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Watson Blogs

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

How the New Nutrition Label Serving Sizes Will Affect Consumers

Published on Feb 21, 2018 By: Nikki Sepe

The Food and Drug Administration has finally decided to make some changes to the nutrition facts label in hopes of improving the diets of American consumers.  Scanning the label from top to bottom the first difference that will be noticed is the serving size.  This will be changed to a more accurate depiction of what is typically consumed, rather than the prior reference amount.

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Tags: diet, food, nutrition, food labeling, millennial


Dairy-Free Milk Provides Calcium for Children with Milk Allergies

Published on Feb 19, 2018 By: Nikki Sepe

A recent study released by the American Academy of Pediatrics found that 6% of children with an allergy to cow's milk had a lower bone mineral density in their lumbar spine than those that consumed milk (1).  Milk allergies are the most common allergies among children, estimating 2.5% of youth.  Calcium intake was significantly lower in those with a milk allergy and few subjects supplemented their diet with calcium and vitamin D, two important nutrients for children obtained from milk (2). 

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Tags: Fortification, diet, nutri-knowledge, food, nutrition


Facts About Potassium That Will Make You Go Bananas!

Published on Feb 15, 2018 By: Blake Powers

In the 2015-2020 Dietary Guidelines for Americans, potassium is noted as a nutrient of public health concern. This is due to low intakes of fruits, vegetables, and dairy (1).

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Tags: nutri-knowledge, nutrition


Valentines Day Edible Glitter

Published on Feb 14, 2018 By: Christina Cole

Valentine’s Day was perhaps created by the Romans but essentially perfected by the Victorians. There is an art to decadence, and it’s fragrant fervor, and aromas bleed from every adorned realm of Old Victoria.  This time is the quintessential ideal of Valentine’s Day, inspiring gripping, passionate love with an idyllic flair. In modern day, how do we bring back the feeling of old romance with an up to date twist? We combine the charming, whimsical, Edible Glitter from Watson with the captivating Aristocratic and Bourgeoisie style of a time gone by.

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Tags: Edible Glitter, Holiday Theme


Watson Edible Glitter™ Fit for a King!

Published on Feb 13, 2018 By: Christina Cole

While a version of a King’s Cake can be associated with and attributed to a wide variety of countries and cultures the one that stands out and has a deeply seeded association with the celebration is the New Orleans version. Pre-Lenten associations with Mardi Gras and Carnival stand out due to their intensely colorful and slightly eccentric processes of hiding a small plastic baby (or other trinkets) inside.

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Tags: Edible Glitter, national day


Coulda Swore it was 1984!

Published on Feb 12, 2018 By: Christina Cole

Pancake Day 2018 falls on Tuesday, February 13th! People everywhere are getting out their non-stick pans and whipping their flipping wrists into shape for the grand event! Armfuls, balancing tiers of butter, milk, eggs and numerous fillings to satisfy the dispensing of fatty ingredients just in time for Lent.

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Tags: Edible Glitter, Holiday Theme, national day


A Guide to Healthy Eating Patterns

Published on Feb 12, 2018 By: George Glass

The start of a new year is a blissful period of hope filled with the best of intentions. Top on many people's lists of New Years’ resolutions is eating better. But without a clear idea of what “healthy eating” means, it’s at best an elusive goal and at worst a setup for failure. The thing is, there isn’t just one way to “eat healthy,” but there is a way to overhaul your diet to make it healthy, while still providing you with plenty of delicious foods to eat.

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Tags: nutrition


Blackstrap Molasses

Published on Feb 7, 2018 By: Callie Pillsbury

The old saying “slow as molasses” came about because of the thick and viscous texture of molasses. Blackstrap molasses is a supplementary food from the sugar cane plant. In the processing of cane sugar, blackstrap molasses is the byproduct after the sugar crystals have been removed. The three types of molasses: light, dark, and black strap depending on the number of times it has been boiled, or concentrated. 

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What's New in Center Aisle Baking in 2018?

Published on Feb 5, 2018 By: Blake Powers

Did you know that in the past four years, the grocery store perimeter has experienced a growth rate of more than double that of the center of the store, with a CAGR of 3.8% for the perimeter, compared to 1.8% for the rest of the store?1 Amazon’s purchase of Whole Foods and subsequent price cutting initiative in fresh foods indicates strong awareness of this trend.

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Tags: Custom Nutrient Premix


Removing Artificial Colors from Breakfast Cereal

Published on Feb 1, 2018 By: Moira Watson

Consumers today are looking for foods and beverages which are free from artificial color. This has been particularly true in the breakfast cereal category. Using plant-based colors in breakfast cereal while maintaining consumer appeal can present challenges. 

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Tags: Technology, Edible Glitter


How Gluten-Free Living is Impacting the Food & Beverage Industries

Published on Jan 25, 2018 By: Blake Powers

A strong appetite for foods that are thought to be “healthy” or “clean” has been fueling gluten-free product sales for years. People suffering from celiac disease—an autoimmune disorder that in which consuming gluten damages the small intestine—make up the core of the gluten-free foods market, but health-conscious consumers have also embraced the gluten-free lifestyle. According to the consumer data group Euromonitor, worldwide gluten-free food sales grew to $3.5 billion in 2016, up from just $1.7 billion in 2011. By 2020, the group expects the market to reach $4.7 billion.1

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Tags: Custom Nutrient Premix


Is Grocery Shopping Going Digital?

Published on Jan 23, 2018 By: Blake Powers

In today’s digitally connected world, the way consumers shop—for everything from cars and homes to food and personal care items—seems to be in constant flux. As online and mobile shopping technology has been refined, doing the regular grocery shopping online from the comfort of your home or mobile device has become ever more appealing.

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Tags: nutrition


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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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


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