In the summer of 2013, the U.S. FDA published a new regulation defining “gluten free” for voluntary food labeling.

Consumer interest in sweeter flavors continues to grow, and alcoholic beverage makers are adjusting their offerings to meet those expectations

Clearly, Latin and Caribbean cuisine is not solely tailored for U.S. Hispanics.

Prepared Foods and award sponsor Ventura Foods honor the teamwork that has led to innovative food and beverage launches during the past year.

Fruit can add a distinctive, consumer-pleasing flavor to a host of products, but fruits are capable of so much more. They can add a healthful benefit and serve to provide products with a healthy halo.

The headline is attributed to a range of individuals, from Patton to Thomas Paine, but it came to mind recently when the FDA (some would say finally) reached a decision about the standard for gluten-free in foods and beverages.

Make no mistake, when the subject is meals, the chief competition for manufacturers is the restaurant.

This year’s Natural Products Expo West registered record numbers of both attendees and exhibitors.

An obesity crisis has brought with it a variety of health concerns and conditions, but consumers are increasingly aware of the role of weight management in preventing or circumventing these wellness hurdles.

This month marks the first of Prepared Foods’ issues on display at the IFT 2013 Annual Meeting & Expo.