Manufacturers

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. 

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