Consumers remain confused about sodium intake 07.22.2013 By Keith Nunes A majority of survey respondents said they would be willing to sacrifice some taste for health.Read More
Greek was the word for David Michael at I.F.T. 07.22.2013 By Keith Nunes Many of the prototypes exhibited at the I.F.T. will be on display during the company's Innovation Roadshow.Read More
The short- and long-term benefits of cultures and enzymes 07.17.2013 By Donna Berry Quality, efficiency and sustainability are all attributes processors must considerRead More
Research seeks to make maize protein behave like gluten 07.17.2013 By Jeff Gelski Zein, a protein from maize, shows promise.Read More
Denver area selected for Ardent headquarters 07.16.2013 By Josh Sosland Dye cites quality of life for staff, quality of service for customers.Read More
45 days of freshness 07.15.2013 By Jeff Gelski Ingredients extend the shelf life of snack cakes and other baked foods.Read More
Stevia use grows globally amid regulatory, formulation issues 07.15.2013 By Jeff Gelski More than 1,100 new products that use stevia as a sweetener already have been launched globally in 2013.Read More
New Ingredion system reduces sugar in juices 07.15.2013 By Jeff Gelski Company also launches aspartame, sucralose and Ace-K sweeteners.Read More
MGPI’s new hydrolyzed wheat protein helps muscles recover 07.15.2013 By Jeff Gelski Ingredient also shown to help reduce stress.Read More
Slideshow: Innovation Awards highlight I.F.T. '13 07.15.2013 By Keith Nunes The awards recognize innovation, technical advancement, benefits to food manufacturers and consumers as well as scientific merit.Read More