Articles by Liz Parker Kuhn

On April 8, Whisps is launching Popped: protein-packed poppable snacks made from 100% real cheese, seasoned with even more cheese.

The products in the magazine's competition are judged by editors, registered dieticians, chefs, foodies, and home cooks, who spent months testing the items.

In early 2024, Ocho made the decision to shut down operations permanently and entered into the Assignment for the benefit of creditors.

We recently connected with BENEO to talk about innovation and portion sizes in confectionery, as well as better-for-you ingredients that can be used in candy.

The cookie mix is the newest product in the brand's lineup of plant-based, gluten-free baking mixes.

This week's Fun Friday includes Velveeta's new hair dye, a scholarship for HBCU students by Sour Patch Kids, Planters searching for its next "Peanutters" class, "Pizza for Procrastinators," and more.

The Institute of Food Technologists (IFT) has announced its keynotes and featured sessions at IFT FIRST: Annual Event and Expo, July 14–17 at McCormick Place in Chicago.

The Baltimore-based candy company revealed its highly-anticipated new flavor on National Caramel Day and Cow Tales 40th Anniversary.

The SNX sessions range from manufacturing topics, to "what's new with the American consumer," to regulatory and more.