Manufacturers

Exo will upscale production in the coming weeks and launch two new flavors in spring

Cricket bar start-up lands production deal

By Kacey Culliney

US start-up Exo has secured large-scale production and distribution for its cricket protein bars and is set to launch new flavors this spring.

Phil Lapp:

Special edition: Plant-based diets

Step aside soy! We’re having neatballs for dinner…

By Elaine WATSON

“This isn't meat,” said Phil Lapp’s nine-year-old daughter Morgan after wolfing down some home-made meat-free tacos one evening in 2011. “This is neat”.

Malaysian: The next big flavor trend?

By Maggie Hennessy

US consumers are now well-versed in many of the ingredients and flavor combinations of Southeast Asia and India, though Malaysian cuisine is still largely untapped. But a recent survey of 1,200 chefs by the National Restaurant Association listed Malaysian...

Currently, the FDA has

Caramel colors under fire again: Is there a safe level of 4-MeI?

By Elaine WATSON

The FDA says it has “no reason to believe” that 4-MeI - an impurity generated during the manufacture of caramel colors III and IV - poses a health risk at current dosage levels, but says it is reviewing new data to determine whether it needs to revise...

A solid subscription snacking service needs to be have strength in logistics and consumer relationships - Graze.com was founded on both

Graze.com versus Nibblr: Let’s bet peanuts…

By Kacey Culliney

It takes no genius to realize that if you deliver ready-made, healthy, portion-controlled snacks to the millennial snacker they’ll gobble the concept right up. What it does take a genius to do is to give that concept legs.

Simply reducing the amount of flour alone or in conjunction with increased water content isn't enough. Gelation, textural modifiers and a cation bath provide the structural strength needed to allow doughs to be formed into (and retain) complex shapes.

General Mills seeks to patent low-cal pasta dough

By Maggie Hennessy

Flour is typically one of the main ingredients in dough- or batter-based foods and often a major contributor to overall calorie content. In a patent application published Dec. 5, 2013, General Mills outlines the composition of a dough-based food product...

Interview with Hunniwater founder Karin Butler

Hunniwater: The gateway to detox?

By Maggie Hennessy

In a market with a long professed love of natural, sustainable and healthful food and beverage and an equally strong penchant for small business, a manufacturer of raw honey-infused waters found an incubator for the brand it hopes to take nationwide. 

“For us to try and increase our market, we have to be very close and particular about how we’re creating textures and tastes, because we’re going after people who know what meat tastes like,” said David McMonigle, marketing director of Vege USA. Pictured: Vegan pepper steak

Special Edition: Plant-based diets

Honey, let’s have vegan tonight

By Maggie Hennessy

Demand for meat alternative products is growing where it’s most expected on retail store shelves—in natural food markets. In traditional markets, awareness is growing as more consumers (including the carnivorous) are starting to think of “meatless” as...

Genius moved into the UAE this year as part of an ambitious international expansion strategy to hit on global gluten-free opportunities

Genius ‘suitably busy’ amid global expansion

By Kacey Culliney

Gluten-free major Genuis is suitably busy with an ambitious international expansion plan as it moves into the United Arab Emirates (UAE), its commercial director says.

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