The gift and belief in FASI’s work sheds light on the growing recognition of the critical role interdisciplinary research plays in understanding the complexities of food allergies.

This expansion closely follows the previously announced 4,000 MT malic acid expansion completed in 2019, as well as the installation of a new 22,500 MT maleic anhydride reactor, which will also be operational by Q1 2021.

Global concerns over obesity, diabetes, and cardiovascular disease will usher in the new year’s health and wellness initiatives. Consumers will engage in the annual effort to seek out food and beverage choices with more moderate amounts of nutritive sweeteners (i.e., sucrose and fructose), lower amounts of “undesirable” fats, and fewer calories. 

Sweegen addressed the pressing issue of mislabeling within the stevia industry, specifically concerning Reb M stevia sold under false claims intentionally. 

This year’s Queen’s Choice nods are representative of a robust new product development boom, with cereals, bakery and snacks leading sweetened-with-honey releases this year, followed closely by sauces and seasonings

Nissin Foods USA, the creator of such iconic brands as Top Ramen® and Cup Noodles®, announced a major investment of $228 million to develop a third US manufacturing facility in Greenville County, S.C. This investment will significantly increase the company's manufacturing capabilities and advance its innovation pipeline to further meet consumer demand for its products.

The trend toward global culinary exploration is driven by younger generations. Among those participating in our annual surveys, Millennials and Generation Z globally are somewhat more likely to express interest in more unusual, adventurous and exotic flavors.

To define some core trends in Asian and Asian -inspired sauces and ingredients, Prepared Foods turned to regular contributor and research chef Robert Danhi.

“Cultivating the next generation of culinary innovators is both a privilege and a passion. Working on the competition with the students at IIT, sponsored by the Washington Red Raspberry Commission, has been a rewarding journey,” said Zal Taleyarkhan, Corporate Research Chef, Charlie Baggs Culinary Innovations.

Beyond a refreshed corporate logo, Bolthouse Fresh Foods™ is revealing its new consumer brand, Bolthouse Fresh™, and packaging for its consumer-facing portfolio of fresh carrots, and on-the-go snacking solutions. 

Mr Lee’s Pure Foods, the UK based award-winning gourmet instant-noodles in a cup, announced its US launch nationwide with Whole Foods Market. This is a milestone expansion for the young brand and speaks to its consumers’ growing interest and demand, according to the company.

The innovation enhances the quality and functionality of clean-label foods, while reducing production costs, making healthier food options more accessible to consumers.

The competition invited university students across the United States to develop unique snack products highlighting the nutritional and functional benefits of eggs, aligning with today’s consumer preferences for new and exciting snack options. 

Each ProLon box contains everything needed for a five day ProLon FMD experience and is designed to promote the body’s natural ability to protect and rejuvenate.

Americans still are not meeting the recommended intake levels for dietary fiber, a nutritional failure that can lead to the development of a number of health issues down the road. The shortfall is so critical that the new “Dietary Guidelines for Americans 2020-2025” has designated dietary fiber as “a dietary component of public health concern.”

Each variety offers a burst of authentic Italian taste that complements a diverse array of dishes, from al dente pasta and paninis to crostini, pizza, poultry, seafood and beyond. Barilla Pesto is ready to enjoy.

Jungbunzlauer announced the groundbreaking for the first stage of this multi-year project, which is supported by $4.8 million from the Invest Ontario Fund.

In a double-blind, randomized, placebo-controlled crossover study, 40 healthy adults were evaluated to determine the acute (single-dose) effects of 1000 mg of lion's mane mushroom extract on cognitive performance and mood.

Kemin Industries offers clean label food safety solutions for dressing, sauces, and hummus applications. SHIELD® V, the newest addition to the Kemin line of food safety ingredients, delivers protection against mold spoilage while meeting consumer demand for clean and simple ingredients.

The new production site further strengthens the company’s plant-based protein portfolio and enables BENEO to meet the growing demand for plant-based food and feed ingredients.

Solely says it used its signature, patented cold-pressing process to transform dried green bananas into a traditional fusilli shape and texture. The dark-colored Organic Green Banana Fusilli Pasta cooks to an al-dente texture in just four minutes and is ready to be topped with a sauce or other ingredients.

White River Soy Processing, LLC (White River), a developer and operator of oilseed processing plants in the US, announced that it purchased Benson Hill Ingredients, LLC, which operates an established food grade soybean processing facility in Creston, Iowa, from Benson Hill, Inc.

Ardent Mills is conducting both an internal and external search, and the board seeks to announce a new CEO in the near future. 

Experience a new era in softgel manufacturing: EASYSEAL® is a pharmaceutical grade gelatin that improves softgel seams and significantly reduces leaking capsules.

More than a dozen Seasoning Blends & Packets, BBQ Sauces, and Hot Sauce varieties will be available this month for online shipping and at select grocery stores nationwide, with greater national retail rollout in June.

The treats are USDA certified organic, use Rainforest Alliance Certified cocoa, are Non-GMO Project Verified and are available in two varieties, Dark Chocolate Peanut and Dark Chocolate Peanut Butter.

The Institute for the Advancement of Food and Nutrition Sciences (IAFNS), is a new 501(c)(3) organization focused on catalyzing science for the benefit of public health.

By expanding its capabilities to address the growing consumer interest in functional beverages, the company is poised to offer partners and customers the opportunity to meet consumer needs and expectations while embracing current food and beverage trends and advancements in the market.

Although there may be a pandemic-related slowdown, there’s no stopping new product development. To better help readers with corporate innovation strategy, Prepared Foods turned to leaders at the Eureka! Ranch and the Innovation Engineering Institute, Cincinnati. Founded in 1986, Eureka! Ranch has become a global think tank and innovation training company. 

Tate & Lyle, a global provider of food and beverage solutions and ingredients, introduced the “Collaborate at Home Kitchen”, a digital engagement hub where food and beverage manufacturers can explore trends, science and solutions that power modern consumer choices. The hub also provides users with access to Tate & Lyle’s experts, as well as additional resources to help them find solutions to their formulation challenges.

Although there may be a pandemic-related slowdown, there’s no stopping new product development activity. To better help its readers with initial new product evaluation and development Prepared Foods asked Nancy Jo Seaton, owner and president of Seaton Food Consultants, to create a thought leadership series. Seaton has more than 30 years of food industry experience and most recently led global product evaluation for the Subway restaurants. She also has worked for such global food brands as Chiquita, Unilever and ConAgra.

Chunk Foods creates plant-based whole cuts that rival traditional meats in taste and texture, offering consumers a versatile option for at-home preparation.

Mattson has been providing innovation services for over four decades. All engagements leverage the real intelligence of this highly experienced team. The team’s real intelligence, RI, is now amplified with AI. It’s the power of RI+AITM. 

“Consumers are looking for wellness across every aspect of their lives, and food and beverages are playing a critical role in this transformation,” said Sally Lyons Wyatt, global executive vice president and chief advisor at Circana. 

Mars knows that c-store shoppers and those on the go are adventurous with their purchases, making variety key to winning in the c-store space. The latest Mars Wrigley innovations and offerings aim to fuel category growth and provide new options to consumers.

“Truffle is a beloved flavor that provides decadent luxury; combining with our rich and bold White Cheddar delivers the best of both worlds,” said Amanda Vaal, brand director at Cracker Barrel Cheese. “Dill also continues to be high in demand, delivering a sharp and savory twist to a snacking classic.”

Combined, McEvoy and Jankowski bring more than 50 years of exceptional contributions to Sargento. They will continue to provide strategic counsel by staying on as advisors to the senior leadership team through the end of the year.

Bobo's, known for oat bars, oat bites and baked goods, announced its new partnership with Rabobank's Acorn initiative (Acorn) to help Colorado's snack brand reach its carbon neutrality goals and further invest in a more sustainable future.

Tropical Trio is JAMBAR’s fifth flavor, and its first new flavor since the company launched in late 2021. In addition to the three vegan fruit flavors, JAMBAR also offers two bars that contain whey protein – Chocolate Cha Cha and Malt Nut Melody.

According to the survey, conducted by the International Food Information Council (IFIC) Foundation and the American Heart Association, almost all Americans (95%) report that they always or sometimes look for healthy options when food shopping.

Food and beverage intelligence company Datassential enhanced its limited-time offer (LTO) and item launches solution, allowing users to seamlessly track new menu items and LTOs at nearly 300 top chains through an easy-to-use user interface (UI), enhanced analytics, and ability to overlay consumer ratings.

The product line pairs hearty portions of classic flavors with various doughs, from flaky pastry to buttermilk biscuits, which offers home-style taste and on-the-go convenience.

Automation of batch processing isn’t new, but as more companies move beyond the basics of automation, they are finding that new technology brings big rewards—as well as big challenges.

Environmental demands, allergen control, acoustics, cleaning and production needs all help define what you need from floors, doors and ceilings, and shape the evaluation process for identifying and installing the right ones.

Meat processors are increasingly turning to newer, higher speed packaging solu­tions that include dedicated interleav­ers and card dispensers that maximize throughput of raw bacon.

Three companies are using interesting methods to keep refrigerated and frozen foods at just the right temperature.

Robots and cobots can help when your food or beverage has workers out sick with COVID-19 or needs to implement social distancing.

If your food or beverage operation isn’t making widespread use of sensors to monitor your process, you can’t expect to remain competitive for long.

Scott Carothers, academic director, Ceramic Tile Education Foundation, walks us through the industry standards that are in place to help you achieve a successful cementitious backer unit installation under tile. 

To help patients successfully complete their treatment and live better lives, it's important for providers to specify an ergonomic, patient-friendly flooring solution that strikes a balance between force reduction and energy restitution.