Ingredients

RSS

“An upcycled dietary fiber rich in bioactives from hemp hulls supports digestive comfort in healthy adults," was recently published in the prestigious Journal for Bioactive Compounds in Health and Disease. 

Protein Bites for pop-able power-rich snacking, a Chocolate Peanut Butter Bar made with Reese's Peanut Butter, each designed to satisfy and fit daily routines.

The Culinology Expo will showcase the latest advancements in food product development, featuring top suppliers, emerging technologies, and ingredient innovations shaping the future of the industry.

With this year's report, McCormick unveils its 2025 Flavor of the Year: Aji Amarillo, a pepper native to South America featuring fruity, tropical notes with moderate heat. McCormick is offering a taste of this standout flavor with their new Aji Amarillo Seasoning, available for a limited time online beginning early February.

The new AN Performance line features hydration, pre-workout, non-stimulant and whey protein powders co-branded with Chiquita combiine cutting-edge nutritional benefits with Chiquita’s beloved flavors. 

Chef Grant brings more than 25 years of culinary and food service experience to Bluegrass Ingredients, most recently serving as the senior culinary specialist at The Mushroom Company. 

In this role, Merz will contribute to new product development and innovation, further strengthening Wixon’s expertise in protein flavor systems. 

In his new role, Buttshaw will lead the continued development of the ingredient solutions business from operational excellence to financial growth across the business unit's teams, including its research and development, manufacturing, quality, supply chain, and sales and marketing teams. 

Interview with Professor Hinnerk Von Bargen of the Culinary Institute of America, San Antonio, and his wife, Ming Qian Von Bargen, owner of three San Antonio restaurants.