A new report from the Centers for Disease Control and Prevention (CDC) reveals that nearly half of children’s sodium intake comes from 10 foods, including bread and rolls.

Every year, as the holidays come to a close and resolutions kick in, many Americans vow to lose weight. Despite their best wishes, there’s no reset button on holiday excess, and therefore nearly half of Americans admit to committing to a diet but failing after just six months.

Low-sodium ingredients are readily available, but are consumers still concerned about their sodium intake?

Bell Flavors & Fragrances has extended its line of ReduxSo sodium reduction solutions.

Interview with Ajinomoto about strategies for snacks and baked goods that offer both craveable flavor and better-for-you nutritionals.

Old El Paso is taking the flavor intensity up a notch this fall with its new Takis Fuego-inspired Hot Chili Pepper and Lime-Flavored Stand 'N Stuff Taco Shells.

Introducing Crepini Sweet Crepes, dusted with a pinch of cinnamon to allow consumers to recreate healthy versions of holiday classics. 

Mexican food brand introduces small-sized tortillas using authentic soft flour tortilla recipe.

Freebirds World Burrito, known as Texas’ No.1 Burrito, is adding two new plant-based options to its endless possible combinations of bowls and burritos.

 Webinar showcases how ingredients work together to create excellent tortilla products.

Cali'flour Foods is launching two new tortilla/flatbread flavors just in time to plan a fiesta: Chili Lime & Taco.

 Presentation examines clean label solutions to improve the quality and shelf life of tortillas.

Even with a sound production process, tortilla appearance depends greatly on raw ingredient quality.

Better-for-you tortillas available at select Sprouts, Shop Rite, and Wegmans locations.

Company also releases Nutri-Ricas Carb Watch tortillas with new Salsa Roja flavor.

Starting with a warm flour tortilla, the tacos come in pairs and are made with scrambled eggs, melted sharp white cheddar cheese, fire-roasted corn, and a drizzle of lime crema.

The retailer’s new line includes snacks, desserts, beverages, and other items.

Convenient and organic meals offer a hassle-free alternative to dining out, takeout, or hours spent in the kitchen.

Limagrain Ingredients will be exhibiting at Food Ingredients Europe, and they have four new ingredients to showcase.

MGP Ingredients has announced the ProTerra line of textured proteins.

When it comes to convenient breakfast options, consumers are looking for products that meet their dietary needs without sacrificing flavor or taste.

Arla Foods Ingredients has launched a new whey protein ingredient which is clinically proven to counteract age-related muscle mass decline.

Comax Flavors has released new primary research on consumers’ behavior, usage, and attitudes towards Protein Powder, Ready-To-Drink Protein Drinks, Protein Bars, Protein Chips/Tortillas/Puffs/Popcorn, Protein Cookies/Wafers, Protein Brownies, and Protein Cake Bites.

Ingredion Incorporated has announced two new additions to its plant-based portfolio produced at the Company’s new pea protein manufacturing facility in South Sioux City, Nebraska—VITESSENCE Pulse 1853 pea protein isolate and PURITY P 1002 pea starch.

Ingredion Incorporated has announced a new addition to its extensive range of plant-based solutions for the U.S. and Canada, VITESSENCE TEX Crumbles 102 textured protein.

Ingredion's proprietary deflavoring technology to enable manufacturers to achieve taste, nutrition, and functionality must-have in food and beverages containing pulse-based plant proteins.

The Finnish food tech company Gold&Green Foods is expanding beyond the meat replacement category with the launch of Gold&Green Protein Granules and Protein Flakes.

Burcon NutraScience Corporation is pleased to announce that it has received a co-investment from Proteins Industries Canada for the development of high-quality protein ingredients from sunflower seeds.

Innovators collaborate to design upcycled ingredient solutions for food industry.

The organic plant-based protein is suited for protein bars and other snack and bakery products.

The snack and bakery solutions providers will collaborate on next-generation food R&D.

So much of this industry is about creating meaningful connections. Successful products that generate long-lasting repeat purchase patters resonate with their consumers.

When the gluten-free craze hit in 2004, I was already several years into my career as a food industry writer, with stints under my belt covering agriculture, food ingredient R&D, and restaurant menu development

The history of the food industry offers many great examples of notable pioneers who innovated in the face of adversity.

Culinary history can bring powerful elements to storytelling, as seen in the origin of Mikesell's Potato Chip Co. and its Saratoga chips.

As I've engaged (remotely) with the industry of late, I've heard myriad stories of hardship and determined struggle, of community support and selfless volunteerism, of ingenuity and fortitude. These core values, so central to true leadership, are what bridge the gap to unite us across this great nation.

The COVID-19 pandemic has multiple lessons for the snack industry. Overall, the snack industry has had a strong, up year. But the degree of a "COVID bump" varied from category to category. As we emerge and plan for the future, recent, and current, product purchase behaviors can help provide a roadmap for what's to come.

When I travel, or throughout the always-lively and competitive greater Chicagoland grocery industry, my home market, I revel in visits to unfamiliar grocery and convenience stores. Instantly immersed, strolling the perimeter and aisles, eyes darting to end caps and standalone displays, I'm a true omnivore awash in the thrill of the hunt for something new and delicious.

One of the best parts of my job is traveling around this great country to visit with snack and bakery companies, some of which have helped define this industry for over a century. I'm always humbled to hear their pioneering stories of perseverance and success - and honored with the privilege of telling their stories to the world.

There is nothing like a pandemic to test a company's limitations. While food producers received official designation as "essential" businesses as the COVID-19 pandemic descended on the American food industry, continuing operations during the pandemic did not equate to business as usual.

Enterprise resource planning (ERP) software for snack and bakery companies to improve safety, production, and efficiency.

Reviewing and revising sanitation standard operating procedures (SSOPs) during the COVID-19 pandemic.

Throughout the year, whenever you pick up a sandwich away from home, there is a good chance you have Bimbo Bakehouse to thank for your bread.

According to the April 2021 "Cold Chain Market Size, Share & Trends Analysis Report" from Grand View Research, the global cold chain market size was valued at $210.5 billion in 2020 and is expected to grow at a CAGR of 14.8 percent from 2021 to 2028.

Traceability takes a top spot in modern food industry food safety strategies, following every aspect of the supply chain through manufacturing and to the point of consumer purchase.

Snack food and wholesale bakery companies in the market for machines that help prepare, store, transport, and otherwise handle ingredients are most focused on qualities like automation, ease of maintenance, and the ability to deliver higher performance in throughput and accuracy.

For the past several years, the baking industry has faced a long list of serious, ongoing challenges.

Back by popular demand, Sandwi-chips, crafted with Herr’s flavor expertise, feature bold condiment flavors and a hearty crunch that aims to complement sandwiches.

The chip will make its theatrical movie debut in The Garfield Movie in May, and is celebrating with a limited-edition Garfield-themed bag, a larger-than-life mural, and more.