Latest News

July

Increase in Vinegar Market Predicted
According to the new report Vinegar and Cooking Wine/Sherry in the U.S. published by Packaged Facts (a market research publisher), the vinegar market is projected to surpass $415 million by 2010.  The potential growth is attributed to premium and organic fare "often dressed up in a palette of flavors."  A press release regarding the report focuses on the health benefits of vinegar (i.e., its ability to limit the rise in glucose levels following food consumption) and also its effectiveness as an "environmentally safe disinfectant, deodorizer and cleaner."  Dan Montuori, publisher of Packaged Facts notes, "It's really time to stop thinking of vinegar as a commodity and focus on alternative positioning options that go beyond cooking to reinvent the products and build brand loyalty...With today's openness to world foods, organics, green products and healthier living, vinegar has the potential to break out of its bottom-shelf image and stand out as one of the most versatile products on the market." 

Study Suggests Vinegar Increases Calcium Absorption from Foods
University scientists in Ebetsu, Japan, have suggested that vinegar increases the extraction of calcium from food, based on two separate studies.  The researchers say they found feeding laboratory animals a diet containing 1.6 percent vinegar for 32 days increased their absorption of calcium.  Another study showed adding vinegar to boiling broth could boost the amount of calcium in chicken stock by 40 percent.  The scientists believe the acetic acid in vinegar liquefies minerals in bones and shells.  To read more, use the following link:  www.thirdage.com