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The collection presents craveable seasoning blends ideal for proteins, side dishes, and even milkshakes. These items are also the starting point for food manufacturers to develop their own rich signature product offerings, with Fuchs’ culinary specialists at their side.

The limited-edition innovation nods to a holiday classic flavor, and is made with real almonds, smooth milk chocolate and hints of toffee, with each bite of milk chocolate mixed with the crunch of toffee almonds.  

Campbell Soup Company announced the appointment of Stewart Lindsay as vice president, Corporate Responsibility and Sustainability, effective Dec. 6, 2021. He joins Campbell from The Nature Conservancy.

Cajú Love introduced cashew fruit meat, a sustainable plant-based meat alternative. It is diverting biowaste and using the fruit fibers as a plant-based meat alternative, making its healthy, vegan, organic and whole food cashew meat sustainable while promoting 0% food waste.

Tazzy Candy’s full-line of lollipops has no sugar and is made exclusively with natural flavors and colors from real fruit and vegetable juice. They are vegan, gluten-free, kosher, and only 12.5 calories per pop.

Eclipse’s signature ice cream is made using a proprietary dairy platform that replicates micelles from plants to create plant-based dairy products that mimic the taste, texture and functionality found in conventional dairy.

The limited edition KRAVE flavor, Spicy Sesame Ginger Beef Jerky, was developed and inspired by athlete Shaun White and the KRAVE culinary team to set the gold standard for jerky with an elevated flavor profile and premium 100% grass-fed beef jerky.

Texture’s impact also is not limited to mouthfeel. It is relevant to a product’s flavor, appearance and even a related auditory sound. For these reasons, it plays a strong role in the entire eating experience.

Kerry introduces Tastesense™ Sweet Organic Certified as the first organic-certified sweet modulator for the US beverage marketplace. 

According to the USDA, food waste is estimated to represent 30-40% of the food supply each year, which has devastating consequences for people and the planet.