A generation after Dietary Guidelines introduced, eating habits are not improving 05.01.2013 By Josh Sosland E.R.S. researchers find wide gap between what's recommended and what consumers eat at home.Read More
Baileys Coffee Creamers adds three flavors 05.01.2013 By Staff New varieties include mudslide, vanilla brown sugar and white chocolate raspberry swirl.Read More
Fiber for breakfast 05.01.2013 By Jeff Gelski Innovative ways emerge to add fiber to cereal, tortillas, muffins and barsRead More
Starbucks adds Frappuccino, bottled beverages 05.01.2013 By Staff Caramel Ribbon Crunch Frappuccino contains a blend of coffee, milk, ice and caramel syrup, topped with dark caramel sauce, whipped cream, a caramel drizzle and a crunchy caramel sugar topping.Read More
Bunge opens new packaging facility in Alabama 05.01.2013 By Jeff Gelski Packaging products there should improve customer service in the SoutheastRead More
Activia goes Greek 04.29.2013 By Staff Activia Greek nonfat yogurt contains 12 grams of protein per serving.Read More
Immune system support segment continues to evolve 04.26.2013 By Keith Nunes Food and beverages featuring ingredients such as prebiotics, probiotics and beta glucans may improve immune system supportRead More
Dairy product sodium reduction strategies 04.26.2013 By Donna Berry Several ingredient innovations give dairy processors options for reducing the sodium content of their products.Read More
Keeping it creamy 04.25.2013 By Jeff Gelski Gums, hydrocolloids may provide solutions when formulating reduced-fat ice cream, yogurtRead More
Orville Redenbacher’s launches Pop Crunch 04.23.2013 By Staff Ready-to-eat popcorn snack is available in four varieties, including a cheddar and caramel mix.Read More