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Ingredients and Formulating
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Why Enjoy Life entered a flat category

06.30.2015

By Monica Watrous

Mondel?z leveraging company's innovation to make healthier products.

Understanding the audience for whole grains

06.29.2015

By Eric Schroeder

W.G.C. director cites ways in which industry can focus efforts for maximum impact.

JAMA article seeks changes to ‘total fat’ guidance

06.29.2015

By Jeff Gelski

The authors say putting a limit on total fat intake may keep people from eating enough healthful fats.

Almond board to fund water, bee projects

06.26.2015

By Jeff Gelski

The Almond Board of California commits $2.5 million for research into next-generation farming practices.

Love With Food acquires gluten-free subscription service

06.25.2015

By Monica Watrous

Acquisition of Taste Guru marks company's continued expansion in the $8.8 billion gluten-free market.

Sodexo finding whole grain success in school food service

06.25.2015

By Eric Schroeder

Partnerships with ConAgra, Rich’s and Mission Foods have flourished.

Sweet-heat ‘medleys’ migrate

06.24.2015

By Jeff Gelski

Flavor combinations such as chocolate and chipotle move into drinks, desserts and sauces.

In search of egg replacement options

06.24.2015

By Donna Berry

Product developers are researching replacement options as A.I. spreads and egg prices rise.

Clif Bar takes lead on organic agricultural research

06.24.2015

By Eric Schroeder

Companies create endowed chair focused on plant breeding for organic crops.

Drinkable protein

06.23.2015

By Donna Berry

Options abound for beverage product developers seeking to add value to their products.

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