GFF cautious about simulation to replace grains 11.17.2023 By Leah Sosland Foresees potential negative health consequences.Read More
Survey: Focus on positive nutrition driving EU baking sector trends 11.16.2023 By Zachary Sosland Age of consumers also a factor, Tate & Lyle report finds.Read More
Producers get a helping hand from high-oleic oils 11.15.2023 By Lucas Cuni-Mertz High-oleic oils offer saturated fat reduction, shelf life stability and more to baked foods.Read More
Amia launches snack bars free from migraine-triggering ingredients 11.15.2023 By Caleb Wilson The bars are formulated from a gluten-free oat and seed blend. Read More
Sodium reduction in crosshairs of PepsiCo initiative 11.14.2023 By Brooke Just Move is part of the company’s PepsiCo Positive program.Read More
DGAC subcommittee looks to grains alternatives 10.25.2023 By Leah Sosland Will explore using starchy vegetables instead of refined, whole grains.Read More
ADM identifies trends for product innovation 10.24.2023 By Brooke Just Consumers driving flavor, color innovation.Read More
Buckwheat and noodles on Whole Foods’ trends list 10.18.2023 By Monica Watrous Retailer releases annual predictions.Read More
PB2 launches protein bar product line 10.13.2023 By Caleb Wilson The bars are available in chocolate peanut butter and chocolate almond flavors. Read More
Sustainability more important to consumers in 2023 10.10.2023 By Caleb Wilson Nearly three-quarters of consumers say sustainability is more important to them when choosing a brand than it was two years ago. Read More