
  • According to Dr. Tanswell, "these salts are easily absorbed through the cell wall of our skin and stimulate anti-inflammatory reactions and replenish lost minerals lost during our normal daily routines. Cosmetically, this reduces swelling and reduces wrinkles and other signs of aging".
  • One well-known example of this would be Epsom salts, which are commonly used to treat inflammation and pain from inflammatory diseases. This same benefit can be observed in skincare.

EXFOLIATION

  • Salt has been found to have a positive exfoliating effect on the skin, helping to wash away dry or dead skin.
  • According to Dr. Arash Akhavan, a dermatologist in New York City, "salt can leave skin 'visibly smoother and improve skin texture over time'".
  • "Exfoliation is another beauty benefit of salt. Salts make an excellent, non-toxic exfoliating treatment for softening the skin and clearing away dead skin cells."
  • There are a number of exfoliating skin scrubs on the market which make use of salt, such as options from Asutra, Vivo Per Lei, and Majestic Pure Cosmeceuticals.

HAIR HEALTH

  • In addition to its many skin-related benefits, salt is also helpful for hair care, and can help to soften hair when used appropriately.
  • Specifically, sea salt contains a number of minerals which help to improve hair's health and texture.
  • According to Lee Stafford, a hairdresser, "sea salt is loaded with minerals, such as magnesium, sodium and potassium, therefore benefiting the overall health of our hair as well as adding texture and volume".
  • Because of these benefits, there are a number of sea salt shampoos available on the market, including options from Verb, Lush, and Cristophe Robin.

CLEANSING PROPERTIES

  • Sea and Epsom salt products have also been shown to help cleanse and purify the skin by clearing out dirt and bacteria in pores.
  • "Salt has the unique ability to detoxify, heal, cleanse, exfoliate and even hold in moisture all in one."
  • Both sea salts and rock salts have been shown to "have natural antiseptic properties," which allow them to "kill pathogens, detoxify the skin, and absorb dirt and grime".
  • Because of salt's cleansing properties, there are a number of face washes, scrubs, and masks on the market which make use of the mineral. Some examples are options from Derma-E and M3.
Part
02
of eleven
Part
02

Salt Use in Wellness Products

Visible trends in the US related to salt and sodium in food include an increasing demand for low-no-sodium products and regulatory guidelines have been implemented on sodium intake. There is a growing trend of using salt/sodium substitutes. Sodium deficiency is rare in the US. Sodium is, however, one of the main ingredient in sports drinks. In summery, the wellness industry tends not to view salt in a positive light, with some exceptions for niche and replacement products or its presence in exercise and sports drinks.

WELLNESS PRODUCTS

  • Salt-inclusive wellness products/supplements include edible items and dietary supplements such as vitamin, mineral, protein herbal, fortified food & beverages, probiotic food, branded iodinated salt, branded wheat flour, sports drinks and fortified juices, as well as food intolerance products.
  • These products are additional substances introduced into the human diet to add further nutritional value for enhanced health and gaining essential nutrients.
  • The market is dominated by North America in 2018 with the region accounting for 38 percent of the overall market share.

INSIGHTS ON USE OF SALT/SODIUM IN EDIBLE WELLNESS PRODUCTS

-INCREASING DEMAND FOR LOW-NO-SODIUM PRODUCTS

  • WHY: A recent Gullup poll it is found that 42 percent of US adults are actively trying to avoid salt in their diets wherein consumers are looking for “permissible indulgence” wherein the taste is not compromised. This means making room for a smaller "allowed" proportion of ingredients such as sugar, fat and salt.
  • METRICS: A Heath & Wellness 2017 report states that demand for low sodium products has increased wherein consumers who avoid one “red flag” ingredient are also more likely to avoid others, as to eliminate fat from their diets, they may also be eliminating sugar or salt induced products intake.
  • 47 percent of millennial consumers in US are choosing to avoid sodium in their diets. This is lower than the 57 percent rate among Gen Xers and 66 percent among Baby Boomers.
  • EXAMPLE: Flavorhealth is creating natural flavor solutions focused on sodium reduction to enable food and beverage manufactures and consumers to participate in the health and wellness trend.
  • Euromonitor's Hartman Analysis 2018 states, due to the growing trend of in lower sodium edible products, the sales for canned soups has declined by 1.2 percent CAGR over the past five years.

-REGULATORY GUIDELINES HAVE BEEN IMPLEMENTED ON SODIUM INTAKE

  • WHY: Due to the increasing heart risk by the sodium/salt intake in diet, several health authorities have established guidelines for limiting sodium consumption in US. This includes recommendations from WHO, USDA, US department of health, IOM and others who have limited the daily sodium intake to less than 2,300 mg (2.3 grams) in an adult diet.
  • METRICS:It is found that 75 percent of the processed/packaged edible products consists of high percentage of sodium.
  • According to FDA, reducing sodium intake has the potential to prevent hundreds of thousands of premature deaths and illnesses in a decade.
  • "Researchers have estimated lowering U.S. sodium intake by about 40 percent over the next decade could save 500,000 lives and nearly $100 billion in healthcare costs."
  • EXAMPLE: FDA is issuing for public comment a draft of "voluntary targets for reducing sodium in commercially processed and prepared food both in the short-term (2 year) and over the long-term (10 year)."

-SODIUM DEFICIENCY IS RARE IN US

  • WHY: Due to the high consumption of salt buy Americans, it has been found that pursuing a dietary supplement for sodium or having sodium deficiency is extremely rare in US.
  • METRICS: An average American consumes at least 1.5 teaspoons of salt per day, or about 3400 mg of sodium, which contains far more than dietary need.
  • The most common meals in US such as sandwiches, cold cuts/cured meats, soups, burritos, tacos contain the most sodium.
  • EXAMPLE: According to the FDA report, 90 percent of the Americans are taking excess sodium intake on average including children and adolescents also eat more than is recommended, ranging from 2,900 mg per day.

-GROWING TREND OF USING SALT/SODIUM SUBSTITUTES

  • WHY: The concerns around the excess intake of salt/sodium intake in diet of Americans diet has disrupted the market of probiotics, functional food, and dietary products to induce experiments with other forms of less harmful products.
  • METRICS: The market for salt substitute products has been growing rapidly. The US and North America holds the largest market share in the industry, which is expected to grow at a CAGR of 6.4 percent from 2018-2023 globally. Potassium salt, flake-salt, and sea-salt are some oft-used substitutes by various companies in US instead of familiar sodium ingredient in edible products.
  • EXAMPLE: Gustus Vitae, a probiotic wellness product company in California is launching its latest line of Probiotic Ocean Salt that looks and tastes like sea salt, but which also supports the immune system, digestive health and protein utilization.
  • Saltopia, the NJ dietary products company gained popularity with its range of volcanic black lava salt and other flavors like lime and garlic salts sold nationwide.
  • Nutek Food Sciences has brought an alternative line of potassium salt which is naturally-sourced potassium salt from ancient sea beds in North America and offers improved nutritional balance to the diet by reducing sodium and replacing it with potassium.

SODIUM IS ONE OF THE MAIN INGREDIENT IN SPORTS DRINKS

  • WHY: Water intake is recommended to replace the fluid losses of the body. Substituting or supplementing water with sports drink gives additional boosters due to carbs and electrolytes ingredients that are supposed to improve performance. The main electrolytes found in sports drinks are sodium and potassium. Sodium in sports drinks helps the body retain fluid by maintaining osmotic pressure in blood vessels.
  • METRICS: Sodium replacement is considered vital for athletes and are designed for use during exercise. Guidelines recommend that sports drinks have 82–163 mg of sodium per 8 ounces.
  • EXAMPLE: Many commercial brands such as Gatorade, Powerade and Allsport are designed to meet these sodium guidelines.
Part
03
of eleven
Part
03

Salt Use in Household Cleaning Products

Salt is used and promoted in many cleaning products. Despite its frequency in toxic cleaning products, salt is overall seen as a natural alternative to toxic cleaning products. Unrefined salt is seen as a better option than refined salt, and excessive salt in water can be harmful for cleaning.

SALT IS PROMOTED IN ALL KINDS OF CLEANING PRODUCT INFORMATION

  • Much of online information on cleaning products can be separated into two categories: that which promotes products with toxic chemicals and that which warns against toxic chemicals. Publications in both of these categories promote the use of salt.
  • The Farmer's Almanac, which neither promotes nor avoids products with toxic chemicals, has an article about the many uses of salt.
  • The YouTube channel Clean My Space, which includes videos both on how to avoid products with toxic chemicals and how to use them, has a video devoted to the different uses of salt.

BOTH TOXIC AND NON-TOXIC CLEANING PRODUCTS CONTAIN SALT

  • Hundreds of cleaning products that also contain toxic chemicals contain salt.
  • Fabric softeners, laundry detergents, septic treatments, and some dish detergents typically contain the highest concentration of salt.

SALT IS SEEN AS AN ALTERNATIVE TO TOXIC PRODUCTS

  • Using salt-based products is seen as the choice of an informed consumer that wants a healthy alternative.
  • Force of Nature, a company that sells a cleaning product that contains only salt, water, and vinegar, presents itself as a powerful non-toxic cleaning product.
  • Blogs present salt as a toxin-free alternative to metal polishes, oven cleaners, glass cleaners, and more.

UNREFINED SALTS ARE "BETTER" THAN REFINED

  • In cleaning products, some blogs suggest that unrefined salts are better than refined salts because they contain more organic minerals.

ELECTROLYZED WATER IS BETTER THAN SALT-CONTAINING WATER

  • Salt-containing water is electrolyzed when an electrical current passes through it.
  • Electrolyzed water is better for cleaning because it makes a better grease cleaner and sanitizer.

RESEARCH STRATEGY

To identify these five trends, practices, and facts about salt use in cleaning products, your research team first conducted a thorough search of blogs, news outlets, and cleaning product industry publications about salt use in cleaning products. From this preliminary search, we made a list of a number of trends, practices, and facts of interest. Next, we conducted a second search in order to narrow down the list and substantiate each of the claims.
Part
04
of eleven
Part
04

Salt Use in (OTC) Healthcare

Salt is used as an ingredient in Over the Counter (OTC) medications for several reasons, some being: controlled-release dosage, improved stability of drugs to extend their shelf life, to improve the taste and effectiveness of the drug, targeted drug delivery in the body, reduce pain on injection and ease of processing the drug.

Beneficial vs. Detrimental uses of salt:

Benefits:

  • Salt gives stability to medication due to weak chemical make-up (Source 1)
  • Salt makes medication more soluble, and able to be ingested/digested (absorbed in the body).
  • Salt can provide for the therapeutic effect of the drug (helps drug to interact with body safely).
  • Salt can provide for a controlled release of the drug.
  • Salts can improve the effectiveness of a drug.
  • Salts in medicated creams can help permeate the skin quickly.
  • Salts are used with injectable drugs to make them more soluble (70% of injectable drugs have salts).
  • Sweet salts can help make medications taste less bitter.

Detrimental Uses of Salts in OTC Medications:


Manufacturing Trends:

We were unable to find metrics on OTC manufacturing trends using salt.
  • Salt is used as a pharmacological ingredient for solubility, targeted delivery of a drug, and controlled release of a drug.
  • Salt will continue to be used in the production of OTC medications as approved by FDA (Orange Book).
  • Drug companies use salt in OTC medications for reasons such as: targeted drug delivery in body, solubility of drug to have therapeutic effect, stability of drug, taste and shelf life.

Research Strategy:

In researching this topic, it is important to understand the production of Over the Counter medications cannot be compared to the production of any other product. Unlike other commercial products, OTC’s are approved and regulated by the Federal Drug Administration.

We first began our search with a look into how OTC’s are made, approved and sold on the market. We found marketing statistics for over the counter health care and a wide variety of information about how OTC’s are approved and sold, but were unable to find statistics on the use of salt in OTC medication. Since market trends for OTC’s was not the question being asked we moved to the next search string.

We then searched for OTC and the use of sodium, there we found that salt is an ingredient that is used to create a medically stable drug. Most drugs when created form a weak acid or base and salt is used to make the drug stable, soluble and useful. We found that the uses for salt as an ingredient are not simply frivolous add-ins, but rather needed to make the medications work in the body. We also found many needed uses for salt in OTC medications as mentioned above.

We were unable to find manufacturing statistics or any trends that salt will be used more or less than already being used. We discovered that the FDA approves all OTC medications and they are listed in a publication called The Orange Book.

Our search led us to the warnings about sodium in OTC medications. However, we were unable to find specific statistics related to specific companies using more or less sodium and/or continuing or discontinuing the use of sodium in its OTC products. Of the 30 top recommended OTC products 11 of them had sodium as an inactive ingredient. These products spanned multiple companies, showing that it is not a trend as much as it is a medical and scientific need of producing OTC medications.
Part
05
of eleven
Part
05

Salt Use in Desserts

Salt enhances the sweetness in desserts and brings out its aromatic flavor compounds. Sodium, being an essential mineral our body needs to function, makes our body physiologically crave for a little saltiness in desserts. The preference for sweet and salty flavored desserts is up by 32%, therefore, chefs and product developers are now creating desserts with unusual and exotic taste using salt and other savory flavors.

INSIGHTS / FACTS Regarding the Use of SALT as an Ingredient in Desserts

#1. THE SCIENCE BEHIND OUR LOVE FOR A LITTLE SALTY TASTE IN DESSERT

  • According to a research assistant in the Sensory Service Center in North Carolina, Angelina Schiano, having the love for sweet and salty taste is part of a person's evolution.
  • Schiano said that we love the sweet taste because from being a baby, we first encountered breast milk which is essentially sweet. But the next to develop is our love for salty taste around four months old as part of a child's development.
  • Sodium, being an essential mineral our body needs to function, makes our body crave for a little saltiness in desserts.
  • Since our body needs a certain amount of salt, thus, when used in baking, it makes us enjoy the dessert we eat.

#2. SALT AS A FLAVOR ENHANCER

  • From research, it was found that the tongue's sweetness receptors send the sweet taste to cells only when there is the "presence of sodium", thus explains why and how salt enhances the sweetness.
  • When used with precision, salt does not make desserts taste salty, it only brings out the characteristic of the food. It turns a two-dimensional taste to three-dimensional taste.
  • Salt cuts too much sweetness but "magnifies" the existing flavor to make it taste even better and give certain "balance" to its taste and flavor.
  • Salt also enhances one's "perception of other aromatic flavor compounds in our food".

#3. WAYS THAT SALT AFFECTS THE DESSERT'S APPEARANCE, NOT JUST THE TASTE

  • Aside from its effect in taste and flavor, salt affects the appearance as well. If needed yet not included, the "perfect golden color" of pies or tarts may not be achieved.
  • If salt is used when one wants to brown a pastry dough, the best kind to use is fine sea salt.
  • Salt reduces the oily texture of butter that sometimes makes the dessert look greasy.
  • In dough recipes, salt helps in activating the yeast.
  • It also acts as an anti-caking agent and as an emulsifier when baking.

#4. MILLENNIALS, AMONG OTHER GENERATIONS, ARE MOST LIKELY TO LOVE SALTY/SAVORY DESSERTS

  • According to a food trend research from CCD Innovation, 67% of Millennial moms consider themselves "adventure eaters".
  • The combination of sweet and salty taste in desserts is becoming popular for Millennials as they look for new flavors.
  • This generation looks for "big and bold" flavors since they grew up accustomed to flavors that are "acquired" through a combination of different tastes.
  • Salted caramel, though basic, is a popular flavor in snack foods in the past, even it does not have the new innovations on how salt was being used today in some desserts. Thus, Millennials who lived during those times are most likely the generation to love sweet and salty combinations in desserts.

TRENDS Regarding the Use of SALT as an Ingredient in Desserts

#1. SWEET AND SALTY: DUAL FLAVORS TRENDING IN HARMONY

  • According to a global culinary trendologist, Christine Couvelier, dairy-free desserts are starting to proliferate in the coming years. Therefore, product developers, as well as chefs, are now creating desserts that are not sugar bomb and tries other unusual and exotic flavors.
  • The preference for sweet and salty flavored desserts is up by 32%.
  • Coolhaus in New York City is an example of a food truck concept that continuously experiments with the combination of sweet and savory flavors in their dessert. It serves ice cream sandwiches with "seasonal flavors like avocado sea salt and campfire s’mores between a variety of cookies".
  • Salt & Straw, an ice cream cart in Los Angeles, stands out with its "Sea Salt with Caramel Ribbons, made with salt from the renowned Mark Bitterman".

#2. PINK HIMALAYAN SEA SALT AS A GARNISH/DECORATION

  • Pink Himalayan sea salt is becoming a vibrant addition to decorate desserts among pastry art students.
  • The few, minor but safe impurities of Himalayan sea salt "add a variety of pink hues". Because of this characteristic, it is used as a garnish.
  • Pink Himalayan salt, even when swapped with the regular salt doesn't alter the taste that the latter can give, but it gives addition to the dessert's visual presentation.
  • Bon Appetit serves hazelnut butter cake with sea salt caramel that uses a sprinkle of this pink sea salt on top of the chewy caramel.
  • Other examples on where Himalayan sea salt can be used is as a decorative frosted element for cakes to give them a pink pastel appeal.

Research Strategy:

We have provided 4 insights/facts and 2 trends regarding the use of salt as an ingredient in sweet and savory desserts. For the insights/facts, we opt to include some research studies to explain the science behind our natural love for a slight taste of saltiness in food, even in desserts. For the trends provided, we checked different articles discussing the new and emerging trends around the use of salt in desserts to find what is becoming popular in the view of bakers, chefs, product developers, and even pastry art students, and especially, the dessert-loving consumers. The trends included are repeatedly mentioned in multiple sources. To support the inclusion of these trends, we also checked for examples of bakeshop/stores where these trends are being used to make their menus stand out and included them in our findings.
Part
06
of eleven
Part
06

Food Mashups 2018

Tacro, TTLA sandwich from Whole Foods, Coffee Mashups, Mac and Cheese Candy Canes and Wagyu Katsu Sando were five food mashups of 2018 that were the most interesting and hype-driven.

Most Interesting and Hype-driven Food Mashups in 2018

#1 Tacro

#2 TTLA sandwich from Deli Whole Foods

  • TTLA sandwich is made of tempeh bacon, shredded lettuce, roasted garlic Vegenaise, slices of tomato, slices of avocado and a salt or pepper mix on ciabatta bread.
  • TTLA sandwich from Deli Whole Foods went viral on social media in 2018, according to a 2018 February Charlotte Observer article.
  • Vegan actress Tabitha Brown's video of eating the TTLA sandwich went viral and the hashtag, #TTLA sandwich, was viral on Twitter, Instagram, and Facebook.
  • Tabitha Brown TTLA review on YouTube had 41,319 views and 1,100 likes.
  • The video posted on Twitter of Tabitha Brown eating TTLA sandwich had 42,300 views and 686 likes.

#3 Coffee Mashups

  • A 2018 market report by U.S. Beverage Market Outlook, market research company Packaged Facts says that a growing trend in the US beverage market includes hybrids of coffee, carbonated drinks, juices, plant milk, and dairy-based energy drinks.
  • CSP Daily News.com reported that in the 2018 NACS Show in Las Vegas, many coffee companies and soft drink companies brought out mashup coffee drinks that combined coffee with carbonated drinks.
  • Coffee brewer, Java House, brought out ready-to-drink Cold Brew Frappes in 2018, a drink that combined coffee, mocha, and vanilla.
  • Coca Cola debuted its Dunkin' Donuts Shot Dark Espresso drink in 2018.
  • Starbucks debuted its Triple Shot Energy Drink, which is a mashup of coffee and RTD coffee and energy drink in 2018.
  • Red Diamond launched its Fitz Cold Brew Coffee in 2018 (source 6)
  • Bang Energy launched its Keto-Coffee in Hazelnut, cookies and cream craze and mocha madness flavors in 2018.
  • At least 10 new mashup coffee beverages were launched in 2018 in the US.

#4 Mac and Cheese Candy Canes

  • Mac and Cheese Candy Canes was launched in 2018 by the Seattle-based candy company, Archie McPhee.
  • Mac and Cheese Candy Canes are macaroni and cheese-flavored candy canes.
  • On the page of Instagram food reviewer @junkfoodmom, the photo of Mac and Cheese Candy Canes had 1,397 likes.
  • Though the majority of comments are negative remarks, Mac and Cheese Candy Canes, created a hype on Twitter with the Twitter page of Nerdist showcasing it getting at least 15 negative comments.
  • Today Magazine reported that Mac and Cheese Candy Canes created an uproar on social media.
  • Instagram food reviewer @junkfoodmom observed that the candy cane smells like cheese and tastes like mac 'n cheese but the sweetness overpowers the flavor eventually, so it’s doable."

#5 Wagyu Katsu Sando

  • Wagyu Katsu Sando is a sandwich made of wagyu beef, which generally is not used in making sandwiches in the US.
  • Wagyu Katsu Sando became a sensational food mashup in the US in 2018, according to Eater.
  • The beef is wagyu only when it is coming from Japanese Brown, Japanese Polled, Japanese Shorthorn, or Japanese Black cattle.
  • Katsu is the Japanese word for cutlet coated in breadcrumbs and fried, and Sando is the Japanese word for sandwich, and hence this mashup is a combination of beef, a cutlet, and sandwich.
  • Wagyu Katsu Sando went viral on Instagram when it was launched in 2018.
  • The Instagram photo of Wagyu Katsu Sando posted on the page of @rossinicaviar got 1,099 likes.

Additional Helpful Findings

#1 Pizza Burrito

  • Pizza Burrito is a pizza wrapped around mozzarella sticks and garlic knots and was food mashup launched in 2018.
  • SF Gate, a sister website of San Francisco Chronicle commented that Pizza Burrito was a food item created by Russo's House of Pizza, and that "It carries nothing but a plea for attention wrapped in crust and shouted into the emptiest corners of the internet".
  • Houston Chronicle also observed that pizza burrito was "an affront to both pizzas and burritos".

#2 Buffalo Chicken Mac & Cheese Waffle Cone

  • Buffalo Chicken Mac & Cheese Waffle Cone is a combo of spicy buffalo chicken with cheesy mac, inside a red cone.
  • Food Beast, reported that in the LA County Fair 2018, Buffalo Chicken Mac & Cheese Waffle Cone, a mashup food as far as the ingredients are concerned, was launched by Chicken Cahrlie.
  • @lafoodie, the Instagram handle of LA Country Fair had posted a photo of this food item on Instagram and it got 1,251 likes.

#3 On The Floor Pizza

Research Strategy:

In order to provide a list of at least 7 of the most interesting and hype-driven food mashups in 2018 we scanned through news reports on food mashups that went viral in 2018. The mashup foods thus identified using this strategy were tacro and TTLA sandwich.

We decided that tacro was one of the most interesting and hype-driven food mashups of 2018 because a single Instagram photo of tacro posted by @kerryeatsworld in 2018 had 665 likes ad 129 comments and another Instagram photo by @allie.eats in 2018 had 739 likes and 46 comments. Also, Fox News called tacro the "first viral food trend of 2018".

We decided that TTLA sandwich was one of the most interesting and hype-driven food mashups of 2018 because it went viral on social media in 2018, according to a 2018 February Charlotte Observer article. Also, vegan actress Tabitha Brown's video of eating the TTLA sandwich went viral while the hashtag, #TTLA sandwich, was viral on Twitter, Instagram, and Facebook, according to the Charlotte Observer article. The Tabitha Brown TTLA review on YouTube had 41,319 views and 1,100 likes. The video posted on Twitter of Tabitha Brown eating TTLA sandwich had 42,300 views and 686 likes.

In the report, U.S. Beverage Market Outlook 2018, market research company Packaged Facts says that a growing trend in the US beverage market is hybrids of coffee, carbonated drinks, juices, plant milk, and dairy-based energy drinks. Though the report does not use the exact phrase, mashup, it is obvious that this new category of drinks come under the definition of mashups. CSP Daily News reported that in the 2018 NACS Show in Las Vegas, many coffee companies and soft drink companies brought out mashup coffee drinks that combined coffee with carbonated drinks. For example, Coffee brewer, Java House, brought out ready-to-drink Cold Brew Frappes, a drink that combined coffee, mocha, and vanilla, Coca Cola debuted its Dunkin' Donuts Shot Dark Espresso, Starbucks debuted its Triple Shot Energy Drink, which is a mashup of coffee and RTD coffee and energy drink, Red Diamond brought out its Fitz Cold Brew Coffee, and Bang Energy brought out its Keto-Coffee in Hazelnut, cookies and cream craze and mocha madness flavors in 2018. To sum up, at least 10 new mashup coffee beverages were brought out in 2018 in the US. NACS Show in Las Vegas, the venue in which these beverages debuted, is a mega retail event that creates much hype and invites great attention. Using the above-discussed evidence, we decided that coffee mashup beverage was one of the most interesting and hype-driven food mashups of 2018.

Mac and Cheese Candy Canes, a mashup food of macaroni and cheese-flavored candy canes, was launched in 2018 by the Seattle-based candy company, Archie McPhee. On the page of Instagram food reviewer @junkfoodmom, the photo of Mac and Cheese Candy Canes had 1,397 likes. Though the majority of comments are negative remarks, Mac and Cheese Candy Canes, has created a hype on Twitter with the Twitter page of Nerdist showcasing it getting at least 15 negative comments. Today Magazine reported in 2018 that this product had created an uproar on social media. Instagram food reviewer @junkfoodmom observed that the candy cane smells like cheese and tastes like mac 'n cheese but the sweetness overpowers the flavor eventually, so it’s doable." From the above-discussed details, we assumed that Mac and Cheese Candy Canes, though receiving negative responses, simply created hype and interest on social media. Hence, we concluded that it was among the most interesting and hype-driven food mashups in 2018.

Wagyu Katsu Sando is a sandwich made of wagyu beef, which generally is not used in making sandwiches in the US, according to eater.com, a food website. Wagyu Katsu Sando became a sensational food mashup in the US in 2018, according to eater.com. The beef is wagyu only when it is coming from Japanese Brown, Japanese Polled, Japanese Shorthorn, or Japanese Black cattle. Katsu is the Japanese word for cutlet coated in breadcrumbs and fried, and sando is the Japanese word for sandwich, and hence this mashup is a combination of beef, a cutlet, and sandwich. Wagyu Katsu Sando has gone viral on Instagram according to eater.com. The Instagram photo of Wagyu Katsu Sando posted on the page of rossinicaviar got 1,099 likes. This food item entered the US market in 2018 according to eater.com. Hence, from the above evidence, we concluded that Wagyu Katsu Sando was among the most interesting and hype-driven food mashups in 2018.

We also found some additional useful data points about a few food mashups launched in 2018, Pizza Burrito. Pizza Burrito is a pizza wrapped around mozzarella sticks and garlic knots and was food mashup launched in 2018. SF Gate, a sister website of San Francisco Chronicle reported that Pizza Burrito was a food item created by Russo's House of Pizza, Pearl River, New York that "It carries nothing but a plea for attention wrapped in crust and shouted into the emptiest corners of the internet". Houston Chronicle had also observed that pizza burrito was "an affront to both pizzas and burritos". From these comments, it is obvious that this food mashup was not a hype-driven food but yet we assumed that could be an additional entry to the list, as a useful finding.

Food Beast reported that in the LA County Fair 2018, Buffalo Chicken Mac & Cheese Waffle Cone, a mashup food as far as the ingredients are concerned, was launched by Chicken Cahrlie. Again, the ingredients of this food item suggest that it is a mashup food item. @lafoodie, the Instagram handle of LA Country Fair had posted a photo of this food item on Instagram and it got 1,251 likes. However, there are no news items about this food outside the LA Country Fair, from 2018. Hence, it is assumed this is not a hype-driven food mashup of 2018.

The LA County Fair 2018 also saw the launch of On The Floor Pizza which is a mashup food of pasta and pizza. However, there are no online mentions of this mashup outside the LA County Fair.

We were only able to find four mashup food items of 2018 that had the potential to be included in the list of the most interesting and hype-driven food mashups in 2018.

We searched for 2018 YouTube videos about food mashups and tried to find out if any of them mention specific food items in this category had either made a selling sensation or a social media sensation. However, we could not find any such videos that specifically mention a food mashup from 2018 and creating a selling/social media sensation, other than the already listed four food items.

Then, we tried to find the best mashups lists' available online. One such list by Insider, a community of consumer influencers sharing the products they choose via Word of Mouth or WOM advertising, has given a list of 9 of the most delicious fast-food mashups ever created. However, none of these 9 food mashups belong to the year, 2018, but they are from an earlier period.

Broadening the research criteria, we also tried to find out market reports on general food trends of 2018, hoping to find food mashups mentioned among them. However, such trend reports by websites such as BBC Good Food, Travel Channe, and Greatist did not mention any food mashups.

We also searched through social media networks such as Twitter, Facebook, and Instagram to see whether there are any mentions of specific mashup food items going viral in 2018. We could not find any other than the four food items already listed.

Though Pinterest is a not so reliable source, we tried to identify food mashups from the pictures given by Pinterest and search for their originating date and popularity using other online sources such as news items and blog comments. However, we could not find any blog posts or news articles from 2018 mentioning the food mashups we identified from Pinterest or suggesting that they were launched in 2018.
Part
07
of eleven
Part
07

Food Mashups: 2020 & Beyond

Three future U.S. trends for food mashups are Indian and American cuisines, French and American cuisines with global influences, and beverage mashups. There is also a growing focus among chefs in fusion cuisines on respect for cultures and cuisines, and the responsibility to educate the public about them.

INDIAN MASHUPS ON THE RISE

  • Indian food mashups that allow people to try something new in a familiar format, such as sandwiches, are driving the increasing popularity of Indian food.
  • Gerry Ludwig, corporate consulting chef of Gordon Food Service, predicts Indian cuisine will “gain steam” using traditional ingredients and flavors in everyday dishes such as toast, chicken wings, and fries.
  • Traditional Indian flatbreads, such as paratha and naan can be used as carriers for a variety of mashup dishes, such as Indian burritos.
  • Something as simple as adding more approachable descriptions of menu items (e.g., referencing keema pav as an "Indian sloppy Joe") increases the popularity of unfamiliar dishes.
  • Indian and Southern American cuisine mashups work especially well. Barbecue flavors meld well with traditional Indian flavors, and fried chicken--popular across the U.S.--with Indian spices allows for an accessible introduction to the novel flavors.
  • The popularity of snacks among millennials has seen the rise in availability of Indian snacks and street foods, as well as Americanized versions.

EMERGENCE OF FRENCH FUSION

  • According to the plethora of industry experts consulted by Flavor & The Menu for their Top 10 Trends 2019, the modernization and experimentation with French cuisine is on the edge of the trend cycle.
  • There is a surge of newly opened restaurants offering modernized French cuisine with a decidedly American twist.
  • Not only do these mashups combine French and American cuisine, but include global flavors, especially from cuisines that were influenced by French cooking, such as Louisiana, Vietnam, and North Africa.
  • Kara Nielsen, VP of trends and marketing for CCD Helmsman, sees burgers as a way to explore French flavors through an approachable, American vehicle. Incorporating ingredients such as salty French butter; duck or duck fat; and aromatics such as caramelized onions, shallots, or leeks cooked in French wine can elevate a burger to an elegant experience.

DEVELOPING MASHUPS OF BEVERAGE PRODUCTS

  • According to the Packaged Facts report, U.S. Beverage Market Outlook 2019, the research indicated that the latest innovation in beverages is the emergence of beverage mashups of products that would not be expected to go together.
  • Coffee is being added to sparkling beverages, juices, and bottled water to appeal to consumer desires for coffee and also carbonated drinks with less or no sugar.
  • Tea is being added to sparkling beverages, energy drinks, and juices to appeal to consumer interest in the health benefits of tea.
  • Tea can add a natural element to energy drinks with stimulants like guayusa, green tea and matcha, and yerba mate.
  • There are also energy teas, such as STōK Yerba Mate Cold Brew Teas, which contain 75% more caffeine than other packaged iced teas.

CULTURAL FOCUS IN FUSION CUISINE

  • Chefs are moving away from random cuisine mashups, and trying to focus on fusing cultural dishes that have similar ingredient types, flavor and textural similarities, or presentation commonalities.
  • Chefs are emphasizing respecting the cultures of cuisines through intentional attribution, whether the name of the dish or the description of its components, making sure to honor the source cuisines and dishes is important to representing culture through food.
  • There is a focus on education, from about how a particular ingredient is used, to re-framing conversations about fusion cuisine to reflect the experiences of immigration and assimilation and the shifting realities of generational experience in the U.S., many chefs now consider it a responsibility moving forward.

RESEARCH STRATEGY

In order to determine future trends in food mashups, the research team scoured recent food and restaurant industry reports and publications, news articles, and press releases from companies that focus on trend spotting. Some of these publications, such as Flavor & The Menu, and food trend spotting companies, such as CCD Innovations, leverage the knowledge and expertise of many chefs, developers, and trend experts to provide the most informed analysis of leading and emerging industry trends. Trends mentioned in multiple sources, or with detailed analysis from industry experts as growing, emerging, or leading-edge innovations were included as mashup trends of the future.

Flavor & The Menu discusses the current proliferation of newly opened restaurants focusing on modern French fare melded with American cuisine, what may be driving interest, the gaining momentum of the trend, the potential for wider adoption in the chain market, and the strong growth opportunities. The ubiquitous enthusiastic tone and future-focused statements in this 2019 report suggest that this new trend will continue at least into 2020. The Packaged Facts report lists beverage mashups as an innovation that is a factor to market growth in the Energy and Sports Drinks market, a market expected to grow to almost $28 billion by 2023.
Part
08
of eleven
Part
08

Salty Snacks Disruptors

The disruptors in the salty snacks' category in the United States include new popcorn flavors, high demand for premium snacks such as meat, snack mashups, and eating while on the go.

FACTORS BOOSTING THE SALTY SNACKS CATEGORY

  • Eating while on the go (41%) and snacking as an energy boost (22%) are the two major factors that have led to the growth of the salty snacks' category.
  • All the changes around grab and go, takeout food, eating on the go, Uber Eats, and meal kits, are pointing toward more of these eating in smaller portions in various times of the day.
  • The sales in this category increased by 5% to an estimated $11.9 billion in 2017.
  • According to Mintel research, the sales grew by 31% within the past five years, making salty snacks one of the best performing major packaged food categories in recent years.
  • Owen, an analyst at Mintel, is quoted saying, "The diverse salty snacks' category benefits from the increasing prevalence of snacking and the blurring line between traditional meal times and snacking occasions."
  • He continues to state that "because salty snacks are still primarily seen as an indulgence, there are opportunities for brands to shift their messaging and new product development to better position salty snacks as a healthy snacking option, such as popcorn, or more nutrient-dense, such as meat snacks."

NEW FLAVOR INNOVATION IN POPCORN

  • While a health halo has traditionally benefited popcorn, Americans are now embracing flavor innovation, ranging from indulgent to savory, driven by the increasingly popular ready-to-eat (RTE) popcorn segment, according to new research from Mintel.
  • During the period 2012-2017, total U.S. retail sales of popcorn grew by 32% to an estimated $2.5 billion in 2017, with RTE popcorn leading the wave of flavor innovation and growing by 118% to $1.1 billion.
  • Today's consumers are interested in both familiar and unexpected flavor innovation in the popcorn category. Traditional varieties such as cheese-flavored popcorn (in which 49% of popcorn consumers expressed interest) and indulgent flavors such as chocolate/caramel covered (32%) are popular.
  • Consumers are also interested in options that are seasonally flavored, such as pumpkin spice (12%) have additions mixed in, such as candy (20%); and have mixed flavors, such as salty, indulgent and cheesy together (39%).
  • Additionally, 45% of popcorn consumers globally are interested in buying all-natural varieties.
  • According to Mintel research, popcorn sales have been increasing year over year with the category shifting towards more dynamic flavors and combinations from traditional flavors. This shift is driven by the ready-to-eat segment which has seen sales more than double since 2012.
  • Brands selling RTE popcorn are finding success through an expanding array of creative new flavors as well as by tapping into the growing interest in healthy, natural and portable snacks and eating occasions.
  • Owen, an analyst at Mintel, is quoted stating that "The popcorn segment, and RTE popcorn in particular, is likely to continue benefiting from a generally healthy image as well as its suitability as a medium for a wide range of flavors and toppings."
  • According to Euromonitor research, consumers around the world are more frequently choosing savory snacks over sweet ones.

HIGH DEMAND FOR PREMIUM SNACKS SUCH AS MEAT

  • Demand for premium salty snacks such as meat is high as it is popular among meat snack consumers of all ages, those aged 18-34 are 45% most likely to be interested in portable options such as meat snack bars.
  • While the inherent benefits of protein and portability favor all meat snack brands, some of the smaller brands are drawing a point of distinction by offering niche flavors and formats.
  • Young salty snack purchasers are placing extra value on the portability of meat snacks and its ability to be eaten beyond snacking occasions.
  • Brands have a market opportunity to "position meat snacks for breakfast, where protein and portability have become essential attributes."
  • Meat snacks are the largest segment of the salty snacks' category, with a market share of 30% and are also the fastest growing, with sales rising by 45% within the past five years to reach $3.6 billion in 2017.

SNACK MASHUPS

  • Consumers have been putting together salty snacks such as cheese and crackers for years.
  • Today, food manufacturers are catching on and turning combination products that once were only found in school lunchboxes into premium meal replacement options.
  • These mix-and-match products can be found for all dayparts.
  • They are being marketed as convenient accompaniments for anyone on the go, and they offer a nutritional or indulgent appeal. Their evolution is driving growth and blurring several snacking channels into one.
  • They are jumping out of the snack aisle to find new consumers. Although many new kits are merchandised in the refrigerated section of supermarkets and c-stores, their appeal is not cooling-off.
  • Refrigerated meat, cheese, cracker and dessert snacks’ dollar sales were up 13% for the year ending June 10, 2018, according to I.R.I.
  • These products include Archer Farms’ On-the-Go snacks that feature salami, provolone cheese, and breadsticks, or Horizon Organic’s Good & Go! Combination of pretzels and organic Cheddar cheese.
  • These items are merging baked goods and meats or cheeses to create snacks that provide energy, protein, and other nutritional benefits.
Part
09
of eleven
Part
09

Latin America Glassware Market Size

While the specific market size of the glassware industry was not readily available, we were able to determine that the global market size will reach $10.5 billion by 2026, with Asia-Pacific accounting for more than 1/3 of the total market size. Baverage-ware is the most dominant segment in the glassware industry both globally and in Latin America.

GLOBAL MARKET SIZE & GROWTH

  • Tabletop glassware (referred to as glass tableware market in market reports) consists of products that are used for serving food. The market is bifurcated on the basis of product types including beverage-ware, tableware, baby bottles, and others.
  • According to Transparency Market Research, the global tabletop glassware market is expected to reach $10.5 billion by 2026, expanding at a CAGR of 2.9% from 2018 to 2026. This translates into an $8.35 billion [10.5/(1.029)^8] market size for tabletop glassware in 2018.
  • Beverage-ware, which operates as a segment of the glass tableware market and includes tea pots, coffee/tea jugs, pitchers, and coffee brewers, is expected to have the highest CAGR of 3.1% while the tabletop glassware segment which includes glass, cups, and mugs is expected to have a CAGR of 2.9% between 2018 and 2026.
  • Beverage-ware is expected to dominate the Latin American glassware industry, reaching a 63.08% market share by 2025.
  • Asia Pacific accounted for 33.42% or $2,643.2 million of the global glass tableware market and is anticipated to continue its dominance over the 2018-2026 period primarily due to the increase of the middle class purchasing power in the region.
  • Asia Pacific is followed by North America, Europe, Middle East & Africa and Latin America in terms of their market share in the global tabletop glassware market.

KEY PLAYERS, GROWTH DRIVERS & RESTRAINTS

  • The tabletop glassware industry is very fragmented globally. This is corroborated by the fact that there are more than 400 manufacturers involved in the production of glass tableware products globally.
  • Some of the key players operating in the industry include Libbey Inc., ARC International S.A., Anchor Hocking LLC, Sisecam Group, Bormioli Rocco SpA, Wuerttembergische Metallwarenfabrik AG, Lenox Corporation, World Kitchen LLC, LaOpala R.G. Ltd. Borosil Glass Works Ltd., Kavalier Glass A.S., and Termisil Huta Szkla Wolomin S.A.
  • The emergence of the middle class has been a key driver for the revenue growth of the glass tableware market globally. The enhanced purchasing power and rising standard of living has underpinned the industry growth and is expected to continue doing so in near future.
  • The escalating raw material prices and the higher tariffs on gas paid by the tabletop glassware industry compared to the other industries is likely to be the major stumbling block in the industry's growth. High cost of soda ash, which contributes more than 30% of the overall cost production of glass products, is another key factor hindering the growth of the market at present.

Research Strategy:

We began by going through various research reports from Grandview Research, IBIS World, Mordor Intelligence, Reuters, Report Linker, and Global News Wire to find the market size of the Latin American glassware industry. While we were able to find information about the global market size and growth rate of the tabletop glassware industry as well as the expected share and growth for the global beverage-ware glassware, which is a sub-segment of the tabletop glassware industry, there was no information about Latin America specifically. As such, we tried to find the share of Latin America in the global tabletop glassware industry. Our research path led us to the market share for Asia-Pacific and the projected share for Europe and North America but Latin America was not mentioned in any of the industry reports we visited, which led us to believe that Latin America's contribution might be minimal compared to the other regions.
We also tried to triangulate the data by finding and aggregating the market size of key Latin American countries with the highest GDP like Mexico, Brazil, Colombia, Chile, Peru and Argentina but the market size of those individual countries could not be found. We were only able to find the market size of other type of glassware in Latin America. We also tried to locate reports that addressed the market size of the region in previous years but that strategy also proved fruitless.
Part
10
of eleven
Part
10

Latin America Glassware: Major Players

The top four glassware manufacturers in Latin America in terms of revenue generated include Rigolleau, Nadir Figueiredo, Libbey Inc. and Verallia.

Top Glassware Manufacturers in Latin America

# 1: Rigolleau

  • Website: Rigolleau
  • Rigolleau, is regarded among the largest glassware manufacturers in Argentina and Latin America.
  • The annual revenue of Rigolleau is estimated to be $2.1 billion.
  • In 2018, the company recorded sales revenue of 2,148 ARS millions, up from 1,923 ARS millions generated in 2017.

# 2: Nadir Figueiredo

# 3: Libbey Inc.

  • Website: Libbey Inc.
  • Libbey Inc. manufactures and sells glass tableware and other products in various regions globally including Latin America.
  • In Mexico, Libbey has partnered with Mexico’s Victrocrisa as part of their business development strategy.
  • The annual revenue of Libbey Inc. is estimated to be $785.2 million.
  • In 2018, the company recorded net sales revenue of$797.9 million with the sales in Latin America generating $148.1 million in 2018.

# 4: Verallia

  • Website: Verallia
  • Verallia, is a global manufacturer of glass tableware for food beverages, and other custom solutions.
  • In Brazil, Verallia has three glass manufacturing plants and has strengthened its market presence by expanding to the North East part of the country.
  • Verallia, also has a glass manufacturing plant in Chile.
  • The annual revenue of Verallia is estimated to be €2.4 billion as in 2018
  • In 2018, Latin America accounted for 10% of the total sales revenue of Verallia.

Research Strategy:

We began the research to identify the top glassware manufacturers in Latin America by reviewing research reports from credible sources such as IBIS World, Mordor Intelligence, Grandview Research, Global News Wire and Euromonitor to gain some insights into the key market players and manufacturers of tabletop/beverage-ware glassware in Latin American. From the search findings, we found out that although there were various manufactures cited as top players in the industry reports none of the reports focused on glassware manufacturers in Latin America.
Next, we decided to scan through credible databases in the glassware industry, media outlets and press releases such as Glass International Magazine, The World of Glass, Glass International and Reuters. Through this strategy we were able to identify key glassware manufacturers in Latin America. Afterward, we reviewed the official websites of all the companies that we had identified, their annual reports, and investor presentations, as well as leading and market research databases such as Wall Street Journal, PR Newswire and Bloomberg in order to determine the annual revenue estimates of the companies.
Unfortunately, we realized that most of the financial data presented by the companies did not solely represent the revenue obtained from glassware sales since most of the companies had invested in other market segment. Therefore, we relied on databases that host the profile information of companies such as Crunchbase, Zoom Info, and Hoovers in order determine the annual revenues of the companies.

Part
11
of eleven
Part
11

Restaurant Operators: Latin America

Arcos Dorados, Telepizza Group, and BK Brasil Restaurant Operation and Advisory SA are some of the top restaurant/foodservice operators in Latin America.

Arcos Dorados

  • Arcos Dorados is the largest fast-food restaurant chain in Latin America and the Caribbean. It operates more than 2,100 McDonald’s restaurants in 20 countries in the region.
  • The company has 90,000 employees and is known as “one of the best companies to work for in Latin America”.
  • Arcos Dorados is also listed on the New York Stock Exchange.
  • The group also operates 260 McCafé, 3,000 dessert Centers in 20 countries in the region.

Revenue

  • The group consolidated revenues excluding Venezuela decreased by 6.7% to reach $3 billion.

Telepizza Group

  • Telepizza Group is Pizza Hut’s largest master franchisee globally by unit count and a leading multi-country pizza operator worldwide.
  • Telepizza Group is the largest non-U.S. pizza delivery company worldwide with more than 1,600 stores in over 20 countries.
  • The group in a master franchise alliance will help accelerate the growth of Pizza Hut across Latin America (excluding Brazil), the Caribbean, Spain (including Andorra), Portugal, and Switzerland.
  • The company also operates its retail pizzeria network in Spain, Portugal, Chile, Colombia, and Poland among others.
  • Numerous franchise restaurants are also operated by the group located in Guatemala, El Salvador, Russian Federation, Panama, and the United Arab Emirates.

Revenue

  • Telepizza Group’s sales reached $704.36 million from $622.43 million in 2017.

BK Brasil Restaurant Operation and Advisory SA

  • BK Brasil Restaurant Operation and Advisory SA is a Brazil-based company which holds a franchise agreement for the operation of restaurants under Burger King brand name.
  • The company opened 12 restaurants in 2Q18, driving the total restaurant count to 717 at the end of 2Q18.
  • The company’s franchised restaurant Burger King ended 2Q18 with 134 units.

Revenue

RESEARCH METHODOLOGY

To identify the top restaurant/foodservice operators in Latin America, we looked through industry reports and blogs which generally publish the "top" lists every year in different categories. Retailnetgroup.com, qsrweb.com, qsrmagazine.com, qsrmedia.com, and marketscreener.com are some of the sites we looked into. But, these reports mostly highlighted the top restaurants/QSRs and not the list of companies that operate them in the region.

As the data was not available pre-compiled, we looked for competitors of Alsea (mentioned in the research criteria) through Owler, Crunchbase, and Marketing91. However, these also did not yield any results that highlighted the operators. Again, we found a list of top restaurants/QSRs and not the list of companies that operate them in the region.

Post this, we concluded that the list is not available pre-compiled and went on to triangulate the information. To triangulate the information, we used the lists available for top restaurants/QSRs in Latin America and checked who operated them in the region. The idea was to identify if the companies are self-operated or were looking for operators, or are already operated by big groups. This search gave several results such as Texasdebrazil, City District Group, Arcos Dorados, Telepizza Group, BK Brasil Restaurant Operation and Advisory SA, Grupo Toks, Grupo Bimbo, Alsea among others. We have excluded Alsea as per the research criteria.

Subsequently, we checked each company's profile to see which restaurant/foodservice chains they operate and where they are looking for established restaurant operators who are looking to expand their portfolios but the name of the operator was found.

Later we compiled the list left and searched for their revenue from the company's annual reports, financial statements, Bloomberg, Hoovers, and Market Screener. Following this, we converted all the revenue to USD to identify the company with the highest revenue. We then listed the companies based on their revenues in descending order. Since the market share was not publicly available, we have provided the revenues instead as per the research criteria.
Sources
Sources

From Part 04
Quotes
  • "Over 50% of all drug molecules used in medicine exist as salts, most frequently as the hydrochloride, sodium, or sulfate salts. "
  • "Drug are often formed as a weak acid or base, but this drug form is not always optimal for dissolution or absorption into your body. Without absorption, a drug cannot have a therapeutic effect, so some forms require a salt."
  • "Other advantages of drug salt formation include development of controlled-release dosage forms, improved stability to extend shelf life, targeted drug delivery in the gastrointestinal tract (stomach or intestine), improved taste, improved drug effectiveness, reduced pain on injection, ease of processing, and extended patent life."
Quotes
  • "Use of sympathomimetic decongestants, high sodium content products, and NSAIDs requires caution. OTC sympathomimetic decongestants such as phenylephrine, ephedrine, and pseudoephedrine can raise blood pressure by causing vasoconstriction, leading to heart failure exacerbation. Evidence also shows that prolonged and excessive use of these decongestants, either topical or systemic preparations, might be associated with arrhythmia and myocardial infarction."
Quotes
  • "Remember, it’s always important to carefully read the labels on OTC medication – and this becomes even more important when you have hypertension. If your blood pressure is over 120/80 mm Hg or if you are taking prescription medication for your blood pressure, talk to your doctor before taking any OTC medicines or supplements."
Quotes
  • "Salt formation approaches have widely been utilized to increase solubility, and therefore, the dissolution rate of a drug. It is one of the most common methods to increase the solubility of weakly acidic and basic drugs."
  • "Salt formation has been utilized in the past to increase transdermal permeability."
  • " Thus, salt formation is one of the important ways to achieve the desired characteristics in a drug, such as increased solubility for the parenteral rate of administration."
  • "Different salts in a single drug product allowed different metabolism rates and possessed different onsets of action."
Quotes
  • " These novel salts showed higher solubility and faster dissolution profiles that were associated with the occurrence of local layered-like structures. They also showed better moisture uptake profiles and were classified as non-hygroscopic materials. Therefore, benexate saccharinate monohydrate and benexate cyclamate expedited the development of sweet pharmaceutical salts of benexate with improved performances"
Quotes
  • "For example, sodium is widely used in drug formulation. It may be used as an active ingredient (for physiological sodium replacement) or as a cation associated with an excipient (such as sodium bicarbonate or sodium citrate). Excipients containing sodium fulfil multiple roles: for example, lubrication, disintegration, solubility enhancement, or alkalization."
Quotes
  • "Patterned after the Nutrition Facts food label, the Drug Facts label uses simple language and an easy-to-read format to help people compare and select OTC medicines and follow dosage instructions"
Quotes
  • "The publication Approved Drug Products with Therapeutic Equivalence Evaluations (commonly known as the Orange Book) identifies drug products approved on the basis of safety and effectiveness by the Food and Drug Administration (FDA) under the Federal Food, Drug, and Cosmetic Act (the Act) and related patent and exclusivity information."
From Part 05
Quotes
  • "Exotic and unusual flavors will continue to crop up in desserts in 2019. These include more heat and spice, as well as salt and herbs. “Dessert is a lot less sweet than it used to be,” says Filice. “There’s a big push toward this mix of savory and sweetness, or a mix of salty and sweet. This idea that dessert is a sugar bomb is going away.”"
  • "Product developers and chefs have become increasingly adept at creating gluten-free and dairy-free desserts, and those items will proliferate on menus in the year ahead, says Couvelier."
Quotes
  • "Part of this is because of evolution, says Angelina Schiano, a graduate research assistant at North Carolina State University’s Sensory Service Center. “We do have an innate preference for sweet and salty foods,” she tells me. “From day one, babies love sweet foods, which makes sense because mother’s milk is essentially sweet.” She says our love of salt develops next, once we’re around four months old. That’s likely connected to development—scientists have a theory that we’re drawn to salty things because they’re found in essential minerals that we need for growth, like sodium and potassium."
  • "But that’s not the extent of the science behind salty and sweet. It turns out that sweet things are actually more irresistible when paired with a little sodium. “Salt enhances our perception of sweetness and also our perception of other aromatic flavor compounds in our food,” explains Schiano. Which is why adding a few flakes of sea salt onto a chocolate chip cookie is *chef’s kiss.*"
Quotes
  • "About two thirds — 67 percent — of millennial moms1 say they consider themselves to be “adventurous eaters,” according to research from CCD Innovation, a food trend research and product development firm based in Emeryville, California."
  • "The emergence of salted caramel as a popular snack food flavor in recent years heralded the blending of sweet and salty flavor profiles, and that trend has now exploded through other previously distinct flavors as well, says Christine Keller, director of the trend practice at CCD Innovation."
Quotes
  • "Manufacturers have learned that just a touch of salt can make sweets “pop” in a big way."
Quotes
  • "When used with restraint and precision, salt does not make food taste salty, it just brings out the best characteristics of the food. It turns bland, two dimensional tastes into In Living Color three dimensional tastes."
  • "Our bodies need a certain amount of salt to function properly, so it is built in to our physiology to enjoy the taste of salt. That does not mean we need to be eating tons of the stuff a day, but it does mean using a judicious amount of salt in any cooking or baking will make us more primed to eat and enjoy that food."
Quotes
  • "It’s all about balance..... Adding salt to desserts and baked goods adds depth of flavor and cuts sweetness, preventing your sweet delights from tasting flat and solely of sugar."
Quotes
  • "Our bodies are also conditioned to like salty foods since sodium is an essential mineral we need to function."
Quotes
  • "For pastry arts students, that controversy doesn’t need to be a worry – pink sea salt is very similar to common table and sea salt, with a few minor, safe-for-consumption impurities that add a variety of pink hues. It’s essentially a vibrant decorative addition that can be used in many different dishes."
From Part 07
Quotes
  • ""We’re always fighting between our dual identities,” Hsiao said. “But what I think is really important is attribution. Attribution means that whatever we do, we do with respect—and just showing people where things come from and where we can go and take it."
  • "Attribution can’t happen without education, and as Angela Dimayuga, then a chef at Mission Chinese Food, told us in 2017, increased access to information about how ingredients are used globally helped change her mind on fusion. “If there's an ingredient you don't know, you can look it up on your phone, and you can see how it is being used.""
Quotes
  • "It is estimated that two-thirds of millennials eat snacks. They prefer eating at least five to six meals a day rather than the traditional three meals a day. "
Quotes
  • "One way into the trend, noted Kara Nielsen of CCD Helmsman, is burgers, a tried and true classic and a broad platform for exploration. “How can salty French butter play a role on a meat patty or even a bun? Is there a place for duck or duck fat in a premium build? French wine melded with caramelized onions, shallots or leeks makes for an elegant and flavorful garnish.”"
From Part 10
Quotes
  • " Argentina is home to five hollow glass manufacturers: domestic producers Rigolleau, Cattorini and Durax, as well as international companies O-I and Verralia. Rigolleau is now the largest glass factories in Latin America, employing more than 1,000 people. "
Quotes
  • "Nadir Figueiredo ranked third in homewares overall and first in beverageware and dinnerware in 2018. Its offer in these categories and in ovenware is limited to glass formats."
Quotes
  • "Joint venture has also become one of the common business strategies. Libbey Inc. came into a partnership with Mexico’s Victrocrisa. This trend has been followed by various European companies as well."