At IFT18, culinary professionals and food scientists discuss the ways in which they can help each other develop new food for new trends.

Scientists showed why sugar consumption is concerning and ways to reformulate to reduce sugar intake.

The company’s new Simple Cellulose product uses a water and plant mix as a replacer for bakery ingredients.

The American Egg Board teamed up with CuliNex to highlight the ingredient's functionality in bakery applications.

Reducing sugar is more about replacing flavor. Its wealth of functionality requires multiple tools to reduce.

The company's BungeMaxx sunflower lecithin can help bakers achieve clean label claims.

Healthier ingredients and convenience drive new product development at the company.

Science shows that gut health is critical to overall health, but a growing list of prebiotics has the potential to create confusion.

Focus and commitment can be traffic driver.

New offering is part of company’s Delicious Essentials food service portfolio.