Wixon introduces on-trend seasonings for sauces and dips
July 27, 2015
Wixon introduces several innovative mixes for sauces and dip. They deliver a simple way to add a gourmet touch to snacks, starters and meals. The latest on-trend seasonings can inspire new offerings or simply reinvigorate old classics.
Tate & Lyle uses IFT to showcase classic tastes with on-trend twists
July 27, 2015
Tate & Lyle, a leading global provider of food ingredients and solutions, served a healthier twist on culinary classics during the Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago. Developed to celebrate the IFT’s 75th anniversary, the tasting menu consisted of reduced-calorie root beer craft soda; low-sodium, crispy French fry sticks; gluten-free German chocolate bundtini cake; and a reduced-calorie/reduced-sugar, soft-serve ice cream sundae bar.
Ardent Mills uses IFT to showcase Mobile Innovation Center, new product lines
July 22, 2015
Flour-milling and ingredient company Ardent Mills used this year’s IFT Annual Meeting & Food Expo to showcase a Mobile Innovation Center (MIC) and launch two new product lines: Ardent Mills Organic Flours and Grains and Ardent Mills Sprouted Flours and Grains.
Sensus America and Ganeden announce strategic alliance, new product involving fiber and probiotics
July 22, 2015
Ganeden, the Cleveland-based manufacturer of patented strains of probiotics; and Sensus America, part of Netherlands based inulin manufacturer Sensus, announced that they have formed a strategic alliance.
Glanbia Nutritionals’ new OmniMEGA Advanced omega-3 powder is ideal for multi-ingredient applications
July 20, 2015
Glanbia Nutritionals, a premier global ingredient solutions and precision nutrient premix service provider, is pleased to announce the addition of OmniMEGA™ Advanced Omega-3 Powder to its growing proprietary ingredient portfolio.
Market drivers include demand for diet food, increasing levels of obesity, diabetes and other metabolic disorders
July 16, 2015
The global low-calorie sweeteners market will see significant growth in the next 10 years, doubling in its size by 2025. Visiongain estimates that in 2015 the market will be worth $11.4 billion.
A growing chorus of consumer voices is calling for processors to change their tool sets—to eschew synthetic ingredients with complex chemical names in favor of simpler ingredients that exist in nature.
From flavor enhancement and blocking to formulating for an aging populace to carbohydrate systems for weight management—the future focus is on ingredients that promote better overall health
In his Prepared Foods R&D Application Seminar titled “Healthy Foods Can Taste Good!” Mel Mann, director-flavor innovation, Wixon, began by reminding the audience of the myriad conditions that must be met in order for food formulators to use the term “healthy.”