The Hispanic market: Tantalizing but tricky 04.15.2014 By Josh Sosland Symrise forum portrays Latino consumer as a challenge worth pursuing.Read More
Kellogg Q&A: Toasting innovation at Pop-Tarts 04.14.2014 By Monica Watrous The 50-year-old brand grew consumption and share last year on the strength of two peanut butter varieties.Read More
Symrise in talks to buy Diana Group 04.14.2014 By Jeff Gelski The Diana Group is a leader in plant cell culture, dedicated to producing ingredients for food, cosmetics and health.Read More
Extract from rice bran oil partially replaces butter 04.10.2014 By Jeff Gelski Developed by U.S.D.A. researchers, the extract is free of trans fat and contains vitamin E and plant sterols.Read More
Slideshow: New products from Clif, Starbucks, Udi’s 04.08.2014 By Maggie Young Eggo Bites, Clif iced lemon cookie bars, and Udi's gluten-free frozen dinners hit the market.Read More
Glanbia opens processing plant in South Dakota 04.07.2014 By Jeff Gelski The plant will produce flaxseed ingredients and ancient grain ingredients.Read More
New dough improver may reduce wheat gluten costs 04.02.2014 By Jeff Gelski Gem 100 may save on costs without sacrificing taste, texture or product quality, according to Corbion Caravan.Read More
New cereal brings beans for breakfast 04.02.2014 By Eric Schroeder Power O's, from Love Grown Foods, feature bean blend and brown rice as main ingredients.Read More
Gum market poses challenges 04.01.2014 By Jeff Gelski When prices rise for one ingredient, such as carrageenan, have a plan B ready.Read More
Tate & Lyle opens office in Japan 03.25.2014 By Jeff Gelski Food and beverage companies gain direct access to product development guidance.Read More