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Naturally Red Maintaining the proper shade of red is important in fruit bases, beverages, and confections. In fruit preps, GNT's EXBERRY® Shade “Red,” a natural red made from fruits and

Biscuits in the U.K.; adding a little color; peanut butter in a squeeze play; popcorn's new flavors; teas with something extra; luxurious ice cream.

Frito-Lay goes organic and natural; location-inspired cookies; remixing Sprite; the benefits of tea.

Foodservice forecasts for 2003; beer's healthfulness.

Dr Pepper/7UP's Raging Cows; healthful snacking; Campbell's reformulates its soups; General Mills' diversity of introductions.

Sauces with a Kick New “sweet-heat” sauces can help formulators offer more than just Buffalo-flavored chicken wings. Frank's® RedHot® Gold Fever™ is a combination of Franks® RedHot® Cayenne Pepper Sauces

Blue punch; berry Cheerios; gums taken to the extreme; debate over the trans-fat label.

Iced tea attempts in U.K.; multi-colored Goldfish; enriched baby formula; organic fruit gels; chai tea latte; chocolate cookies tubed.

Cheese powders and flavorings show up in some of the most interesting places. A profile of recently introduced foods with cheese flavorings and powders shows that more is more. These savory ingredients find a home in “xtreme” flavored foods, an interactive snack in Japan and tantalizing pet “candy.”

Enhanced beers; Squeezle applesauce; Ritz morphs again; Pink Parkay; Goldfish in a bottle; Matika teas.