Quinoa powder enters U.S. market 04.03.2013 By Jeff Gelski The ingredient is suitable for use in foods, beverages, dietary supplements and meal replacements.Read More
Ottens hires food technologist, flavorist 04.02.2013 By Eric Schroeder Negin Sharafbafi will help create novel flavors and delivery processes.Read More
Beans, peas may serve as flour alternatives 03.28.2013 By Jeff Gelski Flour mixtures provide fiber and improve protein profiles in baked foodsRead More
Three units make up DuPont Nutrition & Health 03.27.2013 By Jeff Gelski Products from Qualicon and Danisco will make up food protection portfolioRead More
RiceBran launches line of protein ingredients 03.25.2013 By Jeff Gelski Company uses minimal processing in creating Proryza branded extractsRead More
Richardson to expand canola plant in Alberta 03.22.2013 By Jeff Gelski The expansion will double processing capacityRead More
New flaxseed ingredient may replace eggs in baked foods 03.19.2013 By Jeff Gelski Manufacturers may list OptiSol 3000 as flaxseed and whey protein concentrate on ingredient lists.Read More
Senomyx plans to sell directly to flavor companies 03.15.2013 By Jeff Gelski The strategy should allow the taste science technology company to have a greater role in commercialization.Read More
Fermentation, encapsulation may benefit shelf life 03.13.2013 By Jeff Gelski Benefits may come in simpler ingredient lists and improved yieldRead More
ConAgra adds buckwheat, spelt to ancient grains line 03.08.2013 By Jeff Gelski Joins ancient grains line that already includes amaranth, quinoa, sorghum, millet and teff.Read More