The addition expands Tate & Lyle’s ability to help customers solve stevia solubility issues in foods and helps deliver on consumer demand for healthier sugar- and calorie-reduced products.

“Sweet” is one of the five basic tastes, which also includes salt, sour, bitter, and umami. Many people crave sweet foods, but at the same time, consumers are more mindful of sugar in their diet.

A leader from Icon Foods explains BFY trends and products that can satisfy consumers.

The product is a blend of sweeteners intended to replicate brown sugar.

An expert from the company discusses how the rare sugar compares to other sweeteners on the market.

Ingredion’s new fact sheet focuses on its broad range of sweetener, texture and nutrition options that contain no genetically modified organisms (GMOs).

The food solutions firm has lifted its 2025 regenerative agriculture goal to 5m acres.

The suppliers are uniting to launch a sustainable farming initiative.

The company aims to have 100% of electricity purchased for its operations renewably sourced by 2030

The 2010 Census revealed that one in every six U.S. residents is Hispanic. The U.S. Hispanic population ranks second worldwide. Unfortunately, the growing Hispanic population experiences similar health issues as non-Hispanics but the prevalence may be higher.

In my first column in February, I highlighted the rapid growth of the gluten-free market and provided an overview of conditions that require a gluten-free diet for treatment, as well as other reasons why consumers may be following it.

The explosion of gluten-free products in the marketplace is good news for people with celiac disease and gluten sensitivity.

There are a growing number of gluten-free products in the marketplace

Gluten has become Public Enemy Number One. Countless people follow a gluten-free diet, and just about everyone knows someone avoiding foods made with the gluten-containing grains wheat, rye and barley

As demand for gluten-free products continues to increase, more manufacturers are entering this niche market, developing a wide range of products in various categories. 

August marked the completion of the gluten-free labeling rule development process. Published in August 2013 by FDA, the final rule put parameters around the voluntary use of the terms “gluten-free,” “free of gluten,” “no gluten” and “without gluten” on food labels.

According to the January 2015 “Gluten-Free Foods in the U.S., 5th Edition” report from Packaged Facts, Rockville, MD, from 2009–2014, sales of gluten-free products in grain-based categories posted a 34 percent compound annual growth rate (CAGR).

Gluten-free. Dairy-free. Nut-free. Peanut-free. Allergen-free. The food marketplace increasingly features such claims on product labels, but what do they mean? Do regulatory agencies police use of such terms?

The number of gluten-free products that have entered the market in recent years is quite large—almost mind-boggling. To some degree, this trend was fostered by FDA’s relatively new rule, Gluten-Free Labeling of Foods (August 2013), which allows manufacturers of foods inherently gluten-free to make such label claims. Thus, we now have gluten-free tomato sauce, a product that was probably always gluten-free.

The debut of Chips Ahoy! Gluten Free cookies comes on the heels of the brand’s MMMproved Chips Ahoy! Original recipe debut, which brought an improved taste to the chocolate chip cookie.

The brand is introducing a trio of burrito varieties, making restaurant-quality frozen food more accessible.

The launch capitalizes on rising trends in brownie consumption and gluten-free treats.

Feel Good Foods, a gluten-free frozen comfort food brand, has announced availability of its Jalapeno Bites, now available at Costco stores in the Bay Area.

The company’s goal was to create a treat with the same appearance, taste, and texture profile as its original brownie recipe.

Stellar Snacks recently debuted grain-free pretzels crafted with superfood ingredients, now officially available at select grocery stores throughout the U.S.

Sweet Diplomacy now has a brick-and-mortar location in Los Altos, CA, a commercial kitchen in Boulder, CO, and an online menu shipping across the U.S.

Wildgrain partners with local artisanal bakers to bring fresh sourdough breads, pastries, and pastas directly to consumers' doors.

Once Again Nut Butter is bringing new stand-alone cinnamon, honey, and chocolate graham crackers to market.

Schär’s gluten-free Speculoos cookies and Panettone offer options for gluten-free holiday celebrations.

Located in Orem, Utah, Janey Lou’s exemplifies the state’s moniker—the Beehive State. Growing demand for the company’s scrumptious cinnamon rolls, generously-sized cookies, handmade Crispy Treats and numerous frozen dough products is keeping its management team and employees busy as bees.

It’s Celiac Awareness month, so we explore Enjoy Life Foods, the first bakery to gain gluten-free certification from the Gluten-Free Certification Organization (GFCO). In business 12 years, Enjoy Life’s mission is to make great-tasting, allergy-free, gluten-free cookies, bars and grab-and-go foods that nearly everyone can ‘eat freely’ without worry.

Enjoy Life Foods’ cookies, snack bars, chips, cereals, granolas and trail mixes are made in an allergen-free, gluten-free facility, and the company’s 40,050-sq.-ft. production plant is bulging at the seams to accommodate growing demand for its products. Enjoy Life is expanding at such a rapid pace, it may need to add a facility or relocate to a larger one. 

Independent—and rapidly growing—Canyon Bakehouse has set high standards for gluten-free as it strives toward baking only ‘best-to-market’ products.

In a move toward boldly-flavored, healthful products, manufacturers are finding innovative ways to meet the needs of consumers who favor sweet and savory bakery foods and snacks. Starting with the dessert first, familiar flavors and healthful benefits can be found in many of Wholly Wholesome’s pie products.

It can be rather tough for sweet goods products these days. The huge movement to better-for-you items hasn’t exactly been good news and a smooth fairway for this category. But bakers and manufacturers of sweet goods, snack cakes and other delectable treats are watching the demands just as closely as producers in other bakery market segments, and heeding the calls.

Marketers of beef jerky, a favorite of truckers and a staple at gas-station checkouts, want it to be a healthier snack. Makers of the spicy, salty dried treat find that consumers can accept turkey versions and are now stepping up sales with moister, tastier and fancier dried-meat products, some in flavors such as Basil Citrus and Lemon Garlic.

Phoenix-based Inventure Foods expands its portfolio of brands by entering into a licensing agreement with Vidalia Brands of Glennville, Ga., to develop new snack line.

Potato chips and chocolate? Snack manufacturers and bakeries are experimenting with unique combinations to satisfy consumers’ desire for a snack with the perfect sweet-savory blend.

The one and only Eli’s Cheesecake, considered a Chicago food icon, could be the largest specialty cheesecake bakery in the country

Flowers Foods’ latest addition to its product portfolio—Mrs. Freshley’s Cinnamon Coffee Cakes—is sure to please cinnamon lovers.

Snack producers and bakers have expanded their explorations into sweet-savory profiles, with sweet-salty, sweet-spicy and sweet-herbal all gaining favor.

As Bühler Aeroglide’s vice president of process engineering, Tom Barber will work with customers worldwide.

When it comes to sweet goods like doughnuts, Danishes, sweet rolls, muffins and coffee cake, the market is in a state of flux. As Walter Postelwait, president of Pak Group LLC/Bellarise Baking Ingredients, Pasadena, CA, puts it: “The total segment appears to be growing slowly, but has hot pockets of activity.”

VITO Fryfilter, Inc. recently released an intensive cleaner individually packed as tabs, for an effective cleaning of commercial deep fryers: the VITO tab.

ONE Brands is bringing Reese's peanut butter flavor to the protein bar aisle with the debut of its new Reese's Peanut Butter Lovers flavor-inspired protein bar.

KIND's new Savory Bars bring forth a unique mix of nuts and a smokey and spicy profile, resulting in a bold taste in every bite, per the brand.

David Co-Founders Peter Rahal, founder of protein snacks brand Rxbar, and Zach Ranen, former investor and founder of Raize, bring extensive experience to their latest venture.

Sized for little hands, Zbar Halloween Minis are available in a 20-ct chocolate chip flavor.

Three Wishes Cereal is launching granola bars for the first time, in three nostalgic flavors.

Kellanova has rereleased a slew of seasonal products for autumn and Halloween.