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Articles by Donna Berry

Win consumer dollars with bake-stable inclusions

05.16.2017

By Donna Berry

Inclusions fashion new appeal for baked snacks and set them apart as adventurous mini meal choices.

Trends driving the free-from phenomenon

04.21.2017

By Donna Berry

A focus on avoidance is a key driver in some new product formulation efforts.

Racing pulses

04.18.2017

By Donna Berry

More snacks and baked goods now feature pulse ingredients as formulators learn more about their ‘superfood’ benefits.

Innovative twists on sweetening dairy products

04.12.2017

By Donna Berry

By manipulating sweeteners, dairy product manufacturers may reduce added sugars and lower calories.

The shelf life balancing act

03.28.2017

By Donna Berry

Increasing the shelf life of baked goods involves considering more than just time.

Pushing the boundaries of flavor innovation

03.02.2017

By Donna Berry

Product developers are experimenting with new tastes and textures.

Sourcing organic ingredients

03.01.2017

By Donna Berry

Consumers are looking beyond the fresh department to the packaged and prepared foods aisles for organic offerings.

Beverage trends: Flavor is in the eye of the beholder

02.16.2017

By Donna Berry

Colors play a role in shaping expectations about a beverage’s taste and authenticity.

The changing world of oils

02.14.2017

By Donna Berry

Base oils and their production methods continue to evolve as consumers seek baked goods made with healthful ingredients.

Exclusive: The future of Clif Bar

01.10.2017

By Donna Berry

C.e.o.: 'We have to change the food system.'

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