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Wendy’s introduces chicken flatbread sandwiches

03.26.2013

By Staff

Warm and toasty flatbread is made with flax seeds, cracked wheat, rolled oats, millet and sesame seeds.

Green Giant hits the snack aisle

03.25.2013

By Staff

The brand unveils two snack chip products made with whole grains and vegetables.

RiceBran launches line of protein ingredients

03.25.2013

By Jeff Gelski

Company uses minimal processing in creating Proryza branded extracts

General Mills seeks to reverse Big G sales decline

03.22.2013

By Jeff Gelski

Introductions include Fiber One chocolate cereal and Peanut Butter Toast Crunch.

Richardson to expand canola plant in Alberta

03.22.2013

By Jeff Gelski

The expansion will double processing capacity

McDonald’s introduces chicken McWraps

03.21.2013

By Staff

In three varieties, the sandwich wraps contain grilled or crispy chicken.

DiGiorno debuts pizzeria-style frozen pizzas

03.19.2013

By Staff

Varieties include Italian meat trio and four-cheese.

New flaxseed ingredient may replace eggs in baked foods

03.19.2013

By Jeff Gelski

Manufacturers may list OptiSol 3000 as flaxseed and whey protein concentrate on ingredient lists.

Burger King debuts turkey burger

03.19.2013

By Staff

Limited-time menu also includes a Chipotle Whopper and Loaded Tater Tots.

Senomyx plans to sell directly to flavor companies

03.15.2013

By Jeff Gelski

The strategy should allow the taste science technology company to have a greater role in commercialization.

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Innovation
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Wendy’s introduces chicken flatbread sandwiches

Green Giant hits the snack aisle

RiceBran launches line of protein ingredients

General Mills seeks to reverse Big G sales decline

Richardson to expand canola plant in Alberta

McDonald’s introduces chicken McWraps

DiGiorno debuts pizzeria-style frozen pizzas

New flaxseed ingredient may replace eggs in baked foods

Burger King debuts turkey burger

Senomyx plans to sell directly to flavor companies

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