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What's Next in Ingredients?

From chia and coconut, new sweeteners, protein sources and probiotics, the contents of our foods are changing. Emerging ingredients are moving into more applications, with cleaner labels, giving formulators more choices.

Ingredient Round Up: November 2015

Ingredients from The International Dairy Show and SupplySide West Conference & Expo make up this month's ingredient round up.

Salt Replacement Ingredients Open New Opportunities for Snack Chips

Chips still make up the lion's share of snacks, but salt replacement ingredients open new opportunities for better for you entrants.

R&D Teams Pushing New Boundaries with Innovative Ingredients

Ingredients no one had dreamed of a decade ago are now in a host of foods, but there is much more to come from the ingredient innovation pipeline.

New Ingredients, New Names at IFT 2013

July's mostly-ingredient show was the association's second largest.

Food Processors and Ingredient Suppliers Study School Lunch Programs for ...

Processors and ingredient suppliers need to collaborate in creating meals that are nutritious and desirable for this picky and often overweight demographic.

Beverages No Longer Equal Empty Calories

Shoring up the perceived beverage weak spot in the modern diet has been the objective of many processors and ingredient providers. As a result, much of what we see on the shelves has taken on a new look, feel and taste.

Wellness Food Trends: Whey Protein Gaining Popularity

As a functional ingredient, whey does not compromise on taste, clarity or stability in beverages.

Flavor Modulation with High Expectation

Whether its a recovery drink jacked up with protein or frozen pizza with less sodium, today's masking and modulation ingredients can help 'improved' foods taste super.

Candy Trends 2013: New Tricks for Old Favorites

Confections can play off new trends or old sentiments. Either way, ingredient innovations make them better.

Savory Ingredients Meet Demand for New Flavors

Savory ingredients are helping meet newfound interest in flavors based on vegetables, spices and ethnic foods.

Consumers Seeing Red and Blue When it Comes to Color

Demand for natural ingredients and clean labels spur new red and blue color solutions.

Confectionery Makers Sweet Talking with Candy Innovation

A little less sugar, a few more healthy ingredients can make confections respectable snacks.

Food (and Beverages) for Achy Joints

Glucosamine, chondroitin and other palliative ingredients don't have to be delivered via pills.

Organic Beverages Pouring in by the Gallon

With consumers driving the continued double-digit growth of organics, the challenge to organic beverage processors is finding ingredients to fulfill demand.

Are Fiber-Fortified Beverages The Next New Trend?

Beverages manufacturers are adding in an ingredient that once was relegated to baked goods and grains.

How to Build a Healthier Dessert

With fat, sugar and calories on the outs, wise manufacturers are building healthy indulgences through clever application of current ingredient and technology trends.

Eating Habits Should Change as We Age

Develop products for more, smaller meals and add longevity-promoting ingredients.

Note to Beverage Ops on Nutraceuticals

While ease of consumption and portability makes it easier to provide nutraceutical ingredients and botanicals through beverages rather than supplements, these ingredients also pose major formulation challenges.

Plant Protein Popularity Picks Up

Plant sources of proteins possess some benefits over animal-sourced ingredients. However, how do they stack up nutritionally?

Cheers! Beverages for Health

Ingredient suppliers are using technological advances to help beverage makers transform mass market beverages into healthful juice drinks and condition-specific formulations with double and even triple-digit growth.

FDA's Proposed Rule is Not Final

FDA recently confirmed its reversal on "and/or" wording in ingredient statements.

Wellness Food Trends for 2009

Condition-based marketing and parental concern for babies and toddlers will provide opportunities for product developers in the year ahead.

Extending Brand Equity to Foodservice

Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?

What is 'Natural' Food?

Choosing ingredients carefully and working with supplies can make natural food formulation a cleaner proposition.

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Displaying 76-100 of 1047 results