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The everything bagel flavor category is growing 20 times faster than other cheese flavors, however, most everything bagel flavored products on the market are limited to the cracker, chip and pretzel categories. The Laughing Cow Everything Bagel Style is a unique option for fans to enjoy the cheese wedges in a new way.

International Delight rolled out its latest holiday flavor edition, new Hot Chocolate Marshmallow Creamer, along with returning favorites Frosted Sugar Cookie Creamer, Peppermint Mocha Creamer, Peppermint Mocha Zero Sugar Creamer and Peppermint Mocha Iced Coffee.

Developed to help the American Red Cross and Chobani's local food bank and pantry partners, Chobani Super Milk addresses a critical need by providing access to nutrient-dense, high-protein, low-fat dairy to those who need it most.

Planteneers’ new space can host customers for collaborative product development sessions with a full plant-based meat laboratory and a plant-based dairy laboratory (coming online soon-). The Aurora building also houses sales, distribution, marketing, product managers and R&D team members.

To develop the final collaborative ice cream flavors, the McConnell’s and See’s teams innovated to merge the top beloved See’s Candies pieces with McConnell’s house-made artisan ice cream bases to create four custom-confection flavors for fans.

The FDA’s GRAS notification signifies transparency, ensures safety for food manufacturers and is essential for all manufacturers to produce in or export to the North American market. 

Tate & Lyle PLC unveils its new stevia composition, OPTIMIZER STEVIA® 8.10. This innovative ingredient delivers the highly desired premium taste profile closest to sugar, even at high sugar replacement levels, while offering a more cost-effective solution than other premium sweeteners.

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.

Beleaf® PlantBetter is the answer to the complexities faced by food manufacturers and bakers seeking plant-based alternatives that match the sensory qualities and versatile functionality of traditional dairy butter and can easily be integrated in their current production process.

Amano Enzyme experts are also presenting as part of the official IFT FIRST 2024 education program. Monica Henry, Scientist at Amano Enzyme, is presenting the session, “Improvement of Physical Properties in High Protein Plant-Based Cheese with Enzymatic Treatment,” on Tuesday, July 16, at 12:00 p.m. CDT.