Articles by Prepared Foods Editorial Staff

Mosaic Flavors was formed by merging like-minded flavor houses, OC Flavors and Novotaste, into a unified brand. It has become the flavor partner of choice for many iconic brands, leading retailers, and emerging disruptors in the food and beverage industry.

Inspired by the popular Korean condiment, this flavor combines spicy, sweet, smoky and umami, making it an addition to many occasions.

As consumers become increasingly concerned about food safety, environmental sustainability, and animal welfare, organic products have seen a steady rise in demand. Organic September helps bridge the gap between consumers and the farming community by offering insights into the farming practices behind organic certification and providing access to organic products.

The new EDGE™ packaging format was developed using sustainable cardboard tubes that are similar in size to the iconic "slim can" energy drinks, the pieces inside individually flow-wrapped for stability, freshness & portability, adding value to every piece.

These offerings showcase IBSA’s commitment to enhancing health through select dietary supplements that use novel technology for absorption, tolerability, and user convenience.

The makers of HORMEL® BLACK LABEL® Bacon bring expertise to the partnership with CINNAMON TOAST CRUNCH™ — an iconic cereal from General Mills with a cult-like following.

Calderoni brings more than 20 years of global experience leading beloved consumer brands to KIND and will report to Blas Maquivar, Global President of Health and Wellness, Mars Snacking.

According to the company, the new flavor tastes like liquid electricity, with flavors of citrusy and lemon-lime with a rush from natural green tea caffeine.

This acquisition strengthens the company’s offerings of trusted, innovative food ingredients and is part of a strategic realignment that now includes 13 milling and processing facilities across the US and Canada. 

GOLO Foods meals contain a healthy combination of protein, complex carbohydrates, and fiber. The base includes white quinoa, mung beans, adzuki beans, and roasted russet potatoes.