Edible Glitter™

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Mona Hollums


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January 26, 2017

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!)

January 18, 2017

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.

August 18, 2016

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.

June 21, 2016

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.

June 13, 2016

Part 2 of a 6-part series

A Visual Feast

There’s a reason you don’t see many beige Ferraris...

Don’t get me wrong, they probably exist, but it’s definitely NOT the paint job most people would picture if asked to imagine a glorious, expensive, high-powered sports car, and there’s some psychology behind that, as we’ll see in just a minute

June 7, 2016

Part 1 of a 6-part series

Sweet or Tart?

Color is just one of nature’s many cues, but it's a very important one, especially when it comes to food. There’s more than one reason you might decide to reach for the reddest apple in the produce aisle bin, but it may also surprise you to know that the color red actually heightens the perception of sweetness, so before you’ve even taken a bite, your eyes have told your brain that THIS apple is the tastiest available.