Getting by without gluten, eggs or phos 03.03.2015 By Jeff Gelski Consider quality, cost and consumer perception when choosing alternative ingredients.Read More
Promoting positives while subtracting sodium 03.03.2015 By Jeff Gelski Positive messages may involve specific flavors as well as potassium and calcium inclusion.Read More
Tate & Lyle launches low-calorie sugar ingredient 02.24.2015 By Jeff Gelski Dolcia Prima allulose provides bulk, sweetness with 90% fewer calories than regular sugar.Read More
Clean label starches get tougher 02.23.2015 By Jeff Gelski Recently launched starches stand up better under harsh conditions like homogenization.Read More
Ingredion enters carrageenan agreement 02.17.2015 By Jeff Gelski Chilean company produces carrageenan, which provides stabilizing properties, suspension qualities and added viscosity.Read More
New sea salt ingredient adds umami flavor, cuts sodium 02.17.2015 By Jeff Gelski Umami-Essence works in such applications as sauces and pizza toppings.Read More
Ganeden, Georgia Nut in healthy snacks venture 02.10.2015 By Eric Schroeder Companies plan to create on-trend probiotic product concepts.Read More
Backing up satiety benefits 02.09.2015 By Jeff Gelski Studies investigate the effects of oatmeal, almonds and hot peppers.Read More
Comax introduces butter flavors 02.09.2015 By Jeff Gelski Such flavors as Brown Butter, Butter in My Coffee and Nut Butter work in foods and beverages.Read More
New mold inhibitor comes with antioxidant properties 02.06.2015 By Jeff Gelski CytoGuard-YM has been shown to work in baked foods, bakery fillings, sauces and dairy products.Read More