Tate & Lyle has acquired certain assets, including intellectual property assets, and assumed selected liabilities from Nutriati.

Decades of research have connected increased fiber consumption to a wealth of health benefits. The range is as comprehensive as heart health, reduced cancer risk, better blood sugar management, lower cholesterol, mental well-being, cognitive health, and even better dental health and reduced risk of dementia.

“I’d never had a cauliflower cracker growing up,” recalls King, the senior marketing manager at Mary’s Gone Crackers, Reno, NV. “And the idea of ‘gluten-free’ was unheard of. The ingredient lists on most of the crackers I ate were a lot longer, too.”

The cereal delivers a hint of sweetness kids crave combined with the plant-based ingredients that parents love, and all the nostalgia of a Saturday morning waffle breakfast.

Two mission-aligned brands are introducing a fresh idea for the produce aisle: salad kits featuring sustainably farmed greens paired with creamy, plant-based hummus, guacamole and whole grains.

Made with oats and chickpeas and free from dairy, gluten and soy, Daiya's new and improved recipe offers a creamier, more balanced taste with a semi-firm bite and smooth finish.

For centuries, cooks have artfully cross-pollinated cultural elements of flavor, and now culinologists are combining Latin and Asian ingredients and cooking techniques to launch innovative and flavorful prepared foods. Today’s retail shelves display a world atlas of culturally inspired experiences that might not be authentic yet answer the consumers’ desires to nourish themselves with fresh new takes on flavorful foods that simply taste good.

Prepared Foods profiles new retail prepared meal, entrée solutions.

Franklin Farms™ introduced a line of chickpea products to its portfolio of plant-based offerings. As the plant-based food market continues to grow and diversify, the new line of tofu made from chickpeas offers consumers soy-free options that are low-fat and allergen-free.