Fiber: Bridging the dietary deficit gap 05.17.2013 By Donna Berry Classified by solubility, fermentability, digestibility, purity and source, fiber happens to be a nutrient of concern in the American diet.Read More
Cosi bowl to go gluten-free, add more calories 05.17.2013 By Eric Schroeder Other changes to menu include Smart Fit salad and flavored coffee.Read More
Whole grains, protein highlight first quarter menu trends 05.17.2013 By Staff Restaurant consumers are focusing on the positive aspects of nutrition as opposed to "free-from" claims.Read More
Symbols of Quality 05.15.2013 By Charlotte Atchley In a sea of labels, kosher sets the standard, while halal represents the new frontier.Read More
Hain optimistic about U.S. opportunities 05.15.2013 By Eric Schroeder Company vows to keep pushing innovation.Read More
Global gluten-free market to $6.2 billion by 2018 05.15.2013 By Staff North America has a 59% share in the market.Read More
Beverage sweetening systems becoming more sophisticated 05.15.2013 By Donna Berry Product formulators are working with a variety of sweeteners in an effort to better pair flavor with perceived health attributes.Read More
I.O.M.: No benefit in sharp sodium cuts 05.14.2013 By Eric Schroeder Findings draw strong reaction from individuals on both sides of salt debate.Read More
Egg and potato business spurs gain at Michael Foods 05.14.2013 By Eric Schroeder Cheese and dairy segment shows weakness in first quarter.Read More
Post ‘activates’ acquisition strategy 05.14.2013 By Eric Schroeder Acquisitions give Post an improved footprint in the organic, all-natural, non-G.M.O. verified cereal and adjacent categories.Read More