Ingredients

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In a retail landscape that demands that snacks and baked goods have it all—great taste, affordable pricing, innovative flavors, recognizable ingredients and boosted nutrition—one category in particular is rising to the challenge: cookies.

In the most recent Dietary Guidelines for Americans, the USDA recommended that we consume 6 ounce equivalents of grains per day, half of which should be whole grains.

As the whole and ancient grain wave continues to surge, chefs and product developers alike are pushing the envelope on the next evolution of breakfast, baked goods, appetizers and snacks.

Sensus has announced that its Frutafit and Frutalose products have been Non-GMO Project Verified in the United States.

Ingredion Incorporated unveiled in the U.S. and Canada N-ZORBIT 2144 plating agent, a high-capacity carrier that allows manufacturers to economically transform a wide variety of both oil- and water-soluble liquids into powdered ingredients.

80 years after the launch of White chocolate as the third type after Dark and Milk, Barry Callebaut has revealed the fourth type in chocolate: ‘Ruby’ which is made from the Ruby cocoa bean.

September is Whole Grains Month, and the Boston-based non-profit Oldways Whole Grains Council (WGC) is encouraging people everywhere to join the celebration by supporting “Good Grains for a Good Cause.”

Manildra Group USA has launched a newly reformulated GemPro Ultra to answer the call of today’s trend toward cleaner, simpler ingredients in food manufacturing.