Bay State Milling recently released HealthSense flour, which delivers a healthy dose of intrinsic and intact fiber in foods consumers love, while eliminating the cost complexity and labeling of fiber additives.
The U.S. Food and Drug Administration (FDA) has issued a GRAS (Generally Recognized As Safe) Letter of No Objection for Cargill’s canola lecithin for use as a multipurpose ingredient in a variety of foods.
Back in the early 1930s, when Charles Elmer Doolin started The Frito Company and Herman Lay started H.W. Lay & Company, they were establishing the groundwork for a snack empire. The two companies merged in 1961, and four years later joined forces with The Pepsi-Cola Company to create PepsiCo, which operates Frito-Lay as a subsidiary.
Sweet Green Fields (SGF) has introduced Optimizer Stevia, a new line of stevia sweeteners designed to meet or exceed the taste profile of standard stevia extracts ranging from Rebaudioside A (RA) 80 to RA97, with up to a 30% lower cost.
Food scientists at Ingredion Incorporated’s global Idea Labs network of innovation centers have announced the launch of HOMECRAFT Create multi-functional tapioca flours.
While a wider range of nut and seed butters have enjoyed an ascent in popularity over the past few years, riding the wave of peanut butter’s perennial popularity, they’ve only recently begun to see wider use as a typifying ingredient in snack and bakery applications, including cookies.
Glanbia Nutritionals will be showcasing two new pea protein offerings, including Crunchie Pea Protein Crisps, at SupplySide West, September 27-28 in Las Vegas.
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