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Quaker adds quinoa granola bars in Canada

08.19.2013

By Eric Schroeder

Becomes Quaker's only snack featuring the ancient grain as its main ingredient.

Matching partial hydrogenation’s performance

08.13.2013

By Jeff Gelski

Shortening innovations may provide the functionality of partial hydrogenation without the trans fat

Dare debuts Sweet Thins in Canada

08.08.2013

By Eric Schroeder

Thin, crispy slices of bakery-style loves contain 80 calories per two-pack.

Barilla to debut gluten-free pasta this fall

08.07.2013

By Eric Schroeder

National roll-out planned for 2014.

Pillsbury gives dough a gluten-free makeover

08.06.2013

By Eric Schroeder

New offerings include gluten-free cookie, pizza, pie and pastry doughs.

Adding spice to fat reduction efforts

08.05.2013

By Jeff Gelski

Consider spices and flavors to make up for the loss of fat in creamy soups or savory side dishes

New cherry flavors come in varietal options

08.02.2013

By Jeff Gelski

The flavors work in drinks, pastry fillings and other food and beverage applications.

DuPont launches soy nugget ingredient

08.01.2013

By Jeff Gelski

Supro Nugget 138 may add protein and fiber to bars, snacks and baking applications.

AAK buys oils and fats supplier in Turkey from Unilever

07.26.2013

By Jeff Gelski

Unipro had revenues of about $108 million in 2012

Natural sweetener options not so simple

07.22.2013

By Jeff Gelski

Consumer perception may be key since no government definition for natural exists

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Innovation
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Quaker adds quinoa granola bars in Canada

Matching partial hydrogenation’s performance

Dare debuts Sweet Thins in Canada

Barilla to debut gluten-free pasta this fall

Pillsbury gives dough a gluten-free makeover

Adding spice to fat reduction efforts

New cherry flavors come in varietal options

DuPont launches soy nugget ingredient

AAK buys oils and fats supplier in Turkey from Unilever

Natural sweetener options not so simple

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SupplySide West highlights

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