The gluten free market in the US remains hot, but as the category becomes more crowded, manufacturers must offer products with added appeal to stay competitive – such as a protein boost from pulses or an added dose of fiber and flavor with ancient grains,...
An energy bar, jam, and even gelato—these aren’t food items often associated with pulses and legumes. But undergraduates, graduates, and professionals showcased that pulses are capable of far much more than we give them credit for.
While fiber hasn’t quite reached the same superstar status as protein, consumer interest in the ingredient is rising rapidly as they look for ways to manage their weight while still enjoying food and beverages with high quality taste and familiar mouthfeel.
TerraVia – formerly known as Solazyme – has been telling reporters (and investors) that algae is the next big thing in food for years. But when will it really start to change the game?
Most Americans consume more than 1.5 times the daily recommended cap for sodium – a staggering figure that prompted FDA to draft voluntary guidance earlier this summer for the food and beverage industry to drastically cut sodium levels in their products...
After two years of tracking down documents, updating its supply chain and tweaking its formulas, Sethness Products Company claims “first-mover’s advantage” in the race to provide manufacturers with “cleaner” ingredients by securing Non-GMO Project Verification...
Manufacturers have been ‘cleaning up’ food labels for years, but the pressure to oust 'unpronounceable' ingredients has now become so great that important vitamins and minerals (which often have chemical-sounding names) are also being ditched...
Consumers increasingly are seeking products that they are simple, with ingredients that they can pronounce, benefits that thy understand and minimal processing, but as a leading Mintel analyst noted at IFT’s Food Expo in Chicago “simple” isn’t always...
Milled whole cricket powder is probably the best known bug-derived food ingredient aside from red food color carmine. But what other delights might edible insects yield for food formulators? Elaine Watson caught up with bug enthusiast Dr George Cavender...
The evolution of snacking in America is breaking down barriers that formerly restricted what foods and beverages could be enjoyed at certain times of day, and in doing so is giving manufacturers more creative license to embrace new opportunities for innovation,...
Finding solutions to reduce sodium, sugar and calories in finished products is essential as regulators and consumers demand healthier products – but the increasing desire for “clean labels” adds a complicating twist to the process of sourcing suitable...
Is food marketing awash with bad science? If so, who is to blame?
There was plenty of handwringing at the IFT show this year about the lack of scientific literacy characterizing the debate around food and farming, backed up by scores of press clippings about ‘franken-foods.’ But is the media solely to blame, and what’s...
Manufacturers reformulating to meet consumers’ growing demand for products without preservatives now have another tool at their disposal following PLT Health Solutions’ and Flavor Solutions, Inc.’s July launch of PhytoShield Flavor Enhancer.
New research showing the superior function and flavor of eggs compared to replacement ingredients in baked goods is part of a larger effort by The American Egg Board to win back manufacturers that reformulated recipes with fewer eggs during the Avian...
A new ‘Made with Pulses’ logo has been unveiled at the IFT show in a bid to help food and beverage manufacturers flag up their use of beans, dry peas, lentils and chickpeas – which are gaining traction as awareness grows of their nutrition and sustainability...
