Positives in calorie subtraction 12.06.2012 By Jeff Gelski Consumers may respond better to protein and fiber messagesRead More
Creative use of ethnic ingredients tops McCormick’s trends 12.06.2012 By Staff Finding use for every part of ingredients is another trend that made the list.Read More
Greater organic oversight on the way 12.05.2012 By Jay Sjerven New rule requires a minimum of 5% of organic farms and businesses to be inspected each yearRead More
Restaurant group reveals ‘What’s Hot’ in 2013 12.04.2012 By Keith Nunes Little difference seen between the 2012 and 2013 top 20.Read More
Meat’s juiciness may have salt sensory effect 12.04.2012 By Jeff Gelski People say sausages are saltier after researchers at NIZO increase serum levels and juiciness.Read More
Canada approves stevia’s use in foods, beverages 12.03.2012 By Jeff Gelski Health Canada allows the use of steviol glycosides from stevia leaves as sweetener ingreidents.Read More
Fiber category still in its infancy 11.30.2012 By Jeff Gelski Fiber ingredients that work in many applications have the potential to flourish.Read More
Get milk and maybe omega-3s 11.30.2012 By Keith Nunes Researchers develop a method for fortifying milk and dairy-based beverages with omega-3s.Read More
Modern drugs may affect omega-3 studies 11.29.2012 By Jeff Gelski Newer treatments for heart disease may make it difficult to detect fish oil benefits.Read More
Single-serve packs propel Green Mountain’s earnings 11.28.2012 By Keith Nunes Sales of single-serve coffee packs eclipsed $ 2 billion during fiscal 2012Read More