Gay Lea Foods leads new direction for Canadian Dairy on innovation and ingredients
February 14, 2017
Fresh off an historic year, Gay Lea Foods Co-operative Limited is poised for further growth in 2017 with ambitious plans for an expansion of its foods and ingredients business as well as for continued investment in innovative, industry-leading products.
Consumer reception is far from lukewarm about this new era of frozen desserts that avoid soy, gluten, artificial colors, GMOs, and preservatives
February 7, 2017
Ice cream has a reputation for being a sugar-heavy, nutrition void calorie bomb—and rightfully so. But today’s ice cream has the potential offer much more by adding much less (i.e., less sugar, less fat, etc.). Food industry marketers are astutely churning out a variety of healthier, yet still decadent, frozen treats to please modern American consumers, according to market research firm Packaged Facts in the new report, Ice Cream and Frozen Desserts in the US, 9th Edition.
The 2017 Membrane Technology Forum will bring you a unique and intimate environment dedicated to the exchange of ideas on membrane technologies and their applications. This year the Membrane Technology Forum is moving to downtown Minneapolis!
Check out the April 2017 issue of Prepared Foods, featuring our cover story on how technologists are addressing sugar reduction with an expanding menu of sweeteners, the use of salts and spices to modernize formulations, and much more!