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Watson Blogs

View our most recent posts from all of our blogs below or view our 5 blogs individually

Grape Seed Oil: As Good as Wine and Roses

Published on Jan 18, 2018 By: Callie Pillsbury

Grapes are a round, sweet berry found in clusters from the flowering plant, Vitis. There are three different categories of grapes. Table grapes are those commonly eaten in fruit salads, for a snack, or are used in a recipe. Raisin are dried grapes that can be eaten raw or used in baking. Wine grapes are smaller, sweeter grapes used in viniculture to make wine. 

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7 Things Food Manufacturers Can Do to Reduce Food Waste

Published on Oct 27, 2017 By: Blake Powers

Food waste occurs when a food that could be consumed but isn’t—whether due to spoilage, premature discarding, loss in transit, improper storage, or buying practices. Some examples of food waste might include tomatoes that fall off the tomato truck in transit, a carton of tomatoes that spoils because of improper storage or overbuying, and excess food purchased and discarded by consumers.

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Plant-Based Meals: Passing Trend or the New Norm?

Published on Oct 26, 2017 By: Blake Powers

Consumers seem more interested than ever in finding ways to reduce their consumption of meat and dairy. Five percent of American grocery shoppers were following a vegetarian diet in 2016, while 2% were on a vegan diet and 2% were avoiding dairy, according to A. Elizabeth Sloan in her Food Technology magazine article about the top ten trends for 2017.

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Tags: Custom Nutrient Premix


Fortified Toddler Milk: A Recipe for Success

Published on Oct 25, 2017 By: Blake Powers

Did you know that a toddler is more active than at any other point in life, averaging 2,368 steps per hour? Optimal nutrition is the foundation for this period of growth and activity. Though they’re not babies anymore, their nutrient needs are still different from those of older kids or adults.

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Tags: Custom Nutrient Premix


Four Key Considerations for Developing a Custom Nutrient Premix

Published on Oct 24, 2017 By: Blake Powers

The World Health Organization’s Guidelines on Food Fortification with Micronutrients spends nearly 40 pages(!) on factors to consider when choosing nutrients for fortification, which range from sensory problems to ingredient interactions. Fortunately, our checklist provides a simple way for product developers to get it right. 

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Tags: Custom Nutrient Premix


Guide to Choline

Published on Oct 20, 2017 By: Callie Pillsbury

A recent study discovered that 90% of Americans are not consuming adequate choline in their diets (1). Thus, a new daily value for choline has been set. The new recommended daily intake for choline is 550 mg for men and 425 mg for women per day. Additionally, nutrient content claims are now available for choline. These include labels such as “contains choline” or “high in choline” on food items (2). Many people do not understand the vital impacts of choline. The importance of this critical vitamin is discussed below.

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Tags: nutri-knowledge


The Role of Enzyme-Based Dough Improvers in Bakery Products

Published on Oct 18, 2017 By: Blake Powers

What’s in a loaf? A basic loaf of bread contains four ingredients: flour, water, yeast, and salt.1 But if we stop there, we’ll have a European-style bread that goes stale in a day.2 Bread that is mass produced and distributed needs a little help from food science to achieve machining tolerance, volume and texture consistency, and delayed staling.

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Tags: baking


September is National Potato Month

Published on Sep 1, 2017 By: Nikki Sepe

One of America’s most popular vegetables has an entire month dedicated to itself, the potato.  It is obvious why this tuber is so popular, it can be mashed and added with butter to create a creamy side dish, sliced and fried for a crisp, crunchy snack, or baked, boiled and stuffed with toppings for the main course. 

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Tags: diet, health, food, nutrition


Grape Seed Oil

Published on Aug 28, 2017 By: Callie Pillsbury

Grapes are a round, sweet berry found in clusters from the flowering plant, Vitis. There are three different categories of grapes. Table grapes are those commonly eaten in fruit salads, for a snack, or are used in a recipe. Raisin are dried grapes that can be eaten raw or used in baking. Wine grapes are smaller, sweeter grapes used in viniculture to make wine. 

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Tags: Spray Drying, nutri-knowledge


Rising Trends: Emojis

Published on Aug 7, 2017 By: Abbie Walker
You’ve seen them everywhere, those wide array of emotions on little yellow faces winking or laughing up at you. They are the craze right now and they are making their way into baking.

Emojis are a great start if you are looking for something new to revamp your products.

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Tags: Edible Glitter


Ascorbic Acid: The Dispute

Published on Aug 4, 2017 By: Abbie Walker

Ascorbic Acid, or more commonly known as Vitamin C, is naturally found in citrus fruits and many vegetables. It is considered an antioxidant.

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Tags: nutri-knowledge, baking


It's All in the Mix

Published on Aug 2, 2017 By: Abbie Walker

The baking industry has made huge leaps in the gluten-free trend. As people become more aware of their food habits, their demand for food they can safely eat has increased. Here at Watson, we have come up with a line of gluten-free mixes that can be used in restaurants and food service institutions.

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Happy National Chocolate Cake Day!

Published on Jan 26, 2017 By: Mona Hollums

While some days of national observance serve a very worthy function, (such as the Great American Smokeout, observed the Thursday before Thanksgiving), some seem to serve no function at all, like June 7th (…how DOES one properly observe National VCR Day, nowadays?) To many, it seems like a lot of these ‘national days’ are just plain silly, or at least only have what I suppose would be called a ‘niche appeal’ (would you believe, there’s a ‘National Bunsen Burner Day’? Yup. March 3rd!)

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Tags: Edible Glitter


National Popcorn Day – January 19th, 2017

Published on Jan 18, 2017 By: Mona Hollums

Popcorn an American StapleFirst domesticated in Mexico about 9 thousand years ago, popcorn is now a staple on many snack shelves across America.  Once able to be made only in small batches in the kitchen, and early in the 19th century often eaten with milk and sweetener the way we eat cold cereal today, it wouldn’t be produced for wide-spread commercial sale until about 1890, five years after Charles Cretors invented the first steam-powered popcorn maker and vendors began selling it on street corners.

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Tags: Edible Glitter


Natural Color Trends in the Breakfast Cereal Industry

Published on Aug 18, 2016 By: Mona Hollums

Part 4 of a 6-part series

A Visual Feast

Food color trends project growth to rise to $2.3 billion by 2019

...and there’s plenty driving that figure. The growing world-population is of course a factor, but it’s being further shaped by consumer preferences. As we discussed in previous posts, people are essentially wired to consider its color when selecting a food, and as health-consciousness continues its steady rise in popularity, consumer pressure has also come into play.

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Part 3 - Natural Color Trends in the Food & Beverage Industries

Published on Jun 21, 2016 By: Mona Hollums

Part 3 of a 6-part series

A Visual Feast

We are what we eat ...

… and nowadays, consumers are not shy when it comes to demanding healthier choices.  It should come as no surprise that the number one trend in the food and beverage industries today, is to satisfy the consumer-driven need to shift away from artificial colors and flavors, while ALSO meeting expectations for taste and quality, according to FoodDIVE, the online food industry news and analysis site.

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Tags: Edible Glitter