Flavorchem Corporation introduces a line enzyme modified cheese (EMC) flavors. These EMC flavors are made from a special blend of natural cheese with added lipases and other natural food-grade enzymes—and, as a result are all-natural with no preservatives.

Research and Markets, Dublin, Ireland, released its "Natural and Organic Foods and Beverages in the U.S., 4th Edition" report.

Consumers know such familiar phrases as “time in a bottle” and a “message in a bottle.”

The fog that has enveloped the ready-to-eat (RTE) breakfast cereal category in recent years lifted somewhat in 2013, as breakfast cereal makers saw glimpses of something that had merely been a mirage in recent years: growth.

The year 2013 will go down in history as the year the “Cronut” was born.

Dairy is one of the most frequently shopped grocery departments, with 36 trips per year, finds the International Dairy-Deli-Bakery Association’s (IDDBA) “What’s in Store 2014” report.

The role was created to support the company’s significant growth and continually expanding manufacturing efforts, from new item development to distribution.

This fall saw Kettle Cuisine, Chelsea, Mass., introduced four all-natural, fresh soups: Chicken Enchilada, Caribbean Jerk Chicken (pictured), Moroccan Vegetable Stew and Roasted Corn & Poblano.

Silverland Bakery, Forest Park, Ill., says its new Natural Food Bars curb hunger and offer more benefits—thanks to a hand-crafted formula including fruits, nuts and natural enhancers, such as ginger, cocoa and turmeric.

The new plant will bolster the network of Zentis manufacturing operations in Gardena, California; Plymouth, Indiana and Philadelphia, Pennsylvania.