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Ingredients and Formulating
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Nuts seen adding additional layer of product appeal

11.05.2013

By Jeff Gelski

Almonds, pistachios and walnuts may add nutrition and sensory appeal to products.

Nestle to cut salt across portfolio

11.04.2013

By Monica Watrous

Company commits to meeting World Health Organization goal of 5 grams daily by 2025.

F.D.A. calls spice safety into question

11.01.2013

By Keith Nunes

The Food and Drug Administration cited the 'poor or inconsistent application of preventive controls' as reasons for concern.

Artificial dyes to exit Kraft’s shaped mac and cheese

11.01.2013

By Jeff Gelski

The character-based shaped varieties also will have whole grains and reduced levels of sodium and saturated fat.

K.S.U. wheat research center moves to new facility

10.31.2013

By Laura Lloyd

Researchers will look to develop a new and better wheat variety in half the usual time.

Bob’s Red Mill plans to open new distribution center

10.30.2013

By Jeff Gelski

The 125,000-square-foot facility will open up more room for production and packaging at the company's headquarters.

Shhh! Sodium reduction in progress

10.29.2013

By Jeff Gelski

Muffled may describe how some companies are trumpeting sodium-reduction accomplishments.

Organic category rebounding after the recession

10.29.2013

By Josh Sosland

U.S.D.A. estimates area planted in 2011 to certified organic crops was up more than 200% from 1997.

Saturated fat reduction a focus in the U.K.

10.28.2013

By Keith Nunes

Many food manufacturers have voluntarily pledged to reduce the amount of saturated fats in their products.

Pushing the buttons on pasta

10.27.2013

By Eric Schroeder

Companies turn to gluten-free for spark.

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Ingredients and Formulating
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Nuts seen adding additional layer of product appeal

Nestle to cut salt across portfolio

F.D.A. calls spice safety into question

Artificial dyes to exit Kraft’s shaped mac and cheese

K.S.U. wheat research center moves to new facility

Bob’s Red Mill plans to open new distribution center

Shhh! Sodium reduction in progress

Organic category rebounding after the recession

Saturated fat reduction a focus in the U.K.

Pushing the buttons on pasta

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