Such ingredients as quinoa, chia and teff are making their way into salads, cereal and even ice pops.

Understanding the different ingredient characteristics is a key to developing a successful formulation.

Processors should keep sodium in check in order to keep meat on consumers’ plates.

Yes, their flours are different to work with, but they add an extra spurt of nutrition, digestibility and shelf life — all attractive to today’s consumers.

A number of issues arise when trying to add a ‘fresh’ component to prepared foods.

Using ingredients to enhance eating experiences.

The Diana Group is a leader in plant cell culture, dedicated to producing ingredients for food, cosmetics and health.

Building the next generation of beverage flavors requires combining unique ingredients

Starches, fibers and enzymes may offer solutions for chicken nuggets, sausages and muffins