Number of proposed pho alternatives widens 03.23.2015 By Jeff Gelski Algae joins a list of oil sources that also includes palm, canola and soy.Read More
Umami provides a salty boost 03.20.2015 By Laurie Gorton The fifth taste has proven helpful in sodium reduction and masking off-flavors.Read More
Specialty grain, organic ingredient suppliers merge 03.20.2015 By Laurie Gorton Parent company combines SK Food International with Hesco/Dakota Organic Products.Read More
Tate & Lyle to expand production of fructose sweetener 03.19.2015 By Jeff Gelski The $65 million expansion in Lafayette, Ind., should become operational in 2016.Read More
Oven precision amounts to energy savings 03.19.2015 By Charlotte Atchley Multiple zones and heat types in hybrid ovens help bakers exert control over temperature and costs.Read More
DuPont opens innovation center in India 03.18.2015 By Jeff Gelski Efforts will focus on such issues as local tastes, shelf life and probiotics.Read More
Cargill unveils non-G.M.O. oil blend at Expo West 03.10.2015 By Monica Watrous IngreVita HO Sun combines high oleic sunflower oil, fish oil and proprietary antioxidants for use in multiple food and beverage applications.Read More
Fruitful opportunities 03.10.2015 By Jeff Gelski Coconut cream may enhance flavors in yogurt while raisins, cherries and other fruit may extend shelf life in snacks.Read More
ADM launches sucralose sweetener 03.09.2015 By Jeff Gelski VivaSweet blends with other sweeteners, and it is stable under heat and over a range of pH conditions.Read More
New ways to slay mold spores 03.09.2015 By Jeff Gelski Live yeasts and a processed used by NASA may keep bread mold-free for a longer time.Read More