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Abbott Introduces Curate Snacks

New gluten-free snack bars available in six varieties
February 18, 2016
With this in mind, Abbott introduced Curate – a new brand that takes a culinary approach to snacking.
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New Entrees from Chef Jenn

Seafood Mac & Cheese and Shrimp & Cheese Grits by Chef Jenn are new gourmet frozen food options in Walmart stores
February 17, 2016
Chef Jenn got her start developing crave-worthy dishes using family recipes and fresh ingredients in her home kitchen in Memphis, Tenn.
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Growing Number of Food Delivery Services Satisfy Consumer Expectations

Foodservice home delivery, excluding pizza, grows by double-digits and direct-to-door meal kits are finding niche market
February 17, 2016
Food delivery is not a new phenomenon but the accessibility and availability of these direct-to-door home meal services, whether in-home meal kits, like Blue Apron, or foodservice delivery, like DoorDash, is unprecedented, finds The NPD Group, a leading global information company.
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General Mills Celebrates 150 Years of Innovation

Celebrating its 150th birthday, General Mills commits to future of making food
February 17, 2016
And honoring its journey of developing leading brands, life-changing inventions and cultural icons, General Mills is pledging "a future of continued innovation – and striving to help make its communities and the world a better place."
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Thomas’ Lemon Blueberry Bagel

Bagel-maker launches limited-time bagel variety for National Bagel Day
February 16, 2016
This new, limited-edition flavor will hit shelves just in time for National Bagel Day, and will be available for six weeks.
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Emulsifiers make possible many of the sauces, condiments, and beverages that consumers enjoy

Making Oil and Water Mix

Nature created oil and water specifically so they would not mix, then peppered the food supply with a whole range of other ingredients to help the two mix well
Kantha Shelke PhD, CFS
February 15, 2016

Technology is helping food companies create efficient emulsifiers—among the most critical aspects in the formation of successful emulsion-based food and beverage products.


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New Grounds Food CoffeeBar

Two new flavors now available the all-natural energy bar infused with fair-trade coffee
February 15, 2016
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Keeping Kosher

The rules for maintaining kosher, halal, and other religious diets can be dizzying but intermediary organizations are helping processors answer to that “higher authority”
Leslie Levine
February 15, 2016

In 2013, Natural Food Certifiers Inc. (NFC), a kosher/natural/organic product certification program, inaugurated its GMO (genetically modified organisms) product verification program, called “GMO Guard.”


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Athletes in events requiring heavy work of more than 90 minutes have reported benefits from a pre-competition diet where 70% of the calories come from carbohydrate

Pairing Energy Sources to Athletic Pursuits

Energy needs for the long haul are different, whether for a marathoner or a two-job/three-kids/weekend bike warrior
Jeff Berger is founder of JMB Communications
Jeff Berger
February 15, 2016

The night before the world-renowned Patriots’ Day Run (aka, “Boston Marathon”), the thousands of marathoners who convene in Boston typically prime themselves by “carbo-loading.”


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Ingredient Innovation in U.S. Pizza Market

Menus seek to balance health versus indulgence, convenience versus experience
February 15, 2016
And while traditional pizza toppings, sauces, and cheese remain the most menued, trends suggest that operators are pushing the boundaries in attempt to challenge popular conceptions of pizza.
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