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Ingredients and Formulating
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D.D.G. prices spike after China lifts ban

12.17.2014

By Laura Lloyd

Indications are China prepared to lift ban on D.D.G.s with bioengineered trait.

Congress eases whole grain and sodium requirements in school meals

12.16.2014

By Jay Sjerven

Changes part of omnibus spending package passed last week.

McCormick’s pipeline heats up

12.16.2014

By Monica Watrous

New products include skillet sauces, gluten-free mixes and Latin-inspired flavors.

SunOpta to sell its fiber and starch business

12.15.2014

By Jeff Gelski

J. Rettenmaier agrees to pay $37.5 million.

General Mills files patents for gluten-free doughs

12.12.2014

By Jeff Gelski

The patents cover ready-to-bake pies, pizzas and cookies.

Fresh food in focus

12.11.2014

By Monica Watrous

Consumption of fresh produce and protein has grown 20% between 2003 and 2013, according to NPD.

Analyzing algae as a plant protein source

12.10.2014

By Jeff Gelski

Food and beverage form-ulators may have reason to research a raw material normally known for being fish food.

United States poised to lead functional food market

12.10.2014

By Keith Nunes

Leatherhead Food Research forecasts the United States will pass Japan in 2017, and weight management may be a key category.

Wegmans ramps up gluten-free offerings

12.10.2014

By Eric Schroeder

Supermarket chain launches line of gluten-free baked foods in its 85 locations.

Logistics remain major concern for grain industry this winter

12.09.2014

By Ron Sterk

While each market has developed its own patterns this year, one thing most analysts agreed on is that season lows were set in late September-early October for wheat, corn and soybeans.

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