Nestlé USA’s CEO gives a look behind the curtain at how taste, convenience, coffee, and climate will shape the foodscape
January 21, 2019
This past fall, we commissioned Morning Consult, a market research company, to conduct a survey of more than 2,200 people across our diverse country to better understand the food trends that are driving our day-to-day lives.
Lutein for blue light, mushrooms, green beauty products, and clean ingredient lists are expected to gain ground in the new year
January 18, 2019
Natural Grocers, America's Nutrition Education Expert, surveyed more than 70 of the company's nutrition experts and pored over the latest research to identify the expected top 10 breakout trends in nutrition and health in 2019.
The Blue Diamond Almond Breeze™ Almondmilk Creamer is a non-dairy creamer option, while the Almondmilk Blended with Real Bananas is a good source of potassium and an excellent source of calcium
January 18, 2019
These new products are the latest example of Blue Diamond's promise of delivering innovation in the plant-based beverage category.
B.O.S.S. reformulates three superfood bars to boost protein, mct fats, fiber and cut sugar
January 17, 2019
The three reformulated bars include the Move Fit Energy™ bar with functional ingredients selected for sports nutrition, workout fuel, post-workout recovery and energy without stimulants.
Crunchy, citrusy, nutty, buttery and pungent seeds lead flavor trends in the new year
January 17, 2019
The McCormick® Flavor Forecast® platform a the destination for people everywhere who are passionate about knowing the latest in flavor – at restaurants, on retail shelves, in home kitchens and beyond.
MicroThermics marks 30-year milestone, leadership in small-scale pasteurizers, UHT/HTST sterilizers and aseptic processors.
January 17, 2019
They say it pays to think big—yet sometimes just the opposite is true. Here's a case where food scientist and engineer John Miles pursued a big dream by intentionally thinking "small."
The product is traditionally fermented and contains live probiotic cultures plus the prebiotic fibers that feed them
January 16, 2019
The new product line is environmentally friendly and vegan, and leaves a low carbon footprint since there is no use of cow milk and, unlike almond or cashew, does not require a great amount of water. Most importantly, the production process is carefully designed to ensure zero waste. All raw materials utilized in production remain in the final product.
Bob’s Red Mill extends oats from bowl to bar with first foray into snack aisle
January 16, 2019
The bars are another way for the employee-owned company to satisfy consumer demand for easy, portable nutrition following the popularity of its lines of Muesli and Oatmeal Cups.
The Icelandic-style whole-milk yogurt features no-added-sugar mix-ins in a sidecar
January 14, 2019
The four flavors varieties are: vanilla yogurt with dried coconut & cacao nibs, honey yogurt with dried figs & walnuts, vanilla yogurt with almonds & dried cherries and plain yogurt with muesli & currants.
Rice bran, rice protein, and rice fiber are standard components for product developers seeking non-allergenic and gluten-free soluble or non-soluble fiber solutions
This is an exciting time for rice. The humble grain—grown around the globe in varieties and textures that each bring a distinct flavor and functionality—is standing out as never before.