Health halo attached to alternative syrups 06.30.2014 By Laurie Gorton When switching sweeteners, formulators can take advantage of the healthy image of syrups made from cereal grains.Read More
Variety syrups provide more than sweetening power 06.27.2014 By Laurie Gorton Alternatives to conventional sweeteners confer longer shelf life and better aroma, color and flavor to baked foods.Read More
A.B.A. opposes listing of added sugars 06.26.2014 By Jeff Gelski The association also has problems with a fiber definition in proposed Nutrition Facts Panel changes.Read More
Variety syrups earn more bakery applications 06.26.2014 By Laurie Gorton They’re not just for nutrition bars anymore, say the experts.Read More
Natural-image sweet syrups can ‘move the market' 06.26.2014 By Laurie Gorton Alternative syrups allow label claims of all-natural, gluten-free, non-G.M.O., organic and more.Read More
Varied approaches seen to cutting sugar, salt and fat 06.26.2014 By Josh Sosland Dornblaser shows food makers celebrate fat reduction, play down others.Read More
School nutrition debate continues to rage 06.25.2014 By Jay Sjerven The School Nutrition Association requests an ‘urgent’ meeting and seeks more flexibility in nutrition standards.Read More
Slavin bemoans public misperceptions of food technologists 06.25.2014 By Josh Sosland Traces the endless tug of war between macronutrient categories to the 1977 eating recommendations.Read More
Winning millennials with innovation 06.25.2014 By Monica Watrous Dunkin' Donuts, Pizza Hut and Delta Air Lines shared insights on connecting with the generation through product development during a panel discussion at I.F.T.Read More
Slideshow: Five ways to convey clean label 06.24.2014 By Monica Watrous Companies, consumers shifting away from "natural" claims.Read More