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Home » Topics » Ingredients » Inclusions

Inclusions
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Clean labels, simple ingredients spur cookie and cracker sales

Melissa Kvidahl Reilly
November 3, 2015

Clean-label, better-for-you options continue to fuel growth in cookies and crackers.


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QualiTech hires VP of Sales, Food Division

September 15, 2015

Peter Kanda is now responsible for leading the division's sales and customer service teams.


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Italian Quiche Cups

Emily Munday
August 10, 2015

Consumers are hungry for easy, quick meal solutions, especially busy Millennials and Gen Xers, blurring the lines between meals and snacks.


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Pumpkin-flavored marshmallows

July 31, 2015

Chicago Vegan Foods' Mini Dandies All Natural Pumpkin Marshmallows enable commercial bakers and foodservice companies to add a classic autumn taste to seasonal recipes.


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Barry Callebaut to acquire American Almond Products’ assets

June 9, 2015

The acquisition will enable the Barry Callebaut Group to future expand its North American portfolio of specialty and nut-based products for its gourmet and industrial businesses. 


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Extruded crisps

May 28, 2015

Proryza Crisps from RiceBran Technologies is an all-natural source of dietary fiber, vegetable protein, vitamins and minerals.


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Welch’s, Taura Natural Ingredients form partnership to create inclusions

May 15, 2015

The alliance means the two companies will jointly market new concentrated FruitWorx inclusions, made from Welch's Concord Grape Juice and Puree, in USA and north Asia.


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Tree Top receives top recognition from Seattle magazine

May 13, 2015

Tree Top wins Seattle Business magazine's 2015 Food Processor of the Year award.


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IFT hits the Windy City this July

May 7, 2015

Chicago will host this year’s IFT Annual Meeting & Food Expo.


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Including a bit of healthful appeal

Maxine Weber
May 7, 2015

Snack and bakery manufacturers can add nutrition, flavor and overall interest to their products via fruit ingredients, nuts and other inclusions.


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Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural.

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