Ancient grains, new wheat varieties and inulin add fiber to bread 03.18.2019 By Jeff Gelski Consumers are confused about whether food items, including bread, affect their digestion positively or negatively.Read More
Comment period opens for 2020 Dietary Guidelines for Americans 03.12.2019 By Jeff Gelski The first meeting of the Dietary Guidelines Advisory Committee will take place March 28-29.Read More
New DuPont enzyme system extends shelf life of baked foods 03.11.2019 By Jeff Gelski PowerFresh 9705 bakery enzymes show effectiveness up to 35 days in bread.Read More
Organic pea protein ingredient debuts from Ingredion 03.11.2019 By Jeff Gelski The Vitessence Pulse 1803 ingredient works in alternative meat products, beverages and baked foods.Read More
Integration of Indian and African flavors accelerates 02.26.2019 By Jeff Gelski Berbere, peri-peri, turmeric and garam masala add spice to more U.S. menu items.Read More
Choose the best sustainability claim for your product 02.11.2019 By Jeff Gelski Nielsen speakers say to select a claim, be it Fair Trade or free-from, that generates the most excitement in an item.Read More
Plant-based group forms to promote sustainable products and packaging 01.30.2019 By Jeff Gelski ADM, Cargill, Tate & Lyle and Ingredion join the Plant Based Products Council.Read More
Flavor trends tap into citrus, seeds and floral notes 01.29.2019 By Jeff Gelski Nostalgic sweet flavors bring comfort.Read More
Nutrition Facts Label No. 1 choice for health information, survey finds 01.24.2019 By Jeff Gelski About two-thirds of consumers read labels on packaged foods.Read More
Sustainable product market could hit $150 billion in U.S. by 2021 01.10.2019 By Jeff Gelski Millennials drive the market, which has risen 20% since 2014, according to Nielsen.Read More