Fruits, Vegetables & Nuts

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Not long ago, the sweet potato was considered a seasonal, fall food that was mainly eaten at Thanksgiving. Today, this popular ingredient shows up year-round on grocery store shelves and restaurant menus.

Nearly 90 percent of Americans fail to consume the recommended amounts of vegetables and nearly 80 percent fail to meet dietary recommendations for fruit.

A new animal study published in the Journal of Alzheimer's Disease indicates that a diet including walnuts may have a beneficial effect in reducing the risk, delaying the onset, slowing the progression of, or preventing Alzheimer's disease.

Ingredion Incorporated entered an expanded distribution agreement with Desert King International—the world’s largest producer of Quillaja saponaria and Yucca schidigera products—to be the exclusive global distributor of naturally sourced foaming agents for use in food and beverage applications.

SupHerb Farms now offers kale to its line of natural, easy-to-use individually quick frozen (IQF) herbs and specialty vegetables.

Creating an outstanding, culinary-chic entrée or appetizer is as easy as using IQF Eggplant from Van Drunen Farms (VDF).

USDA officials have approved a five-fold increase in the level of tomato lycopene allowed as a colorant in ready-to-eat (RTE) meat products.

A new study from the Culinary Institute of America and University of California-Davis, published in the Journal of Food Science, explored the flavor-enhancing properties of mushrooms and found that blending finely chopped mushrooms with ground meat enhances flavor and nutrition.

Research published in the journal Nutrition and Metabolic Insights found that regular consumption of mango by obese adults may lower blood sugar levels and does not negatively impact body weight.

Raisins have been a long-standing snack for many generations, but most consumers are unaware of the health benefits that come with consuming raisins on a regular basis.