When developing food products without trans-fatty acids, food scientists should consider formulating items with palm oil.

The success of a food product depends upon maintaining superior and consistent product quality so consumers will continue to keep buying the product.

Creating new frozen desserts is part science, part art and part fun.

A family of encapsulated flavors made with proprietary extrusion technology offers better retention of volatile top notes, and a long period of stability so that consumers get the maximum flavor quality and impact in food products.

Once specialty items exclusively found in French bakeries, croissants have become American favorites that are eaten at any meal and sold in mainstream venues.

The same citrus oils that give citrus flavor beverages their delicious and refreshing taste pose a problem for beverage manufacturers who want their bottled products to maintain a good shelf appearance.

With osteoporosis and osteoarthritis growing problems for an aging population, gelatin is a healthy addition to food products.

A wide variety of new meat and meat analogue products made from soybeans, grains and legumes are perfect for consumers—whether they are seeking vegetarian, non-vegetarian or hybrid products.

Soluble dietary fiber from acacia gum is a prebiotic with health-promoting properties, as well as a functional ingredient that emulsifies and stabilizes food systems.

Cheddar cheese is one of the most popular flavors in the U.S. It can add the perfect touch to dry mixes, seasoning blends, sauces, soups, dips and dressings.