Financial incentives for new equipment may help open wallets at IBIE.

When it comes to clean label, lecithin is hard to beat.

As today’s world becomes more interconnected, issues of sustainable sourcing arise.

Food technologists have made great advances in replacing PHOs in emulsifiers.

Bakers challenge emulsifier suppliers to get rid of PHO-based materials but keep the performance.

Plant-based nutrition, ‘big data’ and leadership development will be explored at this year’s AACC International annual meeting, Oct. 23-26 at Savannah, GA.

Natural waxes may open another door to replacing trans fats without increasing saturated fats.

Two-year plan addresses heightened food safety needs across the food industry.