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According to the survey, one in four Americans (24%) say that they or someone in their household has a food allergy (13%), intolerance (8%), and/or sensitivity (9%). Nuts were the most reported allergen, while dairy ranked highest among both intolerances and sensitivities. 

No longer is “extra protein” just for athletes and weekend warriors; protein is now in demand as a provider of satiety, strength, and smart eating for families, older adults, and wellness seekers.

The Amano Enzyme team will be co-chairing and presenting in two separate sessions in the AOCS Technical Program, covering the latest enzyme advancements and cutting-edge research.

The new Caffeinated Collection features two flavors, Vanilla Almond and Caramel Chocolate Chip, developed in partnership with pro women's basketball MVP Breanna Stewart and tennis pro Frances Tiafoe. 

This new technology enables manufacturers to reduce costs, minimize supply chain disruptions, and maintain the volume, texture, taste, and appearance of traditional eggs in baked goods.

"The instability of egg availability presents significant challenges for bakery manufacturers," said Abby Ceule, Vice President of Functional Ingredients at Corbion. "With our patent-pending Vantage solutions, we’re providing reliable alternatives that enable our customers to retain control over their formulations while ensuring the exceptional taste, texture, and structure that consumers love."

This latest innovation provides bakers with a powerful, effective alternative to artificial preservatives, making it easier than ever to meet market demands for cleaner ingredient lists and extended freshness.

The new treat delivers the signature creamy texture and rich chocolate of JELL-O in a lactose-free and vegan format. 

The line is made with coconut milk and organic coconut sugar, and the brand’s seasonal flavors, including Pumpkin Spice and Peppermint Mocha will also be available in the larger size later in the year.

Kemin can help improve a wide range of retail products by maintaining fresh taste, texture, and appearance while also keeping foods safe from microbial growth to extend shelf life.